Schulte Hospitality Group is seeking a dynamic service-oriented Executive Chef and Bto join our Phoenix team.
SHG 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.
Whats in it for you?
When you join SHG, youll 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.
SHG provides a rewarding, fun, and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company, and a robust benefit package including but not limited to:
Our Company
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 restaurateurs 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.
JOB DUTIES AND 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 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 and sanitation of kitchen equipment and related areas to ensure a healthy, safe work environment that meets federal, state, corporate, and franchise standards and regulations.
Develop, recommend, implement, and manage the departments budget continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet and exceed management budget objectives. Develop and implement menus and back-up 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.
EDUCATION AND EXPERIENCE
Bachelors degree preferred Minimum of three (3) years of experience in a culinary leadership role Food safety certification preferred
KNOWLEDGE, SKILLS, AND ABILITIES
Ability to multi-task Team player Ability to exceed expectations of guests
The hiring process may consist of a phone interview, managers interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Companys Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process.
Schulte Hospitality Group is an Equal Opportunity Employer