Sous Chef; Docent - Japanese Steak House

Sous Chef (Docent - Japanese Steak House)

Apply for the Sous Chef (Docent - Japanese Steak House) role at Harwood Hospitality Group
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Harwood Hospitality Group delivers an escape from the ordinary through a growing collection of concepts in the Harwood District of Dallas. The group features catering and a world of culinary experiences with 18 concepts plus the luxury boutique property, Hotel Swexan. Our mission is to allow both associates and guests to escape the ordinary, providing unparalleled hospitality, exceptional service, and culinary excellence.

Docent is a high‑end Japanese steakhouse in Dallas, Texas dedicated to showcasing Harwood steaks, sushi, and an expertly curated wine selection while immersing guests in the rich heritage of the Samurai.

• Schedules and coordinates the work of the chef, cooks, and other kitchen employees to ensure economical and correct food preparation within the budget labor cost goal.
• Supervises all cooking operations, including methods, portions, and garnishing.
• Plans meals and develops cost menus.
• Approves requisition of product and other necessary food supplies.
• Ensures high standards of sanitation, cleanliness, and safety are always maintained throughout the kitchen areas.
• Establishes control to minimize food and supply waste.
• Ensures attractive presentation of all food and dishes.
• Trains and educates kitchen staff on new techniques and dishes, developing current skills.
• Designs menus and directs food preparation, production, and control for all dinner, private events, and off‑site events. Exhibits culinary talents by personally performing day‑to‑day tasks while leading 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 our guests.
• Is visible in the restaurant, providing recognition to guests, promoting positive public relations, and handling special requests while maintaining cleanliness and organization of the kitchen and its equipment.
• Monitors and maintains safe food handling procedures and a safe working environment, 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 all coolers are cleaned and stocked daily up to the stock par.

• Conducts frequent walk‑throughs of the kitchen area and directs personnel to correct deficiencies.
• Inspects the cleanliness of the line, floor, all kitchen stations, and directs staff to rectify any deficiencies.
• Ensures that staff maintain and strictly abide by state sanitation/health regulations and HHG requirements.
• Maintains proper storage procedures as specified by Health Department and hotel requirements.
• Instructs staff on the correct usage and care of all machinery in the kitchen operation, emphasizing safety.
• Oversees stewards to review equipment needs, cleaning schedule, health/safety, and sanitation follow‑up.

• Is always neatly dressed and groomed, and behaves and speaks according to HHG Division and Harwood International standards of excellence and image.
• Treats all associates—publicly and privately—with respect and consideration, regardless of their position or tasks.

• Adaptability / Flexibility
• Communication
• Creativity / Innovation
• Customer focus
• Customer service
• Leadership
• Managing conflict
• Managing diversity
• People management
• Problem solving / analysis
• Quality
• Ability to spot and resolve problems efficiently
• Communication and leadership skills
• Sense of urgency
• Must be punctual, dependable and flexible
• Must be able to communicate clearly and effectively

• 3+ years of experience in a leadership role including kitchen management.
• Strong people management skills with the ability to instill a culture of accountability.
• Strong multi‑tasking, organizational, and time‑management skills.
• Strong inventory and inventory management skills.
• Food Handlers certification – required.