Executive Chef

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 Hospitality Group means becoming part of a team that values inclusivity and employee development. The company is passionate about creating a workplace where employees feel engaged, empowered, and excited to grow. This inclusive atmosphere is built on the belief that the greatest and most valuable asset is its people. The group ensures its team members enjoy a flexible and rewarding work environment, complete with exciting perks and a robust benefits package. Highlights include daily pay options, free telemedicine and virtual mental health care from day one, multiple health and life insurance choices, a 401k plan with company match, paid parental leave, paid time off, holiday pay, pet insurance, employee assistance programs, and discounts on various products and services through the Schulte Savings Marketplace.\n\nThe Executive Chef role at Schulte Hospitality Group is a dynamic and service-oriented position central to the successful operation of culinary services within their hospitality locations. This leadership role involves overseeing both long-term and day-to-day kitchen operations, ensuring that every culinary aspect aligns with the company’s standards of quality, safety, and guest satisfaction. The Executive Chef will manage kitchen staff by attracting, retaining, and motivating employees, while fostering a safe and productive work environment. Responsibilities extend from procurement and preparation of food to maintaining sanitary and safe kitchen conditions compliant with federal, state, corporate, and franchise regulations. Furthermore, the Executive Chef is responsible for budget development and management, controlling labor and food costs to meet or exceed targets. They will develop and implement innovative menus that enhance revenue and profit margins without compromising on quality. The position also plays an essential role in promoting workplace safety through accident prevention programs. Overall, this role is ideal for culinary leaders who are passionate about excellence in hospitality, operational efficiency, and team development within a supportive and forward-thinking company culture.