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Assistant Research Development Chef Jobs in Cape Cod, MA

Tufts University

Assistant Sous Chef

Medford, MA · On-site

$52K - $70K/yr

The Assistant Sous Chef is responsible for preparation and presentation of a variety of hot and ... Assists researching, developing, testing and adjusting recipes for all production areas. Executes ...

Level99 Entertainment

Sous Chef

Natick, MA · On-site

$52 - $76/hr

OVERVIEW This Sous Chef position is a fantastic growth opportunity for someone looking to develop ... Research and Development #J-18808-Ljbffr

Redd Hospitality

Sushi Chef

Boston, MA · On-site

As a Executive Sous Chef or Kitchen Manager, you will assist the Executive Chef in overseeing ... Collaborate with the Executive Chef on menu planning and development, incorporating seasonal ...

Redd Hospitality

Sushi Chef

Boston, MA · On-site

$70K - $75K/yr

As a Executive Sous Chef or Kitchen Manager, you will assist the Executive Chef in overseeing ... Collaborate with the Executive Chef on menu planning and development, incorporating seasonal ...

The Post Oak

Sous Chef

Boston, MA · On-site

$70 - $75/hr

... * 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 ...

Morton's The Steakhouse

Sous Chef

Boston, MA · On-site

$70K - $75K/yr

... * 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 ...

Morton's The Steakhouse

Sous Chef

Boston, MA · On-site

$70K - $75K/yr

... * 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 ...

Harvard University

Research Assistant

Cambridge, MA · On-site

$21.25 - $29.25/hr

The lab specializes in developmental cognitive neuroscience within a preventive education and ... We are seeking a full-time Research Assistant to assist with all study phases of functional and ...

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All JobsResearch Development Chef JobsAssistant Research Development Chef JobsAssistant Research Development Chef Jobs in Cape Cod, MA

Assistant Research Development Chef information

See Cape Cod, MA salary details

$10

$23

$34

How much do assistant research development chef jobs pay per hour?

As of Sep 5, 2026, the average hourly pay for assistant research development chef in Cape Cod, MA is $23.40, according to ZipRecruiter salary data. Most workers in this role earn between $18.80 and $25.77 per hour, depending on experience, location, and employer.

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.

Assistant Research Development Chef jobs near you
Infographic showing various Assistant Research Development Chef job openings in Cape Cod, MA as of August 2026, with employment types broken down into 20% Internship, and 80% Full Time. Highlights an 100% In-person job distribution, with an average salary of $48,677 per year, or $23.4 per hour.

Assistant Sous Chef

Tufts University

Medford, MA • On-site

$52K - $70K/yr

Full-time

Posted 27 days ago

Key responsibilities

  • Support the operation of the kitchen by preparing and presenting hot and cold foods following standardized recipes.

  • Assist with evaluating the daily kitchen workload, assigning tasks, and overseeing the work of kitchen staff in the absence of the unit Sous Chef.

  • Help research, develop, test, and adjust recipes, and ensure kitchen sanitation and food safety practices are followed.

Tufts University rating

8.4

Company rating: 8.4 out of 10

Based on 25 frontline employees who took The Breakroom Quiz

102nd of 630 rated colleges and universities

Job description

Overview
This role is an academic year position.
Shift: Sunday & Monday: 11:45 AM - 8:15 PM, Tuesday & Wednesday Off, Thursday - Saturday 11:45 AM - 8:15 PM
Tufts Dining is a self-operated food service provider managing a comprehensive collegiate dining program on the Tufts University Medford/Somerville and SMFA/Fenway campus, delivering high quality, contemporary and innovative food and hospitality services to meet the various needs of students, staff, faculty, administrators and visitors in a fiscally responsible manner. Our team provides a progressive resident dining program as well as innovative retail services, and a distinctive university catering program serving a campus community comprised of 6500 undergraduates, 2200 graduate students, and 2300 staff, faculty and administrators.
Residential dining Centers and Catering are open 7 days a week. Working weekends & evenings will be expected.
What You'll Do
The Assistant Sous Chef is a culinary professional working under the unit Sous Chef and management in supporting the operation of complex, fast paced and high volume, well-equipped kitchens. They will demonstrate the ability to master cooking techniques including cook-chill technology, developing and testing recipes, authentically prepare a wide variety of international cuisines, and to work with an experienced culinary team serving Tufts Dining. The Assistant Sous Chef is responsible for preparation and presentation of a variety of hot and cold foods following standardized department recipes in quantities forecasted and planned in advance using a variety of preparation methods. Assists with evaluating the daily kitchen workload, suggesting daily job assignments and overseeing the work of cooks and other kitchen personnel in the absence of the unit Sous Chef and/or manager. Evaluates finished products to ensure quality and assists addressing sub-quality production and presentation analyzing problems and implementing solutions in collaboration with the culinary leadership team in the unit. Works in all areas as needed while focusing on production and presentation. Assists researching, developing, testing and adjusting recipes for all production areas. Executes overall kitchen sanitation and food safety practices; and assists keeping kitchen staff on task and assigning side work and equipment maintenance duties to kitchen personnel as needed. Assists, coordinates, and expedites food preparation from the kitchen and action stations ensuring safe food handling and on time production according to established department procedures. Assists in planning and executing production and presentation for assigned meals including designing and executing buffet presentation. Collaborates with Sous Chef and management to fulfill the culinary goals of the unit by facilitating the implementation of management initiatives in the kitchen and exceeding customer expectations. Prepares specialty meals as needed in a timely manner, meeting the deadlines for that particular meal. Performs line checks, and fill out all standard forms, service records, and check lists properly.
    • Must demonstrate ability to work under periods of fast pace and high pressure.
    • All employees are responsible for punching in and out in accordance with department policy and standards.
    • They must be given permission from a manager to punch in early or stay past their schedule "out time."
    • All employees will adhere to posted schedule and all requests for time off will be granted based on business needs. In accordance with the CBA, schedules will be posted 14 days (excludes catering) in advance.
    • Time off requests must follow proper procedure and will be approved/denied in accordance with department needs.
    • No requests will be honored for Senior Week, Holidays, Alumni Weekend, Commencement, Orientation, Matriculation, or Special Events during the Academic Year.

