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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $45,600.00 - $68,300.00
Work Schedule
Flexible
Benefits
Daily Pay
Free Telemedicine
Health Insurance
Life insurance
401k plan
Paid Time Off
Holiday pay
Pet insurance
Employee assistance program
Job Description
Schulte Hospitality Group (SHG) is a distinguished division of Schulte Companies, known for its deep-rooted expertise and multi-generational experience in all facets of the hospitality industry. As a leading third-party management company, SHG operates a vast portfolio that spans more than 200 locations across 38 states and three countries. Their brand diversity includes prestigious partnerships with globally recognized hotel chains such as Marriott, Hilton, IHG, and Hyatt, as well as a collection of unique, independent, boutique, and lifestyle properties and restaurants. The company’s mission centers on a strong service culture that emphasizes hospitality, respect, authenticity, and prioritizing the needs of... Show More
Job Requirements
- Bachelor's degree preferred
- Minimum of three years in a culinary leadership role
- Food safety certification preferred
- Ability to multi-task
- Team player
- Ability to exceed expectations of guests
Job Qualifications
- Bachelor's degree preferred
- Minimum of three years of experience in a culinary leadership role
- Food safety certification preferred
- Ability to multi-task
- Team player
- Ability to exceed guest expectations
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
- 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 and equipment to meet safety standards
- Develop, recommend, implement and manage the department's budget and control labor and food costs
- Develop and implement menus and backup procedures within corporate guidelines
- Execute and promote the Accident Prevention Program to minimize liabilities
- Perform other duties as assigned to meet business objectives
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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