Chef de Cuisine

Chef de Cuisine

Compensation
$90,000–$110,000 annually, based on experience

Required Years of Experience
3 years of culinary leadership experience preferred

Job Details
Eos & Nyx is seeking a Chef de Cuisine to help lead one of our chef-driven restaurants in Downtown San Jose.

This is an ideal opportunity for a strong Sous Chef, Executive Sous Chef, or rising culinary leader who is ready to take the next step into a Chef de Cuisine role. We are looking for someone who has the ability to lead a kitchen, support and develop a team, maintain high standards, and help shape the daily execution of a serious restaurant.

M.O. Hospitality is a San Jose-based restaurant group with a growing portfolio that includes Strāta, Eos & Nyx, Paper Plane, Alter Ego, Miniboss, and Still O.G. Our restaurants are built around thoughtful food and beverage programs, warm hospitality, strong systems, and a belief that great restaurants are created by great teams.

The Chef de Cuisine will work closely with ownership and executive leadership to oversee culinary operations, lead the back-of-house team, maintain consistency, and help continue building the restaurant’s culinary identity. This role requires someone who is equally comfortable leading service, developing cooks, managing systems, tasting food, organizing prep, controlling costs, and communicating with the front-of-house team.

We are looking for a chef who wants to make their mark, grow with a restaurant group, and take real ownership of a kitchen.

Who You Are

You are a motivated, organized, and thoughtful culinary leader. You care deeply about food, people, hospitality, and the details that make a restaurant successful.

You may already be a Chef de Cuisine, or you may be a strong Sous Chef or Executive Sous Chef who is ready for the next step. You know how to lead from the front, stay calm under pressure, and create structure for the team around you.

You are serious about standards, but you lead with respect. You understand that strong kitchens are built through preparation, communication, accountability, consistency, and trust. You are comfortable coaching cooks, running service, managing prep, checking pars, communicating expectations, and helping solve problems before they become bigger issues.

You are creative, but grounded. You understand that a great restaurant requires both culinary vision and daily discipline. You want to contribute, grow, and be part of a restaurant group that is continuing to build something meaningful in Downtown San Jose.

Position Key Responsibilities

• Lead daily back-of-house operations and support the overall culinary vision of the restaurant
• Work closely with ownership and executive leadership on menu development, execution, and kitchen systems
• Oversee prep, production, cooking, plating, and service standards
• Lead the kitchen team through service with calm, clear communication
• Train, mentor, and develop sous chefs, line cooks, prep cooks, and dish team members
• Maintain consistency in recipe execution, seasoning, portioning, presentation, and timing
• Manage ordering, receiving, inventory, product rotation, and vendor communication
• Monitor food cost, waste, labor, scheduling, prep lists, pars, and station readiness
• Maintain a clean, organized, safe, and professional kitchen environment
• Enforce food safety, sanitation, and health department standards
• Communicate effectively with the front-of-house team to support smooth service
• Build a positive kitchen culture rooted in respect, accountability, urgency, and pride
• Contribute ideas for specials, seasonal menu changes, systems improvements, and team development
• Help create memorable guest experiences through strong execution and thoughtful leadership

Position Requirements, Knowledge, and Abilities

• Prior experience as a Chef de Cuisine, Executive Sous Chef, Sous Chef, or similar culinary leadership role
• Strong cooking fundamentals and technical understanding
• Experience in a chef-driven, high-volume, or fine dining environment preferred
• Ability to lead a team while maintaining composure during busy service
• Strong organizational skills and attention to detail
• Understanding of ordering, inventory, food cost, labor control, prep systems, and kitchen financial awareness
• Ability to train, coach, and hold team members accountable
• Strong communication skills with both BOH and FOH teams
• Commitment to cleanliness, food safety, and professional kitchen standards
• Willingness to work nights, weekends, and holidays as needed
• Culinary degree preferred but not required
• ServSafe certification preferred

What We Offer

• $90,000–$110,000 annual compensation range, based on experience
• Opportunity for a strong Sous Chef or Executive Sous Chef to step into a Chef de Cuisine role
• A serious culinary environment with room to contribute and lead
• Supportive ownership and executive leadership
• Opportunity to grow with an expanding San Jose-based restaurant group
• Exposure to multiple restaurant concepts and future leadership opportunities
• Dining discounts and additional benefits based on position and eligibility

About M.O. Hospitality

M.O. Hospitality is a San Jose-based restaurant group committed to creating distinctive dining and nightlife experiences in Downtown San Jose. Our portfolio includes Strāta, Eos & Nyx, Paper Plane, Alter Ego, Miniboss, and Still O.G.

We believe in strong concepts, thoughtful food and beverage programs, genuine hospitality, and building teams where talented people can grow. We are looking for culinary leaders who want to be part of that growth and help shape the next chapter of dining in Downtown San Jose.