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Contract Food Recipe Development Jobs (NOW HIRING)

Compass Group

Sous Chef - Emory University

Atlanta, GA · On-site

$62K - $65K/yr

We are a restaurant company that operates in contract food service. That means you will have the ... menu planning, recipe development, and seasonal offerings that meet the needs of the Emory ...

Compass Group

Sous Chef - Emory University

Atlanta, GA · On-site

$62K - $65K/yr

We are a restaurant company that operates in contract food service. That means you will have the ... menu planning, recipe development, and seasonal offerings that meet the needs of the Emory ...

Compass Group

Sous Chef - Emory University

Atlanta, GA · On-site

$62K - $65K/yr

We are a restaurant company that operates in contract food service. That means you will have the ... menu planning, recipe development, and seasonal offerings that meet the needs of the Emory ...

Compass Group

Sous Chef - Emory University

Atlanta, GA

$62K - $65K/yr

We are a restaurant company that operates in contract food service. That means you will have the ... menu planning, recipe development, and seasonal offerings that meet the needs of the Emory ...

Compass Group

Sous Chef - Emory University

Atlanta, GA

$62K - $65K/yr

We are a restaurant company that operates in contract food service. That means you will have the ... menu planning, recipe development, and seasonal offerings that meet the needs of the Emory ...

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Contract Food Recipe Development information

What is contract food recipe development?

Contract food recipe development is a service where culinary professionals or food scientists are hired by companies or individuals to create, test, and refine recipes according to specific requirements. This process often involves developing new dishes, improving existing recipes, or adapting recipes for large-scale production. Clients may include restaurants, food manufacturers, meal kit services, or publishers. The goal is to deliver recipes that meet taste, nutrition, cost, and branding needs while ensuring consistency and scalability.

What is the difference between Contract Food Recipe Development vs Contract Food Product Development?

AspectContract Food Recipe DevelopmentContract Food Product Development
FocusCreating and refining specific recipes for clientsDeveloping entire food products, including formulation, packaging, and branding
CredentialsFood science or culinary background, culinary certificationsFood science, product development experience, certifications
Work EnvironmentTest kitchens, client sites, food labsResearch & development labs, manufacturing facilities
Industry UsageFood service, catering, specialty food brandsFood manufacturing, retail, packaged foods

Contract Food Recipe Development primarily involves creating and perfecting specific recipes for clients, focusing on flavor, texture, and presentation. In contrast, Contract Food Product Development encompasses the entire process of developing a food product from concept to market, including formulation, packaging, and branding. Both roles require food science knowledge and culinary skills but differ in scope and application.

What are some common challenges faced by professionals in contract food recipe development roles?

Professionals in contract food recipe development often face tight deadlines and must balance creativity with strict client specifications, such as dietary restrictions, ingredient sourcing, and budget constraints. They frequently collaborate with chefs, nutritionists, and marketing teams to ensure recipes are both innovative and commercially viable. Another common challenge is adapting recipes for scalability, ensuring that dishes maintain quality and consistency when produced in larger quantities. Successful contract recipe developers need strong communication and project management skills to deliver recipes that meet client expectations within agreed timelines.

How to get a job as a contract food recipe developer?

To become a contract food recipe developer, build a strong portfolio of tested recipes, gain experience through culinary schools or food industry roles, and develop skills in food styling, photography, and food science. Networking with food companies, freelance platforms, and industry events can help secure contract opportunities. Proficiency with recipe development tools and understanding client needs are also important for success.

What are the key skills and qualifications needed to thrive as a contract food recipe developer?

To excel as a Contract Food Recipe Developer, you need a deep understanding of culinary techniques, food science, and recipe formulation, often supported by a degree in culinary arts or nutrition. Familiarity with recipe management software, food safety certifications, and ingredient sourcing platforms is typically required. Creativity, attention to detail, and strong communication skills are crucial for developing innovative recipes that meet client needs and dietary guidelines. These competencies ensure recipes are both delicious and compliant, fostering customer satisfaction and successful product launches.
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What are the most commonly searched types of Food Recipe Development jobs? The most popular types of Food Recipe Development jobs are:
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What job categories do people searching Contract Food Recipe Development jobs look for? The top searched job categories for Contract Food Recipe Development jobs are:
Contract Food Recipe Development jobs near you
Infographic showing various Contract Food Recipe Development job openings in the United States as of August 2026, with employment types broken down into 1% As Needed, 82% Full Time, 14% Part Time, and 3% Contract. Highlights an 91% Physical, 3% Hybrid, and 6% Remote job distribution.

