Join HHS as an Executive Chef and lead a passionate team in creating high-quality culinary experiences. This role focuses on innovative menu development, team leadership, and maintaining exceptional standards in food service within a supportive environment.
Key Responsibilities
Build and lead a team that produces high-quality food while adhering to safety and sanitation principles
Develop creative menus aligned with market trends
Maintain and improve customer and patient satisfaction
Manage recruiting, training, development, scheduling, and assignments
Execute quality control systems to protect food integrity
Drive compliance with health and safety regulations
Manage forecasting, recipe costing, inventory, ordering, production, 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