Executive Chef

HHS is a private, family-owned company with a rich history dating back to 1975 when it was founded as Hospital Housekeeping Systems. Over the years, HHS has evolved into a prominent provider of services including housekeeping, food, and facility management, serving nearly 1,000 customers across six diverse industries. Known for its commitment to quality-driven customer service and caring for its team members, HHS fosters a supportive and inclusive work environment. The company is actively growing and seeking motivated leaders to join the next phase of its journey, emphasizing internal growth and leadership development. Their Diversity, Equity, and Inclusion (DEI) team champions a workplace culture where individuals from all backgrounds feel heard, respected, and empowered to advance.

The location of this role is St. Mary's Regional Medical Center within the Culinary Nutrition Services (CNS) department. This position offers a competitive annual salary of $70,000 and features a favorable schedule with most nights and weekends off. The role is tailored for a friendly, compassionate leader eager to join a healthcare culinary team dedicated to supporting the healing journey of patients and their families through exceptional food service.

As a key member of the culinary leadership, the successful candidate will play a vital role in delivering high-quality food service in a healthcare setting. This position calls for passion for culinary craft, respect for food quality, and dedication to a chef-led philosophy that elevates patient and customer satisfaction. The role involves building, leading, and motivating a well-trained culinary team committed to food safety, sanitation, and superior service standards. The culinary leader will develop creative, trend-aligned menus that meet the dynamic needs of the healthcare environment, sustaining patient and staff satisfaction continually.

Additional responsibilities include managing team recruitment, training, scheduling, and development, along with operational oversight of food preparation, quality control, inventory, budgeting, and compliance with health and safety regulations. This multifaceted leadership position demands strong kitchen skills, including knife mastery and live-action cooking, along with interpersonal abilities to connect across all organizational levels. Excellent communication and presentation skills are essential, as is a professional, service-oriented attitude with a focus on surpassing expectations.

The ideal candidate is proactive, a decisive problem solver, and a dedicated team player committed to business ethics and operational excellence. Success in this role supports a supportive team culture, boosts morale, and leads to a high standard of culinary service. Candidates with an associate's or bachelor's degree from an accredited culinary program plus five or more years of experience as a sous or executive chef in fine dining, hotels, resorts, country clubs, or healthcare/senior living are preferred. Computer literacy and a willingness to relocate for advancement opportunities are also essential.

Beyond day-to-day duties, this role offers professional growth opportunities in a rewarding healthcare environment where culinary arts meet patient care. The position includes comprehensive benefits such as paid time off, medical, dental, and vision insurance, 401(k) with employer match, Employee Assistance Programs, and ongoing career development. HHS is an equal employment opportunity employer dedicated to diversity and inclusion, welcoming candidates from all backgrounds, including veterans and those with military experience. The role is designed for culinary professionals who want to make a meaningful difference in healthcare through exceptional food service leadership.