Executive Chef (Hotel Swexan)

Hôtel Swexan•Dallas, TX

13h•Onsite

About The Position

Harwood Hospitality Group, Dallas’ premier Hospitality owner-operator, introduces its most complete expression of a multi-generational vision in Harwood District’s first hotel, Hotel Swexan. The Hotel is a new destination, with an uncompromising mission that values experience above all. It is a place like no other that draws inspirations from the world’s greatest cities – New York, London, Paris – together in one location to create something completely new. Local expertise with an international influence. Classic and contemporary, the hotel is a twist on conventions. Part collection, part creativity, and always elegant. Guests stay to get lost – in culture and conversation. The Hotel is a world of its own, a meeting place, a hideaway, a stomping ground. For celebration or solitude. Designed with all generations in mind, Harwood District’s hotel plays host to an eclectic mix of personalities. It is a timeless setting where locals mix with out-of-towners and old souls encounter the young at heart. Intimate, immersive, and transportive. The Hotel has a surprise around every corner. Forget, for a second, where you came from, and leave with a memory that keeps you coming back. The Executive Chef (Hotel Swexan) will oversee the work of the hotel culinary staff and all other hotel kitchen employees to stay within budget labor costs economically and efficiently. They are responsible for overseeing all aspects of the restaurant kitchen, encompassing operational duties and financial responsibilities, providing leadership and management of kitchen staff, and growing and developing the product and profitability of food items.

Requirements

5+ years of experience in luxury hotel kitchen management
Luxury hotel background required
Creative, innovative thinking
Very strong people management skills with the ability to instill a culture of accountability
Strong multi-tasking, organizational, and time-management skills
Successful financial management experience

Responsibilities

To develop and implement culinary strategies for the hotel that are aligned with the company’s overall objectives
Continually improves guest and employee satisfaction while maximizing the financial performance in all areas of culinary responsibility
Areas of responsibility comprise overseeing all food preparation areas (e.g., banquet hall, room service, restaurants, bar/lounge, and member’s club)
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a luxurious atmosphere for guest relations
Trains and delegates kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards
Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned
Develop the annual budget in conjunction with the Director of Finance and Director of F&B
Directly manage the hiring, training, coaching, development, and discipline for culinary staff
Provides guidance and direction to culinary team, including setting performance standards and monitoring performance
Create and update menu based on product availability; create distinctive daily specials that incorporate seasonal or special ingredients
Consistent menu development and recipe costing in line with seasonal changes and industry trends
Ensuring that all food meets the highest standards of quality and consistency
Ensure compliance with food handlers and sanitation standards
Manages department controllable expenses including food cost, supplies, uniforms and equipment
Participates and attends departmental meetings, staff development, and professional programs, as appropriate