Executive Sous Chef

EXECUTIVE SOUS CHEF

The Executive Sous Chef plays a vital role in the company, contributing directly to SpaceX s success and historical milestones by overseeing a team that fuels the workforce. This individual works with the food services director to conceptualize and oversee multiple outlets and services, ensure consistency across offerings, and coordinate out-of-this-world employee engagement activities. From daily dining to VIP events, and even potential space flight food R&D, this position requires a versatile set of restaurant industry skills and an imagination without bounds.

RESPONSIBILITIES:

• Set and enforce standards of operation in multiple kitchen environments and service formats
  
• Enforce both food and general workplace safety in all food services areas
  
• Train staff on work planning materials, safety protocols, and health inspection guidelines
  
• Oversee hiring and disciplinary decisions for their team
  
• Coordinate successful openings of new outlets, services, and break rooms
  
• Responsible for financial planning and meeting cost-per-head targets at their site
  
• Support hiring and team management for food service staff
  

BASIC QUALIFICATIONS:

• High school diploma or equivalency certificate
  
• Culinary degree and 10+ years of industry experience; or 12+ years of industry experience in lieu of a degree
  
• 2+ years of experience in a multi-unit operation facility
  

PREFERRED SKILLS AND EXPERIENCE:

• Culinary degree preferred
  
• Proficient in use of Microsoft Office and Outlook software
  
• Experience in a corporate environment
  
• Experience with high volume or batch cooking
  
• Experience leading a group of 20 or more team members
  
• Advanced knowledge of kitchen equipment and safe kitchen operations
  
• Excellent communication skills, both written and verbal
  

ADDITIONAL REQUIREMENTS:

• Kitchen and or dining area renovation/construction experience
  
• Ability to carry large heavy items, such as dishes in tubs or trays unassisted (up to 25 lbs.)
  
• Must have or be able to obtain a ServSafe/equivalent state-recognized manager level food handler certification
  
• Able to stand for long periods of time up to 8 hours a day
  
• Able to perform frequent bending, stooping, and lifting of objects
  
• Must be able to work all shifts and available for overtime and weekends as needed
  
• Must participate in internal leadership and development training
  
• Must be willing to travel occasionally