Exective Chef

Norman, OK, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $69,600.00 - $95,900.00

Work Schedule

Day Shifts

Weekend 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

HHS is a private, family-owned business with a rich history dating back to its founding in 1975 as Hospital Housekeeping Systems. Over the decades, HHS has evolved into a comprehensive service provider, delivering housekeeping, food service, and facility management to nearly 1,000 customers across six diverse industries. This growth reflects the company's commitment to quality-driven, honest customer service and its dedication to caring for its team members. With a culture that emphasizes internal growth and leadership development, HHS proudly fosters an inclusive environment supported by its Diversity, Equity, and Inclusion (DEI) team. This team cultivates a workplace where individuals from all backgrounds feel heard, respected, and are encouraged to grow professionally and personally.

We are currently seeking a friendly, compassionate leader to join our culinary team as an Executive Chef in a healthcare environment. This role offers an annual salary of 75,000 USD and the opportunity to be part of a company that prioritizes employee development and work-life balance, including most nights and weekends off. As an Executive Chef at HHS, you will play a critical role in supporting the healing journey of patients and their families by delivering high-quality food service that aligns with our chef-led philosophy. Your passion for cooking, respect for exceptional food, and commitment to excellence will be crucial in creating a positive dining experience that enhances patient satisfaction and well-being.

In this role, you will lead and mentor a well-trained and motivated culinary team dedicated to maintaining high standards of safety, sanitation, and service. Your responsibilities will include developing innovative menus that reflect current market trends while ensuring compliance with health, safety, and regulatory guidelines. You will be tasked with leading team member recruitment, training, scheduling, and performance management, fostering a collaborative and positive work environment where team morale and professionalism thrive. Additionally, you will manage operational aspects such as food forecasting, recipe costing, inventory control, ordering, and budgeting to maintain financial compliance and food integrity.

Ideal candidates will possess advanced kitchen skills, including recipe preparation and live-action cooking, alongside strong interpersonal and communication abilities. A service-oriented approach with a focus on exceeding expectations and the ability to make sound decisions quickly is essential. Being proactive, detail-oriented, and a team player with strong business ethics will help you succeed in this dynamic and fast-paced setting. HHS encourages candidates with culinary degrees and extensive experience in sous chef or executive chef positions within fine dining, hotels, resorts, country clubs, or healthcare sectors to apply.

This position promotes career advancement and ongoing training, making it an excellent opportunity for culinary professionals passionate about leading teams and shaping quality food service in healthcare. If you are ready to take on a leadership role that values integrity, respect, and collaboration, consider joining HHS and contributing to a meaningful mission that impacts the well-being of others.

Job Requirements

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, 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
Strong kitchen skills including knife skills, cutting techniques, recipe preparation, and live-action cooking
Effective written, spoken, and non-verbal communication skills
Ability to interact with individuals at all levels of the organization
Service-oriented with a focus on exceeding customer expectations
Positive and professional demeanor
Ability to make quick and sound decisions
Self-motivated with strong prioritization skills
Willingness to collaborate and provide team support
Demonstrated integrity, respect, and discretion in business dealings
Attention to detail and ability to manage tasks in a fast-paced environment

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