Careers

Knife & Faulk is a catering and event design studio in Dallas led by Chef Marlene Faulkner. We cook, design, and serve every event ourselves, so the people on our team are the reason clients come back. If you take pride in the details and care about the people you serve, we would love to meet you.

Job openings

Apply with the form on this page, or email your resume to info@knifeandfaulk.com with the role in the subject line.

Event ProducerDallas–Fort Worth · In person · $32 to $38 an hour

The Event Producer is entrusted with bringing the Knife & Faulk experience to life, from the earliest stages of event preparation through final execution. You are a poised, highly experienced event professional with an instinct for exceptional hospitality, a command of complex logistics, and an uncompromising eye for detail.

You lead with confidence and composure, anticipating needs before they become issues and ensuring our teams, partners, and event environments are fully prepared to deliver at the highest level. When something falls short of the Knife & Faulk standard, you recognize it, take ownership, and make it right.

What you'll do

Serve as the on- and off-site leader and final point of accountability for event execution, ensuring every detail reflects Knife & Faulk standards for hospitality, presentation, service, safety, and professionalism.
Translate each event vision into a precise execution plan encompassing timelines, staffing, service expectations, logistics, equipment, rentals, vendors, and critical milestones.
Lead event teams with clarity and confidence, from pre-service briefings through final departure, ensuring teams remain polished, informed, and responsive.
Oversee the complete event environment, including culinary presentation, service readiness, venue coordination, rentals, equipment, and vendor execution.
Anticipate challenges before they reach the client or guest, making thoughtful, decisive adjustments while protecting a seamless experience.
Serve as a trusted partner to clients, planners, venues, vendors, and creative partners, representing Knife & Faulk with discretion, warmth, and professionalism.
Partner with department leaders on staffing, hiring, training, team development, and performance expectations.
Lead post-event reviews and translate learnings into stronger processes, elevated execution, and a continually refined Knife & Faulk standard.

Experience and qualifications

5–7 years of experience in event production, luxury hospitality, catering, or a related field
Demonstrated experience leading live events, event teams, vendors, and cross-functional partners
Exceptional organizational skills with the ability to manage multiple events, deadlines, and priorities simultaneously
Strong judgment, communication, and problem-solving skills in fast-moving event environments
Valid driver’s license and reliable transportation
Ability to travel to event locations throughout the Dallas–Fort Worth area and lift up to 50 lbs.
Proficiency in Microsoft Office and Google Workspace; experience with Total Party Planner and Nowsta preferred
Bachelor’s degree in event management, hospitality, or a related field preferred

Schedule

This is an event-driven role requiring flexibility for daytime, evening, weekend, and extended-hour schedules based on event and operational needs.

Pay

$32 to $38 an hour

The standard you bring

Operates ahead of the deadline: Works backward from critical milestones, builds thoughtful contingencies, and identifies risk early enough to resolve it before it affects the event.
Brings composure to complexity: Maintains command, clarity, and sound judgment when timelines tighten and variables shift. Your presence steadies the team when the pressure is highest.
Protects the Knife & Faulk standard: Recognizes the difference between acceptable and exceptional and serves as a discerning final set of eyes across every guest-facing detail.
Leads with clarity, not proximity: Establishes clear expectations and ownership, follows through with intention, and develops teams capable of delivering excellence without constant supervision.
Sees the entire event: Understands how people, timing, culinary execution, service, vendors, venues, and client expectations intersect, and makes decisions with the success of the whole experience in mind.
Brings judgment with every escalation: Knows what to own independently and what warrants the attention of the Owner/CEO. When escalation is necessary, you bring context, sound judgment, and a recommended path forward.

Apply for this role Email your resume

Event Production AssistantDallas–Fort Worth · In person · From $18 an hour

The Event Production Assistant helps turn carefully developed event plans into seamless guest experiences. Working alongside the Event Producer and production team, you are responsible for many of the details that make exceptional execution possible, from inventory preparation and loading to transportation, on-site setup, service support, and breakdown.

This is a hands-on role for someone who is organized, dependable, observant, and comfortable working with urgency. You understand that what happens behind the scenes directly shapes what the guest experiences. A missing service piece, an incorrectly packed order, an unprepared vehicle, or an overlooked detail can affect the entire production, which is why you prepare carefully, verify your work, and communicate quickly when something is not right.

