The Line Cook supports the daily food service operation at a Dexterra workforce accommodations facility by preparing and serving high‑quality meals in a high‑volume, fast‑paced environment. The kitchen will initially serve approximately 500 people per day and will scale rapidly to 4,000+ meals per day as the site grows.
Reporting to the Sous Chef, the Line Cook plays a critical role in delivering consistent food quality, maintaining food safety standards, and supporting a professional, efficient kitchen operation. This role requires strong attention to detail, teamwork, and the ability to follow established menus, recipes, and procedures.
- Preparing and cooking menu items according to approved recipes and standards
- Supporting daily meal service for large volumes of guests
- Assisting with food preparation across kitchen stations (hot line, cold prep, bakery, or service line as assigned)
- Ensuring all food is prepared in accordance with FOODSAFE and HACCP principles
- Maintaining cleanliness and organization of workstations, equipment, and kitchen areas
- Following all Dexterra health, safety, and food safety policies
- Assisting with portion control to support food cost management
- Supporting receiving, storage, and rotation of food products
- Communicating effectively with the culinary team to ensure smooth service
- Adhering to dietary requirements, allergies, and special meal requests as directed
- Assisting with end‑of‑shift clean‑up and sanitation procedures
- Previous experience as a Line Cook or Cook in a commercial kitchen
- Experience in high‑volume food service, such as camps, hotels, resorts, institutions, or large restaurants
- Valid Food Safety certification
- Understanding of HACCP principles
- Ability to follow standardized recipes and production methods
- Strong teamwork skills and willingness to take direction from kitchen leadership
- Ability to work efficiently in a fast‑paced, high‑pressure environment
- Physically able to stand for extended periods and perform kitchen duties
- Positive attitude, strong work ethic, and commitment to quality and safety
- Minimum 3 years of experience as a Line Cook or Cook in a commercial kitchen
- Experience working in high‑volume food service environments such as workforce accommodations, hotels, resorts, institutional dining, or large restaurants
- Valid Food Safety certification
- Understanding of HACCP principles and safe food handling practices
- Ability to follow standardized recipes, production schedules, and portion controls
- Experience supporting service for large numbers of guests in a fast‑paced environment
- Comfortable working rotating shifts and extended hours as required by operations
- Ability to work effectively as part of a team‑based kitchen operation
- Strong attention to detail, cleanliness, and organization
- Physically capable of standing for long periods, lifting kitchen supplies, and working in a demanding kitchen environment
- Positive attitude, strong work ethic, and willingness to learn and grow within the culinary team
- Exposure to multiple kitchen stations (hot line, cold prep, bakery, or service line)
- Experience accommodating dietary restrictions and allergens
- Previous experience as a Line Cook or Cook in a commercial kitchen
- Experience in high‑volume food service, such as camps, hotels, resorts, institutions, or large restaurants
- Valid Food Safety certification
- Understanding of HACCP principles
- Ability to follow standardized recipes and production methods
- Strong teamwork skills and willingness to take direction from kitchen leadership
- Ability to work efficiently in a fast‑paced, high‑pressure environment
- Physically able to stand for extended periods and perform kitchen duties
- Positive attitude, strong work ethic, and commitment to quality and safety
- Minimum 3 years of experience as a Line Cook or Cook in a commercial kitchen
- Experience working in high‑volume food service environments such as workforce accommodations, hotels, resorts, institutional dining, or large restaurants
- Valid Food Safety certification
- Understanding of HACCP principles and safe food handling practices
- Ability to follow standardized recipes, production schedules, and portion controls
- Experience supporting service for large numbers of guests in a fast‑paced environment
- Comfortable working rotating shifts and extended hours as required by operations
- Ability to work effectively as part of a team‑based kitchen operation
- Strong attention to detail, cleanliness, and organization
- Physically capable of standing for long periods, lifting kitchen supplies, and working in a demanding kitchen environment
- Positive attitude, strong work ethic, and willingness to learn and grow within the culinary team
- Exposure to multiple kitchen stations (hot line, cold prep, bakery, or service line)
- Experience accommodating dietary restrictions and allergens WHAT’S THE JOB?
The Line Cook supports the daily food service operation at a Dexterra workforce accommodations facility by preparing and serving high‑quality meals in a high‑volume, fast‑paced environment. The kitchen will initially serve approximately 500 people per day and will scale rapidly to 4,000+ meals per day as the site grows.
Reporting to the Sous Chef, the Line Cook plays a critical role in delivering consistent food quality, maintaining food safety standards, and supporting a professional, efficient kitchen operation. This role requires strong attention to detail, teamwork, and the ability to follow established menus, recipes, and procedures.
- Preparing and cooking menu items according to approved recipes and standards
- Supporting daily meal service for large volumes of guests
- Assisting with food preparation across kitchen stations (hot line, cold prep, bakery, or service line as assigned)
- Ensuring all food is prepared in accordance with FOODSAFE and HACCP principles
- Maintaining cleanliness and organization of workstations, equipment, and kitchen areas
- Following all Dexterra health, safety, and food safety policies
- Assisting with portion control to support food cost management
- Supporting receiving, storage, and rotation of food products
- Communicating effectively with the culinary team to ensure smooth service
- Adhering to dietary requirements, allergies, and special meal requests as directed
- Assisting with end‑of‑shift clean‑up and sanitation procedures