Top 77 Executive chef Jobs in Arlington Tx

Culinary Director (Grant-Funded Position)
Crossroads Community Services —Dallas, TX
- From $75,000 a year
- Full-time
- Background check
- Spanish
- ServSafe
- Mileage reimbursement
- Health insurance
Quick Apply
14d
Culinary Director
Sagora Senior Living —Fort Worth, TX
- Weekends as needed
- Driver's License
- Math
- Driving
- Health savings account
- Paid holidays
Quick Apply
Head Chef and Kitchen Manager
Confidential —Dallas, TX
- $55,000 - $70,000 a year
- Weekends as needed
- Bar
- 3 years
- Continuous improvement
- Health insurance
- Paid time off
Quick Apply
10d
Director of Culinary Services (Senior Living)
Discovery Village at Alliance Town Center – AL —Fort Worth, TX
- $60,000 - $70,000 a year
- Weekends as needed
- Background check
- Travel
- Recruiting
- Paid training
- Paid holidays
Quick Apply
11d
Executive Chef
Infuse Hospitality —Carrollton, TX
- $95,000 - $100,000 a year
- Weekends as needed
- Mentoring
- Recruiting
- Experience equivalent to degree accepted
EXECUTIVE CHEF - Capital One Lounge, DFW
Flik Hospitality Group —Dallas, TX
- $115,000 - $125,000 a year
- Full-time
- Background check
- Sanitation
- Mid-level
- Commuter assistance
- Paid parental leave
Quick Apply
Executive Chef
Marriott International, Inc —Irving, TX
- $101,000 - $129,000 a year
- Full-time
- Bar
- Hotel
- High school diploma or GED
8d
Executive Chef
KitchFix —Arlington, TX
- From $85,000 a year
- Weekends as needed
- Background check
- ServSafe
- Customer service
- Paid parental leave
- Health savings account
Quick Apply
5d
Executive Chef
Omni Hotels & Resorts —Fort Worth, TX
- Full-time
- 5 years
- Word processing
- Hotel
Quick Apply
1d
Executive Chef - Dallas
HAMPTON SOCIAL VENTURES LLC —Dallas, TX
- $85,000 - $115,000 a year
- Weekends as needed
- Hospitality
- ServSafe
- Ability to walk for extended periods
- Paid parental leave
- Health insurance
Quick Apply
13d
Executive Chef, Globe Life Field
Delaware North —Arlington, TX
- $68,300 - $92,200 a year
- Weekends as needed
- Senior level
- Leadership
- 2 years
- Paid parental leave
- Paid holidays
7d
Executive Chef
Stonebreaker Hotel —Dallas, TX
- Full-time
- Customer service
- Cooking
- Hotel
12d
Traveling Executive Chef
Sharp Spoon Network —Dallas, TX
- $70,000 - $90,000 a year
- 12 hour shift
- Background check
- Pass drug screening
- Cooking
- Travel reimbursement
Quick Apply
9d
Executive Chef
Kimpton Hotels & Restaurants —Dallas, TX
- $110,000 a year
- Weekends as needed
- Bachelor's degree
- Budgeting
- Senior level
Quick Apply
Chef de Cuisine
Marriott International, Inc —Irving, TX
- $103,000 - $142,000 a year
- Full-time
- Mid-level
- High school diploma or GED
- Continuous improvement
- On-the-job training
TRAVELING EXECUTIVE CHEF
Morrison Healthcare —Dallas, TX
- $85,000 - $95,000 a year
- Full-time
- Background check
- Hospital
- 5 years
- Commuter assistance
- Paid parental leave
Quick Apply
Executive Chef
Rosewood Hotel Group —Dallas, TX
- Full-time
- Cooking
- Residential
- Hotel
- Paid parental leave
- Health insurance
Executive Chef
Flight Club Darts —Addison, TX
- $85,000 - $95,000 a year
- Weekends as needed
- Microsoft Outlook
- 5 years
- Cooking
- Commuter assistance
- Paid holidays
Quick Apply
2d
Executive Chef
Warwick Hotel —Dallas, TX
- Weekends as needed
- ServSafe
- Ability to walk for extended periods
- 5 years
Quick Apply
Executive Chef
Aramark —Grand Prairie, TX
- Full-time
- Customer service
- Cooking
- Mid-level

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Culinary Director (Grant-Funded Position)

Crossroads Community Services -
Dallas, TX

Quick Apply

Job Details

Full-time
From $75,000 a year
14 days ago

Benefits

Mileage reimbursement
Health insurance
Dental insurance
401(k)
Paid time off
Vision insurance
401(k) matching
Life insurance

Qualifications

Kitchen health and safety standards
Teamwork
Managing logistics operations teams
Food service health code compliance
Volunteer management
ServSafe
Team leadership
Production safety compliance
Supervising experience
Institutional kitchen experience
Bachelor's degree
Public Health
Meal preparation
Compliance reporting for grants
Data interpretation
Regulatory/legal compliance standards in production
Managing kitchen staff
CRM system proficiency
Safety compliance in distribution operations
Experience working with individuals from underserved communities
Material handling equipment operation

Full Job Description

WORK SCHEDULE: Monday-Friday (In-person), 8am-5 pm * On-site / Field-Based

Position Description:

The Culinary Director provides strategic and hands-on leadership for Crossroads’ Culinary Medicine and Food-as-Medicine initiatives. This on-site role oversees the preparation and distribution of medically appropriate prepared meals and meal kits across our Main Community Market on Cockrell Hill Rd., the Nutrition Pharmacy at The Shops at RedBird, and the Community Market at the Esperanza Community Center, while managing culinary programming, logistics, and evaluation. The position integrates kitchen operations with participant recruitment, volunteer coordination, and program oversight to advance nutrition stability among underserved households.

