Truluck’s Ocean’s Finest Seafood & Crab is seeking a Sous Chef for their Southlake/DFW location. The role involves assisting the Chef in the overall leadership of the culinary functions, preparing culinary products, coaching the culinary staff, and working in a high-volume environment. The ideal candidate will have a minimum of five years’ previous culinary experience, a passion for culinary excellence, and a commitment to sustainable seafood and southern hospitality.

Sous Chef

The Executive Chef at Six Flags Over Texas is responsible for training and managing kitchen personnel, coordinating all culinary activities, estimating food consumption, selecting and developing recipes, establishing presentation and quality standards, planning and pricing menus, ensuring equipment operation and safety, and overseeing special catering events. This role also involves culinary instruction, demonstration, and the direct supervision of kitchen staff, with a focus on food education and guest satisfaction.

Executive Chef

The Assistant Sous Chef at The Worthington Renaissance Fort Worth Hotel is a management position focused on achieving daily objectives in the kitchen. This role involves leading staff, assisting in food production, purchasing, and kitchen sanitation, and ensuring guest and employee satisfaction while maintaining the operating budget.

Assistant Sous Chef

Morrison Healthcare is seeking a Traveling Sous Chef to assist at multiple acute care hospital settings in the Grand Prairie, TX region. The role involves supporting the Executive Chef in overseeing kitchen operations, maintaining a safe and sanitary work environment, and preparing or directing the preparation of meals in accordance with corporate programs and guidelines. This position requires a blend of culinary expertise, leadership, and compliance with sanitation and safety standards.

Traveling Sous Chef - Grand Prairie, TX

Traveling Sous Chef

The Specialty Chef at The Ritz-Carlton Dallas Las Colinas is responsible for the quality, consistency, and production of the specialty restaurant kitchen. This role involves leading the staff, managing all food-related functions, coordinating menus, purchasing, and food preparation, and ensuring sanitation and food standards are met. The position aims to develop and train the team to improve guest and employee satisfaction while maintaining the operating budget.

Specialty Chef

The Sous Chef Manager position at Aramark's Accelerate to Leadership (A2L) Program is designed for recent college graduates, offering valuable work experience, mentorship from industry leaders, and professional training across various environments and business areas. This year-long development and training program aims to ignite participants' full potential and launch an accelerated career path at Aramark. Selected candidates will take on leadership roles within Aramark while participating in structured program activities and developmental exercises tailored to their career track.

A2L Program 2025-  Sous Chef Manager- Citi Las Colinas

Sous Chef Manager

The Culinary Supervisor at Hyatt, specifically for the Grand Hyatt DFW located in Terminal D of the DFW Airport, is responsible for supervising the day-to-day operation of the Culinary department. This includes production and quality of food serviced through Banquets and Restaurant, ensuring a consistent, quality product that meets and exceeds guests' needs. The role involves basic understanding of kitchen operation within a hotel, department training, and assuming responsibilities in the absence of the Chef de Cuisine and Executive Sous Chef.

Culinary Supervisor

As an Executive Chef at Fidelity in Westlake, TX, you will lead the culinary team, managing all culinary operations for a full-service kitchen serving breakfast, lunch, and private catered events. This role involves cost controls, menu planning, inventory management, and rolling out new culinary programs. The position offers a unique opportunity to be part of a dynamic team that values innovation, excellence, and growth.

EXECUTIVE CHEF- Fidelity/ Corporate Dining - Westlake, TX

The Sous Chef at Aimbridge Hospitality works closely with the Executive Chef to plan and direct food preparation in kitchens. This management-level position involves working as much of each workday as necessary to complete job responsibilities, with overtime applying for OEM associates. The role requires an Bachelor's degree and 2 to 4 years of experience in a high volume full service restaurant, and involves leading the kitchen staff, training on restaurant policies and sanitation regulations, and maintaining kitchen inventory and budget.

The Culinary Specialist at ARAMARK is responsible for assisting the manager with food/meal preparation, maintaining cash receipts and meal records, and ensuring high standards of quality in food production, sanitation, and kitchen safety practices. This role involves preparing quality food and baked goods, maintaining food storage in a sanitary manner, serving food according to schedules, and adhering to food safety regulations.

Culinary Specialist

Sodexo Universities is seeking a Senior Area Executive Chef to provide regional support for the LA, MS, AR, TX, OK, KS, and NE Markets. This role involves creating culinary experiences, managing high volume/large scale culinary operations, and supporting Presidential Caterings and VIP events. The position requires approximately 75% travel and may be based virtually with relocation assistance available. The ideal candidate will have a strong presence, large scale college/university culinary experience, and a focus on culinary creativity, leadership, training, financial management, and food safety.

Senior Area Executive Chef

The Senior Cook position at Morrison Healthcare involves preparing nutritious and properly flavored food in accordance with federal, state, local, and company standards, guidelines, and regulations. This role may oversee the cooking activities of food service associates as assigned and ensures the quality and safety of the food supply following HACCP guidelines. The position is based in Fort Worth, TX, and offers a full-time schedule with a pay range of $19.00 to $27.00.

SR COOK (FULL TIME)

Senior Cook

The Executive Chef at Aimbridge Hospitality is responsible for supervising and assisting in the preparation of all food items based on standardized recipes for various dining outlets. This role emphasizes maintaining the highest standards to produce an appealing and appetizing product, ensuring cleanliness, sanitation, and safety in the kitchen, and managing waste and cost/production ratio. The Executive Chef also plays a key role in menu planning, pricing banquets, and assisting the Food & Beverage Manager with various assignments.

The Executive Chef at Omni Hotels in Fort Worth is responsible for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized. This role involves advising the Food and Beverage Director on kitchen area matters, ensuring high standards of cleanliness and hygiene, and working closely with various departments to maintain guest satisfaction and achieve budgetary goals.

The Culinary Specialist at Park View Care Center is responsible for assisting the manager with food/meal preparation, maintaining cash receipts and meal records, and ensuring high standards of quality in food production, sanitation, and kitchen safety practices. This role involves preparing quality food and baked goods, maintaining food storage in a sanitary manner, serving food according to schedules, and adhering to food safety regulations.

Culinary Specialist - Park View Care Center

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Junior Sous Chef Jobs in Haltom City, TX Hiring Now

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A2L Program 2025- Sous Chef Manager- Citi Las Colinas

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