Job is saved!

Click your avatar to
access saved jobs and applications

Sous Chef
The Wayward
1170 Ludlow Street, Philadelphia, PA
The Wayward hiring Sous Chef in Philadelphia, PA

The Wayward hiring Sous Chef in Philadelphia, PA

The WaywardMore Info

Full Time • Salary (Based on Experience)
Expired: Jul 17, 2022

Sorry, this job expired on Jul 17, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

4 years


Job Details
The Wayward at The Canopy by Hilton Philadelphia
Located in the most desirable neighborhoods around the world, Canopy by Hilton is a vibrant boutique lifestyle brand that embodies the neighborhood so that guests and locals have a positively local stay. Each hotel is designed as a natural extension of its neighborhood and provides a place to relax and recharge with simple, guest-directed service, comfortable spaces, an energizing atmosphere and thoughtfully local choices.
 
Canopy by Hilton Philadelphia Center City is the newest high-end boutique lifestyle hotel in the heart of Center City Philadelphia. Once the historic Stephen Girard Building, our new 236-room hotel within the confines of a 19th-century facade, sits in Philadelphia's Midtown Village neighborhood at East Market.  Located inside Canopy by Hilton Philadelphia Center City, our signature 3-meal restaurant, The Wayward, American Brasserie is inspired by the rebellious spirit of Stephen Girard and his journey from Bordeaux to Philly.  This is a place where weary travelers and curious locals alike can cover together over good food and easy conversation.  We offer breakfast, lunch, dinner and brunch on Saturdays and Sundays along with a full range of gin-focused cocktails, local beers and regional wines.  Our menu features American classics influenced by beloved French bistros and our oyster and gin selections are some of the best in the city.

Job Description

This job description provides a basic guideline of the duties, responsibilities and requirements of this position. The frequency codes assigned in the job description are: Rarely (less than 1%); Occasionally (between 1% and 33%); Frequently (between 34% and 65%); and Constantly (between 66% and 100%).


QUALIFICATIONS

  • Read, write and speak English.
  • Ability to understand financial goals and accomplish them.
  • Minimum 5 years cooking experience.
  • 2 Years Management Exsperience.
  • Food/Beverage Service Worker Permit, where applicable.
  • Ability to communicate effectively with the public and other employees.
  • Meet minimum age requirement of jurisdiction.
  • Previous management experience in kitchen of 4 years.
  • College degree or certification in culinary field/hospitality field preferred.
  • No employee will pose a direct threat to the health/safety of self or others.

 

PERFORMANCE STANDARDS

 

  • CUSTOMER SERVICE: Maintain customer satisfaction as the driving philosophy of the F&B department. Personally demonstrate a commitment to customer service by inquiring about service quality and responding promptly to guest needs. Promptly handle guest complaints. Fill in for staff when necessary to ensure customer satisfaction. Ensure your staff, including all new hires, are trained to meet standards. Empower staff to deliver customer service by encouraging and rewarding responsive guest assistance. Level of service provided to guests in all outlets meets or exceeds customer expectations. Ensure that consistency of service and standards are met.
  • PEOPLE: Manage people according to Davidson’s values. Manage human resources functions including recruiting, selection, orientation, training, performance reviews, pay and recognition programs to maintain a skilled and motivated workforce. Maintain a positive, cooperative work environment between staff and management. Emphasize training and development as a way of doing business in order to empower employees to successfully perform their jobs. Help to develop management talent by acting as a mentor for direct reports. Resolve employee grievances fairly and timely. Ensure employees fully understand performance standards, review process, and reward successes. Manage safety program to protect guests and employees and which meets OSHA requirements. Use ongoing safety plan to minimize workers’ compensation claims. Train staff to increase level of customer sales, service and safety skills on an ongoing basis. Ensure employees are
 PERFORMANCE STANDARDS (continued)

 

appropriately certified for their job as required by federal, state or local regulations. Monitor and

maintain acceptable turnover levels.

  • QUALITY: Know the general operations of department and how all hotel departments work together to achieve business objectives and to meet customer expectations. Know the commonly occurring challenges of the F&B business and how to overcome them. Know restaurant standards and hold employees accountable for consistently meeting these standards. Maintain favorable health department scores. Manage a preventive maintenance program for all equipment. Control food-borne illnesses. Meet safety and sanitation standards such as Emergency Plan, CPR/Heimlich training for all employees, proper storage of foods, storing chemicals away from food, etc. Inform employees of new food and beverage issues such as drinking laws, trends in dining and demographics. 

