Hôtel Swexan
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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. Intimate, immersive, and transportive. The Hotel 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.
Babou’s After hours, the late‑night lounge comes to life. Located on the lower level, Babou’s is a hideaway night club featuring a lively dance floor and intimate nooks for a rambunctious audience. Open to both guests and visitors, every night is a show, and the scores of merrymakers are the headlining act. Right next door just a bookcase away, The Library at Babou’s is a prelude to a night of revelry. Sip on crafted cocktails and sink into the cozy furniture while surrounded by the words of the literary greats. Babou’s is open to the public.
Isabelle’s Located on the lobby level and inspired by the sidewalk cafes of Europe, guests at Isabelle’s can enjoy continental breakfast options or a light lunch. In the evening, Isabelle’s showcases classic martinis from around the world. Isabelle’s is open to the public.
Pomelo Pomelo is the hotel’s rooftop pool bar, inspired by the divine silhouettes of the Mediterranean. Hotel guests only can lounge the day away poolside or enjoy a cabana‑side cocktail in the company of the unmistakable Texas sunset.
Leonie Resting high above the Harwood District, Léonie is the crowning jewel of Hôtel Swexan. She is calming and awe‑inspiring all at once. Léonie is a gentle nod to the past, with her own creative flair that is both timeless and unique. We invite you to indulge in the romance of a sunlit, rosy room beneath an emerald canopy that transforms slowly from morning to noon then night.
Summary Chef De Cuisine
is responsible for the overall operations in the back of house and kitchen area within the Hotel Swexan. They are great leaders and have excellent customer service skills to ensure each guest has an excellent experience.
Operations
Schedules and coordinates the work of the chef, cooks and other kitchen employees to ensure the food preparation is economical and correct to stay within the labor cost goal.
Supervises all cooking operations, including methods, portions, and garnishing.
Plans meals and develops cost menus.
Approves the requisition of product and other necessary food supplies.
Ensures the high standards of sanitation, cleanliness and safety are maintained throughout the kitchen areas at all times.
Establishes control to minimize food and supply waste.
Ensures attractive presentation of all food and dishes.
Trains and educates kitchen staff on new techniques, dishes and develops current skills.
Menu design and directs food preparation, production and control for all dinner, private events, off‑site events, etc. Exhibits culinary talents by personally performing day‑to‑day tasks while leading the staff and managing all food related functions.
Ensures exceptional quality of all ingredients, preparation, and plating of food items.
Controls 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.
Coordinates the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests.
Is visible in the restaurant, providing recognition to guests, promoting positive public relations, handling special requests as the cleanliness and organization of the kitchen and its equipment.
Monitors and maintains use of safe food handling procedures as well as a safe working environment by using correct food handling skills and food safety guidelines.
Oversees kitchen activities and staff.
Manages the operations of a kitchen; food supplies, procurement.
Guest’s 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 interaction.
Meets and greets guests, builds strong relationships, constantly inquires about guest satisfaction.
Makes sure his/her service team inquires and memorizes guests preferences and birthday dates, and records these data in the guests database.
Interacts with VIPs, Ownership and Guests on behalf of the HHG – greeting VIP’s, handling special requests, etc.
Regularly reviews and evaluates the degree of customer satisfaction of the individual restaurant.
Constantly updates guests database and maintains it as an effective marketing and PR tool.
Empowers his team to resolve guest’s concerns in a timely manner to their full satisfaction.
Learns from defects and incidents and implement resolutions to ensure they do not happen again. Ensures guests issues are recorded. Reports on guests issues to DOO.
Monitors guest’s comments on social media (Facebook, Trip Advisor, etc.) and gives appropriate feedback.
Employee Management, Engagement & Training
Always manages/leads by example. Takes accountability for problems.
Schedules work hours for BOH associates.
Delegates and follows‑up effectively.
Energizes HHG Division mission statement and core values among his/her team.
Makes sure all his/her associates are perfectly groomed and always behave according to HHG codes of practice, image and core values.
Provides overall leadership; recognizes and motivates members of the team; coaches and trains the team for operational excellence, with priority focus on upselling and service standards.
Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
Takes part in the hiring and the firing process of all his/her associates.
Takes part in the orientation process of all his/her new associates.
Takes part in the annual performance assessment process of all his/her associates and in setting annual goals for his/her direct reports.
Trains and motivates staff.
Continuously evaluates the performance and encourages improvement of the personnel in the food and beverage department. Conducts training and development programs within the department which will provide well‑trained employees at all levels and permit advancement for those persons qualified and interested in career development.
Holds regular performance appraisals with all line staff, identifying areas for development and training needs, and ensures that this training is effected.
Ensures that fair discipline is effected.
Is fully conversant with all statutory requirements regarding a food and beverage operation.
