Executive Chef — Lead High-Volume, Multi-Venue Dining

653 Eagle's Trace, Inc.; Houston (TX); On-site; USD 68,000 - 83,000; Full time

Benefits offered by this job

Medical, dental, and vision coverage

PTO and volunteer hours

401(k) with company match

On-site medical centers

Education assistance & certification

Growth opportunities

Job summary

Erickson Senior Living's Eagle’s Trace in West Houston is seeking an Executive Chef to lead culinary operations for multiple dining venues serving 600+ covers daily. This hands‑on leader will inspire a culture of teamwork, creativity, accountability, and hospitality while ensuring exceptional food quality and service execution.

Responsibilities include venturing menu execution, mentoring the culinary team, optimizing kitchen operations, and delivering an outstanding resident dining experience

Qualifications

• Minimum of 3 years Executive Chef experience
• Fine dining experience a plus
• Knowledge of ala carte and catering trends with focus on quality, production, sanitation, food cost controls and food presentation
• Good knowledge of PC software and POS systems (Word, Excel, Outlook, Power Point)

Responsibilities

• Lead and develop the culinary team, promoting excellence, accountability, and collaboration.
• Oversee daily culinary operations across multiple dining venues, ensuring exceptional quality, consistency, presentation, and food safety.
• Partner with Food & Beverage leadership to drive menu innovation, operational excellence, and an outstanding resident dining experience.
• Ensure compliance with Health Department, HACCP, and food safety standards while maintaining a clean and safe kitchen environment.
• Manage food and labor costs through effective purchasing, inventory control, scheduling, and waste reduction.
• Maintain a visible presence in dining venues, building relationships with residents and responding to feedback to continuously enhance the dining experience.

Job description

Erickson Senior Living's Eagle’s Trace in West Houston is seeking an Executive Chef to lead culinary operations for multiple dining venues serving 600+ covers daily. This hands‑on leader will inspire a culture of teamwork, creativity, accountability, and hospitality while ensuring exceptional food quality and service execution.

Responsibilities include venturing menu execution, mentoring the culinary team, optimizing kitchen operations, and delivering an outstanding resident dining experience