Executive Chef

Greensboro, NC, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Exact $70,000.00

Work Schedule

Standard Hours

Benefits

Paid Time Off

Medical insurance

Dental Insurance

Vision Insurance

401(k) with employer match

Employee assistance program (EAP)

Career development and ongoing training

Job Description

HHS is a private, family-owned business that has been dedicated to caring for its team members and providing honest, quality-driven customer service since its founding in 1975 as Hospital Housekeeping Systems. Over the years, HHS has expanded its service offerings to include housekeeping, food, and facility management, serving nearly 1,000 customers across six diverse industries. With a strong commitment to workplace diversity, equity, and inclusion, HHS boasts a supportive environment where individuals from all backgrounds are heard, respected, and encouraged to pursue their personal and professional growth. As the company continues its rapid growth, it actively seeks motivated leaders ready to join the next stage of the journey, offering abundant opportunities for development and advancement. The organization places a strong emphasis on promoting from within, believing that its future leaders already exist in its ranks waiting for their next opportunity.

The role of Culinary Leader at HHS is a unique and rewarding opportunity to blend passion for food with leadership in a healthcare environment. This position involves supporting the healing journey of patients and their loved ones by delivering high-quality, chef-led food service that prioritizes both taste and nutrition. The Culinary Leader will be instrumental in building and motivating a skilled team committed to maintaining the highest standards of food safety, sanitation, and customer satisfaction. The role offers an engaging environment where creativity in menu development is encouraged, reflecting current market trends and patient preferences. With a focus on continuous improvement, this role demands a strong leader capable of managing all facets of culinary operations including forecasting, recipe costing, inventory management, scheduling, payroll, and regulatory compliance.

Professionals in this position can expect a fulfilling work experience characterized by work-life balance, as most nights and weekends are off. The salary for this leadership role is competitive at $70,000 annually, with additional benefits such as medical, dental, and vision insurance, paid time off, a 401(k) plan with employer match, and career development opportunities. The Culinary Leader will collaborate across departments while fostering a positive team environment that encourages morale, passion, quality, and respect. This opportunity is perfect for a self-motivated individual with a passion for food and a desire to grow within a thriving, value-driven company committed to excellence in food service and customer care.

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
Strong computer skills including word processing, spreadsheets, email, and ordering platforms
Proven leadership abilities with experience building and motivating teams
Excellent communication and interpersonal skills
Ability to develop creative menus and maintain customer satisfaction
Understanding of food safety, sanitation, and quality control processes
Knowledge of health and industry regulatory standards
Commitment to continuous improvement and professional growth

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