Executive Chef

HHS Culinary and Nutrition Solutions, LLC (USA); Russellville (AR); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Paid time off

Medical, dental, vision insurance

401(k) with employer match

Employee Assistance Program (EAP)

Job summary

HHS Culinary and Nutrition Solutions, LLC (USA) is seeking a seasoned executive or sous chef to lead a healthcare dining program at St. Mary’s Regional Medical Center. You will direct food production, maintain high quality and safety, and collaborate with dietitians to meet patient dietary needs.

You will recruit and develop staff, manage costs, and drive patient and staff satisfaction through exceptional dining experiences in a fast-paced hospital environment.

Qualifications

• Associate’s or bachelor’s degree from an accredited culinary program.
• 5+ years experience as a sous or executive chef in healthcare, fine dining, hotels/resorts, or senior living.
• Proficiency with computer skills including word processing, spreadsheets, email, and ordering platforms.
• Willingness to relocate for promotion opportunities.
• Familiarity with OSHA, HACCP procedures, and regulatory requirements.

Responsibilities

• Build a well-trained and motivated kitchen team ensuring high-quality food with safety and sanitation standards.
• Provide leadership that fosters morale, quality, and respect within the team.
• Develop creative menus aligned with market trends and patient dietary needs.
• Lead recruiting, training, scheduling, and development of staff.
• Manage forecasting, recipe costing, inventory, ordering, production, and payroll within budget.

Skills

Kitchen Skills

Interpersonal Skills

Communication

Customer Service

Professionalism

Decision Making

Proactivity

Team Player

Business Ethics

Organization

Education

Associate or Bachelor’s in Culinary Program

Job description

Location:St. Mary's Regional Medical Center - CNSPay Rate:Work Shift:Job DescriptionHarness the power of food to nurture healing and inspire well-being by crafting exceptional dining experiences for patients, staff, and visitors.With a strong culinary background and exceptional leadership skills, you'll inspire, educate, and motivate a talented team to consistently deliver dynamic and excellent service.Your focus will be on quality, nutrition, and sustainability, utilizing local, seasonal, and organic ingredients while minimizing waste. You will work closely with registered dietitians and healthcare professionals to execute a culinary vision that meets specific dietary needs and enhances the overall well-being of our community.ResponsibilitiesBuild a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principlesProvide leadership that supports a team environment that fosters morale, passion, quality, and respectDevelop creative menus that are in sync with current market trendsDemonstrate continuous ability to maintain and/or improve customer and patient satisfactionLead and manage team member recruiting, training, development, scheduling, and assignmentsExecute, maintain, and monitor quality control systems to protect food integrityDrive compliance with health, safety, and industry regulatory agenciesManage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget complianceSkillsKitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cookingInterpersonal Skills: Ability to interact with individuals at all levels of the organizationCommunication: Effective written, spoken, and non-verbal communication as well as presentation skillsCustomer Service: Service-oriented mentality with a focus on exceeding expectationsProfessionalism: Maintain a positive and professional demeanorDecision Making: Ability to quickly make sound decisions and judgmentsProactivity: Self-motivated with the ability to effectively prioritize projects and needsTeam Player: Willingness to collaborate and provide support where needed to achieve outcomesBusiness Ethics: Demonstrate integrity, respect, and discretion in all business dealingsOrganization: Attention to detail and ability to effectively manage tasks in a fast-paced environmentRequirementsAssociate’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 livingComputer skills including word processing, spreadsheets, email, and ordering platformsA passion for food, a desire to grow, and a work ethic that supports bothMust be willing to relocate for promotion opportunitiesNot Required But a Big PlusProficiency in languages other than English, especially SpanishFamiliarity with OSHA, The Joint Commission, and other regulatory requirementsFamiliarity with HACCP proceduresWhat We OfferPaid time off (vacation and sick)Medical, dental, and vision insurance401(k) with employer matchEmployee Assistance Program (EAP)Career development and ongoing trainingImportant to KnowMany 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 HHSHHS 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.app-cns