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Quality Control Fruit Jobs in Reston, VA (NOW HIRING)

The Hoya Hotel at Georgetown

Sous Chef OEM/HM

Washington, DC · On-site

$57K - $77K/yr

... product quality and quantity. * Work with culinary staff to ensure portion sizes, garnishing ... Coordinates with the Front Office for VIP lists, VIP fruit and cheese orders, forecast rooms sales ...

The Watergate Hotel

Lead Bartender

Washington, DC · On-site

$19 - $22/hr

... fruit and vegetable garnishes, juices and other perishables daily to insure product quality ... control. * Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic ...

The Hoya Hotel at Georgetown

Executive Chef

Washington, DC · On-site

$81K - $112K/yr

... product quality and quantity. * Work with culinary staff to ensure portion sizes, garnishing ... Coordinates with the Front Office for VIP lists, VIP fruit and cheese orders, forecast rooms sales ...

Sodexo

Barista II

Mclean, VA · On-site

$18 - $23/hr

You will create hand-crafted, quality beverages and food. Most importantly, you help people smile ... Previous related experience in customer service, food preparation, sanitation and inventory control ...

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Showing results 21-40

All JobsQuality Control Fruit JobsQuality Control Fruit Jobs in Reston, VA

Quality Control Fruit information

See Reston, VA salary details

$14

$33

$85

How much do quality control fruit jobs pay per hour?

As of Sep 12, 2026, the average hourly pay for quality control fruit in Reston, VA is $33.37, according to ZipRecruiter salary data. Most workers in this role earn between $20.77 and $41.49 per hour, depending on experience, location, and employer.

What does a quality control fruit inspector do?

A Quality Control Fruit inspector is responsible for examining fruits during various stages of production and distribution to ensure they meet established quality standards. This includes checking for size, color, ripeness, absence of defects, and compliance with food safety regulations. Inspectors may also take samples for laboratory analysis and document their findings to help improve processes. Their work helps ensure that only high-quality fruit reaches consumers and reduces the risk of spoilage or contamination.

What are the key skills and qualifications needed to thrive as a quality control fruit inspector, and why are they important?

To thrive as a Quality Control Fruit Inspector, you need knowledge of food safety standards, inspection techniques, and a background in agriculture, horticulture, or a related field. Familiarity with quality management systems (like HACCP), grading tools, and data entry software is typically required. Attention to detail, strong observational skills, and effective communication are important soft skills for accurately assessing produce and collaborating with team members. These skills ensure that all fruit products meet safety and quality standards, protecting consumers and maintaining the reputation of growers and distributors.

What are some typical challenges faced by quality control professionals in the fruit industry, and how can they be addressed?

Quality Control professionals in the fruit industry often encounter challenges such as maintaining consistency in product quality due to natural variations in harvests, managing time-sensitive inspections, and adhering to strict food safety standards. Addressing these challenges requires strong attention to detail, effective communication with harvest and packaging teams, and staying updated on industry regulations. Implementing standardized procedures, regular staff training, and using technology for efficient record-keeping can help overcome these hurdles and ensure high-quality fruit reaches the market.

What is the difference between Quality Control Fruit vs Quality Assurance Technician?

AspectQuality Control FruitQuality Assurance Technician
CertificationsFood safety, HACCP, GMPFood safety, HACCP, GMP
Work EnvironmentFruits processing, packing facilitiesFood manufacturing, processing plants
Employer & IndustryFruit growers, packing housesFood production companies, manufacturers

Quality Control Fruit focuses on inspecting and testing fruits for quality, freshness, and safety during processing. Quality Assurance Technicians develop and implement procedures to ensure overall product quality and compliance. While both roles require similar certifications and work in food-related environments, Quality Control Fruit emphasizes testing and inspection, whereas Quality Assurance Technicians focus on process improvement and compliance.

What is the quality control of fruit?

Quality control of fruit involves inspecting and testing fruits to ensure they meet safety, appearance, and ripeness standards. This process includes visual checks for defects, measuring firmness and sugar content, and adhering to hygiene and handling protocols. Workers often use tools like refractometers and follow industry guidelines to maintain product quality.

What job categories do people searching Quality Control Fruit jobs in Reston, VA look for?

The top searched job categories for Quality Control Fruit jobs in Reston, VA are:

What cities near Reston, VA are hiring for Quality Control Fruit jobs?

Cities near Reston, VA with the most Quality Control Fruit job openings:

Quality Control Fruit jobs near you
Infographic showing various Quality Control Fruit job openings in Reston, VA as of August 2026, with employment types broken down into 1% As Needed, 79% Full Time, 16% Part Time, 3% Contract, and 1% Nights. Highlights an 83% Physical, 1% Hybrid, and 16% Remote job distribution, with an average salary of $69,401 per year, or $33.4 per hour.

Sous Chef OEM/HM

Washington, DC • On-site

The Hoya Hotel at Georgetown
See more jobs at The Hoya Hotel at Georgetownexternal

$57K - $77K/yr

Full-time

Re-posted 23 days ago

Job description

Overview:
The Sous Chef will assist in the planning, direction, coordination, and execution of all operations within the culinary department. The Sous Chef is responsible for ensuring that all culinary operations are carried out professionally, to standards and at the highest level of service. The Sous Chef will achieve desired outcomes through assisting in the creation, development, and maintenance of a competent, motivated, and empowered culinary staff. The Sous Chef will effectively lead, train, coach, motivate, engage, and provide feedback to the culinary staff daily. In the absence of an Executive Chef, the Sous Chef will fulfill this role. The Sous Chef will always maintain a hands-on approach to all culinary operations.
Key Duties & Responsibilities:
  • Maintain a hands-on approach to all culinary operations.
  • Work collaboratively with all members of the food and beverage team in menu planning, development, and execution.
  • Ensure all culinary staff is properly trained to standards and able to carry out the operations of the department.
  • Assists in calculating accurate, theoretical, and weighted food costs. Coordinates with accounting for food costs.
  • Gives instructions to cooking personnel in fine points of cooking.
  • Cooks and carves meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
  • Tastes and evaluates all food items within the operation.
  • Estimates production needs on a daily and weekly basis. Communicates production needs to "key" kitchen associates daily.
  • May schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Work with culinary staff to ensure portion sizes, garnishing, presentation, and preparation of food exceed standards.
  • Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities.
  • Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
  • Assist in establishing standards for personnel performance and customer service.
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety.
  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance.
  • Record and analyze the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
  • Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control.
  • Train workers in food preparation, and in service, sanitation, and safety procedures.
  • Coordinates with the Front Office for VIP lists, VIP fruit and cheese orders, forecast rooms sales, and any group information.
  • Coordinates with Catering, Conference Services and Banquet Departments for catering procedures, Banquet Event Orders (BEO's), and weekly forecast meetings.

Education and Experience:
  • Bachelor's degree in a related field from an accredited university/college or culinary school plus at least two (2) years of related experience; or high school diploma or equivalent plus at least five (5) years of related experience; or any equivalent combination of education and experience that provides the above skills, knowledge, and abilities.
  • Computer skills required. Familiarity with Microsoft Office preferred. Experience with hotel systems such as MICROS is required.
  • Knowledge of Restaurant and Culinary Operations within a hotel environment, including all laws and regulations related to these operations.

Crestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender, identity, or disability status.

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