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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $71,700.00 - $98,800.00
Work Schedule
Flexible
Benefits
Daily Pay
Free Telemedicine
Virtual mental health care
Health Insurance
Life insurance
401k plan with company match
Paid parental leave
Paid Time Off
Holiday pay
Pet insurance
Employee assistance program
discounts
Job Description
Schulte Hospitality Group is a renowned division of Schulte Companies, a reputable third-party management firm with extensive multi-generational experience in all facets of the hospitality industry. The company is distinguished for its commitment to a service culture that prioritizes hospitality, respect, and authenticity. Operating over 200 locations across 38 states and three countries, Schulte Hospitality Group partners with leading brands such as Marriott, Hilton, IHG, and Hyatt, while also managing unique, independent, boutique, and lifestyle properties and restaurants. The organization boasts a diverse team of innovative hoteliers and restaurateurs dedicated to maintaining high standards and fostering positive workplace environments.\n\nJoining Schulte... 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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