Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,000.00 - $86,900.00
Work Schedule
Flexible
Benefits
Daily Pay
Health Insurance
Life insurance
401k plan
Paid Time Off
Holiday pay
Pet insurance
Employee assistance program
discounts
Job Description
The Viv Hotel in Anaheim is an exquisite hospitality establishment known for delivering exceptional guest experiences in a vibrant and welcoming environment. Nestled in one of Southern California's most popular destinations, The Viv Hotel blends contemporary design with unparalleled customer service, making it a coveted place to stay for both leisure and business travelers. As part of the larger Schulte Companies group, a leader in third-party hotel management with over multi-generational experience, The Viv Hotel benefits from a foundation rooted in hospitality excellence and a culture of respect and authenticity. Schulte Companies operates more than 200 hospitality locations across 38... Show More
Job Requirements
- Culinary degree or equivalent professional training
- 3-5 years of progressive culinary leadership experience in a hotel, resort, or upscale restaurant
- Strong background in a la carte service, team leadership, and kitchen operations
- Ability to multi-task
- Team player
- Excellent communication, organization, and leadership skills
- Proven ability to manage people, costs, and execution
Job Qualifications
- Culinary degree or equivalent professional training
- 3-5 years of progressive culinary leadership experience in a hotel, resort, or upscale restaurant
- Strong background in a la carte service, team leadership, and kitchen operations
- Proven ability to manage people, costs, and execution
- Excellent communication, organization, and leadership skills
- Ability to multi-task and work effectively in a fast-paced environment
- Demonstrated ability to exceed guest expectations
- Team player
Job Duties
- Execute menus and culinary programs as directed by the Executive Chef, ensuring consistency, quality, flavor, and presentation
- Assist with menu development, testing, and implementation, providing creative input aligned with the brand
- Maintain standardized recipes, portion control, and plating
- Directly supervise sous chefs, line cooks, and kitchen staff, providing leadership, coaching, and daily direction
- Assist with hiring, onboarding, training, scheduling, and performance management
- Foster a positive, professional kitchen culture focused on teamwork, accountability, and continuous improvement
- Act as the Executive Chef's representative in their absence
- Oversee day-to-day kitchen operations to ensure cleanliness, organization, and operational efficiency
- Ensure compliance with all food safety, sanitation, and workplace safety regulations
- Monitor kitchen equipment and coordinate maintenance needs to minimize downtime
- Support guest-facing culinary initiatives, including special events, tastings, and chef-driven promotions
- Accommodate special requests and dietary needs while maintaining quality and operational standards
- Assist in managing food costs, labor efficiency, inventory control, ordering, and waste reduction
- Support budgeting, forecasting, and cost analysis efforts in collaboration with the Executive Chef
- Ensure proper receiving, storage, and utilization of all food and kitchen supplies
OysterLink - a focused job platform for restaurants and hotels.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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