Executive Chef

Schulte Hospitality Group is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team.

About the role

When you join Schulte Hospitality Group, you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people.

Benefits

• Work today, get paid today with daily pay
• Free telemedicine and virtual mental health care access for all associates starting day one
• Multiple health insurance and life insurance options
• 401k plan + company match
• Paid parental leave
• Paid time off
• Holiday pay
• Pet insurance
• Employee assistance program
• Schulte savings marketplace
• Discounts on event tickets, electronics, gym memberships, and more

About Schulte Hospitality Group

Schulte Hospitality Group is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG, and Hyatt, as well as many unique, independent, boutique, and lifestyle properties and restaurants.

Responsibilities

• 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, and discipline or 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 and sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment that meets or exceeds federal, state, corporate, and franchise standards and regulations
• Develop, recommend, implement, and manage the department's budget; continually analyze, forecast, monitor, and control labor and food costs through various methods to meet or exceed management and budget objectives
• Develop and implement menus and back-up systems (use records, production lists, pars, training, etc.) 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

Requirements

• Bachelor's degree preferred
• Minimum of three (3) years of experience in a culinary leadership role
• Food safety certification preferred

Skills

• Ability to multi-task
• Team player
• Ability to exceed expectations of guests

Pay

Compensation range: $95,000 to $110,000