Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $38,700.00 - $62,000.00
Work Schedule
Flexible
Benefits
Daily Pay
Health Insurance
Life insurance
401k
Paid Time Off
Holiday pay
Pet insurance
Employee assistance program
Job Description
Schulte Companies is a distinguished third-party management organization deeply rooted in the hospitality industry, with a legacy of multi-generational experience. As a company that excels in the operation of varied hospitality venues, Schulte Companies manages over 200 locations spread across 38 states and three countries. The company's portfolio is impressive and diverse, including reputable hotel brands such as Marriott, Hilton, IHG, and Hyatt, alongside numerous independent, boutique, and lifestyle properties and restaurants. This breadth of operations speaks to the company’s commitment to excellence, innovation, and embracing a culture of hospitality and service that sets it apart in the hospitality sector.
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Job Requirements
- Bachelor's degree preferred
- minimum two years of experience in culinary leadership
- food safety certification preferred
- ability to multi-task
- team player
- ability to exceed expectations of guests
Job Qualifications
- Bachelor's degree preferred
- minimum of two years of experience in a culinary leadership role
- food safety certification preferred
- strong leadership and team management skills
- ability to plan, organize and manage multiple tasks effectively
- excellent communication and problem-solving skills
- knowledge of federal, state, corporate and franchise kitchen standards and regulations
- proficiency in budgeting and cost control
- ability to develop innovative menus and operational procedures
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 maintenance and sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment meeting all standards
- develop, recommend, implement and manage the department's budget and analyze, forecast, monitor and control labor and food costs
- develop and implement menus and back-up procedures 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 Qualifications
Experience
Mid Level (3-7 years)
Job Location
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