Executive Chef: Lead Innovative Steakhouse & Fine Dining

Hôtel Swexan; Dallas (TX); On-site; USD 90,000 - 140,000; Full time

Job summary

Harwood Hospitality Group’s Hotel Swexan in Dallas seeks an Executive Chef to lead back-of-house operations for a high-end steakhouse and hotel kitchen. The role demands strong leadership, culinary excellence, and the ability to manage menus, food quality, and costs while ensuring exceptional guest experiences.

The Executive Chef will train staff, control labor and food costs, design menus for dinner and private events, and maintain the highest sanitation and safety standards across all kitchen

Qualifications

• Minimum of 5 years culinary experience in steak house and fine dining.
• Ability to lead and develop kitchen staff under pressure.
• Excellent written and verbal communication skills.
• Capable of inventory management and cost control.
• Willing to work flexible hours and events with fast service.

Responsibilities

• Lead all back-of-house operations for the hotel’s kitchen and steakhouse.
• Plan menus, portions, and food presentation for dinners and events.
• Direct procurement, budgeting, and cost controls to maximize profitability.
• Train and coach kitchen staff; ensure sanitation and safety standards.
• Maintain guest relations by ensuring consistent food quality and service.

Skills

Culinary expertise

Steak House

Fine Dining

Leadership

Cost control

Job description

Harwood Hospitality Group’s Hotel Swexan in Dallas seeks an Executive Chef to lead back-of-house operations for a high-end steakhouse and hotel kitchen. The role demands strong leadership, culinary excellence, and the ability to manage menus, food quality, and costs while ensuring exceptional guest experiences.

The Executive Chef will train staff, control labor and food costs, design menus for dinner and private events, and maintain the highest sanitation and safety standards across all kitchen