  • Food Production: Will cook and prepare a variety of hot and cold menu items following established department recipes in quantities forecast and planned in advance using a variety of cooking methods. Will assist to develop, test and produce new recipes to support Dining Operations. Will assist planning and execute production and presentation, and exhibition and display cooking as needed. Will work all stations as assigned or required. Will do prep work and cook as needed. Will execute line checks, fill out all standard forms, service records and checklist properly. Demonstrates ability to successfully meet all production proficiency standards, including timelines, accuracy and quality as determined by management. Executes opening and closing responsibilities as assigned.
  • Leadership: Supervises and manages shifts as assigned ensuring the highest quality food and service is delivered at all times and that dining policies and procedures are followed. Handles emergencies and menu changes in a professional manner. Assists to conduct performance review process and to create and communicate work schedules for culinary employees and others as assigned. Will assign and oversee work of an assigned culinary team and ensure work is completed to established quality and quantity standards with minimal waste and meeting service deadlines on an event-by-event basis. Will evaluate finished products to ensure products meet management quality standards, will address sub-quality production and presentation by analyzing problems and recommending solutions to sous chef and/or management. Ensures recipes are accurate and followed by staff. Assists to train and coach culinary staff to develop skills. Assists to plan and execute culinary training as needed. Works closely with Sous Chef and management to facilitate the attainment of unit goals and financial targets including menu and recipe creation and use. Will ensure proper portion control, garnish and food presentation. Will ensure appropriate food quantities and minimal waste. Communicates regularly with Sous Chef and management to receive feedback on menu, recipes and products. Coordinates with Sous Chef and Chef Manager to delegate and oversee assigned culinary team to ensure work is completed to established quality and quantity standards, meeting all time service, and event deadlines.
  • Food Safety and Handling: Will ensure kitchen, production stations and food storage areas are clean, sanitary and well organized. Ensures all food products are prepared, handled and stored according to food safety guidelines, monitors equipment operation and reports on equipment performance and needs.
  • Kitchen Administration: Demonstrates ability to properly use the FoodPro system to order food and supplies as assigned, use recipe functions, and prepare transfers. Will assist with weekly physical inventory. Will engage in coaching, mentoring and on-the-job training as needed. Will coordinate with Sous Chef and management to plan menus and write recipes as needed. May assist with ongoing skill evaluation to contribute to employee performance reviews.
  • Execution of all other related duties as assigned including a variety of food service-related tasks in support of unit and department operations based on daily and seasonal business demands.

What We're Looking For
Basic Requirements:
Knowledge and experience typically acquired by:
  • 5-7 years Experience planning and preparing hot and cold foods for service and coordinating the work of a culinary crew in a restaurant, hotel or institutional operation
  • Expertise or high level of interest in various cuisines and cooking methods, quantity food preparation and batch cookery, and general culinary techniques and skills. Demonstrated mastery of all cooking methods
  • Practical experience leading a kitchen crew in a logical, efficient and fair manner, coaching and training culinary skills and techniques, designing plate and buffet presentations and assisting developing recipes and menus
  • Comprehensive knowledge and understanding of kitchen sanitation and food safety practices and ability to enforce safe food handling guidelines
  • A team player who is willing to be held accountable for the quality of products produced by others, for meeting tight deadlines, and for contributing to the success of all kitchen and action station production
  • Must read, speak and understand English and have a working knowledge of basic food service math. Tufts Dining is a hospitality-oriented service provider, all employees are expected to be customer service sensitive
  • ServSafe Certification

Preferred Qualifications:
  • Associate's Degree Culinary Arts
  • Experience cooking and leading in a university or institutional setting in a top tier program
  • Experience utilizing computers for work and the capability and willingness to learn the FoodPro software system
  • Experience supervising the culinary work of others.

The pay rate for this position is $29.46 / hour.

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