Is fully aware of trends in the industry and makes suggestions for improvement of the food and beverage operation.
Carries out regular on‑job training to agreed standards.
Empowers his direct reports and gives them room to develop their skills.
Plans and administers a training and development program within the department which will provide well‑trained employees at all levels and permit advancement for those persons qualified and interested in career development.
Procurement and Deliveries
Identifies and estimates food and beverage supply requirements and places beverage orders with suppliers (together with Head Chef).
Checks and orders supplies of non‑food items.
Schedules food and beverage deliveries.
Ensures that consumable and non‑consumable goods are ordered, correctly stored and inventoried.
Checks quality of deliveries and documentation.
Ensures correct storage of supplies.
Ensures that all terms and conditions of signed contracts with approved vendors/suppliers of his/her unit are executed and followed. Reports to Restaurant GM on any contract breach.
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. Analyses budget variances, proposes corrective actions as soon as needed and implements them whenever approved.
Is responsible for his/her unit F&B costs, as per budgeted.
Manages effective control of food, beverage and labor costs among all outlets.
Achieves predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion.
Reviews schedules for the operation of the restaurants, to insure the highest level of guest service while also monitoring labor costs.
Implements effective control of beverage and labor costs among all sub‑departments.
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.
Reports immediately on any major product defect or any major guest issue and takes all necessary corrective actions.
Ensures a smooth communication with all direct reports and other Restaurants/Units GM’s.
Monitors HHG Division social media activities and HHG Division F&B unit’s websites. Feeds HHG Marketing Manager with helpful news or updates.
Identifies and evaluates competitors.
Keeps current with trends in the restaurant industry.
Attire, Language and Behavior
Is always neatly dressed and groomed, and always behaves and speaks according to HHG Division and Harwood International standards of excellence and image.
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.
Required Education & Experience
Minimum of 5 years culinary experience.
Minimum of 2 years restaurant management experience.
Ability to work well under pressure and in a fast paced environment.
Excellent written / verbal communication skills.
Capable of conducting and assessing restaurant inventory.
Willing to work a flexible schedule.
Experience with delegating tasks and maintaining fast speed service.
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Management and Manufacturing
Hospitality
Referrals increase your chances of interviewing at Hôtel Swexan by 2x
Get notified about new Chef jobs in
Dallas, TX .
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Get AI-powered advice on this job and more exclusive features.
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. Intimate, immersive, and transportive. The Hotel 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.
Babou’s After hours, the late‑night lounge comes to life. Located on the lower level, Babou’s is a hideaway night club featuring a lively dance floor and intimate nooks for a rambunctious audience. Open to both guests and visitors, every night is a show, and the scores of merrymakers are the headlining act. Right next door just a bookcase away, The Library at Babou’s is a prelude to a night of revelry. Sip on crafted cocktails and sink into the cozy furniture while surrounded by the words of the literary greats. Babou’s is open to the public.
Isabelle’s Located on the lobby level and inspired by the sidewalk cafes of Europe, guests at Isabelle’s can enjoy continental breakfast options or a light lunch. In the evening, Isabelle’s showcases classic martinis from around the world. Isabelle’s is open to the public.
Pomelo Pomelo is the hotel’s rooftop pool bar, inspired by the divine silhouettes of the Mediterranean. Hotel guests only can lounge the day away poolside or enjoy a cabana‑side cocktail in the company of the unmistakable Texas sunset.
Leonie Resting high above the Harwood District, Léonie is the crowning jewel of Hôtel Swexan. She is calming and awe‑inspiring all at once. Léonie is a gentle nod to the past, with her own creative flair that is both timeless and unique. We invite you to indulge in the romance of a sunlit, rosy room beneath an emerald canopy that transforms slowly from morning to noon then night.
Summary Chef De Cuisine
is responsible for the overall operations in the back of house and kitchen area within the Hotel Swexan. They are great leaders and have excellent customer service skills to ensure each guest has an excellent experience.
Operations
Schedules and coordinates the work of the chef, cooks and other kitchen employees to ensure the food preparation is economical and correct to stay within the labor cost goal.
Supervises all cooking operations, including methods, portions, and garnishing.
Plans meals and develops cost menus.
Approves the requisition of product and other necessary food supplies.
Ensures the high standards of sanitation, cleanliness and safety are maintained throughout the kitchen areas at all times.
Establishes control to minimize food and supply waste.
Ensures attractive presentation of all food and dishes.
Trains and educates kitchen staff on new techniques, dishes and develops current skills.
Menu design and directs food preparation, production and control for all dinner, private events, off‑site events, etc. Exhibits culinary talents by personally performing day‑to‑day tasks while leading the staff and managing all food related functions.
