Chef de Cuisine for Fine Dining Japanese Steakhouse

About the role

Our Michelin‑starred restaurant group is seeking an experienced Chef de Cuisine to lead the kitchen of Koshu Club, a 50‑seat Japanese‑inspired steak restaurant in Atlanta. Reporting directly to Executive Chef J. Trent Harris, you will translate the culinary vision into daily execution while upholding the highest standards of professionalism, hospitality, and consistency.

Key responsibilities

• Manage production planning, prep lists, and station readiness across all shifts, ensuring equipment functionality and timely maintenance.
• Oversee daily kitchen operations including prep, service execution, breakdown, and uphold standards for product handling, technique, cleanliness, and presentation.
• Lead and mentor cooks, enforce systems‑driven organization, and contribute to menu development and refinement in collaboration with the Executive Chef.
• Handle inventory duties: verify deliveries, track stock levels, reduce waste, and support ordering and waste‑reduction initiatives.
• Participate in HR functions such as interviewing, hiring, and training new team members to foster growth opportunities.

Required profile

• 5+ years of experience in fine‑dining or Michelin‑recognized kitchens, with proven leadership as an Executive Sous Chef, Sous Chef, or equivalent.
• Strong command of classical culinary techniques combined with modern execution, and a deep respect for mise en place discipline.
• Demonstrated ability to build and maintain organized kitchen systems and to manage labor costs through efficient prep and scheduling.
• Calm, focused leadership style with high standards, collaborative mindset, and excellent communication skills.

What we offer

• Competitive salary $80,000‑$90,000 based on experience.
• Health, dental, and vision insurance, 401(k) with employer match, paid time off.
• Dining discounts, wellness program, pet benefits, crew shoe discounts, and other perks.