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Head of Culinary Operations

2 months ago

Dallas, Texas, United States Htel Swexan Full time

Job Summary:

The Executive Chef - Hotel Swexan is responsible for overseeing the culinary operations of our esteemed hotel, ensuring that every guest experience is nothing short of exceptional. As a key member of our Harwood Hospitality Group team, you will be responsible for managing a team of skilled chefs and kitchen staff, maintaining the highest standards of quality, safety, and efficiency in the kitchen.

Key Responsibilities:

  • Operations:
    • Monitor and coordinate the day-to-day operations of the kitchen, ensuring that all BOH SOPs (including HACCP) are followed and executed.
    • Be visible, hands-on, and ensure a strong personal presence in the 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.
    • Oversee the preparation of food and beverage items.
    • Ensure the kitchen is adequately staffed with properly trained associates to cover day-to-day operations as well as special occasions/events.
    • Implement effective control of beverage and labor costs among all sub-departments.
    • Ensure a spotless service is delivered to all guests, and their needs and expectations are fulfilled to the highest level and down to the smallest details.
    • Take part in the unit menu design process and in the menu pricing policy.
    • Ensure the unit is well maintained, and 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 Executive Chef 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 tasks 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 the 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 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; 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-throughs 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 & 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.
    • 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 HH 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.
  • Openings:
    • Gives any lateral assistance needed for new unit's openings.
  • 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.