Sous Chef

Harp & Crown is one of Schulson Collective’s most distinctive destinations - a beautifully layered, design‑forward restaurant in the heart of Rittenhouse Square. Known for its warm, vintage‑industrial aesthetic, subterranean cocktail lounge, and chef‑driven New American menu, Harp & Crown blends refined culinary technique with a spirited, convivial atmosphere. The restaurant’s commitment to craft, hospitality, and thoughtful detail has made it a standout in Philadelphia’s dining landscape, offering guests a transportive experience that feels both timeless and contemporary. For culinary professionals, Harp & Crown provides a dynamic environment where creativity, precision, and high‑volume execution come together in one of the city’s most celebrated spaces.

Overview

Harp & Crown is seeking a driven, disciplined, and creatively inspired Sous Chef to join our leadership team. Known for its innovative menu, polished yet playful ambiance, and commitment to exceptional hospitality, Harp & Crown offers an exciting platform for a chef who thrives in high‑volume, high‑standards environments and is ready to contribute to one of Philadelphia’s most dynamic kitchens.

Key Responsibilities

• Culinary Leadership — Partner with the Executive Chef to oversee daily kitchen operations, upholding uncompromising standards of quality, consistency, and culinary excellence.
• Menu Execution — Execute dishes with precision, ensuring flavor, presentation, and technique consistently reflect the restaurant’s elevated brand.
• Team Development — Lead, train, and mentor cooks at all levels, fostering a culture of professionalism, collaboration, and continuous growth.
• Operational Stewardship — Support inventory management, ordering, and cost control strategies to maintain efficiency and minimize waste without sacrificing quality.
• Health & Safety Compliance — Ensure all culinary practices meet or exceed food safety, sanitation, and regulatory standards.
• Composure & Problem‑Solving — Navigate challenges with poise, maintaining leadership presence in a fast‑paced, high‑pressure environment.

Qualifications

• Experience — 3–5 years of Sous Chef experience in a high‑volume, upscale or chef‑driven restaurant.
• Technical Skill — Strong command of culinary fundamentals, menu execution, and kitchen systems.
• Leadership — Proven ability to inspire, motivate, and elevate a team while maintaining a positive, professional culture.
• Passion & Drive — A genuine love for food, hospitality, and the pursuit of excellence in every detail.
• Flexibility — Ability to work evenings, weekends, and holidays as required.

Other Duties

This job description is not exhaustive and may evolve as the needs of the business change.