Top 205 Kitchen manager Jobs in Irving, 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
Lead Cook
Aramark —Plano, TX
- Basic math
- Mid-level
- Communication skills
Kitchen Manager
Hillstone Restaurant Group —Dallas, TX
- $100,000 - $110,000 a year
- Weekends as needed
- Mid-level
- US work authorization
- Leadership
- Health insurance
Quick Apply
KITCHEN MANAGER
The Avra Group —Dallas, TX
- $65,000 - $90,000 a year
- Weekends as needed
- Mid-level
- Leadership
- Kitchen
Quick Apply
Test Kitchen Manager
7-Eleven —Irving, TX
- Weekends as needed
- Microsoft Outlook
- Ability to walk for extended periods
- Mid-level
Kitchen Manager
Bubba's 33 —Grand Prairie, TX
- Full-time
- Mid-level
- Restaurant
- Kitchen
- Profit sharing
- Paid parental leave
Floating Kitchen Manager: Uplift Education
Uplift Education —Irving, TX
- From $59,000 a year
- School experience
- Microsoft Excel
- Microsoft Outlook
DIRECTOR OF CULINARY OPERATIONS
Mendocino Farms —Plano, TX
- $140,000 - $180,000 a year
- Full-time
- Marketing
- 5 years
- Ability to lift 50 pounds
- Health insurance
- 401(k) matching
Quick Apply
Prepared Foods Associate Team Leader (Culinary & Deli Assistant Department Manager)
Whole Foods Market —Dallas, TX
- $19.05 - $33.20 an hour
- 8 hour shift
- Inventory control
- Merchandising
- Mid-level
- Store discount
- Paid time off
Kitchen Manager
Alamo Drafthouse Cinemas —Dallas, TX
- $65,000 - $75,000 a year
- Weekends as needed
- Background check
- Google Workspace
- ServSafe
- Paid training
- Health savings account
Kitchen Manager
The Cheesecake Factory —Arlington, TX
- $55,000 - $70,000 a year
- Email
- Ability to walk for extended periods
- Mid-level
- Ability to lift 50 pounds
- Disability insurance
- Health insurance
Quick Apply
2d
Kitchen Operations Supervisor-Hilton Anatole
Hilton —Dallas, TX
- Full-time
- Hospitality
- Mid-level
- Hotel
- Paid parental leave
- Employee stock purchase plan
Food Service Manager (26-27 SY)– Small Campus
Irving Independent School District —Irving, TX
- Full-time
- Spanish
- ServSafe
- Mid-level
Kitchen Manager
Applebee's —Irving, TX
- Full-time
- Mid-level
- High school diploma or GED
- Ability to lift 50 pounds
- Paid training
- Health insurance
Quick Apply
Regional Patient Food Service Manager (Travel Required)
Morrison Healthcare —Dallas, TX
- $75,000 - $80,000 a year
- Full-time
- Background check
- ServSafe
- Mid-level
- Commuter assistance
- Paid parental leave
Quick Apply
Culinary Services Director
The Waterford on Cooper —Arlington, TX
- ServSafe
- Cooking
- Mid-level
- Paid training
- Health insurance
Quick Apply
Food Service Manager
Aramark —Grand Prairie, TX
- Full-time
- Mid-level
- Residential
- Bachelor's degree
Food Services Manager
Texas Rehabilitation Hospital of Plano —Plano, TX
- Full-time
- Hospital
- ServSafe
- Team management
- Disability insurance
- Health insurance
Quick Apply
Food Service Manager Trainee (25-26 SY)- Food Services
Irving Independent School District —Irving, TX
- Full-time
- Spanish
- ServSafe
- Mid-level
- On-the-job training
Kitchen Lead
Cosm —The Colony, TX
- $26 an hour
- Full-time
- 18 years or older
- Ability to walk for extended periods
- Mid-level
- Paid training
- Health insurance
Quick Apply

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kitchen manager jobs near irving, tx

Culinary Director (Grant-Funded Position)

Crossroads Community Services -
Dallas, TX

Quick Apply

Job Details

Full-time
From $75,000 a year

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

kitchen manager jobs in irving, tx

Culinary Director (Grant-Funded Position)

Lead Cook

Kitchen Manager

KITCHEN MANAGER

Test Kitchen Manager

Kitchen Manager

Floating Kitchen Manager: Uplift Education

DIRECTOR OF CULINARY OPERATIONS

Prepared Foods Associate Team Leader (Culinary & Deli Assistant Department Manager)

Kitchen Manager

Kitchen Manager

Kitchen Operations Supervisor-Hilton Anatole

Food Service Manager (26-27 SY)– Small Campus

Kitchen Manager

Regional Patient Food Service Manager (Travel Required)

Culinary Services Director

Food Service Manager

Food Services Manager

Food Service Manager Trainee (25-26 SY)- Food Services

Kitchen Lead

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