Sous Chef

Dexterra•Dallas, TX

2d•$30 - $37•Onsite

About The Position

The Sous Chef is fully responsible for the food service operation at a Dexterra workforce accommodations facility. This role provides strategic and hands‑on leadership across all culinary functions, ensuring food safety, quality, consistency, and client satisfaction at scale. The operation will initially serve approximately 500 people per day and is expected to grow rapidly to more than 4,000 meals served daily. The Sous Chef is responsible for leading and developing a high‑performing culinary team capable of delivering consistent, high‑quality food service throughout this growth. Reporting to the Executive Chef, the Sous Chef participates in menu planning, procurement, food production, staffing, training, and compliance, while maintaining strict adherence to Dexterra food safety standards, contractual scope, and quality expectations.

Requirements

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
Strong 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, strong communication, and professionalism

Responsibilities

Responsible for leadership within all food service operations
Preparing, presenting, designing, and serving high‑quality rotational menus at scale
Leading the kitchen operation to safely and efficiently service 500+ guests daily, with rapid growth to 4,000+ guests per day
Ensuring strict adherence to food safety, quality, and contractual scope requirements
Enforcing compliance with Dexterra Food Safety programs, including FOODSAFE and HACCP
Leading, training, developing, and mentoring the entire culinary team
Supervising kitchen staff productivity, performance, and compliance with policies and procedures
Managing labour, food, and chemical resources to ensure efficiency and cost control
Overseeing ordering, inventory control, and bi‑weekly inventory counts
Applying expertise in dietary requirements including allergies, vegan, vegetarian, and special diets
Maintaining high standards of cleanliness, organization, and professionalism
Serving clients and guests in a personable, professional, and service‑oriented manner
Supporting the Executive Chef with culinary input related to planning, forecasting, and operational execution