Te Deseo
Executive Chef (Happiest Hour)
Te Deseo, Dallas, Texas, United States, 75215
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.Happiest HourSpanning 12,000 square feet, and two levels of space, Happiest Hour is located within walking distance to several sports and arts venues, and is known as the destination for all things spirit-lifting. Its indoor and outdoor bliss features garden games, 25+ TVs, and 50 beers on tap for the ultimate spot to gather amongst friends, family, or colleagues. Its rooftop provides a lounge-like feel with live music that resonates with pure nightlife.The role of the
Executive Chef
is to coordinate the work of the chef and all other kitchen employees to stay within budget labor costs economically and efficiently. They are responsible for overseeing all aspects of the restaurant 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 FunctionsOperationsSchedules 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.Approves 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 and dishes while developing 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, and handling special requests while ensuring 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 DeliveriesCheck and order supplies of all food items.Check quality of deliveries and documentation.Ensure correct storage of supplies.Ensure quality of products received.Ensure that all coolers are cleaned and stocked daily up to the Stock Par.Finance, Cost Control & BudgetingEnsure timely and accurate entry of orders into the computer system and collection of payment. Minimize waste and maintain controls to attain forecasted food and labor costs.Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted.Take physical inventory of specified food items for daily inventory.Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.Review schedules for the operation of the restaurants to ensure the highest level of guest service while also monitoring labor costs.Sanitation and EquipmentConduct frequent walkthroughs of the kitchen area and direct respective personnel to correct any deficiencies.Inspect the cleanliness of the line, floor, all kitchen stations, and direct staff to rectify any deficiencies.Ensure that staff maintain and strictly abide by state sanitation/health regulations and HH 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.Meetings & CommunicationPrepare and analyze management reports for his/her unit.Report immediately on any major product defect or any major guest issue and take all necessary corrective actions.Ensure smooth communication with all direct reports and other Restaurant Managers/supervisors.Identify and evaluate competitors.Keep current with trends in the restaurant industry.Attire, Language, and BehaviorAlways be neatly dressed and groomed, and always behave and speak according to HHG Division and Harwood International standards of excellence and image.Treat all associates - in public and in private - with respect and consideration, regardless of their position or tasks.Physical DemandThe 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.Adaptability / FlexibilityCommunicationCreativity / InnovationLeadershipManaging ConflictProblem Solving / AnalysisQualityAbility to spot and resolve problems efficientlyCommunication and leadership skillsSense of UrgencyMust be punctual, dependable, and flexibleMust be able to communicate clearly and effectively
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Executive Chef
is to coordinate the work of the chef and all other kitchen employees to stay within budget labor costs economically and efficiently. They are responsible for overseeing all aspects of the restaurant 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 FunctionsOperationsSchedules 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.Approves 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 and dishes while developing 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, and handling special requests while ensuring 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 DeliveriesCheck and order supplies of all food items.Check quality of deliveries and documentation.Ensure correct storage of supplies.Ensure quality of products received.Ensure that all coolers are cleaned and stocked daily up to the Stock Par.Finance, Cost Control & BudgetingEnsure timely and accurate entry of orders into the computer system and collection of payment. Minimize waste and maintain controls to attain forecasted food and labor costs.Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted.Take physical inventory of specified food items for daily inventory.Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.Review schedules for the operation of the restaurants to ensure the highest level of guest service while also monitoring labor costs.Sanitation and EquipmentConduct frequent walkthroughs of the kitchen area and direct respective personnel to correct any deficiencies.Inspect the cleanliness of the line, floor, all kitchen stations, and direct staff to rectify any deficiencies.Ensure that staff maintain and strictly abide by state sanitation/health regulations and HH 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.Meetings & CommunicationPrepare and analyze management reports for his/her unit.Report immediately on any major product defect or any major guest issue and take all necessary corrective actions.Ensure smooth communication with all direct reports and other Restaurant Managers/supervisors.Identify and evaluate competitors.Keep current with trends in the restaurant industry.Attire, Language, and BehaviorAlways be neatly dressed and groomed, and always behave and speak according to HHG Division and Harwood International standards of excellence and image.Treat all associates - in public and in private - with respect and consideration, regardless of their position or tasks.Physical DemandThe 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.Adaptability / FlexibilityCommunicationCreativity / InnovationLeadershipManaging ConflictProblem Solving / AnalysisQualityAbility to spot and resolve problems efficientlyCommunication and leadership skillsSense of UrgencyMust be punctual, dependable, and flexibleMust be able to communicate clearly and effectively
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