Chef de Cuisine

Responsibilities

• Strategic Culinary Leadership
• Develop and maintain Cosm’s culinary identity in line with brand, concept, and seasonal goals.
• Plan and implement long-term strategies for culinary innovation and operational excellence.
• Collaborate with ownership and F&B leadership on promotional and event-driven culinary programming.
• Lead menu tastings and seasonal revisions with ownership, GM, Executive Chef, and service leadership.
• Team Leadership & Culture
• Build a high-performance kitchen culture focused on accountability, respect, mentorship, and growth.
• Manage the recruitment, hiring, training, and development of all kitchen personnel.
• Schedule and deploy staff effectively, balancing labor costs with operational needs.
• Conduct regular line-ups, one-on-ones, coaching sessions, and performance evaluations.
• Foster open communication with FOH leadership and service staff.
• Menu & Recipe Execution
• Design, test, and implement seasonal and special event menus with emphasis on innovation and quality.
• Standardize recipes and portion controls to ensure consistency and cost targets.
• Oversee daily production, prep schedules, and service execution.
• Ensure all dishes meet established plating, timing, and flavor standards.
• Financial Oversight & Cost Control
• Develop and maintain food cost targets; monitor daily/weekly P&L impact.
• Control inventory through accurate forecasting, ordering, and par systems.
• Optimize vendor relationships and maintain product quality at the best possible price.
• Reduce food waste through inventory management, prep accuracy, and yield optimization.
• Collaborate with FOH and events team on budget-friendly, high-quality offerings.
• Compliance, Safety, and Cleanliness
• Maintain full compliance with local health codes and food safety regulations (HACCP, ServSafe).
• Conduct regular kitchen walkthroughs, cleaning inspections, and sanitation audits.
• Ensure all kitchen staff are properly trained in food handling, storage, labeling, and hygiene.
• Maintain accurate logs and documentation for inspections and internal audits.

  Requirements

  • Culinary degree or equivalent apprenticeship/work experience.
  • 4+ years of progressive kitchen experience; 2–4 years in a senior leadership role (CDC or Executive Sous).
  • Demonstrated experience in cost control, labor management, and culinary innovation.
  • Exceptional palate and deep understanding of flavor, technique, and plating aesthetics.
  • Proven leadership ability in team building, conflict resolution, and staff development.
  • Excellent time management, organizational, and multi-tasking skills.
  • Fluent in health code, food safety, and OSHA standards.
  • Proficiency in kitchen management software, POS systems, and Microsoft Office.
  • Prior experience with restaurant/venue openings.