Ensures exceptional quality of all ingredients, preparation, and plating of food items.
Controls 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.
Coordinates the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests.
Is visible in the restaurant, providing recognition to guests, promoting positive public relations, handling special requests as the cleanliness and organization of the kitchen and its equipment.
Monitors and maintains use of safe food handling procedures as well as a safe working environment by using correct food handling skills and food safety guidelines.
Oversees kitchen activities and staff.
Manages the operations of a kitchen; food supplies, procurement.
Guest’s 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 interaction.
Meets and greets guests, builds strong relationships, constantly inquires about guest satisfaction.
Makes sure his/her service team inquires and memorizes guests preferences and birthday dates, and records these data in the guests database.
Interacts with VIPs, Ownership and Guests on behalf of the HHG – greeting VIP’s, handling special requests, etc.
Regularly reviews and evaluates the degree of customer satisfaction of the individual restaurant.
Constantly updates guests database and maintains it as an effective marketing and PR tool.
Empowers his team to resolve guest’s concerns in a timely manner to their full satisfaction.
Learns from defects and incidents and implement resolutions to ensure they do not happen again. Ensures guests issues are recorded. Reports on guests issues to DOO.
Monitors guest’s comments on social media (Facebook, Trip Advisor, etc.) and gives appropriate feedback.
Employee Management, Engagement & Training
Always manages/leads by example. Takes accountability for problems.
Schedules work hours for BOH associates.
Delegates and follows‑up effectively.
Energizes HHG Division mission statement and core values among his/her team.
Makes sure all his/her associates are perfectly groomed and always behave according to HHG codes of practice, image and core values.
Provides overall leadership; recognizes and motivates members of the team; coaches and trains the team for operational excellence, with priority focus on upselling and service standards.
Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
Takes part in the hiring and the firing process of all his/her associates.
Takes part in the orientation process of all his/her new associates.
Takes part in the annual performance assessment process of all his/her associates and in setting annual goals for his/her direct reports.
Trains and motivates staff.
Continuously evaluates the performance and encourages improvement of the personnel in the food and beverage department. Conducts training and development programs within the department which will provide well‑trained employees at all levels and permit advancement for those persons qualified and interested in career development.
Holds regular performance appraisals with all line staff, identifying areas for development and training needs, and ensures that this training is effected.
Ensures that fair discipline is effected.
Is fully conversant with all statutory requirements regarding a food and beverage operation.
Is fully aware of trends in the industry and makes suggestions for improvement of the food and beverage operation.
Carries out regular on‑job training to agreed standards.
Empowers his direct reports and gives them room to develop their skills.
Plans and administers a training and development program within the department which will provide well‑trained employees at all levels and permit advancement for those persons qualified and interested in career development.
Procurement and Deliveries
Identifies and estimates food and beverage supply requirements and places beverage orders with suppliers (together with Head Chef).
Checks and orders supplies of non‑food items.
Schedules food and beverage deliveries.
Ensures that consumable and non‑consumable goods are ordered, correctly stored and inventoried.
Checks quality of deliveries and documentation.
Ensures correct storage of supplies.
Ensures that all terms and conditions of signed contracts with approved vendors/suppliers of his/her unit are executed and followed. Reports to Restaurant GM on any contract breach.
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. Analyses budget variances, proposes corrective actions as soon as needed and implements them whenever approved.
Is responsible for his/her unit F&B costs, as per budgeted.
Manages effective control of food, beverage and labor costs among all outlets.
Achieves predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion.
Reviews schedules for the operation of the restaurants, to insure the highest level of guest service while also monitoring labor costs.
Implements effective control of beverage and labor costs among all sub‑departments.
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.
Reports immediately on any major product defect or any major guest issue and takes all necessary corrective actions.
Ensures a smooth communication with all direct reports and other Restaurants/Units GM’s.
Monitors HHG Division social media activities and HHG Division F&B unit’s websites. Feeds HHG Marketing Manager with helpful news or updates.
Identifies and evaluates competitors.
Keeps current with trends in the restaurant industry.
Attire, Language and Behavior
Is always neatly dressed and groomed, and always behaves and speaks according to HHG Division and Harwood International standards of excellence and image.
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.
Required Education & Experience
Minimum of 5 years culinary experience.
Minimum of 2 years restaurant management experience.
Ability to work well under pressure and in a fast paced environment.
Excellent written / verbal communication skills.
Capable of conducting and assessing restaurant inventory.
Willing to work a flexible schedule.
Experience with delegating tasks and maintaining fast speed service.
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Management and Manufacturing
Hospitality
Referrals increase your chances of interviewing at Hôtel Swexan by 2x
Get notified about new Chef jobs in
Dallas, TX .
#J-18808-Ljbffr