Executive Chef

HHS, LLC•Cincinnati, OH

3d•$80,000 - $80,000

About The Position

The Executive Chef leads culinary operations at Bon Secours Jewish Hospital, supporting patients and their loved ones through high-quality food service in a healthcare environment. The role combines chef-led food preparation and menu development with team leadership, customer and patient satisfaction, food safety, regulatory compliance, and financial and operational management. The position offers a $5,000 sign-on bonus and a stated annual salary of $80,000.

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 or resorts, country clubs, or healthcare or senior living.
Computer skills, including word processing, spreadsheets, email, and ordering platforms.
Willingness to relocate for promotion opportunities.
Knife skills, cutting techniques, recipe preparation, and live-action cooking skills.
Ability to interact with individuals at all levels of the organization.
Effective written, spoken, and non-verbal communication and 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 support others to achieve outcomes.
Integrity, respect, and discretion in business dealings.
Attention to detail and ability to manage tasks effectively in a fast-paced environment.
Passion for food, desire to grow, and a strong work ethic.

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 fostering morale, passion, quality, and respect.
Develop creative menus aligned with current market trends.
Maintain and 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.