Executive Chef — Lead Culinary Team & Menu Innovation

HHS, LLC; Altoona (PA); On-site; USD 70,000 - 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 seeks an experienced culinary leader to direct foodservice operations in healthcare facilities. You will build and mentor a high-performing kitchen team, develop menus aligned with market trends, and ensure top-notch quality while maintaining strict safety standards.

Responsibilities include recruiting, training, scheduling, forecasting, inventory, and budget-conscious production. Relocation is expected for advancement opportunities and a strong work ethic is essential.

Qualifications

• 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

Responsibilities

• 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

Knife skills

Recipe preparation

Live-action cooking

Interpersonal skills

Communication

Customer service

Professionalism

Decision making

Proactivity

Team player

Business ethics

Organization

Education

Associate’s or bachelor’s degree in culinary program

Job description

HHS seeks an experienced culinary leader to direct foodservice operations in healthcare facilities. You will build and mentor a high-performing kitchen team, develop menus aligned with market trends, and ensure top-notch quality while maintaining strict safety standards.

Responsibilities include recruiting, training, scheduling, forecasting, inventory, and budget-conscious production. Relocation is expected for advancement opportunities and a strong work ethic is essential.