Sous Chef (Hotel Swexan)

Dallas, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $49,500.00 - $66,800.00

Work Schedule

Standard Hours

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Paid holidays

Job Description

Harwood Hospitality Group is Dallas' premier hospitality owner-operator, known for creating unique and exceptional experiences in the hospitality industry. They proudly introduce Hotel Swexan, located in the vibrant Harwood District, which represents the culmination of a multi-generational vision. Hotel Swexan is more than just a hotel; it is a destination designed to blend the cultural richness of some of the world's greatest cities like New York, London, and Paris into one innovative location. The hotel offers a blend of classic elegance and contemporary style, creating a space that is part collection, part creativity, and always refined. This venue is designed to be an immersive and transportive environment where guests can find a mix of culture, conversation, celebration, and solitude. Its design and atmosphere appeal to all generations, welcoming an eclectic mix of personalities including locals, travelers, and diverse age groups. Its unique approach invites guests to experience a world unlike any other, making memories that encourage repeat visits.

The position at Hotel Swexan is a critical leadership role focused on managing kitchen operations to ensure high standards of food quality, presentation, and overall guest satisfaction. This role involves scheduling and coordinating kitchen staff including the chef and cooks to optimize food preparation and labor costs efficiently within budget goals. The kitchen manager will supervise cooking operations, plan menus with cost considerations, approve food supply requisitions, maintain sanitation and safety standards, and implement waste control measures. This leadership role also entails training and mentoring kitchen staff to enhance their skills and performance while maintaining an attractive presentation for all dishes served. Strong attention to quality control is necessary to ensure all ingredients and food items meet exceptional standards from preparation to plating. Additionally, the role includes procurement responsibilities such as ordering supplies, checking deliveries, and ensuring correct storage according to health guidelines. Maintaining a clean, safe kitchen environment by conducting regular inspections and enforcing health regulations is crucial in this role. The ideal candidate must embody Harwood Hospitality Group's standards of excellence, demonstrating professionalism, respect, and clear communication both within the team and when interacting with guests. Competencies required include adaptability, effective communication, creativity, strong customer focus, leadership skills, and the ability to manage conflict and diversity. Being punctual, dependable, and flexible are essential traits expected from the candidate. This position offers the opportunity to lead a talented culinary team in a luxury hotel setting while contributing to the memorable experiences that define Hotel Swexan and Harwood Hospitality Group's reputation for excellence in hospitality.

Job Requirements

3+ years of experience in a leadership role including kitchen management
Luxury hotel background preferred
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 Qualifications

3+ years of experience in a leadership role including kitchen management
Luxury hotel background preferred
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 - 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
Checks and orders supplies of all food items
Checks quality of deliveries and documentation
Ensures correct storage of supplies
Ensure quality of products received
Ensure that all Coolers a cleaned and stocked daily up to the Stock Par
Conduct frequent walk troughs of the kitchen area and direct respective personnel to correct any deficiencies
Inspect the cleanliness of the line, floor, all kitchens stations, and direct staff to rectify any deficiencies
Ensure that staff maintain and strictly abide by state sanitation/health regulations and HH 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