Executive Chef

Job description

SpaceXAI’s mission is to create AI systems that can accurately understand the universe and aid humanity in its pursuit of knowledge. Our team is small, highly motivated, and focused on engineering excellence. This organization is for individuals who appreciate challenging themselves and thrive on curiosity. We operate with a flat organizational structure. All employees are expected to be hands-on and to contribute directly to the company’s mission. Leadership is given to those who show initiative and consistently deliver excellence. Work ethic and strong prioritization skills are important. All employees are expected to have strong communication skills. They should be able to concisely and accurately share knowledge with their teammates. ABOUT THE ROLE: The Executive Chef plays a vital role in the company, contributing directly to SpaceXAI’s success and historical milestones by overseeing teams within multiple outlets, fueling the workforce overall, and with a particular emphasis on the higher-end food experiences for the company’s guests and/or VIPs. This individual works with the executive staff to conceptualize and oversee multiple outlets and services, ensure consistency across all offerings, and coordinate 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 outlet 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 10 hours a day Able to perform frequent bending, stooping, and lifting of objects Must be able to work all shifts and available for overtime, weekends and holiday(s) as needed Must participate in internal leadership and development training Must be willing to travel occasionally Valid Drivers License</