Executive Sous Chef

SPACE EXPLORATION TECHNOLOGIES CORP; United States; On-site; USD 50,000 - 80,000; Full time

Job summary

SPACE EXPLORATION TECHNOLOGIES CORP is seeking an Executive Sous Chef to oversee kitchen operations and ensure high-quality food experiences for staff and VIPs. This role involves team management, safety protocol enforcement, and collaboration with the executive chef on various culinary projects.

Candidates should have a culinary degree, 4+ years of industry experience, or 6+ years without a degree, and demonstrate strong leadership abilities. The position requires the ability to lift heavy items, stand for long periods, and work variable shifts, including weekends.

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.

Responsibilities

• Oversee multiple kitchen outlets and ensure service quality.
• Support executive chef with team development and operations.
• Enforce food and workplace safety standards.
• Train staff on safety protocols and health guidelines.

Skills

Culinary skills

Team management

Communication skills

Food safety knowledge

Multi-outlet operation experience

Education

Culinary degree

High school diploma or equivalency

Tools

Microsoft Office

Kitchen equipment knowledge

Job description

SpaceX was founded under the belief that a future where humanity is out exploring the stars is fundamentally more exciting than one where we are not. Today SpaceX is actively developing the technologies to make this possible, with the ultimate goal of enabling human life on Mars.

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
• To conform to U.S. Government export regulations, applicant must be a (i) U.S. citizen or national, (ii) U.S. lawful permanent resident (aka green card holder), (iii) Refugee under 8 U.S.C. § 1157, or (iv) Asylee under 8 U.S.C. § 1158, or be eligible to obtain the required authorizations from the U.S. Department of State. Learn more about the ITAR here.

SpaceX is an Equal Opportunity Employer; employment with SpaceX is governed on the basis of merit, competence and qualifications and will not be influenced in any manner by race, color, religion, gender, national origin/ethnicity, veteran status, disability status, age, sexual orientation, gender identity, marital status, mental or physical disability or any other legally protected status.

Applicants wishing to view a copy of SpaceX’s Affirmative Action Plan for veterans and individuals with disabilities, or applicants requiring reasonable accommodation to the application/interview process should reach out to [e-mail].