Cook (Leonie)

Hôtel Swexan•Dallas, TX

9d•Onsite

About The Position

Hôtel Swexan, the first hotel in the Harwood District, is a new destination with an uncompromising mission that values experience above all. It draws inspiration from the world's greatest cities to create something completely new, blending local expertise with international influence. The hotel is designed with all generations in mind, offering a timeless setting where locals and out-of-towners mix. Léonie, the restaurant within the hotel, is described as calming and awe-inspiring, with a creative flair that is both timeless and unique. It offers a sunlit, rosy room beneath an emerald canopy that transforms throughout the day. Léonie is open exclusively for hotel guests.

Requirements

Shift availability from 6am-4pm
High School diploma or equivalent
Experience in cutting tools, cookware, and bakeware.
Minimum of 3 years’ experience as a cook
Knowledge of various cooking procedures and methods
Food Handlers - Required
Ability to interact with staff (at all levels) in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism and confidentiality is crucial to this role.

Nice To Haves

Attentive to detail
Creativity / innovation
Customer focus / service
Personal organization
Product knowledge
Productivity
Quality
Sense of urgency
Work environment / safety

Responsibilities

Prepare delicious meals according to the fine-dining restaurant menu.
Follow instructions in cooking and delivering well-prepared meals in an efficient and timely manner.
Ensure an excellent guest experience.
Be knowledgeable in various ingredients and cooking techniques and stay up-to-date on industry trends.
Comply with all safety and sanitation policies and procedures set by Hôtel Swexan.
Assist the other bartenders monitoring and coordinating the day-to-day operations of his/her Bar during each shift and ensures all FOH SOP’s (including HACCP) are duly followed and fully executed.
Prepare ingredients to use in cooking.
Set up workstations with all needed ingredients and cooking equipment.
Cook food in various utensils and grillers.
Check food while cooking to stir and turn.
Ensure great presentation by dressing dishes before they are served.
Check quality of ingredients.
Monitor stock and place orders when there are shortages.
Ensure his unit is well maintained and that all equipment’s, materials and utensils are always in perfect working conditions.
Arrange for maintenance and repair of equipment and other services.
Report any defect to the Restaurant Manager.
Communicate effectively with beverage manager/wine director, restaurant manager, banquet captain, servers, and host/hostess as appropriate to ensure the guest experience is as enjoyable and effortless as possible.
Ensure service is performed in a timely, efficient yet comfortable manner to maintain proper pace of service.
Ensure that quality and details are being maintained daily.
Maintain complete knowledge of and ensure staff's compliance with all departmental/HH policies and procedures.
Check and order supply 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 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.
Ensure a smooth communication with all direct reports and other Restaurants Managers/supervisors.
Is always neatly dressed and groomed, and always behaves and speaks according to HH 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.