Dexterra
hospitality
ExperiencedLineCook/ChefdePartie
“Experienced Line Cook/Chef de Partie at Dexterra. Skills: leading assigned kitchen sections, preparing, presenting, and serving high-quality menu items, food safety, quality, consistency, execution at scale, day-to-day leadership to cooks. 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”
What You'll Achieve.
delivery of high-quality food service; food quality; food safety; consistency; execution at scale; higher performance and productivity
Industry & Context.
What They're Looking For.
Must Have
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, working knowledge of menu execution, recipe adherence, and portion control, Practical experience across multiple kitchen areas: Hot Kitchen, Cold Kitchen, 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
Nice to Have
Pastry / Bakery (asset), Butchery (asset)
What You'll Do.
Leading assigned kitchen sections (hot line
and serving high‑quality menu items in accordance with approved recipes
Supporting the kitchen operation to safely and efficiently service 500+ guests daily
Ensuring strict adherence to food safety
and contractual scope requirements
Enforcing compliance with Dexterra Food Safety programs
Providing on‑the‑floor leadership
and guidance to Line Cooks and kitchen helpers
Supervising staff productivity
and adherence to policies and procedures during assigned shifts
Assisting with food preparation planning
Supporting inventory rotation
and bi‑weekly inventory counts
Applying knowledge of dietary requirements
Maintaining high standards of cleanliness
and professionalism in assigned work areas
Supporting the Sous Chef and Executive Chef with operational execution and daily production needs
How You'll Work.
Team & Collaboration
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; Supporting the Sous Chef and Executive Chef with operational execution and daily production needs
Communication Scope
communication
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