Healthcare Area Chef

HHS, originally founded in 1975 as Hospital Housekeeping Systems, is a private, family-owned business with a strong commitment to caring for its employees and delivering honest, quality-driven customer service. The company has expanded its services to nearly 1,000 customers across six industries, including healthcare, facility management, and food services. Known for its rapid growth and commitment to employee development, HHS fosters a supportive work environment that values diversity, equity, and inclusion. Their Diversity, Equity, and Inclusion (DEI) Team plays a vital role in cultivating a workplace where individuals from all backgrounds feel heard, respected, and encouraged to develop their careers. HHS emphasizes growth from within and is actively seeking motivated leaders to help drive the next stage of its journey. Employees are supported through continuous training, career development opportunities, and a culture that nurtures future leaders.

This position is based at Lutheran Home - CNS and is a salaried role with an annual pay of 100,000.00 USD. As a crucial member of the senior living community, the Food Service Leadership role focuses on providing high-quality food service that creates a comforting environment for residents to enjoy their golden years. The role involves working across four different facilities, adding variety and scope to the leadership experience. The key responsibility is to lead a team that upholds the chef-led philosophy centered around passion for great food and quality service. This position provides the rare opportunity to enjoy most nights and weekends off, making it ideal for individuals seeking a balanced yet rewarding career.

The role demands a dynamic leader who can build and motivate a team committed to delivering excellent food quality while adhering strictly to safety, sanitation, and service standards. Creativity is also paramount as the candidate will develop menus that align with current market trends to keep the dining experience fresh and engaging for residents. Additionally, there is an operational component involving team recruitment, training, scheduling, budget management, forecasting, and quality control to ensure the food integrity and regulatory compliance are consistently met. A critical part of the job is fostering a team environment that enhances morale, professionalism, and passion for culinary excellence.

Candidates with an associate's or bachelor’s degree from an accredited culinary program, along with five or more years of experience as a sous or executive chef in fine dining, hotels, resorts, country clubs, or healthcare/senior living, will find this role particularly suitable. The ideal individual is also expected to demonstrate strong interpersonal and communication skills, professional judgment, and a proactive approach to managing projects and staff. Furthermore, the ability to collaborate across teams and exhibit high ethical standards in business practices is essential. The role also values multilingual proficiency, especially in Spanish, and familiarity with regulatory standards such as OSHA, The Joint Commission, and HACCP procedures, although these are considered advantageous rather than mandatory.

Overall, this job is an excellent career opportunity for those passionate about food service leadership in a healthcare or senior living setting, offering not only competitive compensation but also comprehensive benefits and a supportive community committed to growth and inclusion.