Job Overview
Compensation
Salary
Range $43,200.00 - $61,300.00
Work Schedule
Standard Hours
Benefits
Paid Time Off
Medical insurance
Dental Insurance
Vision Insurance
401(k) with employer match
Employee assistance program
Career development and ongoing training
Job Description
Clark Regional Medical Center is a respected healthcare facility committed to delivering exceptional patient care and promoting wellness in the community. As part of the broader HHS family-owned business, which has been dedicated to quality-driven customer service since 1975, the medical center provides comprehensive food, housekeeping, and facility management services to support its mission. HHS currently serves nearly 1,000 customers across multiple industries and prides itself on fostering a diverse and inclusive work environment that encourages career growth and leadership development.
The Culinary Leader role at Clark Regional Medical Center offers a unique opportunity to lead and inspire a culinary team within a healthcare environment. This salaried management position, with an annual salary of $60,000, requires a full commitment with work hours expected to range between 50 to 55 hours per week. The ideal candidate will be a friendly, compassionate leader passionate about food and driven by the desire to enhance the healing journey for patients and their families through high-quality food service. This role emphasizes a chef-led philosophy and encourages creativity, respect for great food, and a supportive team spirit. Throughout this role, you will enjoy most nights and weekends off, allowing for balance while advancing your career and income within an engaging and rewarding healthcare setting.
As a Culinary Leader, you will be responsible for building a motivated, well-trained team focused on producing high-quality food that adheres to strict safety, sanitation, and service guidelines. Your leadership will foster a positive team environment that values morale, passion, quality, and respect. You will develop creative menus that align with current market trends and continuously enhance both customer and patient satisfaction. Your management responsibilities will include recruiting, training, scheduling, and developmental oversight of team members.
In addition, you will manage quality control systems to maintain food integrity and ensure full compliance with all health, safety, and regulatory agencies including OSHA and The Joint Commission. The role also requires financial oversight such as forecasting, recipe costing, inventory management, ordering, production planning, scheduling, payroll, and supply expenditure to adhere to budgetary constraints. This position requires robust culinary skills, excellent interpersonal and communication abilities, and a proactive approach to managing and prioritizing multiple tasks effectively. The Culinary Leader will embody professionalism, ethical business behavior, and a team player attitude to succeed in this fast-paced, people-focused environment.
The Culinary Leader role at Clark Regional Medical Center offers a unique opportunity to lead and inspire a culinary team within a healthcare environment. This salaried management position, with an annual salary of $60,000, requires a full commitment with work hours expected to range between 50 to 55 hours per week. The ideal candidate will be a friendly, compassionate leader passionate about food and driven by the desire to enhance the healing journey for patients and their families through high-quality food service. This role emphasizes a chef-led philosophy and encourages creativity, respect for great food, and a supportive team spirit. Throughout this role, you will enjoy most nights and weekends off, allowing for balance while advancing your career and income within an engaging and rewarding healthcare setting.
As a Culinary Leader, you will be responsible for building a motivated, well-trained team focused on producing high-quality food that adheres to strict safety, sanitation, and service guidelines. Your leadership will foster a positive team environment that values morale, passion, quality, and respect. You will develop creative menus that align with current market trends and continuously enhance both customer and patient satisfaction. Your management responsibilities will include recruiting, training, scheduling, and developmental oversight of team members.
In addition, you will manage quality control systems to maintain food integrity and ensure full compliance with all health, safety, and regulatory agencies including OSHA and The Joint Commission. The role also requires financial oversight such as forecasting, recipe costing, inventory management, ordering, production planning, scheduling, payroll, and supply expenditure to adhere to budgetary constraints. This position requires robust culinary skills, excellent interpersonal and communication abilities, and a proactive approach to managing and prioritizing multiple tasks effectively. The Culinary Leader will embody professionalism, ethical business behavior, and a team player attitude to succeed in this fast-paced, people-focused environment.
Job Requirements
- Associate's or bachelor's degree from an accredited culinary program
- Minimum 5 years experience as a sous or executive chef in relevant settings
- Computer skills including word processing, spreadsheets, email, and ordering platforms
- Passion for food and strong work ethic
- Willingness to relocate for promotion opportunities
Job 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
- Proficiency in languages other than English is a plus
- Familiarity with OSHA, The Joint Commission, and other regulatory requirements is a plus
- Familiarity with HACCP procedures is a plus
- Strong computer skills including word processing, spreadsheets, email, and ordering platforms
- Excellent interpersonal and communication skills
- Ability to lead and develop teams effectively
- Strong organizational and decision-making skills
Job Duties
- Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles
- Provide leadership that supports a team environment that fosters morale, passion, quality, and respect
- Develop creative menus that are in sync with current market trends
- Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction
- Lead and manage team member recruiting, training, development, scheduling, and assignments
- Execute, maintain, and monitor quality control systems to protect food integrity
- Drive compliance with health, safety, and industry regulatory agencies
- Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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