Traveling Executive Chef

Executive Chef

Ready to take your culinary leadership on the road? HHS is seeking a high-energy, adaptable Executive Chef. In this role, you will act as our  Culinary Special Ops,  traveling 100% of the time to healthcare facilities across the region to launch new business, fill critical leadership gaps, and elevate food quality standards.

This role supports our Compliance, Integration & Sourcing Team, which follows a 10-days-on, 4-days-off schedule and requires 100% travel to various healthcare facilities, providing critical leadership and supporting new business initiatives.

Salary: $80,000 Base Salary + Comprehensive Benefits & Full Travel Support

Location:

Remote / Field-Based (Must reside within 45 minutes of a major Eastern US airport hub)

Travel: 100% Travel (Structured on a predictable 10-days-on, 4-days-off schedule)

Environment:
Healthcare Facilities, Post-Acute Rehab, and Senior Living Communities

• 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
• 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

• 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.

HHS is a private, family-owned business dedicated to…