Experienced Line Cook/Chef de Partie

WHO ARE WE?

We've been serving  clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together – offering both experience and regional expertise so companies can operate their day to day, confidently and successfully.

WHAT’S THE JOB?

The Experienced Line Cook/Chef de Partie is a senior production‑level culinary role responsible for leading assigned kitchen sections and supporting the delivery of high‑quality food service at a Dexterra workforce accommodations facility.

The operation will initially serve approximately 500 guests per day and is expected to scale rapidly to more than 4,000 meals served daily. The Experienced Line Cook/Chef de Partie plays a critical role in ensuring food quality, food safety, consistency, and execution at scale, while providing day‑to‑day leadership to cooks within their assigned area.

Reporting to the Executive Chef or Sous Chef, the Experienced Line Cook/Chef de Partie supports menu execution, supervises kitchen production, mentors junior cooks, and ensures strict compliance with Dexterra food safety standards and quality expectations.

YOUR WORK WILL INCLUDE

• Leading assigned kitchen sections (hot line, cold kitchen, bakery, prep, or service line)
• Preparing, presenting, and serving high‑quality menu items in accordance with approved recipes
• Supporting the kitchen operation to safely and efficiently service 500+ guests daily, scaling to 4,000+ guests
• Ensuring strict adherence to food safety, quality, and contractual scope requirements
• Enforcing compliance with Dexterra Food Safety programs, including HACCP
• Providing on‑the‑floor leadership, coaching, and guidance to Line Cooks and kitchen helpers
• Supervising staff productivity, performance, and adherence to policies and procedures during assigned shifts
• Assisting with food preparation planning, portion control, and waste reduction
• Supporting inventory rotation, storage standards, and bi‑weekly inventory counts
• Applying knowledge of dietary requirements, including allergies, vegan, vegetarian, and special diets
• Maintaining high standards of cleanliness, organization, and professionalism in assigned work areas
• Supporting the Sous Chef and Executive Chef with operational execution and daily production needs

WHO ARE WE LOOKING FOR?

• Culinary professional with formal culinary training and/or a Chef designation
• Advanced Food Safety or HACCP certification required
• Minimum 3–5 years of experience in the hospitality or food service industry
• Minimum 3 years of experience in progressive culinary roles, including hotels, resorts, restaurants, or workforce lodges
• Demonstrated experience working in high‑volume food service environments
• Strong working knowledge of menu execution, recipe adherence, and portion control
• Practical experience across multiple kitchen areas:
  • Hot Kitchen
  • Cold Kitchen
  • Pastry / Bakery (asset)
  • Butchery (asset)
  • Mass‑service operations
• Basic proficiency with Microsoft Excel, Word, Outlook, and food service systems
• Proven ability to lead by example, support team development, and maintain performance standards
• A professional work style demonstrating accountability, communication, and attention to detail

Dexterra is an Equal Opportunity Employer. We do not discriminate in employment based on race, color, religion, sex (including pregnancy), sexual orientation, gender identity, national origin, age, disability, genetic information, or any other status protected by applicable law

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