Executive Chef: Lead Large-Scale Culinary Team & Menus

Dexterra Group; Alexandria (LA); On-site; USD 85,000 - 130,000; Full time

Job summary

Dexterra Group seeks an Executive Chef to lead food service at a workforce accommodations site, delivering safe, high‑quality meals at scale. You will provide strategic and hands‑on leadership across culinary functions, ensuring quality, consistency, and client satisfaction as demand grows from 500 to 1,000 meals daily.

Reporting to the Operations Manager, you’ll oversee menu planning, procurement, production, staffing, training, and compliance with Dexterra food safety standards (FOODSAFE,

Qualifications

• Chef or Certified Executive with culinary education/chef designation.
• Authorized to work in the United States.
• Advanced Food Safety or HACCP certification.
• 8+ years in hospitality or food service.
• 8+ years as a Chef in hotels, resorts, restaurants, or workforce lodges.
• Experience operating large-volume food service environments.
• Strong knowledge of menu costing, recipe cards, and cost controls.
• Proficiency with Microsoft Excel, Word, Outlook, and food service systems.
• Proven ability to lead, develop, and retain culinary teams.
• Leadership with ownership, accountability, and professionalism.

Responsibilities

• Full accountability for all food service operations from planning through execution.
• Lead menu planning, procurement, food production, staffing, and training.
• Serve 500+ daily with growth to 1000+ meals.
• Ensure food safety, quality, and contract scope compliance.
• Oversee inventory, ordering, and bi-weekly counts.
• Develop and mentor the culinary team.
• Maintain high cleanliness and professional standards.

Skills

Leadership

Food Safety

Menu costing

Cost controls

Large-volume ops

Staff development

Kitchen management

Communication

Education

Culinary education/chef designation

US work authorization

HACCP certification

Tools

Excel

Word

Outlook

Food service systems

Job description

Dexterra Group seeks an Executive Chef to lead food service at a workforce accommodations site, delivering safe, high‑quality meals at scale. You will provide strategic and hands‑on leadership across culinary functions, ensuring quality, consistency, and client satisfaction as demand grows from 500 to 1,000 meals daily.

Reporting to the Operations Manager, you’ll oversee menu planning, procurement, production, staffing, training, and compliance with Dexterra food safety standards (FOODSAFE,