As an Executive Chef at HHS, you will lead a dynamic culinary team, develop innovative menus, and ensure the highest standards of food quality and safety. Your leadership will drive team morale and customer satisfaction in a fast-paced environment.
Key Responsibilities
Build a well-trained and motivated team producing high-quality food
Provide leadership fostering team morale and respect
Develop creative menus aligned with market trends
Maintain and improve customer and patient satisfaction
Lead team member recruiting, training, development, and scheduling
Execute quality control systems to protect food integrity
Drive compliance with health and safety regulations
Manage forecasting, inventory, ordering, production, 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