Line Cook/Chef de Partie

Responsibilities

• Lead assigned kitchen sections including hot line, cold kitchen, bakery, or prep
• Prepare, present, and serve high-quality menu items following approved recipes
• Support high-volume food service scaling from 500 to 4,000+ guests daily
• Enforce compliance with food safety programs and HACCP standards
• Provide on-the-floor leadership, coaching, and guidance to Line Cooks and kitchen helpers
• Supervise staff productivity, performance, and adherence to policies
• Assist with food preparation planning, portion control, and waste reduction
• Support inventory rotation, storage standards, and bi-weekly inventory counts
• Manage dietary requirements including allergies, vegan, and vegetarian diets

Requirements

• Formal culinary training and/or a Chef designation
• Advanced Food Safety or HACCP certification
• 3–5 years of experience in the hospitality or food service industry
• 3 years of experience in progressive culinary roles (hotels, resorts, or workforce lodges)
• Demonstrated experience in high-volume food service environments
• Proficiency in hot kitchen, cold kitchen, and mass-service operations
• Basic proficiency with Microsoft Excel, Word, and Outlook

About the Company

Dexterra Group supports the infrastructure and built assets that play a vital role in society, helping clients achieve higher performance and productivity through expert teams and regional expertise.