Chef De Partie (Leonie)

Htel Swexan Job Functions

Harwood Hospitality Group, Dallas' premier Hospitality owner-operator, introduces its most complete expression of a multi-generational vision in Harwood District's first hotel, Htel 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 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. Htel 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.

Operations

• Monitors and coordinates the day-to-day operations of his/her Kitchen during each shift and ensures all BOH SOP's (including HACCP) are duly followed and fully executed.
• Is visible, hands on, and ensures a strong personal presence BOH area.
• Maintain a climate that attracts, retains, and motivates top quality personnel.
• Ability to interact with staff (at all levels) in a fast-paced environment, sometimes under pressure, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism and confidentiality is crucial to this role.
• Oversees preparation of food and beverage items.
• Ensures his/her unit is adequately staffed with properly trained associates to cover day to day operations as well as on special occasions/events.
• Implement effective control of beverage and labor costs among all sub-departments.
• Ensures a spotless service is delivered to all guests anytime, and that their needs and expectations are fulfilled to the highest level and down to the smallest details.
• Takes part in his/her unit menu design process and in the menu pricing policy.
• Ensure his unit is well maintained and that all equipment, materials and utensils are always in perfect working conditions. Arrange for maintenance and repair of equipment and other services. Reports any defect to the Restaurant General Manager.
• Due to the cyclical nature of the hospitality industry, the Chef de Cuisine may be required to work varying schedules to reflect the business needs of the restaurant.
• Be aware of any shortages and decide before the item runs out.
• Ensure that quality and details are being maintained.
• Maintain complete knowledge of and ensure staff's compliance with all departmental/HHG policies and procedures.
• Establish the day's priorities and assign production and prep task to staff to execute.
• Meet with Sous-Chefs to review schedules, assignments, anticipated business levels, changes, and other information pertinent to the job performance.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Ensure that kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.

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 HH 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; recognize and motivate members of the team; coach and train the team for operational excellence 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 orientation process of all his/her new associates.
• Takes part in the annual performance assessment process of all his/her associates and in the setting of annual goals for his/her direct reports.
• Empowers his direct reports and gives them room to develop their skills.
• Effectively enable the culinary team so they can act on behalf of the Company by: transmitting the Company's values, vision and direction; providing direction and resources, removing barriers and helping develop people's skills; articulating expectations and clarifying roles and relationships; encouraging people to question organizational assumptions and ask strategic questions; ensuring quality decision-making; anticipating conflicts and facilitating resolution; engaging people in process as well as tasks; encouraging people use their power, practice their authority, and accept their responsibility; modeling behavior; and coaching people to success.
• Plan and administer 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.
• Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
• Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary.
• Provide feedback to staff on their performance; handle disciplinary problems and counsel employees according to hotel standards.
• Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands.

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 all food items.
• Schedules food deliveries.
• Checks quality of deliveries and documentation.
• 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.
• Ensures correct storage of supplies.
• Ensure quality of products received.
• Review the market list.

Finance, Cost Control & Budgeting

• Monitors restaurant sales and revenue.
• 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 food costs, as per budgeted.
• Minimize waste and maintain controls to attain forecasted food and labor costs.
• Review sales and food cost daily; resolve any discrepancies with the Restaurant GM, DOO, Controller
• Ensure that recipe cards, production schedules, plating guides, 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 Equipment

• Conduct frequent walk troughs of the kitchen area and direct respective personnel to correct any deficiencies.
• Inspect the cleanliness of the line, floor, all kitchens 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 & Communication

• Prepares and analyzes management reports for his/her unit.
• Attends weekly meetings with Restaurant GM and DOO.
• Attends monthly meetings with HH Executive team.
• Report