Whether preparing for a large-scale event, independently executing a food-service delivery, supporting beverage service, or restoring equipment and inventory after an event, you approach the work with care, professionalism, and pride in the finished experience.

What you'll do

Prepare event inventory and supplies according to production plans, including processing, pulling, packing, organizing, and shelving items for upcoming events.
Verify event orders before departure, ensuring required equipment, supplies, beverages, and service materials are complete, properly packed, and event-ready.
Load and unload event vehicles safely and strategically, protecting food, equipment, and supplies throughout transportation.
Drive company event vehicles as assigned and help maintain them in event-ready condition, clean, fueled, organized, and prepared for the next production.
Support on-site event setup and breakdown, including equipment, service areas, beverage stations, back-of-house spaces, and other production needs.
Independently verify, transport, deliver, and set up assigned food-service drop-off events according to Knife & Faulk presentation and service standards.
Support culinary and service teams throughout event execution, moving where needed to help maintain timing, readiness, and a seamless guest experience.
Provide professional beverage service, including beer and wine service at minimum, with additional beverage responsibilities as training and certification allow.
Maintain familiarity with event menus, key ingredients, and allergens so you can communicate accurately and confidently when interacting with guests or supporting service.
Return equipment, supplies, and inventory after events, ensuring items are accounted for, properly stored, and ready for the next production.
Immediately communicate missing items, damaged equipment, discrepancies, or other execution risks so they can be addressed before they affect the event.

Experience and qualifications

1+ year of experience in event support, catering, hospitality, food service, logistics, or a related environment
Valid driver’s license and reliable transportation required
Comfortable driving company event vehicles as assigned
TABC Certification and Food Handler certification, or ability to obtain both within 14 days of hire
Comfortable providing professional beverage service, including beer and wine
Strong organizational skills with the ability to follow detailed packing lists, production plans, and event instructions accurately
Ability to work efficiently in fast-moving environments while maintaining attention to detail and presentation
Ability to lift 50+ lbs., load and unload equipment, and perform the physical requirements of event setup and breakdown
Reliable attendance, punctuality, and follow-through
Familiarity with Nowsta and Google Workspace, or the ability to learn new systems quickly

Schedule

This is an event-driven role requiring flexibility for daytime, evening, weekend, holiday, and extended-hour schedules based on event and production needs.

Pay

From $18 an hour

The standard you bring

Executes with precision: Takes direction, understands the expectation, and carries it through completely. You do not require repeated instruction to finish what has been entrusted to you.
Verifies before assuming: Works from the production plan rather than memory and checks the details before they become problems. Packed does not mean complete until it has been verified.
Knows what we’re serving: Takes responsibility for learning the menu, key ingredients, allergens, and presentation expectations so you can speak about the food with confidence and support the guest experience knowledgeably.
Keeps the standard consistent: Brings the same composure, warmth, and professionalism to the tenth hour of an event as the first. What is happening behind the scenes should never diminish what the guest experiences.
Communicates the moment something changes: Raises problems, discrepancies, and risks as soon as they become known and, whenever possible, brings a thoughtful next step with them. You never allow silence or assumption to make a manageable issue larger.
Finishes what you start: Arrives prepared and on time, follows through on commitments, and understands that the work is complete only when the event, equipment, vehicle, and inventory have been properly closed out.
Makes the entire team stronger: Carries your responsibility fully, steps in when the operation needs support, and understands that exceptional events are the result of a team executing as one.

Apply for this role Email your resume

Kitchen ManagerDallas–Fort Worth · In person · From $26 an hour

The Kitchen Manager is the steward of readiness within the Knife & Faulk kitchen. You create the order, discipline, and consistency that allow our culinary team to perform at its highest level, ensuring inventory is accurate, storage is organized, equipment is operational, sanitation standards are maintained, and the kitchen is prepared for what comes next.

You find satisfaction in things being right, whether anyone notices or not. You see the small discrepancy before it becomes a shortage, the maintenance issue before it interrupts production, and the organizational gap before it affects quality or cost. You understand that exceptional culinary execution begins long before food reaches the plate.

This is a hands-on operational leadership role. You maintain the systems that keep the kitchen ready, develop team members in the standards behind those systems, and step forward to provide kitchen leadership when the Executive Chef and Sous Chef are unavailable. Your work may happen largely behind the scenes, but its impact is present in every event we execute.

