Executive Chef & Kitchen Operations Leader

Hôtel Swexan; Dallas (TX); On-site; USD 65,000 - 95,000; Full time

Job summary

Harwood Hospitality Group's Hotel Swexan seeks an experienced culinary leader to oversee back-of-house and kitchen operations for a fine dining concept in Dallas. The role emphasizes strong leadership, guest satisfaction, and cost-conscious management across labor, food, and procurement.

The candidate will supervise cooks, design menus, ensure sanitation, and lead day-to-day kitchen activities while driving high standards of food quality and presentation.

Qualifications

• Minimum of 5 years culinary experience in an upscale or luxury hotel property.
• Minimum of 2 years restaurant management experience.
• Ability to work well under pressure in a fast-paced environment.
• Excellent written and verbal communication skills.
• Willing to work a flexible schedule.
• Experience with delegating tasks and maintaining fast-speed service.

Responsibilities

• Schedules and coordinates kitchen staff to ensure economical labor costs.
• Supervises cooking operations, portions and garnishing.
• Plans meals and develops cost menus.
• Ensures sanitation and safety standards are maintained.
• Manages procurement and deliveries with suppliers.
• Controls labor and operating expenses across all outlets.
• Meets guest expectations and supports guest relations and service standards.
• Trains and develops kitchen staff and leads operational excellence.

Skills

Culinary leadership

Staff management

Communication skills

Under pressure

Flexible scheduling

Inventory management

Job description

Harwood Hospitality Group's Hotel Swexan seeks an experienced culinary leader to oversee back-of-house and kitchen operations for a fine dining concept in Dallas. The role emphasizes strong leadership, guest satisfaction, and cost-conscious management across labor, food, and procurement.

The candidate will supervise cooks, design menus, ensure sanitation, and lead day-to-day kitchen activities while driving high standards of food quality and presentation.