Job Overview
Employment Type
Full-time
Compensation
Salary
Range $49,300.00 - $70,100.00
Work Schedule
Rotating Shifts
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
Dupont Hospital LLC is part of HHS, a private, family-owned healthcare service provider dedicated to excellence and integrity in serving healthcare facilities. Founded in 1975 as Hospital Housekeeping Systems, HHS has grown significantly and now offers comprehensive services including housekeeping, food service, and facility management to nearly 1,000 customers across multiple industries. The company prides itself on fostering a workplace culture that values diversity, equity, and inclusion, and supports the professional growth of its team members. HHS is committed to creating an environment where employees feel respected, valued, and empowered, ensuring a positive impact on both the workforce and the patients they serve.
This role is a leadership opportunity within the culinary team at Dupont Hospital LLC, designed for a friendly, compassionate individual who is passionate about culinary arts and dedicated to supporting the healing journey of patients and their loved ones. The position offers a competitive salary of $60,000 annually and follows a rotating shift schedule, predominantly allowing the employee most nights and weekends off. The successful candidate will be instrumental in delivering high-quality food service in a healthcare setting while embracing a chef-led philosophy that respects great food and culinary creativity.
As a culinary leader, the individual will be responsible for building and motivating a high-performing team focused on safety, sanitation, and exceptional service standards. This role involves developing innovative and market-driven menus, maintaining and enhancing customer and patient satisfaction, and overseeing all operational aspects including recruiting, training, scheduling, food integrity, health and safety compliance, budgeting, and forecasting. The leader will use their expertise to ensure the culinary team meets the strict requirements of healthcare regulations and delivers meals that contribute positively to patient recovery and satisfaction.
The position demands a blend of technical kitchen skills, effective communication, strong interpersonal abilities, and a proactive attitude. The candidate must be capable of making informed decisions quickly, managing multiple priorities in a fast-paced environment, and collaborating effectively across all organizational levels. Professionalism, business ethics, and a service-oriented mentality are essential qualities for this role.
This job not only provides an opportunity to grow professionally within a reputable healthcare food service company but also offers several benefits, including paid time off, comprehensive medical, dental and vision insurance, a 401(k) plan with employer match, an Employee Assistance Program (EAP), and ongoing career development and training. There is also an emphasis on supporting employees during the Covid-19 pandemic through vaccination policies and a supportive workplace culture. Veterans and candidates with military experience are encouraged to apply, underscoring the company's commitment to inclusion and respect for diverse backgrounds.
This role is a leadership opportunity within the culinary team at Dupont Hospital LLC, designed for a friendly, compassionate individual who is passionate about culinary arts and dedicated to supporting the healing journey of patients and their loved ones. The position offers a competitive salary of $60,000 annually and follows a rotating shift schedule, predominantly allowing the employee most nights and weekends off. The successful candidate will be instrumental in delivering high-quality food service in a healthcare setting while embracing a chef-led philosophy that respects great food and culinary creativity.
As a culinary leader, the individual will be responsible for building and motivating a high-performing team focused on safety, sanitation, and exceptional service standards. This role involves developing innovative and market-driven menus, maintaining and enhancing customer and patient satisfaction, and overseeing all operational aspects including recruiting, training, scheduling, food integrity, health and safety compliance, budgeting, and forecasting. The leader will use their expertise to ensure the culinary team meets the strict requirements of healthcare regulations and delivers meals that contribute positively to patient recovery and satisfaction.
The position demands a blend of technical kitchen skills, effective communication, strong interpersonal abilities, and a proactive attitude. The candidate must be capable of making informed decisions quickly, managing multiple priorities in a fast-paced environment, and collaborating effectively across all organizational levels. Professionalism, business ethics, and a service-oriented mentality are essential qualities for this role.
This job not only provides an opportunity to grow professionally within a reputable healthcare food service company but also offers several benefits, including paid time off, comprehensive medical, dental and vision insurance, a 401(k) plan with employer match, an Employee Assistance Program (EAP), and ongoing career development and training. There is also an emphasis on supporting employees during the Covid-19 pandemic through vaccination policies and a supportive workplace culture. Veterans and candidates with military experience are encouraged to apply, underscoring the company's commitment to inclusion and respect for diverse backgrounds.
Job Requirements
- Associate's or bachelor's degree from an accredited culinary program plus 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, a desire to grow, and a work ethic that supports both
- Must be willing 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
- Computer skills including word processing, spreadsheets, email, and ordering platforms
- Strong leadership and team management skills
- Effective communication and interpersonal abilities
- Knowledge of health and safety regulations and food quality control
- Ability to develop creative and market-driven menus
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
Expert Level (7+ years)
Job Location
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