Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $68,000.00 - $86,900.00
Work Schedule
Flexible
Benefits
Daily Pay
Free Telemedicine
Virtual mental health care
multiple health insurance options
Life insurance
401K plan and company match
Paid Time Off
Holiday pay
Pet insurance
Employee assistance program
discounts on event tickets, electronics, gym memberships
Job Description
The Viv Hotel in Anaheim is a distinguished hospitality establishment known for its vibrant atmosphere and commitment to exceptional guest experiences. As part of the Schulte Companies portfolio, The Viv embodies excellence in service and culinary innovation within the hospitality industry. Schulte Companies is a renowned third-party management firm with extensive multi-generational expertise spanning various facets of hospitality. Managing over 200 locations across 38 states and 3 countries, including partnerships with iconic brands such as Marriott, Hilton, IHG, and Hyatt, Schulte Companies combines both impressive scale and a personal touch to every venture it undertakes. The company prides itself on... 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 management
- proven ability to manage people, costs, and execution
- ability to multi-task
- team player
- ability to exceed expectations of guests
- excellent communication, organization, and leadership skills
Job Qualifications
- Culinary degree or equivalent professional training
- 3-5 years of progressive culinary leadership experience in hotel, resort, or upscale restaurant settings
- strong knowledge of a la carte service and kitchen operations
- demonstrated leadership skills including coaching and team development
- experience managing food costs, inventory, and operational budgets
- proficiency in maintaining high standards of food safety and sanitation
- effective communication and organizational abilities
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 experiences
- 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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
OysterLink connects hospitality employers and applicants.
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