Executive Sous Chef

Wm. Mulherin’s Sons | Philadelphia, PA Job Overview

Wm. Mulherin’s Sons is seeking an experienced and passionate Executive Sous Chef to join our culinary leadership team. The Executive Sous Chef will work closely with the Executive Chef to oversee all aspects of kitchen operations, including culinary execution, team leadership, training, food quality, sanitation, cost control, and daily service.

The ideal candidate is a hands-on leader who thrives in a high-volume, chef-driven restaurant environment and has a strong foundation in Italian-inspired cuisine, seasonal cooking, and thoughtful ingredient sourcing. This individual should bring a collaborative leadership style, strong organizational skills, and a genuine passion for developing culinary teams while consistently delivering an exceptional guest experience.

• Partner closely with the Executive Chef in the day-to-day leadership and operation of the culinary department.

• Lead and manage kitchen operations during service, ensuring consistency, organization, efficiency, and exceptional food quality.

• Maintain the culinary standards, recipes, presentation, and overall vision of Wm. Mulherin’s Sons.

• Supervise, coach, and develop Sous Chefs, line cooks, prep cooks, and other culinary team members.

• Assist with recruiting, onboarding, training, scheduling, performance management, and ongoing development of the culinary team.

• Foster a positive, professional, collaborative, and accountable kitchen culture.

• Ensure all dishes are prepared and presented according to established recipes, specifications, and quality standards.

• Participate in menu development, seasonal changes, specials, tastings, and recipe testing in partnership with the Executive Chef.

• Monitor product quality and ensure proper receiving, storage, rotation, labeling, and handling of all food products.

• Maintain proper inventory levels and assist with purchasing, ordering, vendor relationships, and product sourcing.

• Support food cost management through portion control, waste reduction, inventory management, purchasing practices, and recipe costing.

• Monitor labor levels and scheduling to ensure appropriate staffing while supporting departmental financial goals.

• Conduct regular line checks and ensure proper station setup and readiness prior to service.

• Maintain exceptional standards of cleanliness, organization, food safety, and sanitation throughout all kitchen and storage areas.

• Ensure compliance with all local health department regulations, company policies, and food safety standards.

• Maintain equipment and communicate maintenance or repair needs promptly.

• Work collaboratively with Front of House leadership to ensure smooth service and strong communication between culinary and service teams.

• Assist with private events, special menus, tastings, and restaurant programming as needed.

• Step into the Executive Chef's leadership responsibilities when the Executive Chef is unavailable.

• Maintain a visible leadership presence during service and lead by example in professionalism, urgency, organization, and attention to detail.

• Perform additional duties as assigned based on the operational needs of the restaurant.

• Minimum of 3–5 years of progressive culinary leadership experience, preferably within a high-volume, chef-driven, upscale restaurant environment.

• Previous Sous Chef, Senior Sous Chef, or Executive Sous Chef experience strongly preferred.

• Strong knowledge of culinary techniques, kitchen operations, food safety, sanitation, inventory management, and cost controls.

• Experience with Italian, wood-fired, seasonal, or ingredient-driven cuisine is preferred.

• Demonstrated ability to lead, coach, motivate, and develop culinary teams.

• Strong organizational, communication, and problem-solving skills.

• Ability to remain composed and make sound decisions in a fast-paced service environment.

• Working knowledge of food and labor cost management.

• ServSafe certification preferred or ability to obtain certification.

• Availability to work evenings, weekends, holidays, and varying schedules based on business needs.

• Ability to stand and work for extended periods of time.

• Ability to lift and carry up to 50 pounds.

• Ability to work in a fast-paced kitchen environment involving heat, steam, sharp equipment, and varying temperatures.

• Ability to bend, reach, stoop, lift, and perform repetitive movements associated with culinary operations.

Located in Philadelphia’s Fishtown neighborhood, Wm. Mulherin’s Sons is a neighborhood restaurant and hotel housed within a beautifully restored 19th-century former whiskey blending and bottling facility. The restaurant features wood-fired Italian-inspired cuisine, handmade pastas, pizzas, and seasonal dishes in a warm, energetic setting.

Wm. Mulherin’s Sons is part of Method Co. , a nationally recognized hospitality company focused on creating thoughtfully designed hotels, restaurants, and residential experiences.

Method Co. is an Equal Opportunity Employer. We are committed to creating an inclusive workplace and providing equal employment opportunities to all applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, veteran status, genetic information, or any other characteristic protected by applicable federal, state, or local law.