and rewarding career. Discover You Purpose with us at Discovery Village Alliance Assisted Living and Memory Care. As Sous Chef , you’ll play an essential role in enriching the lives of seniors, creating meaningful connec…
Hospitality & Food · Fort Worth, TX
Chef jobs in Fort Worth, TX
Chefs design menus, run kitchen lines, manage food costs, and lead cooks through demanding services, balancing creativity with consistency and tight margins.
414
Open roles today
$18–$51/hr
Typical pay range
$58k
Median, full-time
4
Fresh in this list
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01
Open chef roles
10 shown of 414 · sorted by freshness
Aramark Healthcare+ is seeking candidates for a Bench Executive Chef position to support the North Texas district of Baylor Scott & White Health System. The Executive Chef is a management position overseeing chef manager…
Job Description Aramark Healthcare+ is seeking a Chef Manager to join their team at Baylor Scott and White All Saints Medical Center in Ft. Worth, TX . We know that a Chef’s job isn’t only about the food. It takes skills…
experience driven by top culinary, nutrition, wellness, and sustainability talent. For more information, visit Job Summary Executive Chef Chartwells K12 | Compass Group USA Fort Worth Independent School District, Fort Wo…
At Chick-fil-A, the Restaurant Kitchen Leader role is more than just a job; it's an opportunity. In addition to working directly for an independent Owner/Operator, Back of House Leaders gain life experience that goes far…
A Kitchen Team Member at Chick-fil-A plays a key role in preparing high-quality food quickly and efficiently while maintaining a clean and organized work environment. They are responsible for cooking and assembling menu…
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…
Pizza Maker — Burattino Brick Oven Pizza (North Richland Hills) We're the first Texas location of Burattino, a viral California brick oven brand (2.7M followers). Looking for a pizza maker who can keep up. What you'll do…
$20 per hour
and operational expertise. With more than 31,000 dedicated team members, including 1,600 registered dietitians and 1,200 executive chefs, we empower and uplift each other by working together, take responsibility for our…
SENIOR SOUS CHEF ( Full Time) Trail Drive Management Corporation – Dickies Arena of Fort Worth, TX Dickies Arena is a 14,000 seat, spectacular multipurpose venue located adjacent to the Will Rogers Memorial Center campus…
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What chefs earn in Fort Worth
Hourly first — that's how the offer arrives
| Experience | Hourly | Annual, full-time |
|---|---|---|
| Entry level | $18–$23 | $37k–$48k |
| Mid level | $23–$33 | $48k–$68k |
| Senior | $32–$51 | $66k–$107k |
Adjusted for the Fort Worth market from national ranges.
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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
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Lead with food cost and labor percentages you achieved, not just kitchens you ran.
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List your ServSafe Manager certification and any state food handler requirements.
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Name notable kitchens, chefs, or concepts you trained under; lineage matters in this trade.
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Quantify volume, such as covers per night or catering headcounts you executed.
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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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