I'm showing you right around 10% abv. The kolsch yeast should be able to handle it, but if you're concerned, you can add a packet of champagne yeast to your bottling bucket. Even if you cold crash the beer, the yeast will just be sitting dormant on the surface layer of the trub. The usual accidental swipe of trub caused by a settling racking cane should provide you with more than enough yeast for carbonation, much less whatever yeast is still suspended in solution.
At 10% abv, you're pushing towards the upper alcohol limits of the strain. Packets of champagne yeast are cheap ($1.99 at my lhbs) and you can just hydrate and pitch the packet of yeast into your bottling bucket along with your priming sugar right before you rack your beer into it. It's been bred to produce a very neutral flavor while it carbonates and floc out at room temperature conditioning. I'd also condition the bottles at room temperature for a full three weeks to a month before putting a few in the fridge to try out.