Connections In Store Selling (Demos) Manager

HEB

Spring, TX • On-site

$22.75/hr

Full-time

Re-posted 3 days ago

Job description

Job Description
Job Summary: As an In-Store Selling Manager, you'll lead the Store's Connections Selling Team to provide superior customer service, while maintaining the Department on a daily basis.
Key Responsibilities & Essential Functions:
• Management / Training:
  • Serves as the key point of contact for Total Store Event planning; leads planning and execution for customer experience and selling, including product demonstration, hospitality, and selling plans in collaboration and alignment with Total Store Leader Team
  • Uses reporting tools to prepare and communicate key performance indicators and results to the Store Management and Selling Team on an ongoing basis during store and team meetings
  • Serves as a role model and leader to ensure customer experience and hospitality excel across the Store
  • Ensures proper processes and protocols for all in-store sampling and selling activities
  • Serves as the Own Brand Ambassador for the Store; leads Partner education for our brands and products
  • Ensures department standards meet expectations through daily department walks, training, communication, and accountability
  • Maintains a direct line of communication to all Department Managers, Store Leaders, and Selling Team Partners
  • Contributes to future event planning; shares insights related to food trends, restaurant experiences, and Customer's local preferences; executes adjustments for stronger future performance
  • Leads the recruiting, hiring, onboarding, training, and development of the H-E-B Connections Team and ensures Department Partners are trained and comply with required training related to their roles and duties
  • Manages Partner performance, delivers performance reviews, and resolves Partner-related matters including time and attendance, standards of conduct, promotions, disciplining, suspending, discharging, rewarding, etc.
  • Accountable for department budget and payroll
  • Trains School of Retail Management (SORM) and School of Retail Leadership (SORL) trainees

• Sales:
  • Increases department contribution by effectively driving sales and customer engagement through selling events while effectively managing shrink and product cost
  • Creates an atmosphere of celebration by participating in Total Store Events, displaying temporary decorations, creating themed recipes, and cross merchandising
  • Develops weekly team schedules to effectively maximize customer engagement and sales
  • Plans, analyzes, builds, and maintains promotional product orders and delivery schedules with Department Managers using the display plan tool, inventory management tool, and SOPs to meet sales goals
  • Leads display planning and maintenance for selling events; ensures A+ Standards of merchandising and signage are applied; events are neatly organized, signed, and tagged
  • Completes / distributes required reports and paperwork to ensure accounting statements accurately reflect Dept performance
  • Completes events recaps for corporate admin team regarding Customer Experience wins and opportunities for future planning and improvement strategy
  • May execute cart and/or cooking events, engaging Customers with enthusiasm and sharing product knowledge, recipes, samples and savings or value information

• Food Safety / Sanitation:
  • Ensures Department and Partners comply with H-E-B, federal, state, and local policies and standards for food safety and sanitation
  • Provides proper tools and training for partners to operate Department in accordance with most recent ORT / QA guidelines
  • Maintains safety / sanitation of equipment and Department; maintains sanitation standards throughout the work area
  • Establishes guidelines for Department operations in accordance with 5-S; audits to ensure maintenance
  • Maintains proper PPE for Department
  • Ensures food safety certifications, CFM certifications, and TABC certifications are current

The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations.
Qualifications & Key Requirements:
Work Experience:
  • of experience in event coordination -
  • demonstrations and selling -
  • customer service -
  • a related culinary arts field -
  • Experience in inventory management -
  • Experience leading a team of five -
  • more -
  • Experience in catering -
  • food presentation -
  • large scale cooking -
  • ethnic food -
  • recipe development -
  • etc. (preferred) -

    • Knowledge/Skills/Abilities:
  • Strong knowledge of H-E-B systems and processes, including Scheduling System, Recipe Authoring System, Inventory Management Systems, Product Ordering Systems, Display Planning System, Sales Data Systems, Microsoft Office Application, Internal Company Websites, Company Mobile Applications for Partners and Customers -
  • Working knowledge of catering, food presentation, large scale cooking, ethnic food, recipe development, etc. -
  • Advanced customer service, interpersonal, and influencing skills -
  • Advanced merchandising skills -
  • Advanced verbal written communication skills -
  • Ability to lead a Department and schedule Partners for effectiveness -
  • Ability to read and interpret documents (safety rules, maintenance instructions, procedure manuals) -
  • Ability to manage multiple priorities and shift focus between projects -

    • Education:
  • Degree in culinary arts, nutrition, or home economics or H-E-B Culinary certification ( -

    • Licenses/Certifications:
  • Food Safety Certification -
  • Completion of / ability to complete TABC Certification -
  • Completion of H-E-B Connections Department SORM -

    • Physical Demands & Working Conditions:
  • Function in a fast-paced, retail environment
  • Safely maneuver around moving mechanical parts
  • Work extended hours and varying work schedule as dictated by the business, including weekend shifts
  • Constantly stand, reach at waist, and grasp
  • Occasionally walk, reach overhead, reach at shoulder, reach at knee, reach at floor, bend, stoop, squat, crouch, kneel, stair climb, pivot, twist, push / pull with arms, pinch, and perform fine motor movements
  • Occasionally be exposed to cold, hot, ambient temperatures, loud noise, wet conditions
  • Demonstrate the ability to lift 25 lbs, and manage more than 25 lbs

    • The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
    Last revised: 12/01/2021

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