Executive Chef - Multi-Venue Dining Leader

Highland Springs by Erickson Senior Living; Balch Springs (TX); On-site; USD 85,000 - 110,000; Full time

Benefits offered by this job

Diversity & inclusion

Medical, dental, vision

PTO & volunteer hours

401(k) with match

On-site medical centers

Education assistance

Growth opportunities

Job summary

Highland Springs by Erickson Senior Living is seeking an Executive Chef to lead culinary operations for a multi-venue dining program serving 600+ covers daily. This hands‑on culinary leader will inspire a culture of teamwork, creativity, accountability, and hospitality while ensuring exceptional food quality and service execution.

The Executive Chef will oversee daily culinary operations across multiple dining venues, ensuring exceptional quality, consistency, presentation, and food safety.

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 all 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

Highland Springs by Erickson Senior Living is seeking an Executive Chef to lead culinary operations for a multi-venue dining program serving 600+ covers daily. This hands‑on culinary leader will inspire a culture of teamwork, creativity, accountability, and hospitality while ensuring exceptional food quality and service execution.

The Executive Chef will oversee daily culinary operations across multiple dining venues, ensuring exceptional quality, consistency, presentation, and food safety.