Production Manager / Entry-Level Chef

HHS, LLC; Las Cruces (NM); On-site; USD 47,000 - 57,000; Full time

Benefits offered by this job

PTO

Health, dental, and vision insurance

401(k) with employer match

Employee Assistance Program (EAP)

Career development and training

Job summary

HHS LLC is seeking a culinary leader to head a high-volume kitchen in Las Cruces, NM. You will guide the team, shape menus, and ensure top-quality patient and guest meals within safety and regulatory standards.

Bring 5+ years as a sous or executive chef in healthcare or hospitality, with strong kitchen skills, communication, and leadership. Relocation for promotion is supported by the company.

Qualifications

• Associate’s or bachelor’s degree in culinary program + 5+ years as sous or executive chef in healthcare/senior living or hospitality.
• Proficient computer skills: word processing, spreadsheets, email, ordering platforms.
• Passion for food, growth mindset, strong work ethic.

Responsibilities

• Build a well-trained, motivated team delivering high-quality food while ensuring safety and sanitation.
• Provide leadership to foster morale, quality, and respect within the team.
• Develop creative menus aligned with market trends.

Skills

Knife skills

Interpersonal skills

Communication

Customer service

Professionalism

Decision making

Proactivity

Team player

Business ethics

Organization

Education

Culinary degree (associate or bachelor)

Job description

Location:

Memorial Medical Center Las Cruces

Pay Rate:

Salary - Salary Plan, 52,000.00 USD Annual

Work Shift:

Job Description

We’re looking for a leader to join our culinary team in Las Cruces, NM!

Perfect for a kitchen leader ready to trade late nights for professional development and a mission-driven career path.

Bring your high-volume production skills to a chef-led environment that invests in your future & we’ll teach you the science of healthcare food service; you bring the production expertise.

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

• 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.