Senior Sous Chef – Large-Scale Culinary Operations

Dexterra; Shreveport (LA); On-site; USD 50,000 - 70,000; Full time

Job summary

Dexterra is seeking a Sous Chef for its Shreveport location who will manage food service operations in a workforce accommodations facility. The responsibilities include leading a culinary team, ensuring food safety and quality standards, and managing costs as service scales from 500 to 4,000 meals daily.

The ideal candidate will have 5+ years of culinary leadership experience and a culinary education or Chef designation, alongside strong operational and customer service skills.

Qualifications

• Minimum 5 years of experience in the hospitality or food service industry.
• Minimum 5 years of experience in progressive culinary leadership roles.
• Authorized to work in the United States.
• Advanced Food Safety or HACCP certification.

Responsibilities

• Lead and develop high-performing culinary team.
• Ensure food safety, quality, and client satisfaction.
• Manage labour, food, and chemical resources efficiently.
• Support the Executive Chef with culinary planning and execution.

Skills

Leadership

Food Safety

Menu Planning

Training and Development

Cost Control

Team Management

Customer Service

Education

Culinary Education or Chef Designation

Tools

Microsoft Excel

Microsoft Word

Microsoft Outlook

Food Service Systems

Job description

Dexterra is seeking a Sous Chef for its Shreveport location who will manage food service operations in a workforce accommodations facility. The responsibilities include leading a culinary team, ensuring food safety and quality standards, and managing costs as service scales from 500 to 4,000 meals daily.

The ideal candidate will have 5+ years of culinary leadership experience and a culinary education or Chef designation, alongside strong operational and customer service skills.