Executive Chef: Multi-Venue Dining Leader

Ericksonseniorlivingcareers; Parkville, Northern (MD, KY); Hybrid; USD 80,000 - 90,000; Full time

Benefits offered by this job

PTO & volunteer hours

401(k) with company match

On-site medical centers

Education assistance

Growth opportunities

Job summary

Oak Crest Village by Erickson Senior Living in Parkville, MD, is seeking an Executive Chef to lead culinary operations for a dynamic, multi-venue dining program serving 600+ covers daily. This hands-on leader will drive quality, consistency, and hospitality while mentoring the culinary team and ensuring food safety.

You will oversee high-volume production and à la minute service, partnering with F&B leadership to drive menu execution and cost controls.

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

Oak Crest Village by Erickson Senior Living in Parkville, MD, is seeking an Executive Chef to lead culinary operations for a dynamic, multi-venue dining program serving 600+ covers daily. This hands-on leader will drive quality, consistency, and hospitality while mentoring the culinary team and ensuring food safety.

You will oversee high-volume production and à la minute service, partnering with F&B leadership to drive menu execution and cost controls.