Executive Chef — Lead Culinary Innovation & Growth

Oconee Chamber; Florida; On-site; USD 100,000 - 110,000; Full time

Benefits offered by this job

Daily Pay

Telemedicine & Mental Health

Health Insurance

401k Plan

Paid Time Off

Holiday Pay

Pet Insurance

Employee Assistance Program

Schulte Savings Marketplace Discounts

Job summary

Schulte Hospitality Group is seeking a dynamic Executive Chef to lead our kitchen operations in a full-time role across our Florida properties. The ideal candidate will manage culinary teams, ensure top-tier guest experiences, and drive safe, cost-efficient production and presentation of all food while maintaining brand standards.

Responsibilities include budgeting, menu planning, staff development, and enforcing safety programs.

Qualifications

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

Responsibilities

• Oversee long- and short-term kitchen planning and daily culinary operations.
• Lead, train, empower and develop kitchen staff; conduct performance reviews and discipline as needed.
• Plan, procure, produce and present all hotel food in a safe, cost-effective manner.
• Maintain sanitation and safety of kitchen and equipment to meet standards.
• Develop and manage the department budget; monitor labor and food costs to meet objectives.
• Develop and implement menus within corporate guidelines to improve revenues and margins.
• Execute the Accident Prevention Program to minimize liabilities.
• Perform other duties as assigned to meet business objectives

Skills

Leadership

Team player

Multi-tasking

Guest service

Food safety

Education

Bachelor's degree preferred

Job description

Schulte Hospitality Group is seeking a dynamic Executive Chef to lead our kitchen operations in a full-time role across our Florida properties. The ideal candidate will manage culinary teams, ensure top-tier guest experiences, and drive safe, cost-efficient production and presentation of all food while maintaining brand standards.

Responsibilities include budgeting, menu planning, staff development, and enforcing safety programs.