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Director Task Force Chef Jobs in Boca Raton, FL (NOW HIRING)

Oetker Hotels

Executive Chef

Palm Beach, FL

$69K - $95K/yr

... tasks while leading the kitchen hoteliers and managing all food related functions, working ... Supervise and direct day-to-day operations in all kitchen areas, guiding and developing hoteliers ...

Marriott International

Sous Chef

Fort Lauderdale, FL · On-site

$67K - $84K/yr

Exhibits culinary talents by personally performing tasks while leading the staff and managing all ... Responsible for guiding and developing staff including direct reports. Must ensure sanitation and ...

Marriott

Sous Chef

Fort Lauderdale, FL

$47K - $64K/yr

Exhibits culinary talents by personally performing tasks while leading the staff and managing all ... Responsible for guiding and developing staff including direct reports. Must ensure sanitation and ...

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All JobsTask Force Chef JobsDirector Task Force Chef JobsDirector Task Force Chef Jobs in Boca Raton, FL

Director Task Force Chef information

See Boca Raton, FL salary details

$57.9K

$67.9K

$78.3K

How much do director task force chef jobs pay per year?

As of Jun 9, 2026, the average yearly pay for director task force chef in Boca Raton, FL is $67,903.00, according to ZipRecruiter salary data. Most workers in this role earn between $63,600.00 and $70,700.00 per year, depending on experience, location, and employer.

What is the difference between Director Task Force Chef vs Executive Chef?

AspectDirector Task Force ChefExecutive Chef
CredentialsCulinary degree, leadership experienceCulinary degree, culinary certifications
Work EnvironmentTeam leadership, project management in kitchensKitchen operations, menu creation, staff management
Industry UsageOften in large organizations or special projectsCommon in restaurants, hotels, culinary establishments
Search & ComparisonOften compared for leadership roles in culinary projectsStandard executive role in culinary industry

The Director Task Force Chef focuses on leading specific culinary projects or task forces, emphasizing leadership and strategic planning. The Executive Chef manages daily kitchen operations, menu development, and staff. While both roles require culinary expertise, the Director Task Force Chef is more project-oriented, whereas the Executive Chef oversees ongoing kitchen functions.

What is a Director Task Force Chef?

A Director Task Force Chef is an experienced culinary professional who temporarily leads or supports kitchen operations at various locations, often within a hospitality group or management company. They are typically brought in to oversee transitions, fill leadership gaps, or implement new standards and menus during staff shortages or organizational changes. Their role includes managing kitchen staff, ensuring food quality, and maintaining operational efficiency. This position requires adaptability, leadership, and extensive culinary expertise to quickly assess and improve kitchen operations. Task Force Chefs help maintain consistency and high standards across multiple properties.

What are some unique challenges faced by a Director Task Force Chef when leading teams at multiple locations?

As a Director Task Force Chef, one of the main challenges is adapting quickly to different kitchen environments and culinary teams while maintaining high standards of food quality and consistency. You must be able to assess team strengths and weaknesses, implement efficient workflows, and foster collaboration, all within tight timelines. Additionally, balancing the expectations of various stakeholders—such as property management, corporate leadership, and local staff—requires strong communication and leadership skills. This role often involves extensive travel and flexibility, but it offers excellent opportunities to expand your professional network and gain diverse operational experience.

What are the key skills and qualifications needed to thrive as a Director Task Force Chef, and why are they important?

To thrive as a Director Task Force Chef, you need advanced culinary expertise, strong kitchen management abilities, and typically a degree from a culinary institute or equivalent professional experience. Familiarity with restaurant management software, inventory systems, and health and safety certifications are commonly required. Leadership, adaptability, and excellent communication are standout soft skills for overseeing diverse teams and responding to dynamic operational needs. These skills ensure high-quality food service, efficient operations, and effective team coordination in varied and often fast-paced hospitality environments.
What are the most commonly searched types of Task Force Chef jobs in Boca Raton, FL? The most popular types of Task Force Chef jobs in Boca Raton, FL are:
Director Task Force Chef jobs near you

Banquet Sous Chef | Part-Time | Palm Beach County Convention Center

AEG

West Palm Beach, FL • On-site

$27 - $30/hr

Part-time

Retirement

Posted 16 days ago

Job description

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen.
Overview
The Part-Time Banquet Sous Chef is involved with all aspects of the Banquet Culinary operations, focusing on private events, catering, and special events within the convention center. Operational duties and responsibilities include providing leadership and management of kitchen staff, growing and developing product offerings and menus, and managing.
This role will pay an hourly rate of $27.00-$30.00.
Benefits for Part-Time roles: 401(k) Savings Plan, 401(k) matching.
This position will remain open until July 24, 2026.
Responsibilities
  • Provide guidance and direction for all day-to-day event operations.
  • Assist in the training, coaching, and development of Banquet Culinary staff.
  • Plan and manage the procurement, production, preparation, and presentation of food.
  • Ensure that all BOH operations adhere to proper safety and sanitation standards.
  • Understand and operate within cost guidelines and targets.
  • Maintain complete knowledge of and comply with all departmental policies, procedures, and brand standards.
  • Work with the front-of-house team to ensure proper execution of events.
  • Organize and help in the service of all activities concerning employee meals and events.
  • Ordering, receiving, and proper rotation of food and kitchen goods.
  • Responsible for cleanliness and sanitation of individual work area and kitchen as a whole, including equipment, counters, tools, waste areas, etc.
  • Consistent preparation and presentation based on overall standards, including portion size, of daily special, salads, entrees, etc. as applicable per work assignment and as designated
  • Executive Chef which are produced within OVG's quality standards guidelines.
  • Assist in direct food presentation, production, and control, including all food for all events, which may include breakfast, lunch, and dinner events; special events, etc.
  • Coach and teach the team by working side-by-side with them as needed to teach different techniques, prepare new items, etc.
  • Supporting Employee Partners and participating in daily and weekly management meetings.
  • Perform other tasks as needed or as directed.

Qualifications
  • Ability to work weekdays and weekends, with availability for some morning, noon, and evening shifts on an on-call/event-based schedule.
  • 2-3 years experience working in a fast-paced, high-volume catering or restaurant environment.
  • Previous Sous Chef experience preferred.
  • Previous Banquet Culinary experience preferred.
  • Previous Leadership and Team Management Experience.
  • Must acquire and maintain a Food Handlers Card, Alcohol Awareness Certification, and other required compliance trainings.
  • Ability to work in a team-oriented, fast-paced, event-driven environment.
  • Ability to communicate with employees, co-workers, management staff, and guests in a clear, business-like, and respectful manner that focuses on generating a positive, enthusiastic, and cooperative work environment.
  • Knowledge of food safety and sanitation regulations.

About AEG

Sourced by ZipRecruiter

Industry

Recruiting and staffing services

Company size

51 - 200 Employees

Headquarters location

Saint Louis, MO, US

Year founded

1992

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