Executive Chef

Hospital Housekeeping Systems•Cincinnati, OH

2d•$80,000•Onsite

About The Position

HHS is seeking a friendly, compassionate leader to join the culinary team at Bon Secours Jewish Hospital. The Executive Chef supports the healing journey of patients and their loved ones by delivering high-quality food service in a healthcare environment. The role emphasizes a chef-led philosophy, strong food quality, and an engaging environment for career growth. The position offers a morning shift and notes that most nights and weekends are off. The Executive Chef leads the culinary team and its operations, including menu development, food quality and safety, customer and patient satisfaction, staffing, and budget management. The role also oversees forecasting, recipe costing, inventory, ordering, production planning, schedules, payroll, and supplies. A $5,000 sign-on bonus is offered.

Requirements

Associate’s or bachelor’s degree from an accredited culinary program.
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.
A passion for food, a 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 with a focus 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 where needed to achieve outcomes.
Integrity, respect, and discretion in business dealings.
Attention to detail and ability to manage tasks effectively 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 fostering morale, passion, quality, and respect.
Develop creative menus in line 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.