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.
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SUMMARY:

The Chef de Cuisine is the senior culinary leader directly responsible for the day-to-day operations of the kitchen. This position is both strategic and hands-on, ensuring that all culinary offerings meet the highest standards of taste, creativity, consistency, and food safety. The Chef de Cuisine is accountable for the full life cycle of kitchen operations: team leadership, menu development, procurement, production, service execution, cost management, and compliance.
This role requires a creative visionary with exceptional organizational and interpersonal skills, capable of translating a culinary concept into an exceptional guest experience.

Strategic Culinary Leadership

• Develop and maintain COSM’s culinary identity in line with brand, concept, and seasonal goals.
• Plan and implement long-term strategies for culinary innovation and operational excellence.
• Collaborate with ownership and F&B leadership on promotional and event-driven culinary programming.
• Lead menu tastings and seasonal revisions with ownership, GM, Executive Chef, and service leadership.

Team Leadership & Culture

• Build a high-performance kitchen culture focused on accountability, respect, mentorship, and growth.
• Manage the recruitment, hiring, training, and development of all kitchen personnel.
• Schedule and deploy staff effectively, balancing labor costs with operational needs.
• Conduct regular line-ups, one-on-ones, coaching sessions, and performance evaluations.
• Foster open communication with FOH leadership and service staff.

Menu & Recipe Execution

• Design, test, and implement seasonal and special event menus with emphasis on innovation and quality.
• Standardize recipes and portion controls to ensure consistency and cost targets.
• Oversee daily production, prep schedules, and service execution.
• Ensure all dishes meet established plating, timing, and flavor standards.

Financial Oversight & Cost Control

• Develop and maintain food cost targets; monitor daily/weekly P&L impact.
• Control inventory through accurate forecasting, ordering, and par systems.
• Optimize vendor relationships and maintain product quality at the best possible price.
• Reduce food waste through inventory management, prep accuracy, and yield optimization.
• Collaborate with FOH and events team on budget-friendly, high-quality offerings.

Compliance, Safety, and Cleanliness

• Maintain full compliance with local health codes and food safety regulations (HACCP, ServSafe).
• Conduct regular kitchen walkthroughs, cleaning inspections, and sanitation audits.
• Ensure all kitchen staff are properly trained in food handling, storage, labeling, and hygiene.
• Maintain accurate logs and documentation for inspections and internal audits.

Skills and Qualifications