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 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 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 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