Sous Chef

Schulson Collective is one of Philadelphia’s most dynamic hospitality groups, drawing guests from every corner of the city and beyond. Our portfolio spans a diverse range of chef‑driven concepts—Contemporary American, Pan‑Asian, Japanese, Oyster Bar, Italian, and more—each defined by elevated culinary execution, thoughtful design, and exceptional hospitality. As we continue to grow across Center City, we invite passionate culinary professionals to join our team and contribute to the world‑class dining experiences that define Schulson Collective.

The Sous Chef plays a critical leadership role within the kitchen, overseeing daily culinary operations and guiding food preparation under the direction of the Executive Chef and/or Executive Sous Chef. This position is central to maintaining the high standards of quality, consistency, and professionalism that distinguish Schulson Collective’s kitchens.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Leads the recruitment, training, development, and performance management of kitchen staff, ensuring a culture of excellence and accountability.

• Oversees food and labor costs within the assigned restaurant, maintaining operational efficiency without compromising quality.

• Collaborates with the Executive Chef on menu development, tastings, and trend‑driven innovation.

• Builds and maintains strong vendor relationships to maximize profitability, product quality, and strategic opportunities.

• Supervises hourly back‑of‑house staff and supports line or expo positions as needed during service.

• Creates and manages staff schedules aligned with business needs; oversees reporting, timekeeping, and attendance compliance.

• Submits nightly service reports, including sales, labor, liquor costs, and guest feedback.

• Performs additional duties as assigned to support the success of the culinary team and restaurant.

This role manages all hourly BOH staff and is actively involved in the planning, hiring, training, and ongoing development of the kitchen team.

The employee must occasionally lift and/or move up to 25 pounds and occasionally push and/or pull up to 50 pounds. The role requires standing or walking for more than four hours daily.

• Culinary degree preferred; equivalent professional experience may substitute for formal education.

• 3+ years of kitchen management experience in a high‑volume or chef‑driven environment.

• Demonstrated experience in menu creation, recipe development, and staff coaching/training.

• Strong written and verbal communication skills, with proven problem‑solving abilities.

• Flexible availability, including nights, weekends, and holidays; must exemplify exceptional teamwork and professionalism.