HHS is seeking a passionate Executive Chef to lead and inspire a culinary team while ensuring high-quality food production and adherence to safety standards. This role involves creating innovative menus, managing budgets, and fostering a collaborative team environment focused on exceptional customer service.
Key Responsibilities
Build a well-trained and motivated team that produces high-quality food
Provide leadership that supports a team environment
Develop creative menus in sync with current market trends
Maintain and improve customer and patient satisfaction
Lead team member recruiting, training, development, scheduling, and assignments
Execute quality control systems to protect food integrity
Drive compliance with health and safety regulations
Manage forecasting, recipe costing, 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 desire to grow
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