Sous Chef

Dallas, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Recognition Program

work-life balance initiatives

Professional development opportunities

Job Description

Dexterra Group is a dynamic and rapidly expanding publicly listed company (TSX: DXT) with a significant presence throughout North America. Known for its financial strength and longevity, Dexterra Group has been serving clients for over 75 years with a focus on creating and managing built environments integral to the economy and local communities. The company values its employees by fostering a workplace culture centered on stability, diversity, inclusion, camaraderie, employee recognition, work-life balance, and opportunities to engage in fulfilling work. With hundreds of full-time and part-time positions available continuously, Dexterra offers more than just jobs; it provides meaningful careers that impact lives positively.

The role of Sous Chef at Dexterra Group specifically pertains to their workforce accommodations facilities, where the responsibility encompasses full management of the food service operations. This position demands strategic, hands-on leadership to oversee all culinary functions while ensuring compliance with stringent food safety standards, quality assurance, consistent service delivery, and overall client satisfaction. Initially serving approximately 500 people daily with rapid expansion plans to reach over 4,000 meals per day, this role requires proactive management and developmental skills to build and lead a high-performing culinary team capable of sustaining this growth.

Reporting directly to the Executive Chef, the Sous Chef will participate in menu planning, procurement, food production, staffing, training, and compliance. This includes enforcing Dexterra’s food safety programs like FOODSAFE and HACCP, implementing operational controls on labor, food and chemical resources, and maintaining rigorous standards of hygiene, professionalism, and organizational excellence. The role demands culinary expertise across diverse kitchen areas such as hot and cold kitchens, pastry and bakery, butchery, and large-scale banquet operations. The ideal candidate combines technical culinary knowledge, operational efficiency, and leadership acumen to produce high-quality, cost-effective meals with a focus on dietary considerations, including allergy management, vegan, vegetarian, and special diets. This is a unique opportunity for culinary professionals seeking to advance in a fast-growing environment that values quality, safety, and client-centered service.

Job Requirements

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
Strong knowledge of menu costing, recipe card implementation, and cost controls
Advanced practical and theoretical knowledge across all kitchen areas including hot kitchen, cold kitchen, pastry/bakery, butchery, and 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

Job Qualifications

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
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

Job Duties

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