Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,800.00 - $97,500.00
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
Retirement Plan
Professional development opportunities
Job Description
Harwood Hospitality Group is Dallas' premier hospitality owner-operator renowned for its exceptional multi-generational vision showcased in the Harwood District's first hotel. This establishment represents a unique and immersive hospitality experience, blending inspirations from the world’s greatest cities such as New York, London, and Paris. The hotel offers an elegant and contemporary twist on traditional hotel conventions, making it a distinguished destination for a wide array of guests. Its mission is centered on delivering unparalleled experiences, emphasizing cultural richness, warm interactions, and the creation of lasting memories for visitors. Catering to an eclectic mix of personalities, the hotel stands as a... Show More
Job Requirements
- Minimum of 5 years culinary experience in steakhouse and fine dining
- Ability to thrive under pressure and fast-paced environment
- Excellent written and verbal communication skills
- Ability to conduct and assess restaurant inventory
- Willingness to work flexible schedules
- Experience in task delegation and maintaining speedy service
- Knowledge of food safety practices and sanitation standards
Job Qualifications
- A minimum of 5 years culinary experience in steakhouse and fine dining environments
- Excellent written and verbal communication skills
- Proven ability to work well under pressure in fast-paced settings
- Skilled in conducting and assessing restaurant inventory
- Experienced in delegating tasks and maintaining fast service speed
- Strong leadership and team management skills
- Knowledge of food safety and sanitation standards
- Culinary degree or relevant certification preferred
Job Duties
- Schedule and coordinate work of kitchen staff to ensure economical and correct food preparation within budget labor cost goal
- Supervise all cooking operations including methods, portions, and garnishing
- Plan meals and develop cost-effective menus
- Approve requisition of products and necessary food supplies
- Maintain high standards of sanitation, cleanliness, and safety in kitchen areas
- Establish controls to minimize food and supply waste
- Ensure attractive presentation of all dishes
- Train and educate kitchen staff on new techniques and skill development
- Design menus and direct food preparation for dinners, private and off-site events
- Ensure exceptional quality in ingredients, preparation, and plating
- Control labor and operating expenses through planning, budgeting, purchasing, and inventory control
- Coordinate selection, training, coaching, development, motivation, and evaluation of kitchen employees
- Be visible in the restaurant promoting positive public relations and handling special guest requests
- Monitor and maintain food safety procedures and safe working environment
- Manage kitchen operations including food supplies and procurement
OysterLink is built for hospitality recruitment.
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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