$13 per hour
Description Toppers Pizza is committed to creating a diverse work environment and is proud to be an equal opportunity employer. Toppers recruits, employs, trains, compensates and promotes regardless of race, color, relig…
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.
242
Open roles today
$18–$51/hr
Typical pay range
$58k
Median, full-time
5
Fresh in this list
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01
Open chef roles
12 shown of 242 · sorted by freshness
$20 - $23 per hour
collaborate cross-functionally with our Food Strategy and School Support teams Qualifications Prior experience as a Kitchen ( Chef) Manager in a food service or hospitality environment. Preference will be given to candid…
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…
$91.1k - $179.5k
Position Summary Drive supply chain transformation programs focused on manufacturing, operations, and digital enablement. In this role, you will help clients improve production efficiency, quality, visibility, and tracea…
IntroAre you ready to explore a world of possibilities, both at work and during your time off? Join our American Airlines family, and you’ll travel the world, grow your expertise and become the best version of you. As yo…
Manager Duties include: Leading a staff of 15+ Managing staff to perform all duties satisfactory in keeping with Kincaid's standards Maintaining a clean store throughout the day Regularly use of POS and inventory control…
JOB DESCRIPTION Our General Managers are highly motivated and experienced individuals. They constantly strive to provide leadership, supervision, and direction on strategic initiatives and operating standards that positi…
$15 - $18 per hour
Position Overview: Line Cook The Line Cook is responsible for preparing high-quality food items according to restaurant recipes and standards. This role involves working in a fast-paced environment, maintaining cleanline…
Kitchen Lead – The Great Greek Mediterranean Grill We're looking for a leader in the kitchen, not just another cook. The Great Greek Mediterranean Grill is seeking an experienced Kitchen Lead who takes pride in consisten…
Description At Chick-fil-A we are always looking for leaders; not only are we looking for leaders, we are looking for leaders who have a passion for developing others. A shift leader is a crucial part of our business. A…
Aramark Healthcare+ is seeking a Chef Manager to join their team at Texas Health SouthWest Fort Worth in Fort Worth, Texas. We know that a Chef’s job isn’t only about the food. It takes skills, dedication, patience, and…
Restaurant Manager Want to join a corporate culture that allows you to become the very best you possibly can be while having a great time doing it? Want to belong to a team that truly takes care of each other and provide…
02
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.
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.
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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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