Chef De Partie; Banquets - Hotel Swexan

Job Category : Hospitality

Requisition Number : CHEFD
004186

• Posted :
  February 13, 2026
• Part-Time

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

Job Functions

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 Partie 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.
• 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…