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Part Time Task Force Chef Jobs (NOW HIRING)

Tryon Equestrian Properties LLC

Sous Chef

Mill Spring, NC · On-site

$40K - $54K/yr

Ability to work in a fast-paced environment and handle multiple tasks simultaneously * Flexibility ... Part-time Shift: ? Day shift ? Evening shift ? Morning shift Weekly day range: ? Monday to Friday

The Taskforce for Global Health

TFGH Talent Pool

Decatur, GA · On-site

$16 - $21/hr

Join Our Talent Pool If you are interested in working with The Task Force for Global Health but do ... This allows your resume to be shared with program teams for full-time, part-time, or internship ...

Anchor House

Chef

Brooklyn, NY · On-site

$40K - $45K/yr

Dive into the culinary world with Anchor House as a Part-Time Prep Cook! Experience the thrill of ... Daily tasks will include preparing the menu, ordering the fresh ingredients and scheduling food ...

Denver Rescue Mission

CHEF - DENVER

Denver, CO · On-site

$20.75 - $22.31/hr

... part-time (less than 30 hours per week) position. The Chef reports to the Denver Food Services ... tasks as determined by the Chef on duty. Volunteer Services * Works in cooperation with the ...

Wasabi Sushi Bar Clayton

Sushi Chef

Saint Louis, MO

$18 - $22/hr

Sushi Chef - Part Time Wasabi Sushi Bar Clayton | 7726 Forsyth Blvd Join the culinary team at ... Ability to work in a fast-paced kitchen environment and handle multiple tasks efficiently.

Inns of Aurora

Banquet Chef

Aurora, NY · On-site

Responsibilities/duties/functions/tasks: * Responsible for checking the closing duties at the end ... Full-time and part-time employees are eligible to participate in our 401K program and supplementary ...

Plate Restaurant Group

Sous Chef

Leawood, KS · On-site

$48K - $65K/yr

Job Type: Part Time/Hourly * Manage production, preparation and presentation of all food. * Manage ... tasks to ensure smooth service and kitchen operations. * Instill teamwork and synergy exists ...

Denver Rescue Mission

CHEF - DENVER

Denver, CO · On-site

$20.75 - $22.31/hr

... part-time (less than 30 hours per week) position. The Chef reports to the Denver Food Services ... tasks as determined by the Chef on duty. Volunteer Services * Works in cooperation with the ...

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Part Time Task Force Chef information

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How much do part time task force chef jobs pay per hour?

As of Jul 13, 2026, the average hourly pay for part time task force chef in the United States is $24.63, according to ZipRecruiter salary data. Most workers in this role earn between $16.83 and $31.01 per hour, depending on experience, location, and employer.

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

To thrive as a Part Time Task Force Chef, you need strong culinary skills, experience in various kitchen settings, and formal culinary training or certification. Familiarity with commercial kitchen equipment, food safety standards, and inventory management systems is typically required. Adaptability, teamwork, and effective communication are crucial soft skills for quickly integrating into new teams and environments. These skills ensure consistent food quality, safety, and seamless operations during temporary assignments.

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

AspectPart Time Task Force ChefPart Time Line Cook
CredentialsFood Handler’s Permit, culinary experienceFood Handler’s Permit, basic culinary skills
Work EnvironmentEvent kitchens, temporary setupsRestaurant kitchens, steady environment
Employer & Industry UsageEvent catering, emergency response teamsRestaurants, hotels, dining establishments
Common Search & ComparisonPart Time Task Force Chef vs Part Time Line Cook

The Part Time Task Force Chef typically works in temporary or emergency settings, focusing on quick, high-quality meal preparation for events or relief efforts. In contrast, a Part Time Line Cook works in a steady restaurant environment, preparing dishes according to established menus. Both roles require culinary skills and food safety knowledge, but the Task Force Chef often operates in more dynamic, short-term scenarios, while the Line Cook maintains ongoing kitchen operations.

What are Part Time Task Force Chefs?

Part Time Task Force Chefs are culinary professionals who are hired on a temporary or as-needed basis to support kitchens, restaurants, or catering operations. They typically fill in for regular staff during busy periods, staff shortages, or special events. These chefs are expected to be adaptable, skilled in various culinary techniques, and capable of quickly integrating into new kitchen environments. The position offers flexibility for both the chef and the employer, making it an attractive option for those seeking part-time or project-based culinary work.