As a Crossroads employee, the Culinary Director collaborates closely with clinical and research partners at Tufts University and UT Southwestern Medical Center (UTSW) to support coordinated planning, data collection, and evaluation.

Key Responsibilities:

Grant & Program Leadership
Serve as operational lead for the 4-year federally funded program, ensuring alignment with approved scope, timelines, and deliverables. Collaborate with Crossroads leadership with Tufts University research partners and UTSW clinicians to support implementation, financial oversight, reporting, and compliance.

Culinary Operations & Distribution
Oversee preparation and multi-site distribution of medically appropriate meals and meal kits as part of study implementation. Apply food-as-medicine principles to menu planning in coordination with clinical and research partners. Ensure food safety, quality control, and regulatory compliance. Perform regular routine general inspections, including pest control, hood and vent cleaning, grease trap cleaning, refrigeration, freezers, dishwashers, and other durable kitchen equipment. Identify maintenance issues to address and resolve. In collaboration with the VP of Operations, negotiate and oversee food service maintenance and repair.

Procurement & Logistics
Manage food sourcing through Crossroads inventory, retail purchases, and approved vendors. Oversee study inventory control, shrinkage monitoring, meal kit assembly, packaging, and cross-site distribution logistics. Procure and maintain inventory for all kitchen programming.

Culinary Medicine Programming
Manage class scheduling and kitchen utilization; schedule study participants in coordination with Community Market and Nutrition Pharmacy teams. Recruit, train, and supervise culinary volunteers, ensuring safe and efficient support for meal preparation, packaging, and classes. Procure supplies and oversee set-up for each CM class. In collaboration with the Culinary Medicine culinary instructor, facilitate all CM class implementation.

Evaluation & Data Management
Partner with Tufts University and Crossroads’ Data Research & Resources Coordinator to track participation, monitor outcomes, and document program impact through CRM systems and required reporting.

Job Requirements

Work on-site across multiple locations
Reliable personal transportation is required, and mileage reimbursement is available
Manage commercial kitchen operations and large-scale meal production
Serve as sous-chef for all community cooking classes, including Culinary Medicine operations
Ensure compliance with food safety and operational standards
Oversee grant-funded program implementation and reporting
Engage respectfully with underserved communities, including people managing chronic health conditions
Utilize data systems and CRM platforms to track participation and outcomes
Commitment to testing and evaluating new ideas, function as a proactive team player, with a willingness to support larger organizational goals.
Adaptability in a fast-paced environment with a flexible approach to changing priorities

Qualifications: Required

Bachelor’s degree in Culinary Arts, Nutrition, Public Health, or related field (or equivalent experience)
5+ years in culinary operations, food systems, or community-based nutrition programs
Experience managing grant-funded initiatives
Relevant certifications (e.g., ServSafe Manager)
1-2 years supervisory experience (employees, volunteers)
Strong knowledge of commercial kitchen operations and food safety practices
Spanish speaking strongly preferred

GRANT FUNDING DISCLOSURE

This position is grant-funded and contingent upon continued funding availability. The Culinary Director plays a critical role in ensuring program quality, compliance, and impact throughout the grant period.

WORKING CONDITIONS

Employee may be required to assist market team operations which may impact normal work hours for this role. Work involves moving boxes and employee must lift, bend, stoop, pick up, and move objects up to 50 pounds. Work involves using manual pallet jacks and therefore requires an ability to push and pull pallets over 2,000 pounds. Some travel is required to attend meetings and manage site distributions locally. Regular workday and workweek are established with some planned early morning or evening hours, and Saturday shifts.

MENTAL DEMANDS

The employee in this position needs to adapt well in the face of workplace stressors such as volunteer or Market shopper complaints, concerns from corporate sponsors or community partners, compliance offenses, and competing priorities of reasonable or high significance to the successful function of the department. The employee must be able to effectively interpret data and make critical decisions that may significantly impact the team and organization.

PHYSICAL REQUIREMENTS

The employee is expected to make decisions, engage with volunteers, read, write, speak publicly, and interpret information and data. May be seated for periods of time and occasionally may have to lift boxes or other materials that weigh up to 50 lbs, and operate a pallet jack.

Pay: From $75,000.00 per year

Benefits:

401(k)
401(k) matching
Dental insurance
Health insurance
Life insurance
Paid time off
Vision insurance

Application Question(s):

Do you have experience managing a grant-funded initiative, federally funded program, or a multi-site culinary, nutrition, or community health program?
Do you currently hold a ServSafe Manager Certification (or equivalent food safety certification), or are you willing and able to obtain one before employment begins?
This position is 100% on-site and requires regular travel between Crossroads' three program locations. Do you have reliable transportation and the ability to meet this requirement?
Have you supervised employees, volunteers, interns, or teams in a culinary, food service, nonprofit, healthcare, or community-based setting?
What interests you most about leading Crossroads' Culinary Nutrition and Food-as-Medicine initiatives, and how has your experience prepared you for this role? (Max 250 words)

Experience:

culinary operations or systems community nutrition programs: 5 years (Required)

Work Location: In person

Quick Apply

Refine Your Search

executive chef jobs in arlington tx

Culinary Director (Grant-Funded Position)

Culinary Director

Head Chef and Kitchen Manager

Director of Culinary Services (Senior Living)

Executive Chef

EXECUTIVE CHEF - Capital One Lounge, DFW

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Executive Chef - Dallas

Executive Chef, Globe Life Field

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Traveling Executive Chef

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TRAVELING EXECUTIVE CHEF

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I want to receive the latest job alert for executive chef in arlington tx

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