Steakhouse Chef

Job Title: Executive Chef – Alpen Rose
Location: Philadelphia, PA

Position Overview:
Alpen Rose, a boutique steakhouse within the renowned Michael Schulson Collective, is seeking a talented and passionate Executive Chef with deep expertise in meat preparation, dry aging, and upscale steakhouse cuisine. The Executive Chef will lead Alpen Rose’s culinary team to deliver a premier dining experience, elevating every dish through exceptional knowledge of meats and the art of cooking. This role involves not only maintaining Alpen Rose’s high standards of food quality and presentation but also driving innovation and excellence in meat-focused cuisine.

Key Responsibilities:

1. Meat Selection and Expertise:

   • Oversee meat sourcing, including the selection of high-quality cuts, suppliers, and sustainable sourcing practices to ensure premium product standards.
   • Employ advanced techniques in butchering, dry-aging, curing, and cooking to optimize flavor, tenderness, and presentation.
   • Continuously educate the team on cuts, preparation techniques, and the science behind meat cooking to maintain a consistently excellent dining experience.

2. Menu Development & Culinary Creativity:

   • Curate and evolve a sophisticated, meat-forward menu that aligns with Alpen Rose’s boutique steakhouse concept.
   • Collaborate with Michael Schulson and the management team to introduce seasonal changes, daily specials, and innovative takes on classic steakhouse fare.
   • Develop and test recipes to ensure each dish highlights the quality and flavor of ingredients, particularly with steak and meat-centric items.

3. Team Training & Development:

   • Lead and mentor kitchen staff with a focus on skill development in meat handling, preparation, and cooking techniques.
   • Implement hands-on training sessions for butchery, portioning, and specialized cooking methods, ensuring consistency and excellence in every dish.
   • Conduct regular performance evaluations, feedback sessions, and foster a collaborative kitchen culture.

4. Operational Management:

   • Oversee daily kitchen operations, including inventory management, food costs, and vendor relationships, ensuring a well-maintained and cost-efficient kitchen.
   • Implement and enforce strict safety and sanitation protocols to meet all health and safety guidelines.
   • Monitor kitchen productivity and adjust workflows to optimize efficiency and maintain service standards during peak hours.

Qualifications:

• At least 10-12 years of professional culinary experience, with a focus on meat-centered or fine dining cuisine; prior experience as an Executive Chef or Sous Chef in a steakhouse is preferred.
• Expert knowledge of meat cuts, dry-aging processes, and various preparation techniques.
• Proven leadership skills with experience in building, training, and motivating high-performing kitchen teams.
• Strong organizational skills, with an ability to manage inventory, control costs, and coordinate high-volume service.
• Passionate about quality, craftsmanship, and creating memorable dining experiences.

Benefits:

• Competitive salary with potential for bonuses based on performance
• Comprehensive health benefits package
• Career advancement opportunities within the Schulson Collective
• Dining discounts