Experienced Line Cook/Chef de Partie

Dexterra•Dallas, TX

2d•Onsite

About The Position

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.

Requirements

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
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 Haves

Pastry / Bakery experience
Butchery experience
Mass-service operations experience

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