Executive Chef

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 Detroit 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.

Qualifications

• 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.