Executive Chef

Hospital Housekeeping Systems•Clyde, NC

1d•$70,000

About The Position

We’re looking for a friendly, compassionate, leader to join our culinary team! Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. Enjoy most nights and weekends off while growing your career and income in an engaging and rewarding 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
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

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 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