Executive Sous Chef

SpaceXAI•Palo Alto, CA

7h•$100,000 - $165,000

About The Position

SpaceXAI’s mission is to create AI systems that can accurately understand the universe and aid humanity in its pursuit of knowledge. Our team is small, highly motivated, and focused on engineering excellence. This organization is for individuals who appreciate challenging themselves and thrive on curiosity. We operate with a flat organizational structure. All employees are expected to be hands-on and to contribute directly to the company’s mission. Leadership is given to those who show initiative and consistently deliver excellence. Work ethic and strong prioritization skills are important. All employees are expected to have strong communication skills. They should be able to concisely and accurately share knowledge with their teammates. ABOUT THE ROLE: The Executive Sous Chef plays a vital role in the company, contributing directly to SpaceXAI’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 sous 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.

Requirements

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
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 extended hours and/or weekends
Must participate in internal leadership and development training
Must be willing to travel occasionally
Valid Drivers License
Valid Food Managers Certification

Nice To Haves

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

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