Remote Sous Chef — Lead Large-Scale Kitchen Operations

Dexterra Group; Midland (MI); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Remote accommodations and meals

Safety and service quality focus

Health and welfare benefits

401K with company match

Job summary

Dexterra Group is seeking a Sous Chef for a high-volume workforce accommodations operation in the United States. You’ll lead and grow a culinary team, plan menus, manage procurement, and ensure food safety and quality at scale.

The role involves overseeing rapid growth from 500 meals daily to over 4,000, reporting to the Executive Chef. Ideal candidates have culinary education or Chef designation, 5+ years of leadership in hospitality, and strong skills in budgeting, inventory and safety

Qualifications

• Must have culinary education or Chef designation.
• Authorized to work in the United States.
• Valid Food Handler Card from an ANSI-accredited provider.
• Minimum 5 years in hospitality/food service.
• 5+ years in progressive culinary leadership.
• Stand for extended periods and lift up to 35 pounds.
• Experience operating large-volume food service environments.
• Knowledge across Hot/Cold kitchen, Pastry, Butchery, Banquets.
• Proficient with Excel, Word, Outlook and food service systems.
• Proven ability to lead, develop, and retain culinary teams.

Responsibilities

• Lead and develop a high-performing culinary team.
• Participate in menu planning, procurement, and food production.
• Staffing, training, and ensuring compliance with safety standards.
• Maintain quality, cost control, and adherence to contractual scope.
• Support forecasting and operational execution with the Executive Chef.
• Scale operations from 500 to 4,000 meals daily.

Skills

Culinary leadership

Food safety

Menu planning

Team development

Communication

Excel/Office

Large-volume service

Hot kitchen

Cold kitchen

Pastry/Bakery

Butchery

Banquets/mass service

Inventory/Procurement

Staff training

Leadership ownership

Education

Culinary education and/or Chef designation

Tools

Microsoft Excel

Microsoft Word

Microsoft Outlook

Food service systems

Job description

Dexterra Group is seeking a Sous Chef for a high-volume workforce accommodations operation in the United States. You’ll lead and grow a culinary team, plan menus, manage procurement, and ensure food safety and quality at scale.

The role involves overseeing rapid growth from 500 meals daily to over 4,000, reporting to the Executive Chef. Ideal candidates have culinary education or Chef designation, 5+ years of leadership in hospitality, and strong skills in budgeting, inventory and safety