What are some common challenges faced by part-time task force chefs when adapting to new kitchen environments?

Part-time task force chefs often face the challenge of quickly adapting to unfamiliar kitchens, varying team dynamics, and different menu styles. Each assignment may require learning new equipment, adjusting to unique workflows, and understanding the expectations of different head chefs or managers. Flexibility, strong communication, and the ability to rapidly build rapport with existing staff are essential for success in this role. Embracing these challenges can also provide valuable experience and networking opportunities within the culinary industry.
What cities are hiring for Part Time Task Force Chef jobs? Cities with the most Part Time Task Force Chef job openings:
What are the most commonly searched types of Task Force Chef jobs? The most popular types of Task Force Chef jobs are:
What states have the most Part Time Task Force Chef jobs? States with the most job openings for Part Time Task Force Chef jobs include:
Part Time Task Force Chef jobs near you
Senior Sous Chef

Senior Sous Chef

Trail Drive Management Corp.

Fort Worth, TX • On-site

Full-time, Part-time

Re-posted 4 days ago

Job description

SENIOR SOUS CHEF ( Full Time)
Trail Drive Management Corporation - Dickies Arena of Fort Worth, TX
Dickies Arena is a 14,000 seat, spectacular multipurpose venue located adjacent to the Will Rogers Memorial Center campus in Fort Worth, Texas. The arena will be owned by the City of Fort Worth and managed by the not-for-profit operating entity, Trail Drive Management Corp (TDMC). The state-of-the-art arena, scheduled to open in November 2019, will host concerts, sporting events and family entertainment, and will be the new home to Fort Worth Stock Show rodeo performances.
Reports to: EXECUTIVE CHEF
Supervisory responsibility: Exercises general supervision over culinary managers, supervisors, full time & part time administrative and operations-based team members
Job Description :
A Senior Sous Chef will assist in overseeing the staffing of all culinary team members in their respective areas of direct accountability; Concessions/Commissary, Club/Restaurants & Catering or Suite and Loge Boxes, along with menu development & event-based planning for all Food & Beverage outlets. Each Senior Sous Chef will work closely with all Culinary, Purchasing and front of house leadership counterparts to ensure quality selections are executed and served impeccably on an event by event basis with consideration to the anticipated guest demographic. This position is also responsible for ensuring that exceptional hospitality is received throughout the operation by our external, as well as, our internal guests, that all alcoholic beverages are served safely, and that food quality and sanitation standards are always maintained. They will be responsible for the establishment and achievement of financial targets including, but not limited to labor and food cost. This position reports to the Executive Chef. In-person and predictable attendance.
Essential Duties (Include, but are not limited to the following):
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.
  • Partner with Dickies Arena & Food and Beverage department leadership to ensure a successful arena opening and establishment of the F&B operation
  • Assist with the establishment and enforcement of Dickies Arena policies
  • Work closely with other team members and other departments to ensure department specific procedures, tasks and goals are met, consistent and effective communication occurs, efficient operational performance and a positive reputation of venue within the market/ industry is maintained
  • Support the concept development and overall operating plan establishment for all food and beverage areas with specific focus on culinary elements
  • Assist in driving menu and recipe development throughout the venue
  • Responsible for ensuring exceptional and consistent food quality in presentation and production
  • Follow and enforce policies associated with the safe service of all alcoholic beverages
  • Assist in the hiring, training, staffing and scheduling of culinary team members
  • Ensure all culinary team members have the tools necessary to complete their jobs
  • Ensure consistent execution of all menus and recipes, training and accountability of the culinary team in execution
  • Engage with venue guests, as well as, team members to ensure exceptional hospitality is always received
  • Build and maintain strong relationships with venue staff, sponsors, clients, guests, subcontractors, etc.
  • Responsible for enforcing, executing and maintaining all safety, security and sanitation standards throughout the venue
  • Regularly obtain feedback from clients and guests to improve operations
  • Respond and assist in any departmental guest service issues deriving from and/or relating to culinary elements
  • Conduct routine staff meetings to discuss procedures, problems, policy changes, daily & event activity and any other department specific items.
  • Oversee and support the mentorship and development of culinary supervisors and team members on a daily basis
  • Ensure that daily walkthroughs are being conducted throughout the venue with consideration to sanitation, safety, inventory levels, etc.
  • Thoroughly and accurately use all selected systems (Purchasing, Point-of-sale, Work Force Management and more)
  • Assist with ensuring achievement of all financial goals within each given department are met, i.e. Concessions, Suites, Catering & Clubs
  • Conduct and oversee the ordering and inventory management aspects of the Culinary department in each of their given areas of responsibilities
  • Other responsibilities and tasks as deemed appropriate by the Food and Beverage and Dickies Arena Leadership Team

