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Chef Jobs in Waco, TX (NOW HIRING)

Gecko Hospitality

Executive Chef

China Spring, TX

$90K - $100K/yr

Executive Chef | Near Waco, Texas | $90,000 to $100,000 base salary plus performance-based bonus Position Overview We are seeking an experienced, hands-on Executive Chef to lead a high-volume ...

Culinaire Staffing

Executive Chef

Waco, TX

$95K/yr

Executive Chef - Fine Dining & Seafood-Centric Location: Waco, TX Compensation: $95,000 Base Salary + Quarterly Bonus Potential Benefits: Comprehensive Health/Dental/Vision Insurance, Paid Time Off ...

Dexterra

Sous Chef

Waco, TX · On-site

$44K - $59K/yr

The Sous Chef is fully responsible for the food service operation at a Dexterra workforce accommodations facility. This role provides strategic and hands-on leadership across all culinary functions ...

Aramark

Chef Manager

Temple, TX

Aramark Healthcare+ is seeking a Chef Manger to join their team at Baylor Scott and White Memorial Hospital in Temple, TX . We know that a Chef's job isn't only about the food. It takes skills ...

Target Hospitality

Chef II

West, TX · On-site

Chef II Reports to: Head Chef Level: Hourly Schedule: 6 weeks on / 2 weeks off rotation, or as per manager's discretion and business needs Scope: Responsible for assisting the Chef and other cooks ...

AEG

Executive Chef | Full-Time | The Baylor Club

Waco, TX · On-site

$85K - $95K/yr

The Executive Chef will actively supervise, coach, counsel, direct, train, and mentor employees in meeting company quality standards and will independently initiate and authorize all employment ...

Terry Black s Barbecue LLC

Executive Chef (Waco, TX)

Waco, TX · On-site

$63K - $87K/yr

The Opals Executive Chef will manage the daily operations of the restaurant to include menu design, operational standards and staff management. Supervisory Responsibilities: * Hires, trains and ...

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How much do chef jobs pay per hour?

As of Sep 1, 2026, the average hourly pay for chef in Waco, TX is $21.86, according to ZipRecruiter salary data. Most workers in this role earn between $14.95 and $27.55 per hour, depending on experience, location, and employer.

What does a chef do?

A chef is a professional cook who is responsible for preparing meals, developing menus, and overseeing kitchen operations in restaurants, hotels, or other food establishments. Chefs ensure food quality, safety, and presentation standards are met, and often manage other kitchen staff. Their duties may include ordering ingredients, maintaining inventory, and creating new recipes. Chefs may specialize in specific types of cuisine or cooking techniques. They play a key role in delivering a memorable dining experience.

What are the key skills and qualifications needed to thrive as a chef, and why are they important?

To thrive as a Chef, you need strong culinary skills, creativity in menu development, and comprehensive knowledge of food safety standards, typically supported by culinary school training or relevant experience. Familiarity with commercial kitchen equipment, recipe management software, and food hygiene certifications (such as ServSafe) is highly valuable. Exceptional organizational ability, teamwork, and leadership are critical soft skills for managing kitchen staff and maintaining a positive work environment. These competencies are essential for delivering high-quality dishes efficiently, ensuring kitchen safety, and running a successful culinary operation.

What are common challenges chefs face in maintaining consistency across dishes and shifts?

Chefs often encounter challenges in ensuring that every dish meets the restaurant’s quality and presentation standards, particularly when managing a team with varying skill levels or during busy service periods. Maintaining consistency requires strong communication, standardized recipes, and rigorous training for all kitchen staff. Additionally, chefs must monitor ingredient quality and adapt quickly to supply changes, all while leading by example to uphold the restaurant’s reputation. Overcoming these challenges is key to delivering a reliable dining experience and building trust with patrons.

What is the difference between Chef vs Cook?

AspectChefCook
CredentialsFormal culinary training or certifications often preferredMinimal formal training, on-the-job experience common
Work EnvironmentProfessional kitchens, restaurants, hotelsVaries from home kitchens to restaurants, catering
Job ResponsibilitiesMenu planning, supervising kitchen staff, quality controlFood preparation, cooking, basic kitchen tasks
Industry UsageHigh-end restaurants, culinary institutionsWidespread across all food service settings

While both chefs and cooks work in kitchens and prepare food, chefs typically have formal training, oversee kitchen operations, and work in professional or upscale environments. Cooks usually focus on food preparation and cooking tasks, often with less formal education, and work in a variety of settings. The role of a chef involves leadership and menu development, whereas a cook primarily executes recipes and prepares dishes.

Is 25 too late to become a chef?

Becoming a chef at 25 is not too late, as many chefs start their careers in their twenties or later. Success in the culinary industry depends on skills, training, and experience, which can be gained through culinary schools, apprenticeships, or on-the-job training at any age.
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For Chef jobs in Waco, TX, the most frequently searched job titles are:

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Chef jobs near you
Infographic showing various Chef job openings in Waco, TX as of August 2026, with employment types broken down into 73% Full Time, 25% Part Time, 1% Temporary, and 1% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $45,475 per year, or $21.9 per hour.

Executive Chef

China Spring, TX

Gecko Hospitality
1 - 10 employees
Learn more about Gecko Hospitalityexternal

$90K - $100K/yr

Full-time

Posted 10 days ago

Job description

Executive Chef | Near Waco, Texas | $90,000 to $100,000 base salary plus performance-based bonus


Position Overview

We are seeking an experienced, hands-on Executive Chef to lead a high-volume operation near Waco, Texas. The ideal candidate excels at driving operational efficiency, maintaining strict quality control, managing food and labor costs, and leading diverse teams in a fast-paced environment.

This position offers a base salary of $90,000 with performance-based bonus potential for achieving key operational goals.


Core Competencies & Responsibilities

The Executive Chef oversees all back-of-house operations, ensuring efficient kitchen management, consistent food quality, and compliance with all health and safety regulations. Responsibilities include executing daily operations, optimizing food and labor costs, maintaining inventory control, implementing SOPs for consistency, developing and mentoring staff, and supporting a culture of accountability and professional growth.


Operational Leadership

  • Oversee daily kitchen operations, ensuring efficient prep, service, and adherence to all health and safety regulations.
  • Implement SOPs to drive consistency in food quality and presentation.
  • Identify and resolve operational issues to improve kitchen performance.

Financial Management

  • Take full ownership of the P&L regarding BOH controllable expenses.
  • Achieve targeted food cost percentages through precise inventory management, waste reduction protocols, and smart purchasing strategies.
  • Manage labor costs effectively by optimizing scheduling based on forecast volume and sales trends.

Team Development

  • Recruit, train, and retain a high-performing kitchen staff, reducing turnover through effective mentorship and clear career pathways.
  • Conduct regular performance evaluations and provide actionable feedback to line cooks, prep teams, and sous chefs.
  • Foster a culture of accountability and professional growth within the culinary team.


Candidate Profile

The ideal candidate brings 3–5 years of culinary management (with 2+ years as Executive Chef or Kitchen Manager), proven high-volume experience, proficiency in inventory and recipe costing, ServSafe certification, and strong, hands-on leadership skills focused on quality and team development.

  • Experience: Minimum of 3–5 years of culinary management experience, with at least 2 years in an Executive Chef or Kitchen Manager capacity.
  • Minimum of 5–7 years of culinary management experience, with at least 2 years in an Executive Chef or Kitchen Manager capacity.
  • Volume: Demonstrated ability to manage high-volume production without compromising quality or safety standards.
  • Skills: Proficiency in inventory management software, menu engineering, and recipe costing.
  • Certifications: ServSafe Manager Certification required.