HHS is seeking a passionate Executive Chef to lead a dynamic culinary team. This role involves developing innovative menus, maintaining high standards of food quality, and fostering a positive work environment while ensuring compliance with safety regulations.
Key Responsibilities
Build and lead a motivated team to produce high-quality food
Develop creative menus aligned with market trends
Ensure customer and patient satisfaction through continuous improvement
Manage recruiting, training, development, scheduling, and assignments of team members
Monitor quality control systems to protect food integrity
Ensure compliance with health, safety, and regulatory agencies
Manage forecasting, inventory, ordering, production, planning, and budgets
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