Executive CHef

HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS offers comprehensive services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. With a strong commitment to workplace diversity and inclusion, HHS fosters a supportive environment where individuals of all backgrounds are respected, heard, and encouraged to grow. The company places great emphasis on promoting from within and developing future leaders who contribute to its continued rapid growth. This cultivation of leadership talent and a robust Diversity, Equity, and Inclusion (DEI) team underlines the company’s dedication to a thriving, respectful work culture.

We are currently seeking a friendly, compassionate leader to join our culinary team in a virtual role based in Virginia, USA. This position offers a salary of $85,000 annually and generally operates during standard work shifts, allowing candidates to enjoy a healthy work-life balance with most nights and weekends off. This is an opportunity for culinary professionals with a passion for food and healthcare to support the healing journey of patients and their loved ones by delivering high-quality food service in a healthcare environment.

As a leader in the culinary team, the successful candidate will share a deep respect for great food and the organization’s chef-led philosophy. The role involves building and motivating a skilled team that adheres to strict safety, sanitation, and service principles, while also innovating with creative menus that reflect current market trends. This position requires someone who can demonstrate a continued ability to maintain or improve patient and customer satisfaction in a healthcare or senior living setting.

The leader will be responsible for recruiting, training, developing, scheduling, and assigning team members, ensuring the execution and maintenance of quality control systems to protect food integrity. Compliance with health, safety, and regulatory standards is essential, along with managing forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to meet budget goals. This multifaceted management role demands strong organizational skills, professional communication abilities, and a customer service-oriented mindset.

The ideal candidate is someone with an associate's or bachelor’s degree from an accredited culinary program and at least five years of experience in a sous chef or executive chef role within fine dining, hotels, resorts, country clubs, or healthcare senior living environments. Proficiency in computer skills such as word processing, spreadsheets, email, and ordering platforms is expected, along with a passion for food and a strong work ethic that aligns with personal and professional growth ambitions. Candidates should be willing to relocate for promotion opportunities, adding flexibility to this promising career path.

The company values additional skills such as multi-language proficiency, especially in Spanish, and familiarity with OSHA, The Joint Commission, HACCP procedures, and other regulatory requirements as advantageous but not mandatory. Benefits include paid time off (vacation and sick leave), medical, dental, and vision insurance, a 401(k) plan with employer match, an Employee Assistance Program (EAP), and ongoing career development and training opportunities. Veterans and individuals with military experience are specifically encouraged to apply. Overall, this position offers a rewarding environment to develop culinary leadership skills while making a meaningful impact in healthcare settings, supporting both team members and patients alike.