Executive Chef

Cosm•Detroit, MI

23h•Onsite

About The Position

Cosm is a global technology company that brings experiences to life in immersive environments. We help our partners create spaces and content that blur the lines of real and virtual across three primary markets: Sports and Entertainment, Science and Education, and Parks and Attractions. Cosm was born from the fusion of some of the greatest innovators in the history of technology. Evans & Sutherland, Spitz, Inc., and Cosm Immersive combined forces to power the immersive experiences of the future as Cosm. Innovation is in our DNA. IMPORTANT NOTICE FROM THE COSM HUMAN RESOURCES & RECRUITING TEAM REGARDING A RECRUITING SCAM: Your security and trust matter to us. Please note that Cosm Recruiters will ALWAYS communicate with you from an official "@Cosm.com" email address or through authorized platforms such as LinkedIn. We will NEVER request payments, banking details, or personal financial information during the recruitment process. If you receive a suspicious communication or job offer claiming to be from Cosm, please do not respond or share personal information. For official Cosm opportunities, always visit www.cosm.com/careers. Summary: We are seeking an accomplished Executive Chef with a track record of success in leading high-performing culinary teams and delivering exceptional dining experience. The ideal candidate brings a strong combination of leadership capability, menu innovation, high-volume kitchen management experience, creativity, financial acumen, and integrity. This role requires the ability to develop and inspire team members (“Cosmnauts”) while consistently delivering best-in-class culinary experiences to all customers (“Fans”). The Executive Chef will oversee culinary operations in a 365-day, live-events venue with seating for up to 1,500 fans, including primetime days with multiple back-to-back events, requiring strong operational execution, adaptability, and attention to detail.

Requirements

Experience working in fast-paced, high volume culinary environments such as upscale restaurants, hotels, or catering operations.
Minimum 5 years’ experience as Executive Chef in High Volume Concept ($6 Million+).
Experience creating and executing large private event custom menus. (500-1,500 person events).
Proven ability to manage multiple priorities, maintain food quality, and consistency under pressure, and meet demanding service.
Experience in designing tasting menus, special event menus, and catering offerings to meet varying needs and expectations.
All applicants must be at least 18 years of age at the time of employment.
Cosm is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.

Responsibilities

Demonstrated success in leading and motivating culinary teams to achieve excellence in food quality, presentation, and service standards.
Proven ability to recruit, train, and mentor kitchen staff, fostering a culture of collaboration, accountability, and continuous improvement.
Set team goals for performance that are Cosm-worthy and align with the company's vision.
Experience working with cross-functional teams and collaborating effectively with Front of house team members, event and sales team, vendors, and senior management.
Collaborate with all venue culinary leaders to ensure consistency and drive continued culinary innovation.
Uphold Cosm’s Pillars of Service (Connected, Optimistic, Service Oriented and Memorable) in all aspects of culinary operations, including food sourcing, preparation, and fan interactions.
A strong creative flair and passion for culinary innovation, with a track record of developing and executing diverse and exciting menus.
Ability to adapt menus to seasonal ingredients, dietary preferences, and culinary trends while maintaining profitability and guest satisfaction.
Demonstrated ability to conceptualize and implement creative culinary concepts, signature dishes, and menu experiences with up to 25 dishes.
Strong understanding of flavor profiles, ingredient pairing, and cooking techniques to create memorable and distinctive dishes that are regionally based and curated to the Atlanta market.
Experience in menu costing, inventory management, and implementing cost control measures to optimize food costs and maximize profitability with compromising quality.
Familiarity with financial reporting, budgeting processes, and analyzing KPI’s to drive business growth and operational efficiency.
Schedule labor while ensuring that all positions are staffed when needed while maintaining labor cost objectives.
High energy level, enthusiasm, and a hands-on approach to leading by example in a dynamic kitchen environment.
Openness to feedback, willingness to learn and adapt, and a commitment to continuous professional development and culinary excellence.
Ability to maintain a large-scale operational perspective while also paying attention to detail and ensuring excellence at every level.