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Assistant Research Development Chef Jobs in Minnesota

Kelber Catering

Sous Chef - Cold Food Prep

Minneapolis, MN

$52K - $70K/yr

  • Medical

  • Dental

  • Life

  • Retirement

  • PTO

Participate in menu development. * Communication supply and prep needs to; the Chef Garde Manger and assist with inventory rotation. * Use software platform for scheduling, recipe platform and ...

Celanese Corporation

R&D Technician

Winona, MN · On-site

$17.50 - $24/hr

Set-up and execution/operation of pultrusion line, extruders, and supportive equipment for R&D trials * Assist with design and implementation of new equipment * Responsible for recording and ...

McCormick & Schmicks

Executive Sous Chef

Edina, MN · On-site

$75K - $82K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

... * Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up * Achieve or exceed budgeted labor ...

McCormick & Schmicks

Executive Sous Chef

Edina, MN · On-site

$75K - $82K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

... * Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up * Achieve or exceed budgeted labor ...

TPC Network

Sous Chef

Blaine, MN · On-site

$55K - $65K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Conduct or supervise monthly food and beverage inventories * Assist in the development and ... Chef * Assist the Executive Chef in the implementation of training programs which continue to ...

New

TPC Network

Sous Chef

Blaine, MN

$55K - $65K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Conduct or supervise monthly food and beverage inventories * Assist in the development and ... Chef * Assist the Executive Chef in the implementation of training programs which continue to ...

New

Omni Hotels & Resorts

Executive Chef

Eagan, MN · On-site

$130K - $145K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Omni Viking Lakes Hotel A substantial part of the 200-acre Viking Lakes mixed-use development, this ... Responsibilities * Assist the hotel director of operations and, at times, the general manager, in ...

Murphy Research

Research Manager

Minneapolis, MN · On-site

$55K - $75K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

In this role, you will assist in the development, execution, and analysis of projects for a diverse range of Fortune 500 companies. All of our researchers work across industries on diverse projects ...

Murphy Research

Research Manager

Minneapolis, MN · On-site

$55K - $75K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

In this role, you will assist in the development, execution, and analysis of projects for a diverse range of Fortune 500 companies. All of our researchers work across industries on diverse projects ...

Wischermann Partners Inc.

Sous Chef

Owatonna, MN · On-site

$50K - $60K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

PTO POSITION OVERVIEW The Sous Chef is responsible for providing the leadership expertise that ... other cost controls. * Assist in hiring and associate development, providing coaching and ...

Wischermann Partners

Sous Chef

Owatonna, MN

$50K - $68K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

PTO POSITION OVERVIEW The Sous Chef is responsible for providing the leadership expertise that ... other cost controls. * Assist in hiring and associate development, providing coaching and ...

Murphy Research

Research Associate

Minneapolis, MN · On-site

$50K - $52K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

In this role, you will assist in the development, execution, and analysis of projects for a diverse range of Fortune 500 companies. All of our consulting researchers work across industries on diverse ...

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All JobsResearch Development Chef JobsAssistant Research Development Chef JobsAssistant Research Development Chef Jobs in Minnesota

Assistant Research Development Chef information

What is an assistant research development chef?

Assistant Research Development Chefs are culinary professionals who support the creation and testing of new recipes, menu items, or food products, often in collaboration with research and development teams. They assist in experimenting with ingredients, refining cooking techniques, and ensuring that new dishes meet quality, taste, and safety standards. Their role bridges culinary creativity and scientific food development, making them integral to innovation in restaurants, food manufacturing, or hospitality companies.

What are the key skills and qualifications needed to thrive as an assistant research development chef?

To thrive as an Assistant Research Development Chef, you need a solid background in culinary arts, food science, and recipe development, often supported by a culinary degree or relevant certifications. Familiarity with kitchen equipment, food safety systems, and product development software is typically required. Creativity, attention to detail, teamwork, and effective communication are essential soft skills for this role. These skills ensure innovative product creation, maintain food quality and safety, and facilitate smooth collaboration with cross-functional teams in a fast-paced environment.

What are some typical challenges an assistant research development chef faces when collaborating with cross-functional teams?