What you'll do

Maintain the daily operational readiness of the Knife & Faulk kitchen, ensuring storage, inventory, equipment, sanitation, supplies, and workspaces consistently meet established standards.
Own the kitchen’s inventory rhythm, including receiving deliveries, completing Must-Haves counts, monitoring critical stock levels, and identifying needs before they become production shortages.
Receive and verify deliveries for accuracy, quality, condition, and proper storage, escalating discrepancies promptly.
Maintain disciplined rotation and organization across walk-ins, reach-ins, freezers, and dry storage to protect product quality, food safety, and cost.
Maintain accurate temperature, cooling, sanitation, chemical, and other required food-safety logs, ensuring records remain complete and current.
Test and document sanitizer and chemical concentrations as required and maintain appropriate PPE, disposables, cleaning products, and sanitation supplies.
Conduct the daily kitchen readiness checklist and address deficiencies before they affect culinary production.
Monitor kitchen equipment condition, coordinate routine maintenance and repairs, and identify emerging issues before they result in downtime.
Coordinate vendor, rental equipment, waste, recycling, and pest-control services, including scheduled deliveries and pickups.
Train and develop the Porter and Prep Cook in daily kitchen operations, organization, sanitation, receiving, storage, and Knife & Faulk standards.
Step in as the kitchen lead when both the Executive Chef and Sous Chef are unavailable, maintaining operational continuity and established culinary standards.

Experience and qualifications

Previous professional kitchen, catering, commissary, or back-of-house experience
Texas Certified Food Manager (CFM) or ServSafe Manager certification required
Working knowledge of food safety, sanitation, receiving, storage, labeling, temperature control, and inventory rotation
Strong organizational skills and the discipline to maintain accurate inventories, logs, checklists, and operational records
Experience maintaining kitchen equipment and coordinating vendors or service providers preferred
Ability to train and provide day-to-day direction to junior kitchen team members
Comfortable working hands-on with inventory, receiving, equipment, sanitation, and kitchen organization
Valid driver’s license and reliable transportation required
Ability to lift 50 lbs. and remain active and standing for extended periods

Schedule

This role is primarily scheduled during daytime hours, with early-morning availability required for receiving and deliveries. Hours may shift based on production volume, delivery schedules, and the event calendar.

Pay

From $26 an hour

The standard you bring

Finds excellence in the details: Brings precision and discipline to the work others may overlook. Counts are accurate, storage is intentional, logs are current, and equipment is ready because you understand that small details determine operational excellence.
Takes ownership without an audience: Does not require recognition or supervision to maintain the standard. You take pride in knowing the kitchen is right because the work itself matters.
Keeps the kitchen ready: Treats cleanliness, organization, inventory, equipment, and sanitation as daily disciplines rather than problems to address when they become visible. Readiness is maintained, not recovered.
Protects the product and the investment: Understands that proper receiving, rotation, storage, equipment care, and inventory control protect both culinary quality and the financial health of the operation.
Teaches the standard, not just the task: Develops others through clear expectations, consistency, and example. You explain not only what needs to happen, but what “right” looks like and why it matters.
Raises the issue while it is still small: Communicates shortages, equipment concerns, sanitation risks, vendor discrepancies, and operational gaps early enough for the team to act, not after they have affected production.
Creates calm through preparation: Understands that an organized kitchen is not simply more efficient; it gives the culinary team the foundation to work with focus, confidence, and precision when production intensifies.

Apply for this role Email your resume

Line CookDallas–Fort Worth · In person · From $21 an hour

The Event Chef / Line Cook is both a skilled culinary professional and a trusted representative of Knife & Faulk in the field. You execute our food with precision in the kitchen and carry that same standard into event environments where conditions, timelines, and guest expectations can change in an instant.

You know the Knife & Faulk menu deeply, its recipes, ingredients, allergens, yields, presentation, and the details that make each dish what it is. You are capable of preparing and executing the menu independently while maintaining the consistency and refinement expected of every Knife & Faulk event.

On-site, culinary skill is only part of the responsibility. You may be working within view of clients and guests, answering questions about the menu, accommodating a special request, or navigating an unexpected challenge without the infrastructure of the production kitchen around you. You bring culinary confidence, sound judgment, composure, and genuine hospitality to each of those moments.

