HHS is seeking an Executive Chef to lead a dynamic kitchen team, develop innovative menus, and ensure high standards of food quality and safety. This role requires strong leadership and culinary skills, along with a commitment to customer satisfaction and team development.
Key Responsibilities
Build a well-trained and motivated team producing high-quality food
Provide leadership to foster team morale and respect
Develop creative menus aligned with market trends
Maintain and improve customer and patient satisfaction
Manage team member recruiting, training, and scheduling
Execute 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