Hôtel Swexan
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, Hôtel 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 inspiration from the world’s greatest cities – New York, London, and 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, and 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 and encounter the young at heart.
Intimate, immersive, and transportive. Hôtel 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.
Stillwell’s
Inspired by deep Texan roots and featuring beef from the in-house HWD Beef program, Stillwell’s is the hotel’s signature, classic
steakhouse
with a modern twist. Oenophiles will be impressed by the first-rate wine list featuring rare and hard-to-find wines from around the world. Stillwell’s is located on the seventh floor and open to both guests of the hotel and visitors.
Stillwell’s is open to the public.
Job Functions
Operations
Prepare and assemble cold dishes, salads, and pastries according to recipes and presentation standards. Prepares sauces, salad dressings, cold sauces, dips, and garnishments. Create visually appealing presentations and garnishes for cold dishes, maintaining consistency and quality. Sets up, maintains, and breaks down salad cook stations. Ensure all ingredients are fresh, properly stored, and handled in accordance with food safety regulations. Ensure that all dishes are prepared and plated to meet the restaurant’s standards for presentation and taste. Procurement and deliveries
Checks and requests orders for supplies of all food items. Checks quality of deliveries and documentation. Ensures correct storage of supplies. Sanitation and Equipment
Inspect the cleanliness of the line, floor, and all kitchen stations, and request that all deficiencies are corrected. Maintain and strictly abide by state sanitation/health regulations and requirements. Maintain proper storage procedures as specified by Health Department and HHG requirements. Use the correct and care of all machinery in the kitchen operation, stressing safety. Meetings & Communication
Ensures smooth communication with Culinary leadership. Attire, Language, and Behavior
Is always neatly dressed and groomed wearing the proper uniform and non-slip shoes, and always behaves and speaks according to HHG standards of excellence. Treats all associates - in public and in private - with respect and consideration, regardless of their position or tasks. Physical Demand
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Able to bend, stoop, reach, and lift up to 50 lbs. Able to stand for prolonged periods of time. Competencies
Attentive to detail Creativity/innovation Customer focus/service Personal organization Product knowledge Productivity Quality Sense of urgency Work environment/safety Work Environment
This job operates in a restaurant setting. This role routinely uses standard kitchen equipment and may require the employee to be on their feet for an extended period. May require bending, lifting, and carrying heavy items (up to 50 lbs).
Required Education & Experience
High School diploma or equivalent, culinary education and training expected High volume experience, required Texas Food Handler Certification, required Minimum of 2 years' experience as a cook Knowledge of various cooking procedures and methods
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
Harwood Hospitality Group, Dallas’ premier Hospitality owner-operator, introduces its most complete expression of a multi-generational vision in Harwood District’s first hotel, Hôtel 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 inspiration from the world’s greatest cities – New York, London, and 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, and 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 and encounter the young at heart.
Intimate, immersive, and transportive. Hôtel 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.
Stillwell’s
Inspired by deep Texan roots and featuring beef from the in-house HWD Beef program, Stillwell’s is the hotel’s signature, classic
steakhouse
with a modern twist. Oenophiles will be impressed by the first-rate wine list featuring rare and hard-to-find wines from around the world. Stillwell’s is located on the seventh floor and open to both guests of the hotel and visitors.
Stillwell’s is open to the public.
Job Functions
Operations
Prepare and assemble cold dishes, salads, and pastries according to recipes and presentation standards. Prepares sauces, salad dressings, cold sauces, dips, and garnishments. Create visually appealing presentations and garnishes for cold dishes, maintaining consistency and quality. Sets up, maintains, and breaks down salad cook stations. Ensure all ingredients are fresh, properly stored, and handled in accordance with food safety regulations. Ensure that all dishes are prepared and plated to meet the restaurant’s standards for presentation and taste. Procurement and deliveries
Checks and requests orders for supplies of all food items. Checks quality of deliveries and documentation. Ensures correct storage of supplies. Sanitation and Equipment
Inspect the cleanliness of the line, floor, and all kitchen stations, and request that all deficiencies are corrected. Maintain and strictly abide by state sanitation/health regulations and requirements. Maintain proper storage procedures as specified by Health Department and HHG requirements. Use the correct and care of all machinery in the kitchen operation, stressing safety. Meetings & Communication
Ensures smooth communication with Culinary leadership. Attire, Language, and Behavior
Is always neatly dressed and groomed wearing the proper uniform and non-slip shoes, and always behaves and speaks according to HHG standards of excellence. Treats all associates - in public and in private - with respect and consideration, regardless of their position or tasks. Physical Demand
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Able to bend, stoop, reach, and lift up to 50 lbs. Able to stand for prolonged periods of time. Competencies
Attentive to detail Creativity/innovation Customer focus/service Personal organization Product knowledge Productivity Quality Sense of urgency Work environment/safety Work Environment
This job operates in a restaurant setting. This role routinely uses standard kitchen equipment and may require the employee to be on their feet for an extended period. May require bending, lifting, and carrying heavy items (up to 50 lbs).
Required Education & Experience
High School diploma or equivalent, culinary education and training expected High volume experience, required Texas Food Handler Certification, required Minimum of 2 years' experience as a cook Knowledge of various cooking procedures and methods
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.