Sous Chef at Schulte Hospitality Group

Portland, Oregon, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Feb, 26

Salary

0.0

Posted On

12 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cleanliness, Sanitation, Menu Planning, Food Preparation, Quality Control, Ordering Supplies, Budget Management, Labor Management, Coaching, Guest Interaction, Problem Solving, Teamwork, Multi-tasking, Leadership, Communication, Creativity

Industry

Hospitality

Description

Schulte Companies is seeking an energetic, experienced, and hands on Sous Chef to join our team! Schulte Companies 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 Schulte Companies 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! Schulte Companies 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 for eligible associates Paid Time Off Holiday Pay Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Companies is 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 * Cleanliness and sanitation in the kitchen and adjacent areas  * Creative menu planning to adjust to guest needs  * Overseeing food preparation  * Checking quality of food deliveries  * Ordering all food and cleaning supplies and maintaining proper supply levels  * Maintaining costs within budget levels  * Manage labor costs, schedules and productivity  * Hiring, coaching and disciplining direct reports  * Interacting positively and professionally with guests to resolve issues  * Acting as Manager on duty as required  * Perform various other duties as assigned to meet business objectives  EDUCATION AND EXPERIENCE * Bachelor's degree preferred  * Minimum of two (2) 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, manager(s) 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 Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. *Schulte Companies is an Equal Opportunity Employer.

Responsibilities

The Sous Chef is responsible for maintaining cleanliness and sanitation in the kitchen, overseeing food preparation, and managing food quality and supply levels. This role also involves hiring and coaching staff, managing labor costs, and interacting with guests to resolve issues.