Chef de Cuisine

Chef de Cuisine
DFW Public Market Collective, LLC
Downtown Fort Worth, TX

About Us
DFW Public Market Collective operates three distinct concepts under one roof in the historic Fort Worth Public Market building at 1400 Henderson Street:

• Madrone – a romantic fine dining restaurant celebrating seasonal Texas ingredients with technically driven cuisine
• Bar Willow – a luxuriously swanky craft cocktail bar with a short menu of refined American classics
• Public Market Café – a vibrant day market and grocery café featuring coffee, breakfast, lunch, and cooked offerings

All three concepts share one kitchen. We are seeking a high-level Chef de Cuisine to run the entire back-of-house operation.

The Role
This is a senior leadership position reporting directly to Executive Chef & Owner Jenna Kinard. You will be fully accountable for the execution, consistency, cost control, and culture of the kitchen across fine dining, bar, and café. The role requires strong fine dining experience and the ability to lead the precise, technical cooking demanded by Madrone while supporting the other two concepts.

Key Responsibilities

• Own daily execution of all menus across every station, including the main cook line and wood-fired program at Madrone, the Bar Willow food menu, and cooked/prepared items for Public Market Café
• Write, cost, and update seasonal menus in partnership with ownership (all pricing requires approval)
• Build and enforce standardized recipes, prep lists, par levels, batching protocols, and plating specifications so any cook on any shift produces consistent results
• Hold food cost to the approved budget; review food cost percentage against sales weekly and adjust as needed
• Build the weekly kitchen schedule and manage to approved labor targets
• Hire, train, lead, manage, discipline, and terminate all hourly kitchen staff
• Run ordering and receiving for all food product; verify deliveries and code invoices accurately
• Complete full kitchen inventories on the Company schedule and mitigate losses
• Own health, safety, and sanitation for the entire back of house (HACCP, temperature logs, cleaning schedules, inspection readiness)
• Oversee cleaning, repairs, and maintenance of kitchen equipment, walk-ins, dry storage, and the exhaust system
• Coordinate with the Beverage Director, Sommelier, and service management on pairings, tasting menus, private events, and buyouts
• Lead pre-shifts, hold line checks before every service, and develop Sous Chefs into managers capable of running service independently

What We’re Looking For

• Strong fine dining experience with demonstrated mastery of advanced culinary techniques
• Proven ability to lead a kitchen producing highly technical, precise dishes while maintaining consistency across multiple concepts
• Experience writing and costing seasonal menus
• Strong systems and cost-control skills (recipes, pars, inventory, labor)
• Leadership experience hiring, training, and developing kitchen teams
• Ability to thrive in a multi-concept environment with one shared kitchen

Compensation & Benefits

• Base salary: $85,000 – $95,000
• Bonus (TBD)
• 10 days (2 work weeks) annual PTO (1 week available every 6 months in the first year)
• 50% coverage of employee insurance premium (up to $500 per month)

How to Apply
Please submit your résumé, a short note highlighting your fine dining and technical cooking experience, and any relevant menu or project examples to micah@fwpublicmarket.com .

We are looking for a long-term partner who wants to help build something special in downtown Fort Worth.