Experienced Line Cook/Chef de Partie

Dexterra Group; Austin (TX); On-site; USD 40,000 - 60,000; Full time

Job summary

Dexterra Group is seeking an Experienced Line Cook/Chef de Partie in Austin, Texas. This key role involves leading kitchen sections, supporting food quality and safety, and managing high-volume food service operations.

The ideal candidate should possess formal culinary training and significant experience in progressive culinary roles. Responsibilities include supervising staff, adhering to food safety standards, and mentoring junior cooks. A strong commitment to team development and operational excellence is essential.

Qualifications

• Minimum 3–5 years of experience in hospitality or food service.
• Minimum 3 years in progressive culinary roles.
• Demonstrated experience in high-volume food service.
• Practical experience across multiple kitchen areas.
• Proven ability to lead by example and support team development.

Responsibilities

• Lead assigned kitchen sections and prepare high-quality menu items.
• Support kitchen operation to service 500+ guests daily.
• Ensure adherence to food safety and quality standards.
• Supervise staff productivity and performance.
• Maintain high standards of cleanliness and organization.

Skills

Leadership

Food safety

Culinary skills

Menu execution

Communication

Education

Culinary professional with formal training

Advanced Food Safety or HACCP certification

Tools

Microsoft Excel

Microsoft Word

Microsoft Outlook

Job description

Job Description

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.

Responsibilities

• 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

• 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.