Join HHS as an Executive Chef where you will lead a team to create exceptional culinary experiences while ensuring safety and quality standards. Your leadership will foster a motivated environment that emphasizes creativity, customer satisfaction, and compliance with industry regulations.
Key Responsibilities
Build and manage a team that produces high-quality food adhering to safety and sanitation principles
Provide leadership that fosters a collaborative team environment
Develop creative menus aligned with current market trends
Maintain and improve customer and patient satisfaction
Lead team member recruiting, training, development, and scheduling
Execute quality control systems to protect food integrity
Ensure compliance with health, safety, and industry regulations
Manage forecasting, recipe costing, inventory, and budget compliance
Required Qualifications
Associate’s or bachelor’s degree from an accredited culinary program
5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living
Computer skills including word processing, spreadsheets, email, and ordering platforms
A passion for food and a desire to grow
Willingness to relocate for promotion opportunities
Preferred Qualifications
Proficiency in languages other than English, especially Spanish
Familiarity with OSHA, The Joint Commission, and other regulatory requirements
Familiarity with HACCP procedures
Benefits & Perks
Paid time off (vacation and sick)Medical, dental, and vision insurance401(k) with employer matchEmployee Assistance Program (EAP)Career development and ongoing training