Executive Chef | Lead Multi-Venue Senior Dining Program

Erickson Senior Living; Riderwood (AL); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

DEI culture

Medical coverage

Dental coverage

Vision coverage

PTO & volunteer hours

401(k) match

On-site clinics

Education assistance

Growth opportunities

Job summary

Erickson Senior Living at Riderwood Village seeks an Executive Chef to lead a multi-venue dining program serving 600+ covers daily. This hands-on culinary leader will drive quality, hospitality, and operational excellence while mentoring the culinary team.

You will oversee à la carte and catering production, partner with F&B leadership on menu development, ensure HACCP compliance, and manage food and labor costs while maintaining 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, food production, cost controls, and presentation.
• Proficient in PC software and POS systems (Word, Excel, Outlook, PowerPoint).

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.

Skills

Culinary leadership

Team development

Food safety

Communication

Tools

POS systems

MS Office

Job description

Erickson Senior Living at Riderwood Village seeks an Executive Chef to lead a multi-venue dining program serving 600+ covers daily. This hands-on culinary leader will drive quality, hospitality, and operational excellence while mentoring the culinary team.

You will oversee à la carte and catering production, partner with F&B leadership on menu development, ensure HACCP compliance, and manage food and labor costs while maintaining an outstanding resident dining experience.