Join HHS as an Executive Chef and lead a dynamic team in crafting high-quality culinary experiences. You'll be responsible for menu development, team management, and maintaining high safety standards, all while driving customer satisfaction and compliance in a thriving environment.
Key Responsibilities
Build and lead a motivated team producing high-quality food while adhering to safety and sanitation principles
Develop creative menus aligned with current market trends
Maintain and improve customer and patient satisfaction
Manage team member recruiting, training, scheduling, and assignments
Ensure compliance with health and safety regulations
Oversee budgeting, forecasting, inventory, and quality control systems
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, a desire to grow, 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