What you'll do

Execute Knife & Faulk recipes independently and consistently, maintaining established standards for flavor, yield, technique, temperature, portioning, and presentation.
Complete assigned prep accurately and on schedule, following recipes, production quantities, storage procedures, labeling standards, and food-safety requirements.
Prepare and verify event chef kits, culinary equipment, food, and supporting materials before load-out, ensuring the field kitchen is equipped for successful execution.
Set up, operate, and break down field kitchens at event venues, adapting thoughtfully to varied environments while maintaining Knife & Faulk culinary and sanitation standards.
Manage on-site finishing, plate-up, replenishment, and culinary service timing in coordination with the Event Producer and service team.
Represent Knife & Faulk confidently and professionally in guest-facing environments, answering menu questions and speaking knowledgeably about ingredients, preparation, and presentation.
Respond to special requests and dietary or allergen-related needs with care, accuracy, and appropriate communication, following established food-safety protocols.
Maintain culinary quality and presentation throughout service, recognizing and correcting issues before food reaches the guest.
Communicate shortages, delays, equipment concerns, quality issues, or execution risks immediately so the appropriate adjustments can be made.
Complete post-event food audits and accurately report waste, unused product, inventory discrepancies, and recipe or yield inconsistencies.
Support daily kitchen readiness, checklists, inventory accuracy, cleaning, organization, and other culinary responsibilities between events.
Participate in ongoing culinary and service training to maintain mastery of the Knife & Faulk menu and continually strengthen technique.

Experience and qualifications

Professional culinary experience in catering, restaurants, hotels, private dining, events, or a comparable high-standard kitchen environment
Demonstrated ability to independently execute a broad range of culinary techniques and recipes with consistency and precision
Ability to learn and maintain working mastery of the Knife & Faulk menu, including recipes, ingredients, allergens, yields, and presentation standards
Experience with off-premise catering, field kitchens, banquet execution, or high-volume event service strongly preferred
Comfortable representing Knife & Faulk directly to clients and guests in open-kitchen and event environments
Strong understanding of food safety, sanitation, temperature control, cross-contamination, and allergen protocols
Texas Food Handler certification required
Valid driver’s license and reliable transportation required
Ability to lift 50 lbs. and work extended shifts across varied physical environments, including production kitchens, transport, temporary field kitchens, and outdoor venues

Schedule

This is an event-driven culinary role requiring flexibility for daytime, evening, weekend, holiday, and extended-hour schedules based on production and event needs. Work takes place both in the Knife & Faulk kitchen and at event venues throughout the Dallas–Fort Worth area.

Pay

From $21 an hour

The standard you bring

Knows the food beyond the recipe: Understands not only how each dish is prepared, but what makes it correct: flavor, texture, temperature, yield, presentation, ingredients, and allergens. You can execute it confidently and speak about it knowledgeably.
Protects quality under pressure: Works with urgency without allowing speed to become an excuse for compromised technique, presentation, sanitation, or flavor. The deadline matters; the standard does too.
Brings the kitchen wherever the event takes us: Maintains discipline and culinary standards whether working in the Knife & Faulk kitchen, a temporary field kitchen, a private residence, or an unconventional event environment.
Stays steady when conditions change: Equipment fails, weather shifts, timing moves, and unexpected needs arise. You assess what has changed, adapt intelligently, and keep the culinary experience moving forward.
Carries culinary skill with hospitality: Understands that when you are visible to a client or guest, you are part of their experience. You communicate with warmth, composure, confidence, and respect while maintaining command of your work.
Meets the unexpected with grace: Approaches questions, special requests, and changing needs with professionalism rather than frustration. You understand that hospitality is most visible in how we respond when something was not part of the original plan.
Communicates before the problem travels: Raises shortages, mistakes, quality concerns, delays, and inconsistencies as soon as they are known. You do not hide an issue, work around it silently, or wait for someone else to discover it.

Apply for this role Email your resume

Kitchen PorterDallas–Fort Worth · In person · From $17 an hour

The Kitchen Porter helps maintain the clean, organized, and operationally ready kitchen that every Knife & Faulk event depends on. You take primary responsibility for the dish area, sanitation support, equipment cleanliness, and the day-to-day upkeep that allows the culinary team to move efficiently through production.

This is more than a dishwashing position. You move throughout the back-of-house operation wherever support is needed, maintaining coolers and storage areas, receiving and putting away product, completing pickups, assisting with basic food preparation, supporting kitchen load-outs, and helping ensure equipment and supplies are where they need to be.

