Executive Chef & Production Manager – Healthcare

HHS Culinary and Nutrition Solutions, LLC (USA); Kentucky; On-site; USD 60,000 - 81,000; Full time

Benefits offered by this job

Paid time off

Medical, dental, and vision insurance

401(k) with employer match

Employee Assistance Program (EAP)

Job summary

HHS Culinary and Nutrition Solutions, LLC (USA) seeks a seasoned culinary leader to support a healthcare food service program. Deliver high-quality patient meals, lead a motivated kitchen team, and ensure safety, quality, and cost controls in a fast-paced hospital environment.

You will develop menus, oversee sourcing and inventories, and drive guest satisfaction while maintaining regulatory compliance and staff development opportunities.

Qualifications

• Associate’s or bachelor’s degree from an accredited culinary program.
• Minimum 5+ years as sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living.
• Proficiency with computer skills for ordering platforms and standard office software.

Responsibilities

• Build a well-trained, motivated team while upholding safety, sanitation and service standards.
• Provide leadership that fosters morale, quality and respect.
• Develop creative menus aligned with current market trends.
• Lead recruiting, training, scheduling, and assignments for the team.
• Manage forecasting, recipe costing, inventory, ordering, production, planning and payroll to meet budget.

Skills

Knife skills

Cutting techniques

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 from an accredited culinary program

Tools

Computer skills (word processing, spreadsheets, email, ordering platforms)

Job description

HHS Culinary and Nutrition Solutions, LLC (USA) seeks a seasoned culinary leader to support a healthcare food service program. Deliver high-quality patient meals, lead a motivated kitchen team, and ensure safety, quality, and cost controls in a fast-paced hospital environment.

You will develop menus, oversee sourcing and inventories, and drive guest satisfaction while maintaining regulatory compliance and staff development opportunities.