Line Cook

About the role

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.

Responsibilities

• Preparing and cooking menu items according to approved recipes and standards
• Serving high volumes of guests daily
• Assisting with food preparation across kitchen stations (hot line, cold prep, bakery, or service line as assigned)
• Maintaining cleanliness and organization of workstations, equipment, and kitchen areas
• Fulfilling food safety standards
• Supporting portion control to support food cost management
• 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

Requirements

• Previous experience as a Line Cook or Cook in a commercial kitchen
• Experience in high-volume food service, 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
• 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

Qualifications

• 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
• 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