QUALIFICATIONS:
  • Degree or similar certification/ experience in Culinary Arts strongly preferred
  • 5+ years of culinary leadership experience with 2+ years in a Sous Chef capacity preferred
  • Previous experience in high volume, complex food service operations; sports and/ or entertainment venue strongly preferred
  • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
  • Previous experience leading large teams; inclusive of managers, supervisors and part-time team members (50+ strongly preferred)
  • Previous experience with opening a food & beverage establishment and building a culinary team, large sports and/or entertainment venue strongly preferred
  • Demonstrate ability to complete projects in a reliable, productive and expedient manner while adhering to strict deadlines
  • Keyboarding skills and computer proficiency with software knowledge including MS Office
  • Experience with computerized work force management software strongly preferred
  • Experience with inventory and order management software strongly preferred
  • Excellent verbal and written communication skills
  • Ability to problem solve and prioritize multiple tasks in a fast-paced, high-energy environment
  • Ability to work independently and in a team environment
  • Self-motivated with strong client and vendor relations and staff management skills; previous experience with vendor and product selection
  • Able to communicate effectively with management team, guests and team members
  • Superior internal and external customer service experience
  • Must be able to work extended shifts of 10 hours or more as business dictates
  • Must be flexible with schedule and able to work different shifts
  • Ability to work nights, weekends and holidays
  • Must be able to work in fluctuating temperatures
  • English reading, writing, comprehension, math and computer skills required
  • Ability to taste and evaluate food and beverage products
  • Must be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift
  • Ability to use hands in using office equipment, including the computer system
  • Ability to express or exchange ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly
  • Ability to perceive the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication, and to make the discriminations in sound. Ability to talk and hear to conduct phone and radio correspondence
  • The worker is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; transcribing; viewing a computer terminal; extensive reading; determine the accuracy, neatness, and thoroughness of the work assigned; visual inspection involving small errors and/or operation of machines (including inspection); using measurement devices; and/or assembly parts at distances close to the eyes

INTELLECTUAL/SOCIAL, PHYSICAL DEMANDS AND WORK ENVIRONMENT: The intellectual/social, physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Intellectual/Social demands:
  • While performing duties of this job, the employee is frequently required to multi-task under time limits and with moderate to high pressure situations. Position requires constant attention to details and accuracy of specified standards including: following simple to complex (more than 3 steps) instructions, and concentration which frequently extends beyond 30 minutes at a time. This position also requires frequent use of interpersonal skills with internal and external clients. Employee will frequently communicate via radio and in-person with others and exchange accurate information. This position requires employee to frequently work both independently or as part of a team. Position also requires being able to recognize and resolve conflicts, by being able to openly communicate with clients.

Physical demands:
  • While performing the essential functions of this job, the employee will frequently operate a POS system, computer and other office devices such as calculators, telephones, copy machines, faxes and printers. Employee will constantly move about inside and outside various areas of the facility before/during/after events to interact with internal/external clients and supervise the work of employees during events. Employee must constantly communicate via telephone, radio, email and in-person with others and exchange accurate information. Employee may occasionally be required due to business demands and event operations to lift and/or move up to 50 pounds. As business, maintenance, operations or emergency situations require, employee may sporadically assist in lift/move 100 lbs. or more.

Work environment:
  • The duties of this position are performed primarily indoors but do require frequent movement in and out of controlled temperature units such as refrigerators and/or freezers. The noise level in the work environment is usually moderate, with the exception of event days, where the sound levels may be higher than moderate. Employee will be occasionally exposed to outdoor weather conditions, year-round. Employee will be exposed to and working in extreme temperatures when utilizing various pieces of equipment.

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

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