Dexterra Group
hospitality
SousChef
“Sous Chef at Dexterra Group. Skills: Food service operation, Culinary functions, Team leadership. Lead food service operations. Prepare rotational menus at scale”
What You'll Achieve.
Ensure food safety, quality, consistency, and client satisfaction at scale; Deliver consistent, high-quality food service throughout growth; Ensure efficiency and cost control
Industry & Context.
Authorized to work in the United States
What They're Looking For.
Must Have
Culinary professional, with culinary education and/or Chef designation, Authorized to work in the United States, Advanced Food Safety or HACCP certification, Minimum 5 years of experience in the hospitality or food service industry, Minimum 5 years of experience in progressive culinary leadership roles, including hotels, resorts, restaurants, or workforce lodges, Demonstrated experience operating large‑volume food service environments, Knowledge of menu costing, recipe card implementation, and cost controls, Advanced practical and theoretical knowledge across all kitchen areas: Hot Kitchen, Cold Kitchen, Pastry / Bakery, Butchery, Banquets and mass‑service operations, Proficiency with Microsoft Excel, Word, Outlook, and food service systems, Proven ability to lead, develop, and retain culinary teams, A leadership style that demonstrates ownership, accountability, communication, and professionalism
What You'll Do.
Lead food service operations
Prepare rotational menus at scale
Design rotational menus at scale
Serve rotational menus at scale
Lead kitchen operation
Service 500+ guests daily
Adhere to food safety requirements
Adhere to quality requirements
Adhere to contractual scope requirements
Enforce compliance with Food Safety programs
Develop culinary team
Supervise kitchen staff productivity
Supervise staff performance
Supervise staff compliance
Manage labor resources
Manage food resources
Manage chemical resources
Oversee inventory control
Perform bi-weekly inventory counts
Apply expertise in dietary requirements
Maintain high standards of cleanliness
Maintain high standards of organization
Maintain high standards of professionalism
Serve clients and guests
Support Executive Chef
How You'll Work.
Team & Collaboration
Lead, train, develop, and mentor the entire culinary team; Supervise kitchen staff productivity, performance, and compliance with policies and procedures; Support the Executive Chef with culinary input related to planning, forecasting, and operational execution
Communication Scope
Communication
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