presence in Dallas, TX, we are seeking passionate Servers to uphold and enhance our commitment to excellence. The Executive Sous Chef is the second-in-command culinary leader responsible for translating the Executive Che…
Hospitality & Food · Dallas, TX
Chef jobs in Dallas, TX
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
957
Open roles today
$18–$53/hr
Typical pay range
$60k
Median, full-time
No email, no resume, no sign-up. Save any listing below and you start anonymously.
You're signed in. Saving a listing drops it straight into your pipeline.
01
Open chef roles
12 shown of 957 · sorted by freshness
JOB SUMMARY Management position that focuses on successfully accomplishing the daily objectives in the kitchen. Leads staff while personally assisting in all areas of the kitchen, including food production; purchasing an…
Eatzi's is looking for a professional Sous Chef for a Salaried position managing multiple hourly team members at 3 Dallas locations and at our Plano location. Qualified individuals will have experience leading a team of…
more than dining—it’s an expression of art, culture, and innovation. As a leader in luxury hospitality, we are seeking an exceptional Chef de Cuisine to bring vision, precision, and elevated flavor to one of our signatur…
house-made pastas. We are assembling an elite Opening Team to launch June’s in Dallas, and we need a disciplined, high-energy Sous Chef to help build our kitchen culture and execute our high-volume all-day menu from day…
$180k
Position: Rotational Private Chef Location: Austin, Texas, USA Guests: 2 adults and 4 children, plus additional staff lunches Compensation: $180,000+ per year, plus benefits Start Date: September 2026 Contract: Full-time…
into new markets and iconic destinations. About the position: MML Hospitality is seeking a dynamic and passionate Executive Chef to lead our teams. This individual will be responsible for the restaurant’s culinary vision…
seamlessly from morning coffee and weekend brunch to late-night dinner. We are looking for an ambitious, highly skilled Executive Chef to lead our kitchen opening, build a top-tier culinary team, and execute our scratch…
Aramark Healthcare+ is seeking an Executive Chef to join their team at Baylor Scott and White Irving Hospital in Irving, TX. The Executive Chef is responsible for overseeing chef managers as well as hourly culinary staff…
Major Food Group is hiring a Pastry Cooks to join our team at Sadelle's located in beautiful Highland Park Village! Sadelle’s is a modern ode to New York’s classic tradition of all-day dining. Since opening its first loc…
$68k - $75k
professionals as we continue the JOEY legacy in our second location in Dallas, which opens to the public on September 10th! As a Sous Chef, you will directly contribute to the overall success of a multi-million-dollar re…
The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location. Job Responsibilities • Trains and leads kitchen personnel • Supervises/coordinates all related culinary…
02
What chefs earn in Dallas
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $18–$24 | $38k–$50k |
| Mid level | $24–$34 | $50k–$70k |
| Senior | $33–$53 | $68k–$110k |
National ranges — pay in Dallas typically tracks these.
03
What employers ask for
The skills these listings keep naming
Menu developmentFood cost controlLine and station managementKnife skills and techniqueFood safety (ServSafe)Inventory and orderingStaff training and schedulingCalm under pressure
04
Interview questions worth rehearsing
With the thing the interviewer is actually listening for
How do you build a menu that balances creativity with food cost?
Talk about costing every dish, cross-utilizing ingredients, and hitting a target cost percentage. Numbers alongside taste is what owners want to hear.
Walk me through how you run a Saturday night service.
Describe your pre-service checks, expo communication, and how you keep the line calm when tickets stack. Rhythm and composure, not heroics.
How do you handle a cook who is talented but unreliable?
Show a fair sequence: direct conversation, clear expectations, and consequences that protect the rest of the crew. Leadership is the question underneath.
What food cost and labor cost percentages have you run?
Give real numbers with context for the concept. Knowing your percentages cold separates chefs from cooks who got promoted.
Tell me about a dish that failed on the menu. What did you do?
Pick a real one, explain how you read the sales data and feedback, and what replaced it. Ego-free iteration is the mark of a working chef.
How do you maintain consistency across shifts you are not working?
Mention recipe documentation, plating photos, tasting during prep, and training sous chefs to hold the standard. Systems, not presence.
05
Resume tips that move the needle
For chefs specifically — generic advice costs you here
01
Lead with food cost and labor percentages you achieved, not just kitchens you ran.
02
List your ServSafe Manager certification and any state food handler requirements.
03
Name notable kitchens, chefs, or concepts you trained under; lineage matters in this trade.
04
Quantify volume, such as covers per night or catering headcounts you executed.
05
Include menu development wins, like a dish or menu that lifted sales measurably.
06
Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
Ten quiet minutes a day
Applying for chef jobs in Dallas?
Robbi carries this page into your first day: your role, your city, your shift preference. Then it hands you a few small things each morning and keeps the pipeline honest.
Save what looks right here, then let Robbi hand you a few small things each morning and keep the follow-ups honest.
Start with this search
No email, no resume, no sign-up.
Open your tracker
Everything you saved is already there.