Harwood Hospitality Group
Chef de Cuisine (Stillwell's - Fine Dining)
Harwood Hospitality Group, Dallas, Texas, United States, 75215
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Chef de Cuisine (Stillwell's - Fine Dining)
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Harwood Hospitality Group 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. 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. Stillwell’s 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. Summary The
Chef De Cuisine
is responsible for the overall operations in the back of house and kitchen area within the Hotel. They are great leaders and have excellent customer service skills to ensure each guest has an excellent experience. Responsibilities 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 maintained throughout the kitchen areas at all times. 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. Guest Relationships Makes sure each and every guest is given a warm welcome and a fond farewell Makes sure service team memorizes guest’s names and uses guest’s names in every guest interaction. Meets and greets guests, builds strong guests relationships, constantly inquiries about guest’s satisfaction, Interacts with VIPs, Ownership and Guests on behalf of the HHG – greeting VIP’s, handling special requests, etc. Employee Management, Engagement & Training Always manages/leads by example. Takes accountability for problems Schedules work hours for FOH associates Delegates and follows-up effectively Energizes HHG Division mission statement and core values among his/her team Procurement and Deliveries Identifies and estimates food and beverage supply requirements and places beverage orders with suppliers Checks and orders supplies of non-food items Schedules food and beverage deliveries Finance, Cost Control & Budgeting Monitors restaurant sales and revenue. Is responsible for total restaurant daily receipts and balance against sales, as well as deposit receipts. Ensures cash management procedures are completed accurately Reviews and comments on daily, weekly, monthly, quarterly and annual reports for his/her unit. Meetings & Communication Prepares and analyzes management reports for his/her unit Attends weekly meetings with Restaurant GM and DOO Attends monthly meetings with HHG Executive team Required Education & Experience Minimum of 5 years culinary experience (Steak House and Fine Dining) Ability to work well under pressure and in a fast paced environment Excellent written / verbal communication skills Capable of conducting and assessing restaurant inventory
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Chef de Cuisine (Stillwell's - Fine Dining)
role at
Harwood Hospitality Group 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. 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. Stillwell’s 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. Summary The
Chef De Cuisine
is responsible for the overall operations in the back of house and kitchen area within the Hotel. They are great leaders and have excellent customer service skills to ensure each guest has an excellent experience. Responsibilities 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 maintained throughout the kitchen areas at all times. 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. Guest Relationships Makes sure each and every guest is given a warm welcome and a fond farewell Makes sure service team memorizes guest’s names and uses guest’s names in every guest interaction. Meets and greets guests, builds strong guests relationships, constantly inquiries about guest’s satisfaction, Interacts with VIPs, Ownership and Guests on behalf of the HHG – greeting VIP’s, handling special requests, etc. Employee Management, Engagement & Training Always manages/leads by example. Takes accountability for problems Schedules work hours for FOH associates Delegates and follows-up effectively Energizes HHG Division mission statement and core values among his/her team Procurement and Deliveries Identifies and estimates food and beverage supply requirements and places beverage orders with suppliers Checks and orders supplies of non-food items Schedules food and beverage deliveries Finance, Cost Control & Budgeting Monitors restaurant sales and revenue. Is responsible for total restaurant daily receipts and balance against sales, as well as deposit receipts. Ensures cash management procedures are completed accurately Reviews and comments on daily, weekly, monthly, quarterly and annual reports for his/her unit. Meetings & Communication Prepares and analyzes management reports for his/her unit Attends weekly meetings with Restaurant GM and DOO Attends monthly meetings with HHG Executive team Required Education & Experience Minimum of 5 years culinary experience (Steak House and Fine Dining) Ability to work well under pressure and in a fast paced environment Excellent written / verbal communication skills Capable of conducting and assessing restaurant inventory
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