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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $62,700.00 - $86,300.00
Work Schedule
Flexible
Benefits
Daily Pay
telemedicine
Health Insurance
Life insurance
401k plan
Paid parental leave
Paid Time Off
Holiday pay
Pet insurance
Employee assistance program
discounts
Job Description
Schulte Hospitality Group is a renowned hospitality organization dedicated to delivering exceptional service and authentic hospitality experiences. Rooted deeply in a culture that values respect, authenticity, and prioritizing the needs of customers and team members alike, Schulte Hospitality Group stands out as a leader in the industry. Their mission emphasizes making a positive and meaningful impact through every interaction while fostering an environment where employees feel valued and empowered. Operating as a division of Schulte Companies, this group benefits from decades of multi-generational knowledge and experience, successfully managing a diverse portfolio that includes more than 200 locations across 38 states... 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 skills
- Ability to develop and implement menus
- Knowledge of kitchen sanitation and safety standards
- Excellent communication and interpersonal skills
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 ensuring a safe work environment
- Hire, train, develop, empower, coach and counsel kitchen staff and conduct performance and salary reviews
- Plan and manage procurement, production, preparation and presentation of all food in a safe, sanitary, cost-effective manner
- Monitor and control maintenance and sanitation of kitchen, equipment and related areas to meet or exceed federal, state, corporate, and franchise standards
- Develop, recommend, implement and manage the department's budget and control labor and food costs to meet or exceed objectives
- Develop and implement menus and backup within corporate guidelines to improve revenues and profit margins
- Execute and promote the Accident Prevention Program to minimize liabilities and expenses
- Perform other duties as assigned to meet business objectives
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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