Broiler Cook; Stillwell's

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.

Inspired by deep Texan roots and featuring beef from the in-house HWD Beef program, Stillwell’s is the hotel’s signature, classic steakhouse with a modern twist. Oenophiles will be impressed by the first-rate wine list featuring rare and hard-to-find wines from around the world. Stillwell’s is located on the seventh floor and open to both guests of the hotel and visitors.

Stillwell’s is open to the public.

The Broiler Cook prepares delicious meals according to the fine-dining restaurant Steakhouse menu. They follow instructions in cooking and delivering well-prepared meals in an efficient and timely manner to ensure an excellent guest experience. They are knowledgeable in various ingredients and cooking techniques and are kept up to date on industry trends. They follow all safety and sanitation policies and procedures set by Harwood Hospitality Group.

• The 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.
• Must set up workstations with all the necessary ingredients and cooking equipment.
• Must check the quality of ingredients.
• Must monitor stock and request orders when there are shortages.
• Must follow all safety and sanitation policies and procedures.
• Must ensure the unit is well maintained and that all equipment, materials, and utensils are always in perfect working condition. Request for maintenance and repair of equipment and other services. Reports any defects to the Sous Chef, Executive Sous Chef, or Executive Chef.
• Ensure service is performed in a timely, efficient yet comfortable manner to maintain the proper pace of service.
• Ensure that quality and details are maintained daily.
• Maintain complete knowledge of and ensure staff's compliance with all departmental & HHG policies and procedures.

• Checks and requests orders for supplies of all food items.
• Checks quality of deliveries and documentation.
• Ensures correct storage of supplies.

• Inspect the cleanliness of the line, floor, and all kitchen stations, and request that all deficiencies are corrected.
• Maintain and strictly abide by state sanitation/health regulations and requirements.
• Maintain proper storage procedures as specified by Health Department and HHG requirements.
• Use the correct and care of all machinery in the kitchen operation, stressing safety.

• Ensures smooth communication with Culinary leadership.

• Is always neatly dressed and groomed wearing the proper uniform and non-slip shoes, and always behaves and speaks according to HHG standards of excellence.
• Treats all associates - in public and in private - with respect and consideration, regardless of their position or tasks.

• The physical demands described here are representative of those that must…