Chef de Cuisine - Koshu Club

Castellucci Hospitality Group; Atlanta (GA); On-site; USD 80,000 - 90,000; Full time

Benefits offered by this job

Dining Discounts

Wellness Program

Pet Benefits

Shoes for Crews Discounts

Health Insurance

Vision Insurance

Dental Insurance

Paid Time Off

401k

Job summary

Koshu Club, a Michelin-starred restaurant led by renowned Executive Chef J. Trent Harris, seeks an experienced Chef de Cuisine to join its leadership team.

This 50-seat, Japanese-inspired steak house requires a chef who can translate vision into precise daily execution while maintaining rigor and exceptional standards. Responsibilities include overseeing all kitchen operations, mentoring staff, and driving menu development with a focus on quality, efficiency, and profitability.

Qualifications

• Proven experience in fine-dining or Michelin-recognized kitchens
• Strong command of classical technique and modern execution
• Demonstrated ability to build and maintain organized kitchen systems
• Calm, focused leadership style with high standards
• Collaborative mindset and strong communication skills
• Desire to grow within a serious, long-term culinary program

Responsibilities

• Maintain and enforce systems-driven organization across all kitchen stations, storage, and production areas
• Ensure complete, accurate, and disciplined mise en place for all services
• Oversee daily kitchen operations, including prep, service execution, and breakdown
• Uphold standards for product handling, technique, cleanliness, and presentation
• Lead and mentor cooks through clear expectations, structure, and accountability
• Contribute meaningfully to menu development and refinement in collaboration with the Executive Chef
• Assist with recipe documentation, prep lists, pars, and operational SOPs
• Support ordering, inventory control, and waste reduction
• Act as a cultural and technical leader in the kitchen, setting the tone for professionalism and excellence

Skills

Fine-dining leadership

Executive kitchen leadership

Team mentorship

Culinary excellence

Job description

Our Michelin-starred restaurant group is seeking an experienced Chef de Cuisine for our 50-seat fine dining restaurant, Koshu Club.

Koshu Club is a Japanese inspired steak restaurant led by James Beard finalist and Michelin starred Executive Chef J. Trent Harris. Our menu highlights exceptional cuts of Japanese and American wagyu beef alongside pristine seafood. The meal is complemented by a deeply curated selection of wine and sake. With its intimate setting, Koshu Club invites guests to settle in for an evening that is both sophisticated and transportive.

Our team is expected to embody the highest standards of professionalism and hospitality. We are seeking an accomplished Chef de Cuisine to join the leadership team. This role is critical to the daily execution of the kitchen and to maintaining the standards, discipline, and consistency required at the highest level of dining. The Chef de Cuisine will work in close partnership with the Executive Chef, translating vision into precise daily execution while ensuring the kitchen operates with rigor, clarity, and efficiency.

If this aligns with your values,

We would like to talk to you.

Important Areas of Responsibility Include:

Operations:

Manage production planning, prep lists, station readiness across all shifts. Maintain equipment functionality and coordinate repairs or maintenance as needed.

Accounting & Administrative:

Assisting with scheduling, help manage labor cost by organizing prep efficiently. Review sales reports, prep consumption, and waste logs to improve profitability. Invest and grow your team to be able to take on promotions and growth opportunities.

Inventory:

Check deliveries, verify quality, and ensure proper storage. Track inventory levels and reduce waste by managing prep amounts and rotation stock effectively.

Human Resources:

Manage Interviews and make hiring decisions. Train new team members on duties, policies and procedures. Invest in your team to allow for growth opportunities.

Required Years of Experience

5+ years in the hospitality industry with proven experience as an Executive Sous Chef, Sous Chef and/or equivalent kitchen leadership in a finer dining restaurant.

Compensation

Based on experience $80,000 - 90,000 yearly salary

Key Responsibilities

• Maintain and enforce systems-driven organization across all kitchen stations, storage, and production areas
• Ensure complete, accurate, and disciplined mise en place for all services
• Oversee daily kitchen operations, including prep, service execution, and breakdown
• Uphold standards for product handling, technique, cleanliness, and presentation
• Lead and mentor cooks through clear expectations, structure, and accountability
• Contribute meaningfully to menu development and refinement in collaboration with the Executive Chef
• Assist with recipe documentation, prep lists, pars, and operational SOPs
• Support ordering, inventory control, and waste reduction
• Act as a cultural and technical leader in the kitchen, setting the tone for professionalism and excellence

Qualifications

• Proven experience in fine-dining or Michelin-recognized kitchens
• Strong command of classical technique and modern execution
• Demonstrated ability to build and maintain organized kitchen systems
• Deep respect for mise en place discipline and process
• Calm, focused leadership style with high standards
• Collaborative mindset and strong communication skills
• Desire to grow within a serious, long-term culinary program

Benefits & Perks

Dining Discounts, Wellness Program, Pet Benefits, Shoes for Crews Discounts and many more!

Health, Dental, and Vision Insurance, Paid Time Off and 401k (Employer Match)

Physical Demands

• Required to bend, stretch, twist, climb and have a high level of mobility/flexibility in small spaces
• Required to stand and walk for extensive periods of time without breaks during busy times
• Required to be able to lift or move up to 50 pounds without assistance

"Passionately pursuing the perfect dining experience — one guest at a time"