Sous Chef

Sous Chef - Pearl & Mary Oyster Bar

Schulson Collective

Reports to: Executive Chef / Executive Sous Chef

Summary / Objective

The Sous Chef is a key culinary leader at Pearl & Mary Oyster Bar, responsible for supporting the Executive Chef team in delivering an exceptional, seafood‑driven dining experience. This role oversees daily preparation, ensures flawless execution, and upholds the elevated culinary standards that define our modern Oyster Bar concept.

Essential Functions

• Lead, mentor, and develop back‑of‑house team members through effective hiring, training, coaching, and performance management.

• Maintain accountability for food and labor costs, ensuring disciplined execution and alignment with financial targets.

• Ensure all standard kitchen operating procedures are consistently followed and refined to meet the restaurant’s high standards.

• Collaborate with the Executive Chef on menu development, tastings, seasonal updates, and trend‑driven innovation—especially within seafood and raw bar programs.

• Oversee the line during service, ensuring precision, consistency, and a smooth, efficient flow that reflects Pearl & Mary’s elevated guest experience.

• Manage and support all prep operations, guaranteeing that recipes, mise en place, and production standards are met daily.

• Supervise hourly BOH staff and step into line or expo roles as needed to support service.

• Create and manage schedules aligned with business needs; oversee reporting, timekeeping, and labor compliance.

• Partner with the Executive Chef to manage inventory, ordering, and cost controls, with a focus on seafood quality and freshness.

• Perform additional duties as assigned to support the success of the culinary program.

Physical Demands

This role requires the ability to lift up to 25 pounds and occasionally push or pull up to 50 pounds. The Sous Chef will spend extended periods—over four hours daily—standing or walking in a fast‑paced kitchen environment.

Required Education & Experience

• Culinary degree preferred; equivalent professional experience may be considered.

• 3 years of kitchen management experience in a high‑quality, full‑service environment.

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

• Strong written and verbal communication skills with a solutions‑oriented mindset.

• Ability to work flexible hours, including evenings, weekends, and holidays.

• Proven ability to lead with professionalism, teamwork, and a commitment to excellence.

• Bilingual (Spanish/English) strongly preferred.