Join HHS as an Executive Chef and lead a talented kitchen team in creating high-quality dishes while ensuring safety and compliance. You will be instrumental in menu development and team management, driving customer satisfaction and operational excellence.
Key Responsibilities
Build and train a motivated team to produce high-quality food
Provide leadership fostering team morale and respect
Develop creative menus aligned with market trends
Maintain and improve customer and patient satisfaction
Lead team recruitment, training, and scheduling
Implement quality control systems for food integrity
Ensure compliance with health and safety regulations
Manage forecasting, recipe costing, 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 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