Join HHS as an Executive Chef, where you will lead a talented culinary team, create innovative menus, and ensure top-notch food quality and safety. Drive team morale and customer satisfaction in a dynamic environment that values growth and inclusion.
Key Responsibilities
Build and motivate a team to produce high-quality food
Provide leadership that fosters morale, passion, quality, and respect
Develop creative menus in sync with current market trends
Maintain and improve customer and patient satisfaction
Manage 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, production planning, schedules, payroll, and supplies
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