Top 11 Culinary instructor Jobs in Dallas Fort Worth 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
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2d
Chef Instructor
CocuSocial, Inc. —Dallas, TX
- $200 - $375 a day
- Part-time
- Culinary experience
- ServSafe
- Cooking
- Flexible schedule
- Referral program
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9d
CHEF INSTRUCTOR (Flexible Schedule)
CocuSocial —Dallas, TX
- Contract
- Mid-level
- Organizational skills
- Cleaning
- Flexible schedule
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Director Creative Arts Center
CALAB Inc. —Arlington, TX
- $44,000 a year
- Full-time
- Experience working with individuals with disabilities
- Organizational skills
- Senior level
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Cooking School Development Manager - Dallas
HEB —Dallas, TX
- Extended hours
- Culinary experience
- Writing skills
- Public speaking
Seasonal Chef Instructor, Savory (Sur La Table)
Sur La Table —Dallas, TX
- Part-time
- Mid-level
- Cash register
- Ability to lift 50 pounds
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Seasonal Chef Instructor, Pastry (Sur La Table)
Sur La Table —Southlake, TX
- Part-time
- Mid-level
- Cash register
- Ability to lift 50 pounds
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Central Market (Dallas) Cooking School Instructor - Full time
Central Market —Dallas, TX
- From $17.50 an hour
- Weekends as needed
- Ability to walk for extended periods
- Mid-level
- Experience equivalent to degree accepted
Central Market (Dallas) Cooking School Instructor - Full time
HEB —Dallas, TX
- From $17.50 an hour
- Weekends as needed
- Ability to walk for extended periods
- Mid-level
- Experience equivalent to degree accepted

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Private Chef – Dallas (Frisco Area)
Highborn Global —Dallas, TX
Previous experience as a private chef, sports nutrition chef, luxury household chef, yacht chef or high-end hospitality chef. Cook for 2–4 people.
$500 - $750 a day
Culinary Director
Vitality Senior Living, Allen, Texas —Allen, TX
Train, coach, and develop culinary and dining team members. The Culinary Director leads daily kitchen and dining operations, ensuring exceptional service, high-…
$50,000 - $55,000 a year

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Adjunct – Hospitality
Columbus State Community College —Columbus, OH
Creates a positive classroom atmosphere that encourages active and collaborative learning, student effort, academic challenge, student and faculty interaction,…
$55.88 per contact hour
Seasonal Chef Instructor, Pastry (Sur La Table)
Sur La Table —Columbus, OH
The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures.
Quick Apply

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Culinary Director (Grant-Funded Position)

Crossroads Community Services -
Dallas, TX

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Job Details

Full-time
From $75,000 a year
2 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
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
Pallet jack
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

Experience:

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

Work Location: In person

Quick Apply

Refine Your Search

culinary instructor jobs in dallas fort worth tx

Culinary Director (Grant-Funded Position)

Chef Instructor

CHEF INSTRUCTOR (Flexible Schedule)

Director Creative Arts Center

Cooking School Development Manager - Dallas

Seasonal Chef Instructor, Savory (Sur La Table)

Seasonal Chef Instructor, Pastry (Sur La Table)

Central Market (Dallas) Cooking School Instructor - Full time

Central Market (Dallas) Cooking School Instructor - Full time

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