Much of this work happens behind the scenes, but its impact is felt throughout the operation. A clean pan available when the cook needs it, an organized walk-in, an accurate vendor pickup, a properly maintained piece of equipment, or a sanitation concern identified before it becomes a problem all contribute directly to our ability to execute at a high level.

What you'll do

Take ownership of the dish area throughout the workday, maintaining the consistent flow of clean pots, pans, utensils, smallwares, and equipment required by the culinary team.
Maintain the cleanliness and organization of the kitchen, dish area, floors, sinks, work surfaces, coolers, freezer, dry storage, shelving, and other assigned back-of-house areas.
Clean and care for kitchen equipment according to established procedures and complete assigned routine and deep-cleaning schedules.
Maintain sanitation and cleaning supplies, remove trash, recycling, cardboard, and waste throughout the shift, and keep work areas safe and ready for use.
Receive deliveries and properly move, organize, and store food, supplies, equipment, and other incoming products.
Complete vendor, grocery, rental, and supply pickups accurately and on schedule, verifying orders for quantity, condition, and accuracy before leaving the pickup location.
Assist the culinary team with basic food preparation and production tasks as assigned, particularly when production needs require additional support.
Support kitchen opening, closing, daily operational checklists, event load-outs, returns, unloading, and equipment movement as needed.
Help maintain company vehicles through routine cleanliness and fueling and immediately report maintenance or safety concerns.
Monitor kitchen and storage areas for damaged equipment, sanitation concerns, refrigeration issues, pest activity, missing supplies, or other conditions that could affect operations and report them immediately.
Return equipment, smallwares, supplies, and products to their designated locations so the kitchen remains organized and ready for the next production cycle.
Step into other back-of-house support responsibilities when operational needs require it, understanding that the priority is keeping the culinary operation moving safely and efficiently.

Experience and qualifications

Previous commercial kitchen, stewarding, dishwashing, porter, restaurant, catering, or food-service experience preferred but not required
Strong attention to cleanliness, sanitation, organization, and detail
Ability to maintain an efficient work pace in a fast-moving commercial kitchen environment
Ability to follow written and verbal instructions, cleaning procedures, and operational checklists accurately
Willingness and ability to assist with basic food preparation and other back-of-house responsibilities as assigned
Valid driver’s license with an acceptable driving record required due to regular vendor, grocery, rental, and supply pickups
Ability to manage multiple pickups, errands, and operational tasks responsibly and on schedule
Reliable transportation to and from work
Current Food Handler certification, or ability to obtain it within the required timeframe
Ability to lift 50+ lbs. and regularly stand, walk, bend, reach, push, pull, carry, and perform repetitive physical tasks throughout a shift
Ability to work safely around commercial kitchen equipment, cleaning chemicals, hot surfaces, refrigeration, and wet floors
Reliable attendance and punctuality

Schedule

This is an event-driven role requiring flexibility for daytime, evening, weekend, holiday, and extended-hour schedules based on production, event, and operational needs.

Pay

From $17 an hour

The standard you bring

Owns the spaces others depend on: Takes responsibility for the dish area, sanitation, equipment cleanliness, and assigned back-of-house spaces without waiting for someone else to notice what needs attention.
Keeps the kitchen moving: Understands that clean equipment, stocked supplies, organized storage, and timely support directly affect the culinary team’s ability to produce. You work with purpose and maintain pace throughout the shift.
Sees the work before being told: Notices the full trash can, low sanitation supply, backed-up dish area, misplaced equipment, or disorganized cooler and takes action rather than walking past it.
Puts things where they belong: Returns equipment, products, and supplies to their proper locations and understands that organization is part of the job, not something that happens when there is extra time.
Checks before it becomes a problem: Verifies pickups before leaving, reports damaged equipment when it is discovered, and communicates sanitation or facility concerns before they interfere with production.
Reports what is true: Communicates mistakes, missing products, damage, delays, and other operational issues clearly and immediately. Problems can be solved when the team knows about them.
Works with urgency and purpose: Understands when the kitchen needs speed and responds accordingly without sacrificing safety, sanitation, or care for equipment.
Supports the whole operation: Does not define the role by a single task. When the dish area is under control and another part of the kitchen needs help, you are willing and ready to step in.
Takes pride in what happens behind the scenes: Understands that guests may never see your work directly, but the quality of the Knife & Faulk experience depends on it.

Apply for this role Email your resume

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