Join HHS as an Executive Chef and lead a passionate team dedicated to delivering high-quality food and exceptional service. You will craft innovative menus, foster team morale, and ensure compliance with health regulations while managing operational efficiencies in a dynamic environment.
Key Responsibilities
Build a well-trained and motivated team producing high-quality food
Provide leadership that supports a team environment
Develop creative menus in sync with market trends
Maintain and improve customer and patient satisfaction
Lead and manage team member recruiting, training, and scheduling
Execute quality control systems to protect food integrity
Drive compliance with health and safety regulations
Manage forecasting, 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
Must be willing 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