Executive Chef

Location:

US-DE-Delaware-Virtual | Pay:
Salary - Salary Plan, 85,000.00 USD per annum | Shift: Annual Work

We are seeking a passionate and innovative Executive Chef to lead with a high focus on quality and the environment. As our Executive Chef, you will develop and execute a culinary vision to provide our patients and staff with the highest quality, nutritious, and delicious food possible. You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible.

• 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.

• 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.

• 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 personal and organizational success.
• Must be willing to relocate for promotion opportunities.

• Proficiency in languages other than English, especially Spanish.
• Familiarity with OSHA, The Joint Commission, and other regulatory requirements.
• Familiarity with HACCP procedures.

• 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.

• 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.