Join HHS as an Executive Chef, where you will lead a dedicated kitchen team, create innovative menus, and ensure exceptional food quality while maintaining compliance with safety regulations. Your leadership will enhance both team morale and customer satisfaction in a vibrant culinary environment.
Key Responsibilities
Build a well-trained and motivated team that produces high-quality food
Provide leadership that fosters team morale and quality
Develop creative menus aligned with current market trends
Maintain and improve customer and patient satisfaction
Lead team member recruiting, training, and scheduling
Execute quality control systems to protect food integrity
Drive compliance with health, safety, and regulatory agencies
Manage forecasting, inventory, ordering, 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