HHS is seeking an Executive Chef to lead a culinary team committed to high-quality food production, team development, and customer satisfaction. This role involves creating innovative menus, managing kitchen operations, and ensuring compliance with health regulations in a supportive and growth-oriented environment.
Key Responsibilities
Build and lead a motivated team producing high-quality food
Develop creative menus aligned with market trends
Maintain and improve customer satisfaction
Manage recruiting, training, and scheduling of team members
Ensure compliance with health and safety regulations
Manage forecasting, recipe costing, inventory, and budgeting
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