As an Executive Chef at HHS, you'll lead a dynamic team to create high-quality culinary experiences while ensuring compliance with safety and health regulations. You'll be instrumental in developing innovative menus and enhancing customer satisfaction in a supportive team environment.
Key Responsibilities
Build a well-trained and motivated team to produce high-quality food
Provide leadership that fosters team morale and respect
Develop creative menus aligned with market trends
Maintain and improve customer and patient satisfaction
Manage team member recruiting, training, development, and scheduling
Ensure compliance with health, safety, and regulatory standards
Manage forecasting, recipe costing, inventory, 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
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