HHS is seeking an Executive Chef who will lead a talented culinary team in delivering exceptional dining experiences while ensuring safety and quality standards. The role involves menu development, team management, and maintaining high customer satisfaction in a fast-paced environment.
Key Responsibilities
Build and motivate a team that produces high-quality food while adhering to safety and sanitation principles
Provide leadership that fosters team morale, passion, quality, and respect
Develop creative menus aligned with market trends
Maintain and improve customer and patient satisfaction
Lead recruiting, training, development, scheduling, and assignments
Monitor quality control systems to protect food integrity
Ensure compliance with health and safety regulations
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