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Seasonal Task Force Chef Jobs in Ohio (NOW HIRING)

Compass Group

Sous Chef- 1922 Club

Columbus, OH · On-site

$48K - $65K/yr

Supports menu development and tastings, providing input on seasonal items, specials, and game day ... Assists with administrative and operational tasks such as production schedules, prep guides ...

Compass Group

Sous Chef- 1922 Club

Columbus, OH · On-site

$48K - $65K/yr

... input on seasonal items, specials, and game day displays. • Collaborates with FOH partners ... and operational tasks such as production schedules, prep guides, staffing inputs, and event ...

Marriott International

Restaurant Chef

Cleveland, OH · On-site

$72K - $91K/yr

Exhibits culinary talents by personally performing tasks while leading the staff and managing all ... seasonal menu items for the restaurant. • Ensures compliance with all applicable laws and ...

Marriott

Restaurant Chef

Cleveland, OH · On-site

Exhibits culinary talents by personally performing tasks while leading the staff and managing all ... Assists in developing daily and seasonal menu items for the restaurant. Ensures compliance with all ...

Fairlawn Country Club

Seasonal Line Cooks

Akron, OH · On-site

$14.50 - $18.25/hr

Executive Chef Supervises: No supervisory duties are included in this position. Classification ... Job Tasks/Duties * Provide food and beverage service according to the club's standards. * Maintain ...

Suzu Hospitality

Prep Cook

Cincinnati, OH · On-site

$13.75 - $17.25/hr

Prep Cooks at Suzu will work with high-quality, seasonal, and Japanese specialty ingredients. Key ... Sous Chef with various tasks as needed * Support team with restocking and rotating inventory ...

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All JobsTask Force Chef JobsSeasonal Task Force Chef JobsSeasonal Task Force Chef Jobs in Ohio

Seasonal Task Force Chef information

What is a seasonal task force chef?

Seasonal Task Force Chefs are experienced culinary professionals who are temporarily hired to support kitchens during busy periods, special events, or staff shortages. They often work in hotels, resorts, or restaurants that experience seasonal fluctuations in demand. These chefs quickly adapt to different kitchen environments, ensuring high standards of food preparation and service are maintained. Their contracts typically last for a set period, such as during holidays or tourist seasons, after which they may move on to another assignment.

What are the typical challenges faced by a seasonal task force chef when joining a new kitchen team?

Seasonal Task Force Chefs often step into unfamiliar kitchens on short notice, which can present challenges such as quickly adapting to different equipment, learning new menus, and understanding each team's unique workflow. Building rapport and trust with existing staff is crucial, as is maintaining high culinary standards amidst fast-paced, high-volume service periods. Flexibility, strong communication skills, and the ability to quickly assess and fill gaps are key to succeeding in this dynamic role.

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

AspectSeasonal Task Force ChefLine Cook
CredentialsCooking certification or culinary degree often preferredHigh school diploma or culinary training
Work EnvironmentTemporary, high-pressure, team-based kitchen settingsDaily kitchen operations, consistent environment
Employer & IndustryHotels, resorts, event catering, seasonal establishmentsRestaurants, cafes, dining establishments
Search & Comparison IntentTemporary culinary roles, seasonal cooking jobsFull-time or part-time kitchen staff roles

The Seasonal Task Force Chef typically works in temporary, high-pressure environments during peak seasons, often requiring culinary certifications. In contrast, a Line Cook is a regular kitchen staff member working in daily restaurant operations. Both roles involve cooking skills but differ mainly in duration, environment, and scope of responsibilities.

What are the key skills and qualifications needed to thrive as a seasonal task force chef?

To thrive as a Seasonal Task Force Chef, you need strong culinary expertise, menu planning skills, and experience working in diverse kitchen environments, often validated by a culinary degree or equivalent professional experience. Familiarity with a variety of kitchen equipment, inventory management systems, and food safety certifications like ServSafe is typically required. Flexibility, leadership, and excellent communication set standout chefs apart when adapting to new teams and rapidly changing demands. These skills ensure seamless integration, maintain high standards, and support effective kitchen operations during busy or transitional periods.
What are the most commonly searched types of Task Force Chef jobs in Ohio? The most popular types of Task Force Chef jobs in Ohio are:
What cities in Ohio are hiring for Seasonal Task Force Chef jobs? Cities in Ohio with the most Seasonal Task Force Chef job openings:
Seasonal Task Force Chef jobs near you

CULINARY SOUS CHEF MGT

Columbus Hospitality, LLC

Columbus, OH

$48K - $65K/yr

Full-time

Re-posted 4 days ago

Job description

Job Summary:

Supervise and coordinate food production operations and activities at The Grand Event Center, while achieving budgeted food and labor cost margins. Bring a creative approach to cooking with seasonal raw ingredients. Provide strong leadership and foster the development of the culinary and utility staff by creating an environment that inspires our team to continually improve their skills each day to elevate the culinary offerings for our guests.

Essential Functions:

  1. Manages kitchen in place of the executive chef, or when the Executive Chef is not on property.
  2. Works with Executive Chef to Develop Event Menus and Seasonal Offerings
  3. Helps to train, teach, and mentor hourly cooks and stewards.
  4. Posts Daily Sheets and Banquet Event Orders.
  5. Organizes and executes daily production and prep lists, via the approval of the Executive Chef.
  6. Helps Executive Chef with ordering products for events.
  7. Helps Executive Chef with Inventory and scheduling.
  8. Ensures that all walk- in coolers are neat and that all products are stored properly.
  9. Ensures that all food products are used on a timely basis.
  10. Prepares food in accordance with GEC recipes.
  11. Aids and assists other areas of the kitchen as needed.
  12. Sets up, maintains, breaks down, and cleans any dirty workstations.
  13. Serves items in accordance with established portion and presentation standards.
  14. Notifies Executive Chef in advance of expected shortages.
  15. Ensures that assigned workstation and equipment are clean and sanitary.
  16. Maintains security and safety in work areas.
  17. Maintains neat professional appearance and always observes personal cleanliness rules.
  18. Adheres to state and local health and safety regulations.
  19. Covers, dates, and properly stores all leftover products that are re-usable.
  20. Demonstrates and promotes a safe and secure environment for guests, team members, and hotel assets in compliance with workplace policies and procedures and regulatory requirements.
  21. Observes and secures associate compliance with procedures and methods.

Physical Requirements:

The physical requirements necessary for an associate to successfully perform the essential functions of the position are outlined below. Reasonable accommodations can be made to enable individuals with disabilities to perform the described essential functions of the position.

  1. Long hours sometimes required.
  2. Exerting up to 50 pounds of force occasionally and /or 80 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
  3. Ability to stand for long hours at the time.
  4. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
  5. Vision abilities required by this job include close vision.
  6. Associate must talk and hear.

Travel

This position requires the successful candidate to have a valid Ohio Driver’s License. The successful candidate must provide proof of a valid driver’s license upon hire.

Qualifications, Education, Experience, Skills, and Abilities:

  1. 3+ years’ experience in an upscale kitchen preferred.
  2. 1 year of management experience preferred.
  3. Culinary degree preferred but not necessary.
  4. ServSafe Certified.
  5. Must maintain composure and objectivity under pressure.
  6. Must be effective in handling opportunities in the workplace, including anticipating, preventing, identifying, and solving problems as necessary
  7. Must be effective at listening to, understanding, and clarifying concerns and issues raised by team members and guests.

The Grand Event Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting our team's needs through our commitment to work-life balance and by providing development opportunities.