Sr. Executive Chef

United States·Bastropsenior

OtherExecutive Chef

0 views0 saves0 applied

Apply Now

Quick Summary

Key Responsibilities

Set, enforce, and continuously improve standards of operation across multiple kitchen environments, service formats, and 6+ outlets Lead food safety, workplace safety, sanitation, allergen control,

Technical Tools

OtherExecutive Chef

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.

The Senior Executive Chef plays a vital leadership role at SpaceX, contributing directly to the company’s success and historical milestones by overseeing culinary operations that fuel the workforce. This individual partners with the Food Services Director to conceptualize, standardize, and scale multiple outlets and services; ensure consistency and quality across sites; drive financial performance; and coordinate high-impact employee engagement, VIP, and special events. From daily high-volume dining and 24/7 operations support to catering, new outlet openings, and potential spaceflight food R&D, the role requires seasoned leadership from multi-outlet resorts, hotels, large private clubs, or elevated food services operations, plus strong financial and people management and an imagination without bounds.

Responsibilities

~1 min read

→Set, enforce, and continuously improve standards of operation across multiple kitchen environments, service formats, and 6+ outlets
→Lead food safety, workplace safety, sanitation, allergen control, and Department of Health readiness in all food services areas; maintain audit-ready operations
→Hire, train, mentor, schedule, and develop culinary and kitchen support staff (teams of 80+); oversee performance management and disciplinary decisions; build high-performing teams
→Coordinate successful openings of new outlets, services, break rooms, and renovations; support multi-site consistency and scale
→Own financial planning, inventory, purchasing, vendor management, and cost-per-head / food & labor cost targets; manage dynamic culinary operations exceeding $40 million annualized
→Create and evolve innovative, seasonal, high-volume menus (including grab-and-go, plated, buffet, and catering); establish presentation, dietary, and quality standards
→Plan and execute catering for launches, VIP visits, all-hands, and special events; support employee engagement activities
→Collaborate with Facilities, HR, and site leadership on operations, events, equipment, and workforce support (including surge and 24/7 needs)
→Drive waste reduction, sustainability practices, and continuous improvement where practical
→Support or contribute to spaceflight food R&D as applicable

Requirements

~2 min read

High school diploma or equivalency certificate
Culinary degree and 10+ years of progressive industry experience (including kitchen leadership); or 12+ years of industry experience in lieu of a degree

Culinary arts degree or bachelor’s in food service/hospitality management
Experience managing dynamic culinary operations exceeding $40 million annualized with 6+ outlets
Experience in multi-outlet resorts, hotels, large private clubs, and/or elevated food services operations
Demonstrated experience leading teams of 80+ and managing kitchen operations at scale
Strong financial acumen (costing, inventory, P&L, vendor contracts)
Proficient in Microsoft Office, Outlook, and inventory/POS or kitchen management software
Experience in a corporate, tech, aerospace, or high-tempo industrial environment
Experience with high-volume/batch cooking, catering, and diverse dietary needs (allergens, religious, vegetarian, etc.)
Advanced knowledge of kitchen equipment, HACCP, and safe kitchen operations
Excellent written and verbal communication; proven ability to train, motivate, and develop large teams
Experience with kitchen/dining renovations or new outlet openings

Ability to carry large/heavy items unassisted (up to 25 lbs.), such as dishes in tubs or trays
Must have or be able to obtain a ServSafe (or equivalent state-recognized) manager-level food handler certification
Able to stand for long periods (up to 8+ hours) and perform frequent bending, stooping, and lifting
Must be able to work weekends and surge events as needed to support 24/7 operations
Must participate in internal leadership and development training
Must be willing to travel occasionally (multi-site support)
Must be willing to work extended hours

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 EEOCompliance@spacex.com.