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Job Overview
Employment Type
Full-time
Compensation
Salary
Exact $70,000.00
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
Employee Discounts
Job Description
Schulte Hospitality Group is a distinguished division of Schulte Companies, renowned for its deep-rooted multi-generational experience in all facets of the hospitality industry. With over 200 locations across 38 states and 3 countries, Schulte Hospitality Group operates a diverse portfolio that includes esteemed brands such as Marriott, Hilton, IHG, and Hyatt, in addition to many unique, independent, boutique, and lifestyle properties and restaurants. This wide-ranging presence underscores the group's commitment to excellence, innovation, and authentic hospitality on a global scale.
The company culture at Schulte Hospitality Group is firmly ingrained in a service-oriented mindset. Their mission emphasizes the ... Show More
The company culture at Schulte Hospitality Group is firmly ingrained in a service-oriented mindset. Their mission emphasizes the ... 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 Criteria
Experience
Mid Level (3-7 years)
Job Location
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