Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $64,400.00 - $88,700.00
Work Schedule
Flexible
Benefits
Daily Pay
Free Telemedicine
Virtual mental health care
multiple health insurance options
Life insurance
401k plan with company match
Paid Time Off
Holiday pay
Pet insurance
Employee assistance program
Schulte Savings Marketplace discounts
Job Description
Schulte Hospitality Group (SHG) is a well-established division of Schulte Companies, a leading third-party management company with extensive multi-generational experience across various sectors of the hospitality industry. The company boasts a diverse and dynamic team of innovative hoteliers and restauranteurs who successfully operate more than 200 locations spanning 38 states and three countries. Their impressive portfolio features well-known brands such as Marriott, Hilton, IHG, and Hyatt, alongside a rich mix of unique boutique and lifestyle properties and restaurants. SHG is recognized for its authentic service culture rooted deeply in hospitality, where respect and prioritizing both internal and external stakeholder needs... Show More
Job Requirements
- Bachelor's degree preferred
- minimum of three (3) years of experience in a culinary leadership role
- food safety certification preferred
Job Qualifications
- Bachelor's degree preferred
- minimum of three (3) years of experience in a culinary leadership role
- food safety certification preferred
- ability to multi-task
- team player
- ability to exceed expectations of guests
Job Duties
- Responsible for long- and short-term planning and day-to-day operations of the kitchen and related culinary departments
- manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment
- hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate
- plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner
- monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment, which meets/exceeds federal, state, corporate, and franchise standards and regulations
- develop, recommend, implement and manage the department's budget
- continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives
- develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality
- execute and promote the Accident Prevention Program to minimize liabilities and related expenses
- perform various other duties as assigned to meet business objectives
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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