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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $75,900.00 - $104,600.00
Work Schedule
Flexible
Benefits
Daily Pay
telemedicine
Mental health care
Health Insurance
Life insurance
401k plan
Paid Time Off
Holiday pay
Pet insurance
Employee assistance program
discounts
Job Description
Schulte Companies is a renowned third-party management organization with deep-rooted expertise in the hospitality industry, boasting multi-generational experience. Operating more than 200 locations across 38 states in the US and extending to 3 countries worldwide, Schulte Companies is a diverse team of innovative hoteliers and restaurateurs. Their portfolio features a broad spectrum of properties including prominent brands such as Marriott, Hilton, IHG, and Hyatt, alongside numerous independent, boutique, and lifestyle hotels and restaurants. The company thrives on fostering a culture deeply embedded in hospitality, respect, authenticity, and prioritizing the needs of both internal and external stakeholders. Their mission is anchored... 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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