Executive Chef - Large-Scale Dining Leader

Dexterra; Alexandria (LA); On-site; USD 85,000 - 120,000; Full time

Job summary

Dexterra seeks an Executive Chef to lead the complete food service operation at our workforce accommodations facility. You will provide strategic and hands-on leadership across culinary functions, ensuring food safety, quality, and client satisfaction at scale, serving 500+ guests daily with growth to 1000+.

Reporting to the Operations Manager and Assistant Manager, you will oversee menu planning, procurement, production, staffing, training, and compliance while upholding Dexterra food safety

Qualifications

• Chef or Certified Executive, with culinary education and/or Chef designation.
• Authorized to work in the United States
• Advanced Food Safety or HACCP certification
• Minimum 8 years of experience in the hospitality or food service industry
• Minimum 8 years of experience as a Chef, 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

• Full accountability for all food service operations, from planning through execution
• 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 1000+ 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 Site Manager with culinary input related to planning, forecasting, and operational execution

Skills

Leadership

Food safety awareness

Menu planning

Staff development

Communication

Education

Culinary education or Chef designation

Authorized to work in the United States

Tools

Microsoft Excel

Food service systems

Job description

Dexterra seeks an Executive Chef to lead the complete food service operation at our workforce accommodations facility. You will provide strategic and hands-on leadership across culinary functions, ensuring food safety, quality, and client satisfaction at scale, serving 500+ guests daily with growth to 1000+.

Reporting to the Operations Manager and Assistant Manager, you will oversee menu planning, procurement, production, staffing, training, and compliance while upholding Dexterra food safety