Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $49,500.00 - $66,800.00
Work Schedule
Standard Hours
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Career development opportunities
flexible scheduling
Job Description
Harwood Hospitality Group is a renowned hospitality company based in Dallas, Texas, known for delivering an extraordinary experience through a diverse and growing collection of hospitality concepts located within the vibrant Harwood District. The group operates 18 unique culinary and entertainment concepts along with a luxury boutique property, Hotel Swexan, across a 19-city-block area. As a pioneer in hospitality innovation, Harwood Hospitality Group's mission is to help both guests and associates Escape the Ordinary by combining creativity, style, and passion to create memorable experiences. They emphasize a long-term vision focused on doing things differently, inviting their clients to immerse themselves... Show More
Job Requirements
- high school diploma or equivalent
- 3+ years of experience in kitchen management or leadership
- food handlers certification
- ability to manage multiple tasks effectively
- excellent communication skills
- punctual and dependable
- flexible work schedule
- knowledge of kitchen safety and sanitation regulations
Job Qualifications
- 3+ years of experience in a leadership role including kitchen management
- strong people management skills with the ability to instill a culture of accountability
- strong multi-tasking, organizational and time-management skills
- strong inventory and inventory management skills
- food handlers certification required
Job Duties
- Schedules and coordinates the work of the chef, cooks, and other kitchen employees to assume the food preparation is economical and correct to stay within the budget labor cost goal
- supervise all cooking operations, including methods, portions, and garnishing
- plan meals and develop cost menus
- approves the requisition of product and other necessary food supplies
- ensure the high standards of sanitation, cleanliness and safety are always maintained throughout the kitchen areas
- establish control to minimize food and supply waste
- ensure attractive presentation of all food and dishes
- train and educate kitchen staff on new techniques, dishes and develop current skills
- menu design and direct food preparation, production and control for all dinner, private events, off-site events, etc.
- exhibit culinary talents by personally performing day to day tasks while leading the staff and managing all food related functions
- ensure exceptional quality of all ingredients, preparation, and plating of food items
- control labor and operating expenses through effective planning, budgeting, purchasing decisions, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit
- coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests
- be visible in the restaurant, providing recognition to guests, promoting positive public relations, handling special requests as the cleanliness and organization of the kitchen and its equipment
- monitor and maintain use of safe food handling procedures as well as a safe working environment by using correct food handling skills and food safety guidelines
- check and order supplies of all food items
- check quality of deliveries and documentation
- ensure correct storage of supplies
- ensure quality of products received
- ensure that all coolers are cleaned and stocked daily up to the stock par
- conduct frequent walk throughs of the kitchen area and direct respective personnel to correct any deficiencies
- inspect the cleanliness of the line, floor, all kitchen stations, and direct staff to rectify any deficiencies
- ensure that staff maintain and strictly abide by state sanitation/health regulations and HHG requirements
- maintain proper storage procedures as specified by health department and hotel requirements
- instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety
- oversee stewards to review equipment needs, cleaning schedule/project status
- health/safety and sanitation follow up
- is always neatly dressed and groomed, and always behaves and speaks according to HHG division and Harwood international standards of excellence and image
- treats all associates - in public and in private - with respect and consideration, regardless of their position or tasks
- adaptability/flexibility
- communication
- creativity/innovation
- customer focus
- customer service
- leadership
- managing conflict
- managing diversity
- people management
- problem solving/analysis
- quality
- ability to spot and resolve problems efficiently
- communication and leadership skills
- sense of urgency
- must be punctual, dependable and flexible
- must be able to communicate clearly and effectively
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: