Executive Chef — Lead High‑Volume, 1,000+ Meals Daily

Dexterra Group; Houston (TX); On-site; USD 90,000 - 130,000; Full time

Job summary

Dexterra Group seeks an Executive Chef to lead the complete food service operation at a workforce accommodations facility. This role provides strategic and hands-on leadership across culinary functions, ensuring safety, quality, and client satisfaction at scale.

The operation will serve 500+ people daily and is expected to grow rapidly to 1000+ meals per day. You will build and develop a high-performing culinary team and oversee menu planning, procurement, and training.

Qualifications

• Authorized to work in the United States.
• Advanced Food Safety or HACCP certification.
• Minimum 8 years of experience in hospitality or food service.
• Minimum 8 years of experience as a Chef in hotels, resorts, restaurants, or workforce lodges.
• Experience operating large-volume food service environments.
• Knowledge of menu costing, recipe card implementation, and cost controls.
• Proficiency across hot, cold, pastry/bakery, butchery, and mass-service operations.

Responsibilities

• Own and manage all food service operations from planning to execution.
• Design and serve high-quality rotational menus at scale.
• Lead kitchen to serve 500+ guests daily, with growth to 1000+ daily.
• Ensure food safety, quality, and contractual scope adherence.
• Oversee Dexterra Food Safety programs (FOODSAFE, HACCP).
• Lead, train, and mentor culinary team; monitor productivity and compliance.
• Manage labor, food, and chemical resources for cost control.

Skills

Leadership

Communication

Cost controls

Team development

Food service operations

Education

Culinary education or Chef designation

Tools

Excel

Word

Outlook

Food service systems

Job description

Dexterra Group seeks an Executive Chef to lead the complete food service operation at a workforce accommodations facility. This role provides strategic and hands-on leadership across culinary functions, ensuring safety, quality, and client satisfaction at scale.

The operation will serve 500+ people daily and is expected to grow rapidly to 1000+ meals per day. You will build and develop a high-performing culinary team and oversee menu planning, procurement, and training.