Executive Sous Chef
About The Position
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.
Requirements
- High school diploma or equivalency certificate
- Culinary degree and 4+ years of industry experience; OR 6+ years of food industry experience in lieu of a culinary degree
- 2+ years of experience in a multi-outlet operation facility
- Valid Driver’s License
- 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
- Must participate in internal leadership and development training
- Must be willing to travel occasionally
Nice To Haves
- Culinary degree
- Food Managers Certification
- 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 their 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 staff
Benefits
- long-term incentives, in the form of company stock or long-term cash awards
- potential discretionary bonuses
- ability to purchase additional stock at a discount through an Employee Stock Purchase Plan
- comprehensive medical, vision, and dental coverage
- access to a 401(k)-retirement plan
- short and long-term disability insurance
- life insurance
- paid parental leave
- various other discounts and perks
- 3 weeks of paid vacation
- 10 or more paid holidays per year
- paid sick leave pursuant to Company policy which satisfies or exceeds the accrual, carryover, and use requirements of the law
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
Associate degree
Number of Employees
5,001-10,000 employees
