Join HHS as an Executive Chef and lead a passionate team in creating high-quality culinary experiences while ensuring compliance with safety and service standards. Drive innovation in menu development and foster a collaborative environment that promotes growth and satisfaction.
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 in sync with market trends
Maintain and improve customer and patient satisfaction
Lead team member recruiting, training, and scheduling
Execute and monitor quality control systems for food integrity
Drive compliance with health and safety regulations
Manage forecasting, budgeting, and inventory
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