Join HHS as an Executive Chef, where you will lead a motivated culinary team to deliver exceptional dining experiences while adhering to the highest standards of safety and quality. This role involves menu development, team management, and fostering a positive work environment, all while ensuring compliance with health regulations.
Key Responsibilities
Build and motivate a well-trained team producing high-quality food
Develop creative menus aligned with market trends
Ensure customer and patient satisfaction
Lead recruiting, training, and scheduling of team members
Maintain and monitor quality control systems
Drive compliance with health and safety regulations
Manage forecasting, 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 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