Chef/Prod Manager - Relocation Assistance Available

Chef/Prod Manager - Relocation Assistance Available at HHS summary:

The Chef/Prod Manager role involves leading and training a culinary team to produce high-quality food while ensuring compliance with safety and sanitation standards. Responsibilities include menu development, quality control, inventory management, scheduling, and maintaining customer satisfaction. The position requires culinary education, extensive kitchen experience, and strong leadership skills, with relocation assistance provided for career advancement opportunities.

• 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

Skills

• 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

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

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

What We Offer

• 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

Important to Know

• 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.

Who is HHS

HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries.

We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow.

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Keywords:

chef, culinary management, menu development, food safety, kitchen leadership, inventory management, quality control, food production, team training, customer satisfaction