Experienced Line Cook/Chef de Partie

Company DescriptionWHO 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.Job DescriptionWHAT’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 INCLUDELeading assigned kitchen sections (hot line, cold kitchen, bakery, prep, or service line)Preparing, presenting, and serving high‑quality menu items in accordance with approved recipesSupporting the kitchen operation to safely and efficiently service 500+ guests daily, scaling to 4,000+ guestsEnsuring strict adherence to food safety, quality, and contractual scope requirementsEnforcing compliance with Dexterra Food Safety programs, including HACCPProviding on‑the‑floor leadership, coaching, and guidance to Line Cooks and kitchen helpersSupervising staff productivity, performance, and adherence to policies and procedures during assigned shiftsAssisting with food preparation planning, portion control, and waste reductionSupporting inventory rotation, storage standards, and bi‑weekly inventory countsApplying knowledge of dietary requirements, including allergies, vegan, vegetarian, and special dietsMaintaining high standards of cleanliness, organization, and professionalism in assigned work areasSupporting the Sous Chef and Executive Chef with operational execution and daily production needsQualificationsWHO ARE WE LOOKING FOR?Culinary professional with formal culinary training and/or a Chef designationAdvanced Food Safety or HACCP certification requiredMinimum 3–5 years of experience in the hospitality or food service industryMinimum 3 years of experience in progressive culinary roles, including hotels, resorts, restaurants, or workforce lodgesDemonstrated experience working in high‑volume food service environmentsStrong working knowledge of menu execution, recipe adherence, and portion controlPractical experience across multiple kitchen areas:Hot KitchenCold KitchenPastry / Bakery (asset)Butchery (asset)Mass‑service operationsBasic proficiency with Microsoft Excel, Word, Outlook, and food service systemsProven ability to lead by example, support team development, and maintain performance standardsA professional work style demonstrating accountability, communication, and attention to detailAdditional InformationDexterra 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