Chef de Partie: Lead Precision, Elevate Guest Dining

Harwood Hospitality Group; Dallas, Northern (TX, KY); Hybrid; USD 90,000 - 120,000; Full time

Job summary

Harwood Hospitality Group in Dallas is seeking a visionary Chef de Cuisine for Hôtel Swexan to lead the kitchen with excellence and integrity. You will drive culinary standards, mentor BOH teams, and partner with other departments to deliver extraordinary guest experiences in a luxury hotel setting.

The role emphasizes hands-on leadership, menu design input, cost controls, sanitation, and staff development.

Responsibilities

• Monitors and coordinates day-to-day kitchen operations during each shift; ensures BOH SOPs including HACCP are followed.
• Is visible, hands on, and ensures a strong personal presence in the BOH area.
• Maintains a climate that attracts, retains, and motivates top quality personnel.
• Interacts with staff at all levels in a fast-paced, high-pressure environment with professionalism.
• Oversees preparation of food and beverage items.
• Delivers spotless service to guests at all times.
• Identifies and estimates food and beverage supply needs and places orders.
• Checks and orders supplies of all food items.
• Checks quality of deliveries and documentation.
• Ensures correct storage of supplies.
• Monitors restaurant sales and revenue.
• Reviews daily to annual reports and analyzes variances.
• Is responsible for food costs, as per budgeted.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Review sales and food cost daily; resolve discrepancies.
• Ensure that recipe cards, production schedules, plating guides 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.
• Review schedules for the operation of the restaurants to ensure high guest service and monitor labor costs.
• Conduct kitchen walk-throughs and correct deficiencies.
• Inspect cleanliness of line and stations and correct deficiencies.
• Ensure staff abide by state sanitation 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.
• Oversee stewards to review equipment needs, cleaning schedule and health/safety follow-up.
• Prepares and analyzes management reports for the unit.
• Attends weekly meetings with Restaurant GM and DOO.
• Attends monthly meetings with HH Executive team.
• Reports major product defects or guest issues with corrective actions.
• Ensures smooth communication with direct reports and other Restaurants/Units GM’s.
• Monitors HH Division social media activities and HHG Marketing input.
• Keeps current with trends in the restaurant industry.
• Gives any lateral assistance needed for new unit openings.
• Is always neatly dressed and groomed, and behaves with HHG standards of excellence.

Job description

Harwood Hospitality Group in Dallas is seeking a visionary Chef de Cuisine for Hôtel Swexan to lead the kitchen with excellence and integrity. You will drive culinary standards, mentor BOH teams, and partner with other departments to deliver extraordinary guest experiences in a luxury hotel setting.

The role emphasizes hands-on leadership, menu design input, cost controls, sanitation, and staff development.