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The Sous Chef is responsible for planning and directing food preparation in the kitchen, under the direction of the Executive Chef and/or Executive Sous Chef. Schulson Collective attracts restaurant goers from all walks of life, encompassing multiple different cuisines & dining experiences throughout its concepts. Across Center City Philadelphia, our restaurants offer cuisines ranging from Contemporary American & Pan-Asian to Japanese, Oyster Bar, Italian & more.
Job Responsibility:
Hires, trains, develops and appraises staff effectively
Takes corrective action as necessary
Responsible for food costs and labor costs in assigned restaurant
Work with Executive Chef on developing new menu items, tastings and staying on top of trends
Responsible for developing relationships with vendors
Supervises hourly back of house staff and fills a role on the line or expo as needed
Schedules staff per business needs, files reports and monitors time & attendance
Submits nightly reports on service, sales, labor & liquor costs, negative impressions, etc.
Performs other duties as assigned
Requirements:
Degree from Culinary Arts school is preferred
may substitute additional experience for education
3 or more years in Kitchen Management
Prior experience in menu creation, recipe writing and coaching/training
Excellent written and verbal communication and problem-solving skills
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