Assistant Research Development Chefs often work closely with culinary, marketing, and food science teams to develop new products. A common challenge is balancing creative culinary ideas with practical constraints such as cost, production scalability, and regulatory requirements. Effective communication and adaptability are essential, as you must often adjust recipes or concepts based on feedback from different departments. This collaborative environment provides valuable learning opportunities but requires strong organizational and interpersonal skills to keep projects on track.

What is the difference between Assistant Research Development Chef vs Research and Development Chef?

AspectAssistant Research Development ChefResearch and Development Chef
CredentialsCulinary degree, certifications in food safety, experience in culinary researchAdvanced culinary degree or extensive industry experience, leadership skills
Work EnvironmentSupportive kitchen and lab settings, collaborative teamsLeadership role in R&D labs, overseeing product development
Employer & IndustryFood manufacturing, hospitality, food product companiesFood companies, large restaurants, product innovation teams
Search & Comparison IntentYesYes

The Assistant Research Development Chef primarily supports product development tasks, working under supervision in culinary labs or kitchens. In contrast, the Research and Development Chef leads innovation projects, overseeing the entire development process. Both roles require culinary expertise and industry experience, but the R&D Chef holds more responsibility and leadership in the development cycle.

What are the most commonly searched types of Research Development Chef jobs in Minnesota?

The most popular types of Research Development Chef jobs in Minnesota are:

What cities in Minnesota are hiring for Assistant Research Development Chef jobs?

Cities in Minnesota with the most Assistant Research Development Chef job openings:

Assistant Research Development Chef jobs near you

Sous Chef - Cold Food Prep

Kelber Catering

Minneapolis, MN

$52K - $70K/yr

Full-time

Medical, Dental, Life, Retirement, PTO

Re-posted 7 days ago

Job description

Sous Chef - Froid

Kelber Catering

Minneapolis MN

Full time

$27-$29 / Hour + Quarterly Bonus

Medical, Dental, 401K, PTO, Short Term and Long-Term Disability, Life

Kelber Catering

As a majority woman-owned and operated business, Kelber Catering (KC) distinguishes itself through a commitment to sustainable practices. Cultivating a positive work environment that respects, celebrates and retains its employees.

Executive Chef Shane Streitz and the culinary team create visionary recipes so our menus reflect trends, tastes, and versatility. Every detail is attended to whether it is a lavish corporate dinner, an intimate company affair, a major sports event or a bustling convention.

Position Summary:

The Sous Chef – Cold Prep supports the Chef Garde Manger in managing day-to-day cold food preparation. Includes helping prepare meals for catered events, retail operations, and an employee cafeteria. The Sous Chef ensures that pantry items are prepped, presented, and stored according to food safety and quality standards.

This position requires hands-on leadership and active participation in preparing and plating food items. The Sous chef helps guide pantry staff, maintain cleanliness and organization, and assists with production needs based on schedule events.

Key Responsibilities (include but not limited to):

  • Assist with preparation of all cold food items for functions, both catering and retail along with the employee cafeteria.
  • Follow recipes and production sheets to ensure consistency and portion control.
  • Support the Chef Garde Manger with setup and timely execution of cold food production.
  • Maintain high standards for food safety, sanitation, and cleanliness in work areas.
  • Help assign and guide pantry staff based on daily prep needs and event schedules.
  • Monitor cold food quality and presentation before service or delivery.
  • Keep cooler and prep areas clean, organized, and labeled.
  • Assist with HACCP logs, proper food storage, and temperature checks.
  • Participate in menu development.
  • Communication supply and prep needs to; the Chef Garde Manger and assist with inventory rotation.
  • Use software platform for scheduling, recipe platform and Microsoft.

Qualifications

Availability: Must be fully available and flexible with scheduling, including evenings and weekends as required.

Education: High School Diploma or equivalent

Experience: Minimum 3 years in foodservice with 1 year in leadership or lead line cook role preferred.

Physical: Refer to the attached Functional Capacities Evaluation for this role.

Key Skills & Attributes

  • Strong leadership and team-building skills
  • Excellent written and verbal communication
  • Ability to prioritize and manage multiple tasks effectively
  • Proven problem-solving and decision-making abilities
  • High level of professionalism and attention to detail