Executive Chef

Schulte Companies -  - Responsibilities:
Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner;
Manage associates and managers in the kitchen to attract, retain and motivate employees while providing a safe environment;
Develop, implement and manage the department's budget and monitor labor and food costs;
Develop and implement menus and back-up procedures within corporate guidelines to improve revenues and margins;
Monitor and control the sanitation of kitchen, equipment and related areas to meet standards and regulations