Experienced Line Cook/Chef de Partie

Dexterra; Alexandria (LA); On-site; USD 38,000 - 47,000; Full time

Job summary

Dexterra is seeking an Experienced Line Cook/Chef de Partie to lead one or more kitchen sections and ensure high-quality food service at a Dexterra workforce accommodations facility. This senior role will manage daily production for hundreds of meals and scale to over a thousand, while upholding food safety and quality standards.

Reporting to the Executive Chef or Sous Chef, you will supervise line cooks, mentor junior staff, execute menus, and ensure consistency across all stations, from hot

Qualifications

• Formal culinary training and/or a Chef designation.
• Advanced Food Safety or HACCP certification required.
• 3–5 years of hospitality or food service experience.
• 3 years in progressive culinary roles (hot line, pastry, etc.)
• Experience in high-volume food service environments.
• Knowledge of menu execution and portion control.
• Experience across multiple kitchen areas (hot/cold/bakery, butchery).

Responsibilities

• Lead assigned kitchen sections (hot line, cold kitchen, bakery, prep, or service line).
• Prepare, present, and serve high-quality menu items per recipes.
• Support operation serving 500+ daily; scale to 1000+.
• Ensure strict food safety, quality, and scope requirements.
• Enforce Dexterra Food Safety programs, including HACCP.
• Provide on-the-floor leadership and coaching to Line Cooks.
• Supervise staff productivity and adherence to policies.
• Assist with inventory, portion control, and waste reduction.
• Support knowledge of dietary requirements (allergies, vegan, etc.).
• Maintain cleanliness and professionalism in assigned areas.
• Support the Sous Chef and Executive Chef with operations.

Skills

Culinary leadership

Food safety expertise

High-volume service

Menu execution

Team coaching

Attention to detail

Education

Formal culinary training or Chef designation

Tools

Microsoft Excel

Microsoft Word

Microsoft Outlook

Food service systems

Job 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.

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 1,000 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 1,000+ 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

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

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

Dexterra Group is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors. Special needs accommodation is available at all stages of the application process upon request.