HHS is seeking an Executive Chef to lead a motivated team, develop innovative menus, and ensure high-quality food production while maintaining safety and regulatory compliance. This role offers the opportunity to foster a positive work environment and drive customer satisfaction.
Key Responsibilities
Build and train a motivated team producing high-quality food
Provide leadership to foster a positive team environment
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
Manage forecasting, inventory, ordering, 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
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