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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $67,900.00 - $93,500.00
Work Schedule
Flexible
Benefits
Daily Pay
Free Telemedicine
Health Insurance
Life insurance
401k plan
Paid parental leave
Paid Time Off
Holiday pay
Pet insurance
Employee assistance program
Employee Discounts
Job Description
Schulte Hospitality Group is a distinguished division of Schulte Companies, a leading third-party management organization with extensive multi-generational expertise in the hospitality industry. Operating over 200 locations across 38 states and 3 countries, the group offers a diverse portfolio that encompasses renowned brands such as Marriott, Hilton, IHG, and Hyatt, alongside unique independent, boutique, and lifestyle properties and restaurants. Known for its unwavering commitment to service excellence and a strong hospitality culture, Schulte Hospitality Group prides itself on delivering authentic and respectful experiences, consistently prioritizing the needs of their internal and external stakeholders. The company’s mission emphasizes making a positive... Show More
Job Requirements
- Bachelor's degree preferred
- Minimum of three 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 Qualifications
- Bachelor's degree preferred
- Minimum of three years of experience in a culinary leadership role
- Food safety certification preferred
- Strong leadership and team management abilities
- Excellent communication and organizational skills
- Ability to develop and implement effective kitchen operations and menus
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 to attract, retain and motivate 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 and sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment meeting or exceeding federal, state, corporate, and franchise standards and regulations
- Develop, recommend, implement and manage the department's budget, continually analyze, forecast, monitor and control labor and food costs to meet or exceed management and budget objectives
- Develop and implement menus and backups within corporate guidelines to improve revenues and profit margins while maintaining quality
- Execute and promote the Accident Prevention Program to minimize liabilities and related expenses
- Perform other duties as assigned to meet business objectives
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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