Sous Chef

Who We Are

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. Hotel Swexan has a surprise around every corner. Forget, for a second, where you came from, and leave with a memory that keeps you coming back.

Summary

The role of the Sous Chef is to coordinate the work of the chef and all other 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.

Job Functions

Operations

• 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.

Procurement and deliveries

• 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.

Finance, Cost Control & Budgeting

• Ensure timely and accurate entry of orders into computer system and collection of payment Minimize waste and maintain controls to attain forecasted food and labor costs.
• Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.
• Take physical inventory of specified food items for daily inventory.
• Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.
• Review schedules for the operation of the restaurants, to ensure the highest level of guest service while also monitoring labor costs.

Sanitation and Equipment

• 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.

Meetings & Communication

• Prepares and analyzes management reports for his/her unit.
• Reports immediately on any major product defect or any major guest issue and takes all necessary corrective actions.
• Ensures a smooth communication with all direct reports and other Restaurants Managers/supervisors
• Identifies and evaluates competitors.
• Keeps current with trends in the restaurant industry.

Attire, language, and behavior

• 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.

Competencies

• 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

Supervisory Responsibility

Yes

Work Environment

This job operates in a kitchen setting. This role routinely uses standard kitchen equipment.

Position Type and Expected Hours of Work

This is a full-time position; May be some flexibility in hours required.

Required Education & Experience

• Formal training in Culinary Arts
• Minimum 3 to 5 years of management experience at a high-volume restaurant
• Passion for food and leadership
• Excellent record of kitchen management
• Keep up with cooking, trends, and best practices.
• Work well in fast-paced setting.