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

The Wayward hiring Executive Chef in Philadelphia, PA

The WaywardMore Info

Full Time • Salary (Based on Experience)
Expired: Jun 11, 2022

Sorry, this job expired on Jun 11, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

4 years


Job Details
The Wayward at Canopy Hotel is looking for an Executive Chef to lead the culinary team. We look forward to meeting you!

EXECUTIVE CHEF

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.
  • 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.
  • FINANCIAL: Manage department within budget. Accurately forecast revenues/expenses. Prepare annual departmental budget that accurately reflects the department’s operations plan. Anticipate revenue/cost problems and report discrepancies to General Manager. Assist hotel staff with accounting related issues. Analyze financial and operating information on an ongoing basis in order to adjust labor, supplies, materials and other costs to achieve budget. Ensure department staff is trained in control procedures as outlined by Internal Audit, and that these procedures are consistently followed. Follow controls for food purchasing, receiving, storage, preparation, etc. Keep waste to a minimum by planning actions and strategies that reduce spoilage, waste or other factors that cause food and beverage costs to rise.
  • 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.
  • MANAGING THE BUSINESS: Prepare the F&B budget and maximize department resources to contribute to the successful achievement of the budget. Identify major revenue and expense opportunities and possible problems. Identify and select vendors that provide quality service and competitive prices, and monitor to ensure quality of goods and service is met. Adjust inventory, department labor schedules, staff assignment and supplies based upon demand without loss in quality service. Keep repair costs down by maintaining equipment. Work with local vendors to keep costs down.

 

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)


View Job Description

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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.

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