Chef de Cuisine DFW Public Market Collective, LLC Fort Worth, TX Job Details Full-time $85,000 - $95,000 a year 15 hours ago Benefits Health insurance Paid time off Qualifications Line cook experience Fine dining experience Labor cost analysis Kitchen cost control Chef de cuisine experience Restaurant cost management Kitchen stations Food Handler Certification Full Job Description About the role One building. One kitchen. Three concepts. The Chef de Cuisine runs the kitchen: execution, consistency, cost, and culture for Madrone's fine dining program (including the wood-fired line), Bar Willow's food menu, and the cooked and prepared items for Public Market Café. What you'll do Own daily execution across all stations and all three concepts Write, cost, and update seasonal menus with ownership (pricing and event pricing require approval before publish) Build and enforce standardized recipes, prep lists, pars, batching, and plating so any cook on any shift plates the same dish Hold food cost to budget; review food cost vs. sales weekly and adjust purchasing, yields, and specs Build the weekly kitchen schedule and manage to labor targets; escalate overtime before it hits Hire, train, lead, discipline, and terminate hourly kitchen staff, documented to company and legal standards Run food ordering and receiving; verify every delivery; code invoices weekly; train receiving to company standards Complete full kitchen inventory on schedule, reconcile to sales, and mitigate loss Own BOH health, safety, and sanitation: HACCP, food-handler certs, temp logs, cleaning schedules, inspection readiness Oversee cleaning, repairs, and maintenance of kitchen equipment, walk-ins, dry storage, and the hood (approved vendors only) Coordinate with Beverage Director, Sommelier, and service management on pairings, tastings, private events, and buyouts Lead pre-shift and line checks; develop Sous Chefs who can run service in your absence What we're looking for 5+ years of CDC or equivalent experience in fine dining plus high-volume production Proven ownership of food cost, labor, inventory, and a full kitchen team Strong systems mindset (recipes, pars, batching, documentation) Texas food handler certificate; Certified Food Manager strongly preferred Authorization to work in the U.S. Compensation & benefits Base salary: $85,000-$95,000

Bonus:

TBD 10 days PTO per year (1 week available every 6 months in year one) 50% of employee insurance premium, up to $500/month Training and travel opportunities Reports to Executive Chef/Owner Jenna Kinard.

Pay:

$85,000.00 - $95,000.00 per year

Benefits:

Health insurance Paid time off

Work Location:

In person