Michael Schulson is the chef and restaurateur behind the Schulson Collective restaurant group. His imagination and vision have made him one of Philadelphia’s most successful hospitality professionals. Schulson is the owner of day-to-night destination Double Knot; the expansive Independence Beer Garden; Sampan and the adjacent Graffiti Bar; and serves as chef-partner at Izakaya at the Borgata in Atlantic City, N.J. Schulson Collective’s portfolio also includes the new-American spot, Harp & Crown, as well as contemporary izakaya restaurant, Monkitail, and cocktail lounge, Nokku, at The Diplomat Beach Resort in Hollywood, Florida. Notable Philadelphia restaurant Osteria has also been added to Schulson Collective as well as DK Sushi, the fine-casual sushi concept located at the University of Pennsylvania. Most recently, Schulson opened his red gravy Italian restaurant Giuseppe & Sons, boutique steakhouse Alpen Rose, and along with James Beard Award-Winning chef Jeff Michaud Rittenhouse pasta destination Via Locusta. 

 

The team is currently looking for talented Executive Sous Chefs to join our Italian concepts.  

 

• Kitchen Responsibilities
  • Make periodic and regular inspections of restaurant to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
  • Ensure all items and recipes are made to standard
  • Oversee the line to ensure flow of service and quality of items are at or above Schulson Collective standards
  • Assist in the management of all BOH employees including training, mentoring and discipling.  Consults with Human Resources as appropriate.
  • Initiate relevant maintenance requests for repairs needed in the kitchen.
  • Participate in menu planning activities with the Executive Chef/CDC to include the determination of purchasing specifications, product and recipe testing and menu development.
  • Manage all levels/areas of the back of house and fill a role on the line or expo as needed.
  • Train and enforce food and equipment safety and sanitation/cleanliness standards amongst all staff as set by Schulson Collective and Seven Principles
  • Monitor receiving of orders to ensure all products meet restaurant standards
• Administrative Responsibilities
  • Schedule staff; assist and support CDC/Executive Chef in payroll duties
  • Submits nightly reports on service, sales, labor & liquor costs, negative impressions, etc.
  • Send HR Related paperwork in a timely fashion including stage paperwork, worker’s comp, and accident reports
  • Support Executive Chef and/or CDC with inventory, purchasing, and receiving of products
  • Responsible for the management of inventory and food/labor costs as directed by the Executive Chef
  • Assist in the interviewing, selection, hiring, and training of all BOH staff
• Performs other duties as assigned.

1. Degree from Culinary Arts school is preferred; may substitute additional experience for education.
2. 5 or more years in Kitchen Management required
3. Prior experience in menu creation, recipe writing and coaching/training strongly preferred
4. Excellent written and verbal communication and problem-solving skills
5. Must be able to work flexible hours and days. Must exhibit top-notch teamwork.
6. Knowledgeable of Microsoft Office products and digital scheduling systems strongly recommended
7. Previous experience with Italian Cuisine required