Executive Chef – Multi-Venue Dining Leader

Erickson Senior Living; Georgia; On-site; USD 68,000 - 83,000; Full time

Benefits offered by this job

DEI-focused culture

Medical, dental, vision benefits

PTO and volunteer hours

401(k) with company match

On-site medical centers

Education assistance & courses

Growth opportunities

Job summary

Erickson Senior Living's Eagle's Trace in West Houston is hiring an Executive Chef to lead culinary operations for multiple dining venues serving 600+ covers daily. This hands-on leader will foster teamwork, creativity, accountability, and hospitality while delivering exceptional food quality, presentation, and service.

You will mentor the culinary team, drive menu execution with Food & Beverage leadership, optimize kitchen operations, and ensure compliance with Health Department and HACCP

Qualifications

• Minimum of 3 years Executive Chef experience.
• Fine dining experience a plus.
• Knowledge of ala carte and catering trends focusing on quality, production, sanitation, and presentation.
• Good knowledge of PC software and POS systems.

Responsibilities

• Lead and mentor the culinary team with a culture of teamwork and excellence.
• Oversee daily culinary operations across multiple dining venues, ensuring quality, consistency, presentation, and food safety.
• Partner with Food & Beverage leadership to drive menu innovation and guest dining experience.
• Ensure compliance with Health Department, HACCP, and food safety standards in a clean, safe kitchen.
• Manage food and labor costs through purchasing, inventory control, scheduling, and waste reduction.
• Maintain a visible presence in dining venues and engage residents to enhance the dining experience.

Skills

Team leadership

Culinary operations

Menu development

Food safety HACCP

Cost control

Mentorship

POS & PC skills

Tools

MS Word

MS Excel

Outlook

PowerPoint

Job description

Erickson Senior Living's Eagle's Trace in West Houston is hiring an Executive Chef to lead culinary operations for multiple dining venues serving 600+ covers daily. This hands-on leader will foster teamwork, creativity, accountability, and hospitality while delivering exceptional food quality, presentation, and service.

You will mentor the culinary team, drive menu execution with Food & Beverage leadership, optimize kitchen operations, and ensure compliance with Health Department and HACCP