Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $61,800.00 - $85,100.00
Work Schedule
Flexible
Benefits
Daily Pay
telemedicine
Health Insurance
Life insurance
401k
Paid Time Off
Holiday pay
Pet insurance
Employee assistance program
discounts
Job Description
Schulte Companies is a distinguished division of a leading third-party management company in the hospitality sector, renowned for its service culture and dedication to hospitality excellence. With over 200 locations across 38 states and three countries, Schulte Companies brings together a diverse and innovative team of hoteliers and restaurateurs. Their remarkable portfolio features prestigious brands such as Marriott, Hilton, IHG, and Hyatt, alongside numerous unique, independent, boutique, and lifestyle properties and restaurants. The company operates with a mission anchored in respect, authenticity, prioritizing stakeholders’ needs, and striving to leave a positive impact in everything they do. Schulte Companies’ commitment to... Show More
Job Requirements
- Bachelor's degree preferred
- Minimum of three years experience in culinary leadership role
- Food safety certification preferred
- Ability to multi-task
- Team player
- Strong leadership and communication skills
- Commitment to safety and quality standards
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 procurement, production, preparation and presentation of all food 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 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 or exceed management and budget objectives
- Develop and implement menus and backup plans 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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