Join HHS as an Executive Chef, where you will lead a dedicated team to create high-quality culinary experiences while ensuring safety and compliance. Your leadership will foster a positive work environment and drive customer satisfaction through innovative menu development and team training.
Key Responsibilities
Build a well-trained and motivated team producing high-quality food
Provide leadership to foster morale, passion, and quality
Develop creative menus aligned with market trends
Maintain and improve customer and patient satisfaction
Manage team member recruiting, training, development, and scheduling
Execute and monitor quality control systems
Drive compliance with health, safety, and regulatory agencies
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 strong work ethic
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