Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $75,900.00 - $104,600.00
Work Schedule
Flexible
Benefits
Daily Pay
Free Telemedicine
Virtual mental health care
Health Insurance
Life insurance
401k plan
company match
Paid Time Off
Holiday pay
Pet insurance
Employee assistance program
Job Description
Schulte Companies is a distinguished and rapidly growing hospitality organization dedicated to delivering exceptional service and fostering a culture of hospitality, respect, and authenticity. Rooted deeply in its service culture, Schulte Companies prioritizes the needs of both internal and external stakeholders, continuously striving to create a positive impact in every aspect of its operations. As an innovative team of hoteliers, Schulte Companies manages over 200 locations across 38 states and 3 countries, including prestigious brands such as Marriott, Hilton, IHG, and Hyatt, alongside numerous independent, boutique, and lifestyle properties and restaurants. The company prides itself on a diverse workforce committed... 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
- 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 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 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
- develop, recommend, implement and manage the department's budget
- continually analyze, forecast, monitor and control labor and food costs to meet/exceed management/budget objectives
- develop and implement menus and back-up 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 various other duties as assigned to meet business objectives
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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