Executive Chef

HHS, LLC•Altoona, PA

24d•$90,000 - $90,000

About The Position

The Executive Chef leads culinary operations in a healthcare environment, supporting the healing journey of patients and their loved ones by delivering high-quality food service. The role calls for a friendly, compassionate leader with a passion for food, respect for the craft, and commitment to a chef-led philosophy. The position offers most nights and weekends off, along with opportunities to grow a career and income. The Executive Chef develops and motivates a well-trained team, creates menus aligned with current market trends, and works to maintain or improve customer and patient satisfaction. The role oversees quality control, food safety and regulatory compliance, and operational and financial processes including forecasting, recipe costing, inventory, ordering, production planning, scheduling, payroll, and supplies. The employer describes itself as a private, family-owned business that provides housekeeping, food, and facility management services to nearly 1,000 customers across six industries, and encourages career growth from within.

Requirements

Associate’s or bachelor’s degree from an accredited culinary program.
At least 5 years of experience as a sous chef or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living.
Computer skills, including word processing, spreadsheets, email, and ordering platforms.
Passion for food, desire to grow, and a work ethic that supports both.
Willingness to relocate for promotion opportunities.
Knife skills, cutting techniques, recipe preparation, and live-action cooking.
Ability to interact with individuals at all levels of the organization.
Effective written, spoken, and non-verbal communication, as well as presentation skills.
Service-oriented mentality focused on exceeding expectations.
Positive and professional demeanor.
Ability to make sound decisions and judgments quickly.
Self-motivation and ability to prioritize projects and needs effectively.
Willingness to collaborate and provide support to achieve outcomes.
Integrity, respect, and discretion in business dealings.
Attention to detail and ability to manage tasks in a fast-paced environment.

Nice To Haves

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

Responsibilities

Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles.
Provide leadership that fosters team morale, passion, quality, and respect.
Develop creative menus aligned with current market trends.
Maintain 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.