Healthcare Services Group is hiring a Regional Executive Chef for the New Mexico area!

Salary: starting at $70,000 per year, with the potential to increase based on experience and other factors. 

The Regional Executive Chef (REC) is the partner, culinary and hospitality subject matter  expert, and trusted advisor to the operations leadership teams within a given geographical region  and/or client group. The position reports directly to the Senior Executive Chef and is an integral  colleague responsible for teaching, training, and developing the district managers, account  managers and onsite culinary teams related to the organization’s menu and associated integrated  systems, standards and processes. This position is responsible for overseeing, implementing and  supporting execution of culinary programs, including process standardization, purchasing  compliance, initiative adherence, product quality and consistency across multiple accounts  within the assigned region. Acts as a regional leader who models proficiencies and behaviors that  consistently embody the characteristics necessary to drive the Company’s Purpose, Vision and  Values. The role requires 50-75% travel throughout the region.

• Comprehensive Benefits Package - Medical, Dental, and Vision

• Free Telemedicine Services on Day 1*

• Paid Holidays & Vacation 

• 401 (k)

• Get paid when you need it with PNC EarnedIt

• Financial Wellness Support from PNC Workplace Banking

• Free Prescription Discount Program

• Employee Assistance Programs

• Training & Development Opportunities

• Employee Recognition Programs

• Employee Stock Purchase Plan

• Nationwide Transfer Opportunities

Click here for more benefits information

or copy this link: https://go-internal.hcsgcorp.com/l/1036773/2025-07-02/5xbpsq/1036773/17514637576MrQym5A/Employee_Benefits_for_Job_Descriptions__7_.pdf

*Not available in AR.

People Management & Development. 

• Collaborates with the Senior Executive Chef and the regional operations team to establish  training priorities. 
• Trains the account, district, and division leadership teams on the concepts of culinary  hospitality in the healthcare environment, as well as provides supplemental training on  HCSG culinary systems. 
• Provides supplementary training for cooks at the account level. Educates on cooking  techniques, food preparation & garnishing, texture modifications, recipe adherence, food  safety & hygiene, knife skills, etc. 
• Meets with key culinary employees, account managers, district and division leaders regularly  to coach and provide feedback on culinary performance, and to guide professional  development related to implementing HCSG menu and integrated systems, standards, and  processes.
• Collaborates with, assists with development, and supports the established training programs  and in-services, including coordination with Corporate Training team for live and taped  culinary training 
• Participates in the recruiting and orientation of culinary leaders in their area, including  developing relationships with Culinary Schools in market to generate candidate flow.
• Implements HCSG policies and procedures in facilities and assists with fair and consistent  enforcement of HCSG policies and procedures. 
• Ensures compliance with HCSG’s standards of operation, client contract and within HCSG's  Business Conduct Policy. Maintains all records and reports necessary to comply with HCSG,  government and accrediting agency standards, regulations and codes. 

Budgetary Management & Systems Compliance. 

• Works with district and division leadership to achieve financial goals through the  implementation of the culinary program including compliance to the menu, systems,  standards, and processes in their assigned area. 
• Provides data-driven feedback and coaching to account managers and district and division  leadership on their culinary programs impact and effectiveness. 

Customer Experience. 

• Engages the District Managers and Directors of Operations on ways to build dining culture  and support initiatives that increase food quality and improve the guest experience while  maintaining targeted food costs. 
• Evaluates and prepares reports on the quality of services delivered in each facility within  their area and work with district and division leadership to continue to improve the culinary  programs. 
• Adapts and reacts well to changing situations. 
• Works with district and division leadership to ensure client satisfaction and retention.
• May participate in key client QBR and new business meetings. 
• Assists with the service recovery process for dining accounts, including collaboration on the  documented service recovery plan, as needed. 
• Interacts appropriately and engages with residents, clients, vendors, HCSG employees and  the public. 

Food preparation and Safety. 

• Ensures proper workplace safety, food safety, HACCP and sanitation programs are in place  and active. 
• Must be able to perform the essential job functions of all exempt and non-exempt Dining  Services positions. 

Other

• Supports with planning of special events, celebrations, holiday functions and other food related functions at the district or division level, including menu development,  operational/financial plans and execution., etc.
• Assists in managing catered events as needed. 
• Participate as needed in regional and field presentations showcasing training capabilities/programs and culinary capabilities. 
• Performs other duties as assigned.

• Associate’s degree or certification or formalized apprenticeship in culinary arts or 5+ years  of industry experience at an Executive Chef level or higher required. A high school diploma or equivalent is required. 
• Prior experience in culinary education preferred. 
• Prior experience in healthcare dining service preferred. 
• Strong culinary skills and the ability to train a diverse workforce in cooking techniques and  hospitality service. 
• General knowledge and understanding of nutrition with ability to interpret a nutrient analysis  spreadsheet of patient meals. 
• Considerable knowledge of quantity food production and serving techniques, food  safety/sanitation requirements and procedures and dining service program requirements and  finances. 
• Strong supervisory, leadership, hands-on management, and mentor skills.
• Excellent communication skills both written and verbal, with the ability to communicate on  various levels including management, departmental, customer, and associate levels.
• Strong financial acumen, proven P&L experience, budgetary, and food control practices 
• Ability to work effectively with a team as well as independently. 
• Must successfully complete an approved sanitation and safety course.
• Self-starter, capable of leading, directing, and supporting a team in a diverse environment  with highly developed interpersonal, analytical and communication skills. 
• Exceptional organizational and time management skills 
• Must be able to relate professionally and positively with all, including clinical staff and  healthcare facility executives with excellent communication, interpersonal, presentation and  management skills. 
• Digital literacy and experience with MS Office products including Word, Excel, PowerPoint,  and Outlook, preferred. 
• Must be fluent in English - reading, writing and speaking 
• Travel is as required, for account/facility visits and participation in activities within the  Region. Limited travel outside of the region may be necessary. 
• Willingness to relocate and live in the assigned market. 
• Must submit to a Motor Vehicle Check and maintain a valid driver’s license.

Certificates: 

Food Safety Manager or Foodhandler Certification: Current ServSafe or State  certification required as indicated by State / County law. 

CDM / CFPP: Current Certified Dietary Manager (CDM)/Certified Food Protection  Professional (CFPP) is preferred.  

If no CDM certificate, must obtain Food Service Manager (FSM) and Long-Term Care  Food Service Manager (LTCFSM) within 60 days of hire date. 

HCSG is proud to be an equal opportunity employer committed to all employees and applicants regardless of race, color, religion, sex, national origin, age, disability, genetics, ethnicity, pregnancy status, gender identity, sexual orientation, marital status, political opinions, or affiliations, veteran status, or other legally protected classes. HCSG also complies with applicable state and local laws and federal law requirements that govern nondiscrimination in every location where we operate.

HCSG is committed to fostering and supporting a vibrant company culture that encourages employees to bring their authentic and best selves to serve our resident and client communities. We believe all employees, regardless of position, age, race, religion, beliefs, socioeconomic background, or gender, should work in an environment where they are safe, respected, and treated fairly, with their viewpoints, thoughts, and ideas encouraged and embraced.