ESSENTIAL FUNCTIONS

 

  • Constantly. Assist in obtaining financial goals.
  • Constantly. Complete all paperwork accurately and timely.
  • Constantly. Direct and correct the presentation and portioning of food according to Davidson standards.
  • Constantly. Keep in contact with all outlets to ensure quality and consistency.
  • Constantly. Maintain work area clean and organized.
  • Constantly. Promote employee empowerment.
  • Constantly. Report unsafe conditions immediately.
  • Constantly. Select daily specials that fit local trends and needs.
  • Constantly. Select, train, supervise, develop, discipline and counsel employees in accordance with Davidson Hotel Company policies and procedures.
  • Frequently. Complete other duties as assigned by supervisor to include cross training.
  • Frequently. Direct purchasing to ensure proper quality and quantities.
  • Frequently. Direct staff in sanitation and sanitary food handling.
  • Frequently. Meet with sales people to evaluate new products.
  • Frequently. Perform in the capacity of any position supervised.
  • Frequently. Prepare and train staff in use of working menus, recipe cards and photo standards.
  • Frequently. Schedule staff according to business levels.
  • Occasionally. Attend all required meetings.
  • Occasionally. Conduct performance appraisals.
  • Occasionally. Take monthly inventory of all supplies.

 

PHYSICAL REQUIREMENTS

 

  • SITTING: Occasionally. Padded office chair with back.
  • STANDING/WALKING: Constantly. Concrete, tile, rubber mats covering tile, linoleum, carpet, etc.

 

 

 

PHYSICAL REQUIREMENT (continued)

 

  • CROUCHING (BEND AT KNEES): Frequently. Lift heavy objects, put away supplies, reach lower shelving in walk-ins.
  • KNEELING/CRAWLING: Rarely.
  • STOOPING (BEND AT WAIST): Frequently. Lifting, working outside of office, demonstrating and training cooking techniques, putting away supplies and preparing food for banquets or off of the line.
  • TWISTING (KNEES/WAIST/NECK): Frequently. Answering the telephone, cooking food, place or retrieve supplies, product, performing line positions.
  • CLIMBING: Occasionally. Place or retrieve product, stairs.
  • BALANCING: Occasionally. Carrying supplies, product, working near hot equipment.
  • LEG/FOOT USE: Rarely.
  • REACHING (OVERHEAD/EXTENSION): Frequently. Working the line and reaching for objects, supplies.
  • HANDLING/GRASPING: Frequently. Supplies, product, knives, slicer, utensils, water faucets, etc.
  • FINGERING/FEELING: Frequently. Spices and foods.
  • PUSHING/PULLING: Occasionally. Racks, carts with product. Average weight: 50 lbs. Maximum weight: 200 lbs.
  • LIFTING/CARRYING: Occasionally. Product. Average weight: 25 lbs. Maximum weight: 50 lbs.
  • OTHER PHYSICAL DEMANDS: Rarely.

 

USE OF SENSES

 

  • TALKING IN PERSON: Constantly. Public, guests, vendors and employees.
  • TALKING ON TELEPHONE: Constantly. Public, guests and employees.
  • OTHER SPEECH REQUIREMENTS: Rarely.
  • HEARING IN PERSON: Constantly. Public, guests and employees.
  • HEARING ON TELEPHONE: Constantly. Public, guests and employees.
  • OTHER HEARING REQUIREMENTS: Occasionally. Pager or radio.
  • NEAR VISION: Constantly. Corrected to 20/40. Paperwork, knives, chopping, hot equipment.
  • FAR VISION: Constantly. Corrected to 20/40.
  • DEPTH PERCEPTION: Occasionally. Climbing stairs, step ladder.
  • COLOR VISION: Constantly. Presentation of food and food quality.
  • FULL FIELD VISION: Frequently. Manage all aspects of a busy department.
  • SMELL: Constantly. Detect potential hazards and odors.
  • TASTE: Frequently. Assurance of food quality and consistency.

 

MENTAL REQUIREMENTS

 

  • INTERACTION WITH OTHERS/COMMUNICATIONS SKILLS: Constantly. Professionally deal with difficult situations/people.
  • DEADLINES/SHIFT WORK/OVERTIME: Constantly. Meet deadlines as required. Meet multiple priorities of business demands. Adjust to schedule changes, cover shifts on short notice.
  • FLEXIBILITY: Constantly. Need to work a variety of hours, varied tasks under varied conditions.
  • PACE: Constantly. Must change pace as business demands.
  • ATTENTION TO DETAIL: Constantly. Administrative tasks, cooking techniques, plate presentation, sanitation, safety and controlling costs.
  • HIGHLY REPETITIVE WORK: Frequently. Administrative work, cooking techniques.
  • OTHER PSYCHOLOGICAL DEMANDS: Rarely.

 

 

ENVIRONMENTAL SETTING

 

  • SAFETY REQUIREMENTS (I.E., CLOTHING, SAFETY EQUIPMENT REQUIRED, ACTIVITIES PERFORMED): Constantly. Safety shoes, proper guards, proper lifting techniques, sharpened knives and all safety procedures. Maintain security of work area and equipment while maintaining the level of safety required by the Company and OSHA requirements.
  • EXPOSURES (FUMES, CHEMICALS, VIBRATIONS, HUMIDITY, COLD, HEAT, DUST, NOISE): Constantly. Exposed to changing temperatures, slippery floors, sterno fuel, bacteria in foods, noise and vibrations.
  • OPERATION OF EQUIPMENT/TOOLS/VEHICLES: Constantly. All kitchen equipment to include oven, slicer, steamer, stock pots, fryer, stove tops, salamander, heat lamp, steam tables, toaster, etc.

