Experienced Line CookChef de Partie

WHATS THE JOB

The Experienced Line Cook/Chef de Partie is a senior productionlevel culinary role responsible for leading assigned kitchen sections and supporting the delivery of highquality 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 4000 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 daytoday 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 highquality menu items in accordance with approved recipes
• Supporting the kitchen operation to safely and efficiently service 500 guests daily scaling to 4000 guests
• Ensuring strict adherence to food safety quality and contractual scope requirements
• Enforcing compliance with Dexterra Food Safety programs including HACCP
• Providing onthefloor 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 biweekly 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 :

WHO ARE WE LOOKING FOR

• Culinary professional with formal culinary training and/or a Chef designation
• Advanced Food Safety or HACCP certification required
• Minimum 35 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 highvolume 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)
  • Massservice 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

Remote Work :

No

Employment Type :

Full-time