SR. EXECUTIVE CHEF

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:

• 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

BASIC QUALIFICATIONS:

• 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

 PREFERRED SKILLS AND EXPERIENCE:

• 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

ADDITIONAL REQUIREMENTS:

• 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