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts, Wellness Program


View Job Description

Open Jobs From The Wayward


Food Runner
Part Time • Hourly ($12.00)
Require min. 1 year of experience
Server
Part Time • Hourly ($7.22) plus tips
Require min. 1 year of experience
Executive sous Chef
Full Time • Salary (Based on Experience)
Require min. 2 years of experience

Other jobs you might be interested in


Sous Chef
KPOD
Full Time • Salary (Based on Experience)
STARR Restaurants
Philadelphia, PA • Upscale Casual
Sous Chef
Aleksandar
Full Time • Salary ($55k)
Philadelphia, PA • Casual Dining
Sous Chef
La Bise
Full Time • Salary (Based on Experience)
Knightsbridge Restaurant Group
Washington, DC • Fine Dining
Sous chef
Le Rock
Full Time • Salary (Based on Experience)
Frenchette
New York, NY • Upscale Casual
Sous Chef
El Vez
Full Time • Salary (Based on Experience)
STARR Restaurants
Philadelphia, PA • Casual Dining
Sous Chef
Fitz on 4th
Full Time • Hourly ($20.00 - $25.00)
Philadelphia, PA • Upscale Casual
+2 Awards
Sous Chef
Morimoto
Full Time • Salary (Based on Experience)
STARR Restaurants
Philadelphia, PA • Fine Dining
Sous Chef
The Dandelion
Full Time • Salary (Based on Experience)
STARR Restaurants
Philadelphia, PA • Gastro Pub
Sous Chef
Condesa
Full Time • Salary (Based on Experience)
Defined Hospitality Group
Philadelphia, PA • Restaurant Group
Sous Chef
SURAYA
Full Time • Salary (Based on Experience)
Defined Hospitality Group
Philadelphia, PA • Upscale Casual
Sous Chef
Double Knot
Full Time • Salary (Based on Experience)
Schulson Collective
Philadelphia, PA • Casual Dining
Sous Chef
The Mulberry on Arch
Full Time • Salary (Based on Experience)
Philadelphia, PA • Bar / Lounge
Sous Chef
The Study at University City + CO-OP Restaurant & Lounge
Full Time • Salary (Based on Experience)
Study Hotels
Philadelphia, PA • Boutique Hotel
+2 Awards
Restaurant Sous Chef
Loews Philadelphia Hotel: Bank & Bourbon
Full Time • Salary (Based on Experience)
Philadelphia, PA • Luxury Hotel
Sous Chef
Platinum Dining Group
Full Time • Salary (Based on Experience)
Platinum Dining Group
Wilmington, DE • Restaurant Group
Sous Chef
KPOD
Full Time • Salary (Based on Experience)
STARR Restaurants
Philadelphia, PA • Upscale Casual
Chef Manager
Central Taco & Tequila
Full Time • Salary ($60k - $70k)
PJW Restaurant Group
Haddon Township, NJ • Bar / Lounge
Sous Chef
Bardea Steak
Full Time • Salary/Hourly (Based on Experience)
Wilmington, DE • Restaurant Group
Sous Chef
Lacroix at The Rittenhouse
Full Time • Salary ($50.00 - $90.00)
Philadelphia, PA • Luxury Hotel
Sous Chef
Aleksandar
Full Time • Salary ($55k)
Philadelphia, PA • Casual Dining
Sous Chef
Harvest Seasonal Grill & Wine Bar - North Wales
Full Time • Salary ($40k - $50k)
Harvest Restaurant Holdings
North Wales, PA • Wine Bar
Sous Chef
Kalaya Fishtown
Full Time • Salary (Based on Experience)
Kalaya
Philadelphia, PA • Fine Dining
Sous Chef
Attico
Full Time • Salary (Based on Experience)
Ampere Hospitality Group
Philadelphia, PA • Upscale Casual
+2 Awards
Sous Chef
Barclay Prime
Full Time • Salary (Based on Experience)
STARR Restaurants
Philadelphia, PA • Fine Dining
Sous Chef
White Dog Cafe - Wayne
Full Time • Salary (Based on Experience)
Fearless Restaurants
Wayne, PA • Upscale Casual
Sous Chef
Autograph Brasserie
Full Time • Salary (Based on Experience)
Fearless Restaurants
Wayne, PA • Upscale Casual
Sous Chef
Bud & Marilyn's
Full Time • Salary ($50k - $60k)
Safran Turney Hospitality
Philadelphia, PA • Casual Dining
Sous Chef
Parc
Full Time • Salary (Based on Experience)
STARR Restaurants
Philadelphia, PA • Casual Dining

French

Bar / Lounge, Upscale Casual

The Wayward, an American Brasserie in the heart of Philadelphia. Located in the historic Stephen Girard Building in the new East Market development, the restaurant offers flavorful and approachable American dishes that borrow inspiration from French ingredients and techniques.

Open Jobs From The Wayward
Food RunnerServerExecutive sous Chef