Join HHS as an Executive Chef and lead a dynamic kitchen team dedicated to high-quality food production and customer satisfaction. In this role, you will develop innovative menus, foster team morale, and ensure compliance with safety and health regulations, all while driving operational excellence.
Key Responsibilities
Build and lead a motivated team producing high-quality food while adhering to safety and sanitation principles
Develop creative menus aligned with market trends
Maintain and improve customer and patient satisfaction
Manage recruiting, training, development, and scheduling of team members
Execute quality control systems to protect food integrity
Ensure compliance with health and industry 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
Must be willing 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