Sous Chef
On-site · Shreveport, Louisiana, United States
Job Summary
Lead and manage culinary operations for a Dexterra workforce accommodations facility, serving 500 daily with rapid growth to 4,000 meals. Provide strategic and hands-on leadership across all culinary functions, ensuring food safety, quality, and client satisfaction at scale. Responsibilities include menu planning, procurement, food production, staffing, training, and compliance with Dexterra Food Safety programs (FOODSAFE, HACCP). Develop and mentor the culinary team, oversee labor, inventory, and cost controls, and ensure compliance with food safety standards. Requires culinary education and/or Chef designation, advanced food safety certification, and 5+ years in hospitality/food service with leadership experience; proficient in MS Office and food service systems.
Required Qualifications
- 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 hospitality or food service
- Minimum 5 years in progressive culinary leadership roles
- Proficiency with Microsoft Excel, Word, Outlook, and food service systems
Desired Qualifications
- Culinary education and/or Chef designation
- Strong knowledge of menu costing, recipe card implementation, and cost controls
- 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
- Proficiency with Microsoft Excel, Word, Outlook, and food service systems
Additional Requirements
- Authorized to work in the United States
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