Healthcare Chef & Production Lead — Growth & Benefits

Hhs, Llc; Durant (OK); On-site; USD 63,000 - 77,000; Full time

Benefits offered by this job

Paid time off

Medical, dental, and vision insurance

401(k) with employer match

Career development and training

Job summary

HHS is hiring a Chef/Production Manager in Durant, OK to lead our healthcare food service operation. This full-time, in-person role emphasizes high-quality meals, sanitation, and patient satisfaction while offering growth opportunities.

The position requires a culinary degree plus 5+ years as a sous or executive chef in relevant settings; relocation may be needed. Strong leadership, budgeting, and menu development are essential for success.

Qualifications

• Associate’s or bachelor’s degree in culinary program.
• 5+ years as sous or executive chef in healthcare, fine dining, hotels/resorts, or similar.
• Willing to relocate for promotion opportunities.
• Computer skills including word processing, spreadsheets, and ordering platforms.

Responsibilities

• Build a well-trained and motivated team while upholding safety and sanitation principles.
• Provide leadership that fosters morale, passion, quality, and respect.
• Develop creative menus aligned with market trends and patient needs.
• Maintain patient satisfaction and service quality with continuous improvement.
• Lead recruiting, training, scheduling, and staff development.
• Manage forecasting, inventory, recipe costing, and budgeting to ensure cost controls.
• Ensure health and safety compliance with regulatory standards.
• Oversee production planning, payroll, and supplies within budget.

Skills

Kitchen leadership

Safety & sanitation

Menu development

Team recruitment

Budget & forecasting

Communication

Proactive problem solving

Professionalism

Multi-site coordination

Education

Associate’s or Bachelor’s degree in Culinary Arts

Job description

HHS is hiring a Chef/Production Manager in Durant, OK to lead our healthcare food service operation. This full-time, in-person role emphasizes high-quality meals, sanitation, and patient satisfaction while offering growth opportunities.

The position requires a culinary degree plus 5+ years as a sous or executive chef in relevant settings; relocation may be needed. Strong leadership, budgeting, and menu development are essential for success.