Sous Chef

SOUS CHEF

RESPONSIBILITIES:

• Manage cost controls and control expenditures
• Create pricing schedules for all meals
• Source high-quality ingredients with a focus on local, sustainable, and organic items
• Plan and create all menus with an emphasis on seasonal items and creative menu choices
• Purchase and manage inventory
• Enforce food quality
• Hold staff meetings for food safety, quality issues, and innovations
• Ensure safety of physical kitchen and cafe space
• Cater company events as needed
• Create a pleasant and fun environment for SpaceX employees to meet and share a meal
• Build a structure to deliver in-house catering and support the company and special events

BASIC QUALIFICATIONS:

• High school diploma or equivalency certificate
• 3+ years of sous chef or culinary management experience

PREFERRED SKILLS AND EXPERIENCE:

• Degree in culinary arts
• High volume production and catering experience
• Proven ability to create innovative menus on a daily basis
• Ability to perform under pressure
• Excellent communication skills
• Possess a creative spirit and ability to make the culinary experience part of the SpaceX culture

ADDITIONAL REQUIREMENTS:

• Ability to work overtime and weekends as needed
• Stand: Up to 10 hours per day
• Sit: Up to 3 hours per day
• Push/Pull: Up to 50lbs. (unassisted) 2 hours or longer per day
• Overhead reach: Up to 1 hour per day
• Walk: Up to 3 hours per day
• Lift/Carry: Up to 25lbs. (unassisted) 2 hours or longer per day
• Climb (ladder/stairs): Up to 1 hour per day
• Kneel/Crouch: Up to 6 hours per day
• Upper body twist: Up to 1 hour per day
• Ability to work in temperatures over 80 degrees up to 1 hour per day
• Candidate must be capable of safely performing the physical requirements of the job listed in the job description. Candidate may be required to complete a pre-employment questionnaire and/or physical to confirm these capabilities, which may include a medical history review.