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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $64,800.00 - $82,800.00
Work Schedule
Flexible
Benefits
Daily Pay
Telemedicine access
Virtual mental health care
Health Insurance
Life insurance
401k plan
company match
Paid parental leave
Paid Time Off
Holiday pay
Pet insurance
Employee assistance program
Schulte Savings Marketplace discounts
Job Description
Renaissance Reno Downtown Hotel & Spa, managed by Schulte Hospitality Group, is a renowned luxury hotel situated in the vibrant heart of Reno, Nevada. This destination is celebrated for its exceptional service, elegant accommodations, and exquisite dining experiences. Schulte Hospitality Group, a leader in the hospitality industry, operates with a deep-rooted service culture that emphasizes respect, authenticity, and a commitment to exceeding guest expectations. With a portfolio that spans over 200 locations across 38 states and three countries, Schulte Hospitality Group partners with some of the most prestigious brands such as Marriott, Hilton, IHG, and Hyatt, alongside independent boutique and... 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 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 Criteria
Experience
Mid Level (3-7 years)
Job Location
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