Chef de Cuisine

Cosm•Atlanta, GA

18h

About The Position

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.

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.

Nice To Haves

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.

Responsibilities

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.
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.
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.
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.
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.