Experienced Line Cook/Chef de Partie at Dexterra Brandon MB

Waco, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

11 Aug, 26

Salary

18.0

Posted On

13 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Execution, Food Safety, HACCP, Kitchen Leadership, Portion Control, Inventory Management, High-Volume Cooking, Dietary Requirement Knowledge, Staff Supervision, Recipe Adherence, Butchery, Pastry and Bakery

Industry

Facilities Services

Description

Company Description 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. Job Description 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 Qualifications 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 Additional Information 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 Compensation: USD 14 - USD 18 - hourly

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Responsibilities

Lead assigned kitchen sections to deliver high-quality food service for a workforce facility scaling up to 4,000 meals daily. Supervise kitchen production, mentor junior cooks, and ensure strict compliance with food safety and quality standards.