Experienced Line Cook/Chef de Partie

Dallas, TX, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee assistance program

Training and Development

Career growth opportunities

Job Description

Dexterra Group is a well-established company with over 75 years of experience in supporting infrastructure and built assets essential to society. The company originally started as independent entities that have now merged and formed Dexterra Group, known for its dedicated service to clients by providing expertise that ensures high performance and productivity. Dexterra Group takes pride in bringing together passionate professionals with the right skills and regional knowledge to help businesses operate confidently and successfully on a day-to-day basis. Their commitment to excellence and quality service delivery makes them a leader in their field, focusing on client satisfaction and operational efficiency.

The role of Experienced Line Cook/Chef de Partie at Dexterra Group is a senior culinary position responsible for managing specific kitchen sections within one of the company’s workforce accommodation facilities. This role involves a significant leadership component, requiring the candidate to oversee food preparation, ensure food safety and quality, and maintain consistency while managing food service for a large number of guests. The operation begins by serving approximately 500 guests daily, with plans to rapidly expand to over 4,000 meals served each day. The Experienced Line Cook/Chef de Partie is crucial to maintaining high standards while scaling up kitchen operations.

Reporting directly to the Executive Chef or Sous Chef, this position supports menu execution and kitchen production. The role includes mentoring junior cooks and ensuring robust compliance with Dexterra’s food safety protocols, including HACCP standards. The right candidate will lead assigned kitchen areas such as the hot line, cold kitchen, bakery, prep, or service line, preparing and presenting menu items as per approved recipes. They will also play an integral part in operational planning such as food preparation scheduling, portion control, and waste minimization.

Leadership, organization, and cleanliness are key responsibilities, along with providing coaching and guidance to other kitchen staff during shifts. Dexterra values professionalism and expects the Experienced Line Cook/Chef de Partie to maintain a well-organized and clean work environment while adhering strictly to food safety regulations and contract requirements. Additional responsibilities include supervising productivity, supporting inventory management, and applying dietary knowledge to accommodate various special dietary needs such as allergies, vegan, vegetarian, and other special diets.

This role offers an opportunity to work in a fast-paced, large-scale food service environment with potential for growth and development within Dexterra Group. The company is committed to equal opportunity employment and fostering an inclusive workplace. Candidates looking to join a reputable organization with a strong focus on quality and collaboration will find this a rewarding and challenging career opportunity.

Job Requirements

Formal culinary training or Chef designation
Advanced Food Safety or HACCP certification
Minimum 3-5 years in hospitality or food service industry
Minimum 3 years in progressive culinary roles such as hotels, resorts, restaurants, or workforce lodges
Experience in high-volume food service environments
Knowledge of menu execution, recipe adherence, and portion control
Experience in hot kitchen, cold kitchen, pastry/bakery, butchery, or mass-service operations
Proficiency with Microsoft Excel, Word, Outlook, and food service systems
Strong leadership and team development skills
Excellent communication and accountability
Attention to detail
Ability to work in a fast-paced environment

Job Qualifications

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 including 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

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