Multi-Unit Sous Chef

Harwood Hospitality Group delivers an escape from the ordinary through a growing collection of concepts in the Harwood District of Dallas. The hospitality group features catering and a world of culinary experiences with a current collection of 18 concepts plus our luxury boutique property, Hotel Swexan in the 19-city-block Harwood District, with more experiences currently in development.Our mission is to allow both our associates and our guests to Escape the Ordinary. For our associates, this means being a part of a mutual long-term vision driven by doing things differently with creativity, passion, and style. We then allow guests to feel transported to different parts of the world without leaving the comforts of their own city. We deliver our mission by providing unparalleled hospitality, exceptional service, and culinary excellence that leaves unforgettable memories and instills deep loyalty.The role of the

Multi-Unit Sous Chef

is to coordinate the work of the chef and all other kitchen employees to stay within budget and efficient. They are responsible for overseeing all aspects of the kitchen, encompassing operational duties and financial responsibilities, providing leadership and management of kitchen staff, and growing and developing the product and profitability of food items.Job FunctionsOperations

Schedules and coordinates the work of the chef, cooks, and other kitchen employees to ensure 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.Approve the requisition of product and other necessary food supplies.Ensure the high standards of sanitation, cleanliness, and safety are always maintained throughout the kitchen areas.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.Coordinate the selection, training, coaching, development, motivation, and evaluation of kitchen employees to ensure exceptional food quality and presentation for our guests.Be visible in the restaurant, providing recognition to guests, promoting positive public relations, handling special requests as well as the cleanliness and organization of the kitchen and its equipment.Monitor and maintain use of safe food handling procedures as well as a safe working environment by using correct food handling skills and food safety guidelines.Procurement and Deliveries

Checks and orders supplies of all food items.Checks quality of deliveries and documentation.Ensures correct storage of supplies.Ensure quality of products received.Ensure that all coolers are cleaned and stocked daily up to the Stock Par.Sanitation and Equipment

Conduct frequent walk-throughs of the kitchen area and direct respective personnel to correct any deficiencies.Inspect the cleanliness of the line, floor, and all kitchen stations, and direct staff to rectify any deficiencies.Ensure that staff maintain and strictly abide by state sanitation/health regulations and HHG requirements.Maintain proper storage procedures as specified by Health Department and hotel requirements.Instruct staff in the correct usage and care of all machinery in the kitchen operation, stressing safety.Oversee stewards to review equipment needs, cleaning schedule/project status; health/safety and sanitation follow-up.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.Must be punctual, dependable, and flexible.Must be able to communicate clearly and effectively.Qualifications3+ years of experience in a leadership role including kitchen management.Strong people management skills with the ability to instill a culture of accountability.Strong multi-tasking, organizational and time-management skills.Strong inventory and inventory management skills.

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