$95k - $100k
The Executive Chef is a senior culinary leader responsible for the overall culinary vision, execution, and success of the operation. This role oversees all aspects of kitchen management, including menu innovation, food q…
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.
1,062
Open roles today
$18–$53/hr
Typical pay range
$60k
Median, full-time
4
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01
Open chef roles
11 shown of 1,062 · sorted by freshness
place along our journey. At Rosewood Hotel Group, we answer The Calling. Together, we Make the Place. THE TEAM As Pastry Sous Chef, you will be an integral member of the Kitchen team, reporting to the Pastry Chef and sup…
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…
so companies can operate their day to day, confidently and successfully. Job Description WHAT’S THE JOB? The Executive Chef is fully accountable for the complete food service operation at a Dexterra workforce accommodati…
Job Description 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 r…
$80k - $85k
start of a career where you can flourish. Job Summary This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the…
The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety…
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…
$75k - $90k
sure the pizza that leaves the oven is exactly as good on ticket 300 as it was on ticket 1. You partner directly with our Founding Chef on developing and refining the food, and you report to the General Manager. Your job…
$22 - $25 per hour
opportunity and our success is directly attributable to our exceptional, team-oriented, and performance-driven partners (employees). As a Chef de Partie & Junior Sous Chef, you will directly contribute to the overall suc…
excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu compositi…
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.
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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.
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Where this role goes
Typical progression
01
Line Cook
02
Sous Chef
03
Chef de Cuisine
04
Executive Chef
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