Dexterra Group
hospitality
SousChef
“Sous Chef at Dexterra Group. Skills: food service operation, culinary functions, food safety, quality, consistency, client satisfaction, menu planning, procurement, food production, staffing, training, compliance. leadership within all food service operations. Preparing, presenting, designing, and serving high‑quality rotational menus at scale”
What You'll Achieve.
food safety; quality; consistency; client satisfaction at scale; high‑performing culinary team capable of delivering consistent, high‑quality food service; efficiency and cost control
Industry & Context.
What They're Looking For.
Must Have
Culinary professional, with culinary education and/or Chef designation, Authorized to work in the United States, 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
Nice to Have
Advanced Food Safety or HACCP certification
What You'll Do.
leadership within all food service operations
and serving high‑quality rotational menus at scale
Leading the kitchen operation to safely and efficiently service 500+ guests daily
with rapid growth to 4
Ensuring strict adherence to food safety
and contractual scope requirements
Enforcing compliance with Dexterra Food Safety programs
including FOODSAFE and HACCP
and mentoring the entire culinary team
Supervising kitchen staff productivity
and compliance with policies and procedures
and chemical resources to ensure efficiency and cost control
and bi‑weekly inventory counts
Maintaining high standards of cleanliness
Serving clients and guests in a personable
and service‑oriented manner
Supporting the Executive Chef with culinary input related to planning
and operational execution
How You'll Work.
Team & Collaboration
cross-functional coordination; vendor/stakeholder management
Communication Scope
communication
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