Director of Culinary

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate's portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry's most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

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 Director of Culinary is responsible for coordinating, supervising, and directing all aspects of the hotel's culinary operation across all outlets (CBD Provisions, Sassetta, Lobby Bar, IRD, Midnight Rambler, Banquets & Catering and Pastry), while maintaining profitable F&B operations and high-quality products and service levels. They are expected to provide training for all staff, meet corporate quality standards, establish, and enforce food specifications, portion control, recipes, and sanitation. The Director of Culinary is also responsible for controlling food and labor costs while maximizing guest satisfaction.

Directly work with the Director of F&B to create and implement menus across all outlets.
• Work directly with FOH Food and Beverage and keep them informed of F&B issues as they arise.
• Prepare and submit required reports in a timely manner.
• Monitor and ensure quality of all food product and presentation are up to brand standards.
• Ensure preparation of required reports, including (but not limited to), payroll, revenue, employee Schedules, quarterly action plans.
• Oversee all aspects of the daily operation of the kitchens and food production areas.
• Respond to guest complaints in a timely manner.
• Ensure compliance with SOPs in all outlets.
• Ensure compliance with requisition procedures.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand, implement, and monitor corporate promotions in outlets, including buffet and three-meal concept standards.
• Know and enforce all local health department sanitation laws.
• Design and implement employee cafeteria rotating menu and oversee cafeteria operations.
• Coordinate, supervise and direct the Stewarding Department.
• Compute daily food cost.
• Develop proper training and direction of departmental assistants in compliance with company standards of quality, specifications, portion control, recipes, employee relations, sanitation, etc.
• Understand daily forecasts and customer counts.
• Coordinate all par stock levels.
• Assess food portion size, visual appeal, taste, and temperature of items served.
• Direct and train all chefs to ensure adequate operation in all outlets.
• Review and approve weekly payroll.
• Check food purchases for proper ordering, quality, and price structure.
• Oversee daily activities such as preparation for all food items, receiving daily inventories, log-on report, and food cost report.
• Communicate to Engineering any physical maintenance problems.
• Assist catering sales on all special menus and price structures.
• Perform other duties as requested by management.

• Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous, and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• A culinary degree and at least 10+ 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
• Medium work - 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.