As an Executive Chef at HHS, you will lead a dynamic culinary team to create exceptional dining experiences while ensuring safety and quality standards. Your creative menu development and team management will directly impact customer satisfaction and operational success.
Key Responsibilities
Build and lead a motivated culinary team
Develop creative menus aligned with market trends
Maintain and improve customer and patient satisfaction
Manage team member recruiting, training, and scheduling
Execute quality control systems for food integrity
Ensure compliance with health and safety regulations
Oversee budgeting including forecasting, inventory, and production planning
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