Chef de Cuisine - Koshu Club

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 invite you to apply using the link below and take the next step in your hospitality career.

If you take pride in craft, value discipline, and want to work in an environment built on respect and standards, we would like to talk to you.

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  Maintain and enforce systems-driven organization across all kitchen stations, storage, and production areas

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  Ensure complete, accurate, and disciplined mise en place for all services

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  Oversee daily kitchen operations, including prep, service execution, and breakdown

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  Uphold standards for product handling, technique, cleanliness, and presentation

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  Lead and mentor cooks through clear expectations, structure, and accountability

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  Contribute meaningfully to menu development and refinement in collaboration with the Executive Chef

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  Assist with recipe documentation, prep lists, pars, and operational SOPs

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  Support ordering, inventory control, and waste reduction

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  Act as a cultural and technical leader in the kitchen, setting the tone for professionalism and excellence

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. 

• 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

• 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