Executive Sous Chef - CBD Provisions (Opening)

Highgate is a leading real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in major U.S. gateway cities including New York, Boston, Miami, San Francisco and Honolulu, with a growing Caribbean and Latin America footprint. The hospitality forward company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate has a proven record of developing its diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts with contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team consisting of some of the most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in New York, Chicago, Dallas, London, Miami, and Seattle. www.highgate.com.

The Joule Dallas, TX

Built in the 1920s, the neo-Gothic landmark building at 1530 Main Street was originally the Dallas National Bank. It dominated the downtown skyline during a thriving era of Dallas banking and West Texas oil booms. Downtown Dallas flourished through the '80s, but as the 20th century drew to a close, it was a shadow of its former glory. A decade of development deals and massive renovations transformed the then-vacant bank building into a Forbes four-star boutique hotel. Aptly named after the international unit of energy, The Joule brought a charge to downtown Dallas when it opened in 2008. Through a series of further renovations and expansions as adjacent properties became available, The Joule has become a cultural, shopping, and dining destination-a forerunner in the renaissance of downtown Dallas.

The Executive Sous Chef is responsible for assisting with the everyday running of the culinary operations and will be passionate about providing high-quality standards and smooth meal services. They will strive to inspire and lead a culinary team of enthusiastic associates, training and developing their skills and craft. The Executive Sous Chef will monitor the culinary operations, supporting the staff where needed, and will anticipate, and quietly resolve, any potential hiccups before they happen.

Assist the Director of Culinary in meeting or exceeding budgeted goals (labor and food costs).
• Assist the Directror of Culinary with management of all culinary staff (training, counseling, disciplining, terminating and performance reviews).
• Ensure compliance with all applicable standards, laws/regulations, compliance with food handling/sanitation standards.
• Assist the Director of Culinary with recruiting and retaining a service team that is passionate about their craft, respectful of others and genuinely committed to exceeding guest expectations.
• Support Director of Culinary in regular menu development initiatives.
• Conduct monthly operational inventory and month-end processes.
• Review and approve timecards for payroll prior to Payroll Monday.
• Provide hand-on training to new hires and refresher training to culinary staff, to maintain high standards of operation.
• Order all operational supplies as needed.
• Prepare and communicate weekly schedule to culinary staff.
• Ensure that weekly cleaning projects are completed.
• Oversee all food production and ensure all recipe standards are met consistently.
• Ensure that quality standards are maintained, and defects are addressed quickly and efficiently.
• Provide hands-on operational support in all areas needed.
• Check for cleanliness and ensure food sanitation protocols are followed throughout the day.
• Ensure that Pre-Shift meetings and Shift reports are happening daily.
• Serve as a role model and demonstrate exemplary and professional behavior.
• Build and influencerelationships with FOH & HOH associates with open communications and genuine care.
• Follow up with any guest issues and communicate with the F&B leadership team.
• Perform other reasonable job duties as requested by supervisor.

• At least 3 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.