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 kitchen operations to service 500+ guests daily, scaling to 4,000+
• 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
• Maintain high standards of cleanliness and organization in work areas

Requirements

• Formal culinary training and/or a Chef designation
• Advanced Food Safety or HACCP certification
• Minimum 3–5 years of experience in hospitality or food service
• Minimum 3 years in progressive culinary roles (hotels, resorts, or workforce lodges)
• 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 has been serving clients for over 75 years, supporting infrastructure and built assets to help clients achieve higher performance and productivity.