Experienced Line Cook/Chef de Partie

Dallas, TX, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee assistance program

Professional development opportunities

meal discounts

Job Description

Dexterra Group is a well-established company with a rich history of over 75 years in supporting infrastructure and built assets that are essential to societal functioning. The company is known for its commitment to delivering outstanding service and operational excellence, powered by a dedicated team with the appropriate skills and regional expertise. Dexterra offers a stable and supportive work environment where employees can confidently contribute to client success and daily operations. The group is composed of several companies that have initially operated independently but now collaborate to provide comprehensive solutions that enhance productivity and performance for their clients.

The Experienced Line Cook/Chef de Partie position at Dexterra represents a senior culinary role within the company’s workforce accommodations facility. This role is pivotal in leading specific kitchen sections and ensuring the delivery of high-quality food service. The operation starts by serving about 500 guests daily, with plans to scale rapidly to over 4,000 meals per day, demanding excellence in food preparation, safety, and service efficiency. This position offers a unique opportunity for culinary professionals seeking to advance their career within a reputable company known for its standards and operational scale.

The role of Experienced Line Cook/Chef de Partie involves significant responsibilities, including supervising kitchen areas such as the hot line, cold kitchen, bakery, prep, or service line. The incumbent will be expected to prepare, present, and serve food that meets stringent quality standards based on approved recipes. Furthermore, this role entails leadership responsibilities where the cook will mentor junior staff, ensure compliance with food safety standards like HACCP, and maintain the highest levels of kitchen cleanliness and organization. The position works closely with Executive and Sous Chefs to support menu execution and daily production needs, making it a critical link in the kitchen’s operational workflow.

For culinary experts passionate about high-volume food production and leadership, this role provides an exceptional challenge and growth opportunity. Dexterra values employees who demonstrate accountability, communication, precision, and a proactive leadership approach. By joining Dexterra as an Experienced Line Cook/Chef de Partie, culinary professionals will not only engage in dynamic day-to-day kitchen operations but also contribute to scaling and enhancing Dexterra’s food service offerings in workforce accommodation environments. This career path offers stability, a chance to work in a stimulating high-volume kitchen, and the ability to develop professionally within a company that prioritizes client satisfaction and operational excellence.

Job Requirements

Formal culinary training or chef designation
Advanced Food Safety or HACCP certification
Three to five years of hospitality or food service experience
Three years of progressively responsible culinary roles
Experience in hotels, resorts, restaurants, or workforce lodges
Experience in high-volume food service environments
Knowledge of menu execution, recipe adherence, and portion control
Experience in multiple kitchen areas including hot and cold kitchens, pastry/bakery, butchery
Basic proficiency in Microsoft Office and food service systems
Leadership skills and team development experience
Strong communication and accountability

Job Qualifications

Culinary professional with formal culinary training and/or a Chef designation
Advanced Food Safety or HACCP certification
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 including hot kitchen, cold kitchen, pastry/bakery, 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

Job Duties

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