Chef de Cuisine

Summary:

The Chef de Cuisine is the senior culinary leader directly responsible for the day-to-day operations of the kitchen. This position is both strategic and hands-on, ensuring that all culinary offerings meet the highest standards of taste, creativity, consistency, and food safety. The Chef de Cuisine is accountable for the full life cycle of kitchen operations: team leadership, menu development, procurement, production, service execution, cost management, and compliance.

This role requires a creative visionary with exceptional organizational and interpersonal skills, capable of translating a culinary concept into an exceptional guest experience.

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.

Experience:

Required:

· 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.

Preferred:

· Experience in multiple culinary styles (fine dining, global cuisines, banquets, high-volume, etc.).

· Bilingual (English/Spanish) a strong plus.

· Prior experience with restaurant/venue openings.