Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $67,600.00 - $93,100.00
Work Schedule
Flexible
Benefits
Daily Pay
Free Telemedicine
Virtual mental health care
Health Insurance
Life insurance
401k plan
Paid Time Off
Holiday pay
Pet insurance
Employee assistance program
discounts
Job Description
Schulte Companies is a well-established division of a leading third-party management company with deep, multi-generational experience in the hospitality industry. The company operates more than 200 locations across 38 states and 3 countries, managing a diverse portfolio that includes renowned brands such as Marriott, Hilton, IHG, and Hyatt, as well as numerous unique, independent, boutique, and lifestyle properties and restaurants. Known for its service culture, Schulte Companies is committed to delivering hospitality that is respectful, authentic, and focused on the needs of both internal and external stakeholders. The organization prioritizes a positive impact in all its operations and fosters a... Show More
Job Requirements
- Bachelor's degree preferred
- Minimum of three years of experience in a culinary leadership role
- Food safety certification preferred
Job Qualifications
- Bachelor's degree preferred
- Minimum of three years of experience in culinary leadership
- 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 kitchen staff
- Conduct performance and salary reviews
- Resolve problems and provide open communication and discipline as appropriate
- Plan and manage procurement, production, preparation and presentation of all food in a safe, sanitary, cost-effective manner
- Monitor and control maintenance and sanitation of kitchen, equipment and related areas to meet or exceed standards and regulations
- Develop, recommend, implement and manage the department's budget
- Analyze, forecast, monitor and control labor and food costs
- 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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