Manager, Culinary

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. MANAGER, CULINARY The Manager, Culinary is a leadership role dedicated to the oversight of a wide variety of departmental focuses in the support category within the culinary department, reporting directly to the executive chef. Team responsibilities may include, but are not limited to: ordering, receiving, back stocking, cleaning, basic maintenance, operations planning, service expansion projects, menu maintenance, internal auditing of food and workplace safety, and general help. An individual in this role will support a reporting structure comprised of Supervisors, Leads, and staff level individuals contributing to a selection of these responsibilities in multiple locations and groups around our Starbase campus. A versatile leadership background in a variety of services, operational formats, and roles within culinary and food services is critical. Experience with budgeting, scheduling across multiple groups and work areas, conceptualization of work planning, process implementation, performance management, and large team environments is expected. We are looking for a high-level communicator who is detail oriented, organized, and can drive efficiency in operations. The Manager, Culinary supports the mission by coordinating work across multiple Culinary and Food Service support teams and categories with the goal of driving team performance and monitoring wise usage of company resources. RESPONSIBILITIES: Manages food ordering, receiving, logistics, and expenditures Coordinates houseman for equipment and event setup Manages product requisitions, charge out, and deliveries from outlets Maintains accurate inventory of product for all departmental areas Manages the operation of the Commissary kitchen Works with culinary team to ensure best product/vendor selection for cost and quality Maintains expenditure data and reporting for high level visibility into spend per outlet Satisfies interdepartmental requests through our internal request system Manages porters for site support, food deliveries, and backstock Manages dishwashers for kitchen support Manages the product fulfillment from the Commissary kitchen and mise en place production Manages Starmarket for the operational stock, supply, and service Manages staff scheduling, payroll, and attendance for team Supervises water, ice, and supply backstock deliveries around campus Supports internal delivery of supplies for dally operations and events Monitors and support equipment and asset management/preventative maintenance Supports daily services and other tasks as directed by management Coordinates communication across multiple teams with varied responsibility focuses Ensures a safe and clean work environment is maintained by teams across several workspaces Directs report management of Supervisor, Lead, hourly reports Maintains staff training and credentials are up to date Performs annual staff reviews, supports ongoing staff development, and succession planning BASIC QUALIFICATIONS: High school diploma or equivalency certificate 5+ years of restaurant or retail food service experience 3+ years of experience managing a team of 8 or more individuals PREFERRED SKILLS AND EXPERIENCE: 2+ years of inventory experience Have or be able to obtain TX food handier card Have or be able to obtain manager level food safety certification Advanced understanding of food safety and sanitation practices Customer service and or guest interaction experience Experience with vendor management and communications Experience in a corporate environment Experience working in large team settings Experience in a multi-facility operation Data entry experience Experience with inventory management sof ... (truncated, view full listing at source)