Culinary Lead: Seasonal Menus, Catering & Kitchen Ops

Pantera Capital; Memphis (TN); On-site; USD 42,000 - 62,000; Full time

Job summary

SpaceXAI is seeking an experienced sous chef or culinary manager to lead our on-site kitchen and catering operations in Memphis. You will plan menus focused on seasonal items, manage cost controls, source local ingredients, and ensure food safety and quality while delivering exceptional dining experiences for SpaceXAI employees and events.

You will collaborate with leadership to build an in-house catering structure and support company functions, requiring 3+ years in culinary management, strong

Qualifications

• High school diploma or equivalency certificate.
• 3+ years of sous chef or culinary management experience.
• Degree in culinary arts (preferred).
• High volume production and catering experience (preferred).
• Proven ability to create innovative menus on a daily basis.
• Ability to perform under pressure.
• Excellent communication skills.
• Creative spirit and ability to integrate culinary into SpaceXAI culture.

Responsibilities

• Manage cost controls and control expenditures.
• Create pricing schedules for all meals.
• Source high-quality ingredients with focus on local, sustainable, and organic items.
• Plan and create all menus with emphasis on seasonal items and creative menu choices.
• Purchase and manage inventory.
• Enforce food quality and safety standards.
• Hold staff meetings for food safety and quality issues.

Skills

Excellent communication skills

Work under pressure

Creative culinary mindset

Hospitality mindset

Education

High school diploma or equivalent

Degree in culinary arts (preferred)

Job description

SpaceXAI is seeking an experienced sous chef or culinary manager to lead our on-site kitchen and catering operations in Memphis. You will plan menus focused on seasonal items, manage cost controls, source local ingredients, and ensure food safety and quality while delivering exceptional dining experiences for SpaceXAI employees and events.

You will collaborate with leadership to build an in-house catering structure and support company functions, requiring 3+ years in culinary management, strong