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Cold Kitchen Jobs (NOW HIRING)

Dexterra

Experienced Line Cook/Chef de Partie

Dallas, TX · On-site

$18.75 - $23.75/hr

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

Apply Early

DO & CO

Sous Chef

Miami, FL · On-site

$60K - $75K/yr

Manage day-to-day kitchen operations and lead culinary teams within Hot Kitchen and/or Cold Kitchen production areas in a high-volume fine dining environment. * Execute food service standards related ...

Dexterra

Experienced Line Cook/Chef de Partie

Waco, TX · On-site

$16.75 - $21.25/hr

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 ...

Dexterra

Experienced Line Cook/Chef de Partie

Austin, TX · On-site

$18.75 - $23.75/hr

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 ...

Dexterra

Experienced Line Cook/Chef de Partie

Shreveport, LA · On-site

$18.75 - $23.75/hr

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 ...

Project Renewal

Garde Manager, Lead

New York, NY · On-site

$25/hr

Key duties include organizing the cold kitchen, managing inventory for cold items and packaging supplies, and creating visually appealing arrangements for breakfast, sandwiches, and platters.

Hudson Manpower

Commis I & Commis II - Kuwait

New York, NY · On-site

$17.50 - $24/hr

Strong knowledge of hot kitchen / cold kitchen / specific section handling. * Ability to manage a section independently during service. Salary & Benefits * Commis II: 140 KD basic salary + 30 KD ...

Napa at stonecrest

Pantry Cook

Charlotte, NC · On-site

$15 - $18/hr

Napa Bistro & Wine Bar at Stonecrest is looking for a talented Pantry Cook to bring creativity and precision to our cold kitchen station. What You'll Do: As our Pantry Cook, you'll be the artist ...

projectrenewal

Garde Manager, Lead

New York, NY

$25/hr

Key duties include organizing the cold kitchen, managing inventory for cold items and packaging supplies, and creating visually appealing arrangements for breakfast, sandwiches, and platters.

Antioch School District 34

Assistant Cook

Antioch, IL · On-site

$15.35/hr

Physical Requirements: lifting up to 50 pounds, bending, kneeling, and working in hot and cold kitchen conditions. * Other duties as assigned. QUALIFICATIONS * High School diploma or equivalent ...

Le Colonial - Lake Forest

Pantry Cook

Lake Forest, IL · On-site

$18 - $20/hr

This position is responsible for the execution and presentation of all cold kitchen items, including salads, cold appetizers, garnishes, and fresh spring rolls. The ideal candidate has a passion for ...

Apply Early

MINGLE + GRAZE

Cook at MINGLE + GRAZE

Chandler, AZ

$14 - $17.75/hr

Collaborate on new menu ideas and seasonal offerings Cold Kitchen Responsibilities: * Build beautiful charcuterie boards, prepare sandwiches and salads, and assist with deli prep * Portion and prep ...

North Platte Valley Medical Center

Dietary Aide

Saratoga, WY · On-site

$15 - $17/hr

Ability to work in hot and cold kitchen environments. Job Type Full-Time or Part-Time | Shifts may include mornings, evenings, weekends, and holidays. Benefits (Full-Time Employees) * Health, dental ...

Apply Early

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Cold Kitchen information

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How much do cold kitchen jobs pay per hour?

As of Jul 2, 2026, the average hourly pay for cold kitchen in the United States is $15.41, according to ZipRecruiter salary data. Most workers in this role earn between $13.46 and $16.59 per hour, depending on experience, location, and employer.

What jobs pay 500,000 a year in the US?

In the culinary field, executive chefs or restaurant owners at high-end establishments can earn $500,000 or more annually, especially with bonuses, profit sharing, and ownership stakes. Additionally, some specialized roles such as culinary consultants or food industry executives may reach this level with extensive experience and leadership responsibilities.

What are the common responsibilities and daily tasks for someone working in a Cold Kitchen?

A Cold Kitchen (also known as Garde Manger) professional is primarily responsible for preparing and presenting cold food items, such as salads, charcuterie, sandwich platters, and desserts, according to established recipes and standards. Daily tasks include prepping fresh ingredients, maintaining precise portion control, monitoring inventory, and ensuring proper storage of perishable items. The role often involves collaborating with other kitchen stations for special menu items and buffets while upholding food safety and cleanliness protocols. Attention to plating aesthetics and consistency is crucial, as many cold dishes are served directly to guests. This position is well-suited for those who have a keen eye for detail and thrive in a creative yet organized kitchen environment.

What is a Cold Kitchen job?

A Cold Kitchen job involves preparing cold dishes such as salads, appetizers, sandwiches, and desserts. It focuses on assembling ingredients, ensuring proper storage, and maintaining food safety standards. Employees in this role typically work in restaurants, hotels, or catering services, collaborating with chefs and kitchen staff. Attention to detail and knowledge of fresh ingredients are essential for success in this position.

What are the key skills and qualifications needed to thrive in the Cold Kitchen position, and why are they important?

To thrive in a Cold Kitchen role, you need strong culinary fundamentals, attention to detail, and experience preparing cold dishes such as salads, appetizers, and desserts, often supported by formal culinary training or a food handler’s certification. Familiarity with kitchen equipment like mixers, slicers, and refrigeration systems is also important. Excellent teamwork, time management, and the ability to maintain high standards under pressure are valuable soft skills in this position. These abilities ensure food quality and safety, efficient operations, and a positive kitchen environment.

What does a cold kitchen do?

A cold kitchen is responsible for preparing and assembling cold dishes such as salads, appetizers, and desserts. It requires knowledge of food safety, proper refrigeration, and knife skills to ensure quality and hygiene in the preparation process.

What are some staff roles in the cold kitchen?

Staff roles in the cold kitchen include line cooks, prep cooks, and garde-manger chefs, who handle tasks such as preparing cold dishes, salads, and appetizers. These roles often require knowledge of food safety, proper refrigeration, and knife skills to ensure quality and safety in cold food preparation.

What is the highest paying job in a kitchen?

In a kitchen, executive chefs or head chefs typically earn the highest salaries, especially in fine dining or upscale establishments. They often have extensive experience, culinary skills, and management responsibilities, which contribute to their higher pay compared to other kitchen roles.
More about Cold Kitchen jobs
What states have the most Cold Kitchen jobs? States with the most job openings for Cold Kitchen jobs include:
What job categories do people searching Cold Kitchen jobs look for? The top searched job categories for Cold Kitchen jobs are:
Cold Kitchen jobs near you
Infographic showing various Cold Kitchen job openings in the United States as of June 2026, with employment types broken down into 70% Full Time, and 30% Part Time. Highlights an 100% Physical job distribution, with an average salary of $32,047 per year, or $15.4 per hour.
Experienced Line Cook/Chef de Partie

Experienced Line Cook/Chef de Partie

Dexterra

Dallas, TX • On-site

$18.75 - $23.75/hr

Full-time

Posted 23 days ago

Be an early applicant

Job description

Company Description

WHO ARE WE?
We've been serving  clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together – offering both experience and regional expertise so companies can operate their day to day, confidently and successfully.

Job Description

WHAT’S THE JOB?

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.

YOUR WORK WILL INCLUDE

  • 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

WHO ARE WE LOOKING FOR?

  • 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

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