About the role
SpaceX was founded under the belief that a future where humanity is out exploring the stars is fundamentally more exciting than one where we are not. Today SpaceX is actively developing the technologies to make this possible, with the ultimate goal of enabling human life on Mars. 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 teams in multiple outlets fueling the workforce overall and with a particular emphasis on the higher-end food experiences to the company’s guests and/or VIPs. This individual works with the executive chef to conceptualize and oversee multiple outlets and services, ensure consistency across all offerings, and coordinates out-of-this-world employee engagement activities. This position requires a versatile set of restaurant industry skills, an imagination without bounds and a lot of “can-do” attitude.
RESPONSIBILITIES: Follow, set, and enforce standards of operation in multiple kitchen outlets environments and service formats Support executive chef and/or sous chef/s with operation, team development, and overall department in its entirety 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, keeping in mind overall wellbeing of all food services Coordinate successful openings of new outlets, with particular emphasis on VIP experiences Continue operation of new outlets throughout the entirety of there existence once in regular day-to-day operation Plan and meet cost per head targets at their site and/or outlets set by executive chef Support hiring, development, retention and overall team management for all food service’s staff BASIC
QUALIFICATIONS: High school diploma or equivalency certificate Culinary degree and 4+ years of industry experience; or 6+ years of industry experience 2+ years of experience in a multi-outlet operation facility PREFERRED SKILLS AND EXPERIENCE: Culinary degree Proficiency 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