Executive Chef

EXECUTIVE CHEF

The Executive 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