Executive Sous Chef

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.

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

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 have

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

Benefits

equity; comprehensive medical, vision, and dental coverage; access to a 401(k) retirement plan; short & long-term disability insurance; life insurance; various other discounts and perks