As an Executive Chef at HHS, you will lead a dynamic culinary team, creating innovative menus while ensuring high standards of food quality and safety. This role emphasizes team building, customer satisfaction, and adherence to regulatory compliance, making it essential for aspiring culinary leaders.
Key Responsibilities
Build and lead a well-trained, motivated team that adheres to safety, sanitation, and service principles
Develop creative menus aligned with market trends
Ensure customer and patient satisfaction through quality control systems
Manage recruiting, training, scheduling, and assignments of team members
Drive compliance with health and industry regulations
Oversee budgeting, forecasting, inventory, ordering, 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