Executive Chef

Glendale, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $77,100.00 - $106,200.00

Work Schedule

Flexible

Benefits

Daily Pay

Health Insurance

Life insurance

401k plan

Paid Time Off

Holiday pay

Pet insurance

Employee assistance program

Job Description

Schulte Companies is a respected leader in the hospitality industry, renowned for its extensive experience and dedication to service excellence. As a division of a larger third-party management firm, Schulte Companies operates more than 200 locations spanning 38 states and 3 countries. The company’s portfolio includes well-established brands such as Marriott, Hilton, IHG, and Hyatt, alongside a variety of independent, boutique, and lifestyle properties and restaurants. This diversity showcases Schulte Companies’ commitment to innovation and quality within the hospitality and culinary sectors. Schulte Companies prides itself on a strong service culture where hospitality, respect, and authenticity are at the core... 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

We didn't receive the exact location for this job posting,

please contact the employer.

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