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Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $17.75 - $27.75
Work Schedule
Standard Hours
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k)
Employee Discounts
Professional development opportunities
Meal Allowances
Job Description
Docent is the latest culinary concept from the highly reputable and ever-growing Harwood Hospitality Group, a distinguished hospitality company with deep roots in the Harwood District of Uptown Dallas. Known for its commitment to excellence and innovation, Harwood Hospitality Group has built a strong portfolio of unique and high-end dining experiences across the Dallas area, emphasizing quality, culture, and exceptional customer service. Docent is a high-end Japanese steakhouse located in Dallas, Texas, dedicated to showcasing the mastery of Harwood steaks and sushi alongside an expertly curated wine selection. The restaurant offers an immersive dining experience enriched by the rich heritage... Show More
Job Requirements
- minimum 3 years of leadership experience in kitchen management
- proven sushi production expertise
- food handlers certification required
- ability to manage kitchen staff and operations
- strong organizational and time management skills
- knowledge of food safety and sanitation standards
- ability to maintain high quality and presentation standards
- excellent communication and leadership skills
- flexibility and dependability
Job Qualifications
- 3 plus years of experience in a leadership role including kitchen management
- strong background in sushi production and execution
- luxury hotel or high-end restaurant experience preferred
- strong people management skills with ability to instill a culture of accountability
- strong multi-tasking, organizational and time-management skills
- strong inventory and inventory management skills
- required food handlers certification
Job Duties
- Schedules and coordinates the work of the chef, cooks, and other kitchen employees to stay within budget labor cost goals
- supervise all cooking operations including methods, portions, and garnishing
- plan meals and develop cost menus
- approve requisition of product and necessary food supplies
- ensure high standards of sanitation, cleanliness, and safety in kitchen areas
- establish controls to minimize food and supply waste
- ensure attractive presentation of all food and dishes
- train and educate kitchen staff on new techniques and skills
- design menu and direct food preparation for all dining events
- ensure exceptional quality of ingredients, preparation, and plating
- control labor and operating expenses through planning and budgeting
- coordinate training, coaching, development, and evaluation of kitchen employees
- be visible in the restaurant promoting positive public relations
- monitor and maintain safe food handling procedures
- check and order supplies and ensure quality of deliveries
- ensure proper storage of supplies and stock levels
- conduct frequent walk-throughs and inspection of kitchen cleanliness
- maintain compliance with state sanitation and health regulations
- instruct staff in proper use and care of kitchen machinery
- oversee equipment needs and cleaning schedules
- maintain professional attire, language, and behavior according to company standards
- treat all associates with respect and consideration
- demonstrate adaptability, communication, creativity, customer focus, leadership, conflict management, diversity management, people management, problem solving, and quality control skills
- communicate clearly and effectively
- show punctuality, dependability, and flexibility
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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