Prep Cook (Leonie - Hotel Swexan)

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, Hôtel 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. Hôtel 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.

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

The Prep Cook supports in the preparation of quality ingredients for our menus. They are knowledgeable in various ingredients and prepping and cooking techniques and are kept up to date on industry trends. They are knowledgeable in various ingredients and cooking techniques and are kept up to date on industry trends. They are within compliance to all safety and sanitation policies and procedures set by Hôtel Swexan.

Job FunctionsOperations

• Assist the other BOH staff, monitoring and coordinating the day-to-day operations of his/her station during each shift and ensures all BOH SOP’s (including HACCP) are duly followed and fully executed.

• 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.

• Wash, peel, chop, slice, portion, and prepare ingredients according to restaurant specifications.

• Prepare stocks, sauces, dressings, and other menu components as directed by the Chef.

• Set up workstations with all needed ingredients and cooking equipment.

• Cook food in various utensils and grillers.

• Check food while cooking to stir and turn.

• Ensure great presentation by dressing dishes before they are served.

• Check quality of ingredients.

• Monitor stock and place orders when there are shortages.

• Follow all safety and sanitation policies and procedures.

• Ensure his unit is well maintained and that all equipment’s, materials and utensils are always in perfect working conditions. Arrange for maintenance and repair of equipment and other services. Reports any defect to the Manager on Duty.

• Ensure service is performed in a timely, efficient yet comfortable manner to maintain proper pace of service.

• Ensure that quality and details are being maintained daily.

• Maintain complete knowledge of and ensure staff's compliance with all departmental/HH policies and procedures.

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 a cleaned and stocked daily up to the Stock Par.

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

• Ensures a smooth communication with all direct reports and other Restaurants Managers/supervisors

Attire, Language and Behavior

• Is always neatly dressed and groomed, and always behaves and speaks according to HH 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.

Competencies

• Attentive to detail

• Creativity / innovation

• Customer focus / service

• Personal organization

• Product knowledge

• Productivity

• Quality

• Sense of urgency

• Work environment / safety

Work Environment

This job operates in a restaurant setting. This role routinely uses standard kitchen equipment and may require the employee to be on their feet for an extended period. May require bending, lifting, and carrying heavy items (up to 30lbs).

Required Education & Experience

• High School diploma or equivalent

• Experience in cutting tools, cookware, and bakeware.

• Minimum of 1 year experience as a prep cook, preferably in a fine dining or upscale restaurant

• Knowledge of various cooking procedures and methods

• Food Handlers - Required