Chef/Production Manager

HHS, LLC; Ada (OK); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Paid time off (vacation and sick)

Medical, dental, and vision insurance

401(k) with employer match

Employee Assistance Program (EAP)

Career development and ongoing培训

Job summary

HHS is seeking a seasoned culinary leader to oversee healthcare dining programs. You will build and mentor a skilled team, develop trending menus, and ensure safety and quality across service lines. You’ll drive recruiting, training, scheduling, and payroll while maintaining regulatory compliance and budget integrity.

The role emphasizes a patient-centered dining experience with strong communication across departments and a focus on continuous improvement in a fast-paced healthcare setting.

Qualifications

• Associate or bachelor’s degree from an accredited culinary program with 5+ years as 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.
• Willingness to relocate for promotion opportunities.

Responsibilities

• Build a well-trained, motivated team delivering high-quality food with safety and sanitation standards.
• Provide leadership fostering morale, quality, and respect.
• Develop menus aligned with current market trends.
• Lead recruiting, training, scheduling, and assignments.
• Manage quality control to protect food integrity and safety compliance.
• Forecasting, costing, inventory, and payroll to meet budget targets.

Skills

Kitchen Skills

Interpersonal Skills

Communication

Customer Service

Professionalism

Decision Making

Proactivity

Team Player

Business Ethics

Organization

Education

Culinary degree (Associate or Bachelor's)

Tools

Word processing

Spreadsheets

Email

Ordering platforms

Job description

• 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
  

Skills

• Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking
• Interpersonal Skills: Ability to interact with individuals at all levels of the organization
• Communication: Effective written, spoken, and non-verbal communication as well as presentation skills
• Customer Service: Service-oriented mentality with a focus on exceeding expectations
• Professionalism: Maintain a positive and professional demeanor
• Decision Making: Ability to quickly make sound decisions and judgments
• Proactivity: Self-motivated with the ability to effectively prioritize projects and needs
• Team Player: Willingness to collaborate and provide support where needed to achieve outcomes
• Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings
• Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment
  

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
  

Not Required But a Big Plus

• Proficiency in languages other than English, especially Spanish
• Familiarity with OSHA, The Joint Commission, and other regulatory requirements
• Familiarity with HACCP procedures
  

What We Offer

• Paid time off (vacation and sick)
• Medical, dental, and vision insurance
• 401(k) with employer match
• Employee Assistance Program (EAP)
• Career development and ongoing training
  

Important to Know

• Many healthcare facilities require employees to be fully vaccinated against COVID-19 or have an approved exemption in place.
• Veterans and candidates with military experience are encouraged to apply.
• HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion.
  

Who is HHS

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 provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries.

We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow.