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Commission Task Force Chef Jobs in Virginia (NOW HIRING)

Archer

Sous Chef

Mclean, VA · On-site

$50K - $68K/yr

... task or duties as requested by management. Who you are: * A team player with a heart for ... Capable of exerting up to 60 pounds of force occasionally. * Capable of standing for an entire ...

Lodgeworks

Sous Chef

Mclean, VA · On-site

$50K - $68K/yr

... task or duties as requested by management. Who you are: * A team player with a heart for ... Capable of exerting up to 60 pounds of force occasionally. * Capable of standing for an entire ...

Hhs

Sous Chef

Petersburg, VA · On-site

$49K - $66K/yr

Attention to detail and ability to effectively manage tasks in a fast-paced environment ... Familiarity with OSHA, The Joint Commission, and other regulatory requirements What We Offer * Paid ...

HHS LLC

Sous Chef

Petersburg, VA · On-site

$49K - $66K/yr

Attention to detail and ability to effectively manage tasks in a fast-paced environment ... Familiarity with OSHA, The Joint Commission, and other regulatory requirements What We Offer * Paid ...

Hhs, Llc

Sous Chef

Virginia State University, VA · On-site

$59 - $72/hr

Attention to detail and ability to effectively manage tasks in a fast-paced environment ... Familiarity with OSHA, The Joint Commission, and other regulatory requirements What We Offer * Paid ...

CACI

Senior Linux Engineer

Chantilly, VA · On-site

EITaaS will transform the Dept. of the Air Force IT services from an in-house, base-centric ... May mentor or task lead others. Design and implement large-scale Linux infrastructure solutions ...

Perry's Restaurants

Office Assistant

Richmond, VA · On-site

$15.50 - $20.25/hr

Position Summary Responsible for assisting the Management and Chef teams in a variety of projects ... Completes necessary administrative HR related tasks/paperwork of non-management employees and ...

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Commission Task Force Chef information

What is a Commission Task Force Chef?

A Commission Task Force Chef is a professional chef who is hired on a temporary basis, typically to handle specific tasks, projects, or to fill in during busy periods at hotels, restaurants, or catering companies. Unlike permanent staff, these chefs are brought in for their expertise and flexibility, often helping with menu development, staff training, or managing kitchen operations during transitions or special events. Their role requires adaptability, strong culinary skills, and the ability to quickly integrate into new teams and work environments.

What are the key skills and qualifications needed to thrive as a Commission Task Force Chef?

To thrive as a Commission Task Force Chef, you need advanced culinary skills, menu planning expertise, and significant experience in high-volume or specialized food service environments, often supported by a culinary degree or relevant certifications. Familiarity with commercial kitchen equipment, food safety regulations (such as ServSafe certification), and inventory management systems is typically required. Leadership, adaptability, and strong communication are crucial soft skills for coordinating teams and delivering consistent quality in diverse or temporary settings. These skills ensure efficient operations, food safety, and customer satisfaction during dynamic or large-scale culinary assignments.

How does a Commission Task Force Chef typically collaborate with other departments during special projects or events?

As a Commission Task Force Chef, you’ll frequently work alongside various departments such as event planning, procurement, and front-of-house teams to execute special functions or high-profile events. Collaboration often involves aligning on menus, coordinating timelines, and ensuring dietary or client-specific requirements are met. Effective communication and flexibility are essential, as you may need to adjust to last-minute changes or work with unfamiliar teams. This cross-departmental interaction not only helps deliver seamless events but also broadens your professional network and skill set.

What is the difference between Commission Task Force Chef vs Line Cook?

AspectCommission Task Force ChefLine Cook
CredentialsCulinary degree or equivalent experienceHigh school diploma or culinary training
Work EnvironmentHigh-pressure kitchen, leadership roleFast-paced kitchen station
Industry UsageRestaurants, catering, hospitalityRestaurants, hotels, food service
Primary ResponsibilitiesOverseeing kitchen operations, managing staffPreparing dishes on specific station

The Commission Task Force Chef typically holds a leadership role with managerial responsibilities, requiring culinary credentials and experience. In contrast, a Line Cook focuses on preparing dishes within a specific station. While both work in similar environments, the Chef oversees operations, whereas the Line Cook executes specific tasks. Understanding these differences helps clarify career paths and job expectations in the culinary industry.

What are the most commonly searched types of Task Force Chef jobs in Virginia?

The most popular types of Task Force Chef jobs in Virginia are:

What are popular job titles related to Commission Task Force Chef jobs in Virginia?

For Commission Task Force Chef jobs in Virginia, the most frequently searched job titles are:

What job categories do people searching Commission Task Force Chef jobs in Virginia look for?

The top searched job categories for Commission Task Force Chef jobs in Virginia are:

What cities in Virginia are hiring for Commission Task Force Chef jobs?

Cities in Virginia with the most Commission Task Force Chef job openings:

Commission Task Force Chef jobs near you

Sous Chef

Archer

Mclean, VA • On-site

$50K - $68K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 2 days ago

Job description

ARCHER HOTEL TYSONS
Archer Hotel Tysons, an urban-chic boutique hotel just 11 miles northwest of D.C., welcomes guests with 178 luxe guest rooms and suites, the buzzy first-floor AKB hotel bar and 18,128 sq. ft. of indoor and outdoor meeting and event space - including a seventh-floor Penthouse and Terrace.
The guest-review-leading hotel is part of the award-winning Archer Hotel collection - chock-full of thoughtful touches and local discoveries, and consistently ranking at the top of trusted review sites.
The hotel is just south of Dolley Madison Boulevard-Dulles Toll Road junction, on Colshire Drive in Scotts Run South - and conveniently at the foot of the McLean Silver Line Metro station. The hotel provides complimentary parking for employees.
Sous Chef | JOB DESCRIPTION
LodgeWorks is actively hiring for a Sous Chef
Who we are
LodgeWorks is a privately held hotel development and management company. While our name isn't on the hotels themselves, our extraordinary culture is at the heart of our 18 hotels - including our award-winning Archer Hotel boutique collection and our portfolio of other great brands with familiar names, such as Hyatt Place, Hyatt House, Aloft, Hilton Garden Inn and Hampton Inn.
We're thrilled to be considered industry innovators with a rich 35+ year history. Yet, what we are most proud of is the strong family culture we have developed and maintained while growing to 950+ employees nationwide. At LodgeWorks, hospitality is more than just the industry in which we work; it defines everything we do. Maybe it's because we're grounded in Midwestern hospitality (our home office is in Wichita, Kansas, while our hotels are scattered across the U.S.). Or maybe it's because we actively work to make hospitality (with each other, our guests, our clients and partners) the foundation upon which everything is built.
Job overview
We're currently seeking a Sous Chef with the leadership skills to motivate an amazing team, all while managing the daily operations of a high-volume operation.
As the Sous Chef, you will fill a pivotal role by directing and supervising the efficient operation of food production areas. In conjunction with Executive Chef/ Chef de Cuisine or Director of Food & Beverage, this position is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes while maintaining the highest standards.
Your day-to-day
  • Supervise activities of assigned staff, communicate goals, and assign/schedule work. Communicate and enforce policies and procedures.
  • Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
  • Inspect the cleanliness of the line floor and all kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations.
  • Ensure the department and each station is properly staffed for each meal period.
  • Support senior leadership by developing and assuming key management responsibilities.
  • Ensure the completion of all opening and closing procedures by BOH employees.
  • Review the following days menus; review inventory and purchase food and supplies as needed; maintain inventory control procedures.
  • Assist in determining the minimum and maximum stocks of all food, material and equipment.
  • Assist in cooking and food preparation as required.
  • Understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef/ Chef de Cuisine and Director of Food & Beverage.
  • Ensures that all products are received in correct unit, count and condition. Ensures deliveries are performed in accordance with restaurant and hotel policies and procedures.
  • Responsible for end of month inventory.
  • Promote teamwork and quality service through daily communication and coordination with other departments.
  • Reports to work punctually and assist in the event of an emergency.
  • Lead coach the team towards achieving exceptional guest service and employee satisfaction results.
  • Oversees all quality control of recipes and adherence to all recipes.
  • Prepares daily work assignments and delegates to staff.
  • Assist in scheduling and payroll monitoring
  • Assist in any other task or duties as requested by management.

Who you are:
  • A team player with a heart for hospitality.
  • Entrepreneurial at heart and innovative in mind.
  • Customer-focused, with guests, clients and employees at the forefront of your thinking.
  • Nimble and able to adapt to change quickly.
  • Committed to sharing and togetherness and value the family mindset of our organization.
  • Aware that a good reputation is a huge asset to a hotel and committed to being a representative of that great reputation.
  • An excellent communicator.
  • Naturally curious and value listening to solve problems.
  • Comfortable following directions, guidelines and work objectives.
  • Capable of exerting up to 60 pounds of force occasionally.
  • Capable of standing for an entire shift or for an extended amount of time.
  • Capable of reaching overhead, utilizing both hands, leaning over, stooping and kneeling.
  • A plus: Practiced, with six months' related experience in restaurant or a service industry.
  • A must: Eager to be part of a great work culture and team.

Benefits
We are proud to offer competitive wages and the following benefits for full-time employees:
  • PTO
  • Hotel & Restaurant discounts available at select LodgeWorks properties
  • Health, vision + dental benefits
  • 401K plans with matching contributions
  • Paid holidays
  • Short Term - Long Term Disability (company sponsored)
  • Referral bonuses
  • Flexible Spending Accounts

LodgeWorks is an equal opportunity employer and values diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

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