Executive Chef; Happiest

Executive Chef – Harwood Hospitality Group

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 by providing unparalleled hospitality, exceptional service, and culinary excellence that leaves unforgettable memories and instills deep loyalty.

Spanning 12,000 square feet over two levels, 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 spaces feature garden games, 25+ TVs, and 50 beers on tap for the ultimate gathering spot. The 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.

• Schedules and coordinates the work of cooks, other kitchen employees and the chef to maintain economical food preparation and stay within budget labor cost goals.
• Supervises all cooking operations, including methods, portions, and garnishing.
• Plans meals and develops cost‑effective menus.
• Approves requisitions of product and other necessary food supplies.
• Ensures the high standards of sanitation, cleanliness and safety are always maintained throughout the kitchen areas.
• Establishes controls to minimize food and supply waste.
• Ensures attractive presentation of all food and dishes.
• Trains and educates kitchen staff on new techniques, dishes and develops current skills.
• Directs food preparation, production and control for all dinner, private events, off‑site events, etc.; exhibits culinary talents by personally performing day‑to‑day tasks while leading the staff and managing all food‑related functions.
• Ensures exceptional quality of all ingredients, preparation and plating of food items.
• Controls 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.
• Coordinates the selection, training, coaching, development, motivation and evaluation of kitchen employees to ensure exceptional food quality and presentation for guests.
• Is visible in the restaurant, providing recognition to guests, promoting positive public relations, handling special requests and ensuring the cleanliness and organization of the kitchen and its equipment.
• Monitors and maintains the use of safe food‑handling procedures as well as a safe working environment by using correct food‑handling skills and food‑safety guidelines.

• Checks and orders supplies of all food items.
• Checks quality of deliveries and documentation.
• Ensures correct storage of supplies.
• Ensures quality of products received.
• Ensures that all coolers are cleaned and stocked daily up to the stock par.

• Ensures timely and accurate entry of orders into the computer system and collection of payment; minimizes waste and maintains controls to attain forecasted food and labor costs.
• Ensures that recipe cards, production schedules, plating guides and photographs are current and posted.
• Take physical inventory of specified food items for daily inventory.
• Ensures that all staff prepares menu items following recipes and yield guides according to departmental standards.
• Reviews schedules for the operation of the restaurants to ensure the highest level of guest service while also monitoring labor costs.