Join HHS as an Executive Chef to lead a passionate team in creating high-quality culinary experiences. You will drive menu development, ensure food safety compliance, and foster a collaborative team environment while managing operational budgets.
Key Responsibilities
Build and lead a well-trained team to produce high-quality food
Develop creative menus aligned with market trends
Manage team member recruiting, training, scheduling, and assignments
Ensure compliance with health, safety, and regulatory standards
Oversee 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
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