Schulson Collective is a nationally recognized hospitality group founded by acclaimed chef and restaurateur Michael Schulson. Headquartered in Philadelphia, the Collective has redefined the restaurant landscape with a portfolio of award-winning concepts that marry culinary innovation, world-class hospitality, and visionary design.
With celebrated destinations including Double Knot, Harp & Crown, Sampan, Independence Beer Garden, DK Sushi, Dear Daphni, Pearl & Mary, Giuseppe & Sons, Alpen Rose, Prunella, and The Lesieur, the group has expanded its influence beyond Philadelphia with Double Knot Miami in Wynwood and Double Knot NYC in Manhattan. Each concept reflects a commitment to creating immersive guest experiences, blending chef-driven menus with bold design and impeccable service standards.
At Schulson Collective, team members join an environment that values craftsmanship, leadership, and career growth, making it one of the most sought-after hospitality groups for top culinary and service talent nationwide.
Responsibilities:
- Lead all day‑to‑day kitchen operations, ensuring consistent quality, execution, and efficiency in a high‑volume environment
- Recruit, train, and develop a strong BOH team while fostering a culture of accountability, growth, and professionalism
- Drive operational performance through effective scheduling, labor management, and productivity standards
- Oversee ordering, inventory, and cost controls to achieve financial targets, including food cost, waste reduction, and vendor management
- Maintain strict adherence to all health, safety, and sanitation standards
- Partner closely with FOH leadership to deliver a seamless, elevated guest experience
- Collaborate with culinary and operations leadership on menu development, seasonal changes, and continuous improvement initiatives
- Build and maintain clear systems, processes, and communication across all kitchen functions
- Lead by example during service, demonstrating composure, urgency, and exceptional attention to detail in a fast‑paced setting
- Support new initiatives, openings, and company‑wide culinary standards as needed
Qualifications:
- 5-6+ years of experience as an Executive Chef or Chef de Cuisine in a high‑volume, full‑service restaurant
- Strong foundation in Italian cuisine, including pasta production, classic sauces, and regional techniques
- Proven ability to lead, motivate, and develop teams in a fast‑paced environment
- Solid financial acumen with hands‑on experience managing food cost, labor, and inventory
- A visible, hands‑on leadership style with a strong presence on the line during service
- Highly organized, with the ability to build and maintain systems that drive consistency and operational excellence
- Strong communication skills and the ability to partner effectively with FOH and senior leadership
- A genuine passion for hospitality, food quality, and delivering a best‑in‑class guest experience
Other Duties:
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
