Virtual Chef Jobs in Kentucky (NOW HIRING)

Schulte Hospitality Group is seeking a dynamic, service-oriented Task Force Culinary Directorto join our team! SHGis 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 for eligible associates
• Paid Parental Leave
• 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 Groupis 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.

The qualified candidate must be willing to travel 90% of the time, and must be committed. Ideal candidate should possess a strong initiative and desire for personal achievement. Must be able to assist in driving sales, planning and managing the operations of the hotel, achieve customer satisfaction, associate satisfaction and quality service while meeting and exceeding bottom line goals.

Position Summary:

The Culinary Task Force team member is a corporate-level leader responsible for supporting and executing culinary operations across multiple properties and concepts. This role provides critical interim leadership during transitions, openings, training rollouts, and operational gaps. The Culinary Task Force ensures consistency in food quality, kitchen execution, and brand standards while collaborating with property teams to drive performance and uphold the company's culinary vision.

• Provide on-site culinary leadership during transitions, new openings, or when properties are without a permanent culinary leader.
• Uphold and implement brand standards, recipes, menu presentations, and operational SOPs.
• Execute training programs for culinary teams, ensuring knowledge transfer, consistency, and operational excellence.
• Lead or support kitchen operations including prep, service, inventory, and ordering during deployments.
• Collaborate with property leadership and corporate teams to identify and resolve operational challenges.
• Ensure compliance with food safety and sanitation regulations (e.g., HACCP, ServSafe).
• Support corporate initiatives such as menu rollouts, culinary audits, or seasonal updates.
• Identify culinary talent at the property level and support the onboarding and development of new culinary leaders.
• Complete post-deployment reporting and performance assessments.

• Culinary degree or equivalent formal culinary training preferred.
• Minimum 5-7 years of progressive culinary leadership experience, including Executive Chef-level roles.
• Prior experience in multi-unit, high-volume, or hotel/restaurant group environments strongly preferred.
• Experience in task force, transitional leadership, or new opening environments is a plus.

• Strong culinary fundamentals and a deep understanding of diverse cuisines, techniques, and kitchen systems.
• Ability to lead teams with professionalism, urgency, and adaptability in fast-paced or ambiguous environments.
• Excellent communication and interpersonal skills; able to collaborate across departments and levels.
• High level of organization, time management, and attention to detail.
• Willingness and ability to travel frequently (sometimes with short notice), with flexibility for extended stays.
• Proficient in inventory systems, ordering platforms, and standard kitchen management tools.
• Strong understanding of cost controls, food and labor metrics, and kitchen financial performance.

*Schulte Hospitality Groupis an Equal Opportunity Employer.