Dexterra Group
hospitality
SousChef
“Sous Chef at Dexterra Group. Skills: food service operation leadership, culinary functions, food safety, quality, consistency, client satisfaction, leading and developing a high‑performing culinary team, menu planning, procurement, food production, staffing, training, compliance, resource management. Responsible for the food service operation at a Dexterra workforce accommodations facility. Provides strategic and hands‑on leadership across all culinary functions”
What You'll Achieve.
food safety; quality; consistency; client satisfaction at scale; delivering consistent, high‑quality food service throughout this growth; efficiency and cost control; high standards of cleanliness, organization, and professionalism
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, 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.
Responsible for the food service operation at a Dexterra workforce accommodations facility
Provides strategic and hands‑on leadership across all culinary functions
and client satisfaction at scale
Leading and developing a high‑performing culinary team
Participates in menu planning
Maintaining strict adherence to Dexterra food safety standards
and quality expectations
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
Applying expertise in dietary requirements including allergies
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
Leading, training, developing, and mentoring the entire culinary team; Supervising kitchen staff productivity, performance, and compliance with policies and procedures; Supporting the Executive Chef with culinary input related to planning, forecasting, and operational execution
Communication Scope
communication
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