Lead, Culinary

LEAD, CULINARY

Lead, Culinary is a leadership role responsible for but not limited to, staff supervision and quality control in one or more of the food service outlets on campus. This individual works directly with the outlet supervisor and manager to properly delegate, complete, and ensure the quality of production in the kitchen and fills in as the key point of contact in the supervisor or manager’s absence. They are also responsible for overseeing and defining work planning and product allocation needs while maintaining food safety standards and supporting training of the culinary team. This role supports and/or takes complete ownership of tasks like creating prep lists, orders, station assignments, features, and menus in the outlet/s they are assigned. 

The Lead, Culinary supports the mission by upholding quality and safe food services in their areas to enhance the productivity and morale of the workforce while ensuring the staff is performing to departmental and company standards.

RESPONSIBILITIES:

• Work with leadership to plan services, menus, and production
• Set and enforce standards of kitchen operation
• Fill in at cooking stations as needed
• Monitor quality and consistency of food products
• Maintain a clean and safe work stations throughout kitchen
• Monitor cleaning of kitchen equipment and work area
• Facilitate effective communication of team or station needs with staff
• Write and plan menus; create prep list, and place orders
• Play a key role in training all cook positions
• Enforce proper food safety practices with staff
• Coordinate and enhance time management for team
• Support ongoing staff development

BASIC QUALIFICATIONS:

• High school diploma or equivalency certificate
• Culinary degree and 7+ years industry experience; or 10+ years of food services industry experience in lieu of a degree

PREFERRED SKILLS AND EXPERIENCE:

• Leadership experience
• Experience in corporate environment
• Experience with batch cooking or high-volume operations
• Experience working in large team settings
• Customer service or guest interaction experience
• Ability to write menus, prep lists, and create orders effectively
• Advanced knife skills and knowledge of kitchen equipment
• Proficient in all cooking methods, sauce making, and meat and vegetable preparations
• Strong time management skills
• Excellent written and verbal communication skills
• Experienced with Microsoft word, excel, and outlook

ADDITIONAL REQUIREMENTS:

• Ability to carry large heavy items unassisted (up to 25 lbs.)
• Ability to stand for long periods of time – up to 10 hours a day
• Must be able to work all shifts and available for overtime and weekends as needed
• Ability to perform frequent bending, stooping, and lifting of objects
• Must participate in internal leadership and development training
• Must have or be able to obtain manager level food safety certification

COMPENSATION AND BENEFITS:

Pay range:          

Lead, Culinary: $25.00/hour + $2.00/hour lead differential           

Your actual level and base salary will be determined on a case-by-case basis and may vary based on the following considerations: job-related knowledge and skills, education, and experience.

Base salary is just one part of your total rewards package at SpaceX. You may also be eligible for long-term incentives, in the form of company stock, stock options, or long-term cash awards, as well as potential discretionary bonuses and the ability to purchase additional stock at a discount through an Employee Stock Purchase Plan. You will also receive access to comprehensive medical, vision, and dental coverage, access to a 401(k) retirement plan, short and long-term disability insurance, life insurance, paid parental leave, and various other discounts and perks. You may also accrue 3 weeks of paid vacation and will be eligible for 10 or more paid holidays per year.