Job Description
Schulte Hospitality Group is seeking a dynamic, service-oriented Kitchen Supervisor to join our 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!
What's in it for you? When you join SHG 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! 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 :
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 Time Off
Holiday Pay
Pet Insurance
Employee Assistance Program
Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more!
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 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.
JOB DUTIES AND RESPONSIBILITIES
- Assuring all sanitation practices are followed
- Assuring efficient kitchen operation by coordinating with all F&B departments
- Controlling food costs by maintaining accurate production
- Assisting the Executive Sous Chef with daily and monthly task lists
- Have an understanding of receiving product deliveries and keeping organization
- Supervising other cooks by instructing and guiding them in their jobs
- Ensuring all production and presentation standards are met
- Training of new staff members
- Prioritizing production lists and assigning tasks to staff
- Recommending and implementing new procedures or production changes
EDUCATION AND EXPERIENCE
- Minimum of High School Diploma or equivalent
- Minimum of two (2) years in restaurant experience leading shifts without supervision
- Servsafe certification required
KNOWLEDGE, SKILLS AND ABILITIES
- Ability to manage one’s own time and others
- Ability to motivate, direct, and develop others
- Ability to monitor the performance of yourself and others to make improvements or take corrective action
- Dependability in being on time and responsible for fulfilling obligations
- Ability to accept criticism calmly and effectively in high stress situations
- Ability to maintain composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior during difficult situations
- Having a high attention to detail and being thorough in completing tasks
- Ability to work flexible hours and shifts
- Knowledge of local health and sanitation laws and regulations
PHYSICAL DEMANDS
- Must be able to stand and work for minimum 8 hours per day
- Be able to lift 50 pounds
- Able to bend and twist without complication
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