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Contractual Research Development Chef Jobs in Nevada

Groot Hospitality

PASTRY SOUS CHEF

Las Vegas, NV · On-site

... development and research new recipes special events. • Inspect all bakery items upon completion to ensure they have been prepared correctly and attractively. • Work with Executive Chef and or ...

Komodo Las Vegas

PASTRY SOUS CHEF

Las Vegas, NV

Participate in and assist the Executive Chef and or Corporate Pastry Chef with the development and research new recipes special events. Inspect all bakery items upon completion to ensure they have ...

GLOBAL TAPAS LLC

Executive Sous Chef

Las Vegas, NV · On-site

$62K - $79K/yr

Menu, Features & R&D Partner with Chef on seasonal menus, specials, and tastings; ensure mise en place and training precede launch. Provide data-informed feedback on menu mix, prep yields, and guest ...

Discovery Land Company

Sushi Cook

Las Vegas, NV

$22 - $28/hr

Recommend or present new menu items to the Sushi Chef utilizing research on new or local products ... Pay Professional development and upward mobility opportunities Work-Family Culture About Us ...

Discovery Land Company

Sushi Cook

Las Vegas, NV · On-site

$22 - $28/hr

... Chef utilizing research on new or local products, trends, and member requests which deliver on ... development and upward mobility opportunities • Work-Family Culture About Us Discovery Land ...

Veritas Coffee LLC

Line Cook

Las Vegas, NV · On-site

$15 - $20/hr

Training & development Benefits/Perks * Flexible Scheduling * Competitive Compensation * Career ... Create menus according to season and customer research * Set up the kitchen with necessary tools ...

Primrose School

Preschool Teacher for Daycare

Reno, NV · On-site

$15.50 - $18/hr

Paid time off * Training & development * Wellness resources Build a brighter future for all ... Work with your co-teacher to implement the lesson plans from the research-informed Balanced ...

IQVIA

Sr. Strategic Operations Director

Las Vegas, NV · On-site

Accountable for the development and management against key customer rules of engagement and/or ... Direct the delivery against key metrics, milestones, and contractual obligations for a portfolio of ...

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Contractual Research Development Chef information

What is a contractual research development chef?

A Contractual Research Development Chef is a culinary professional hired on a contract basis to create, test, and refine new recipes, menu items, or food products for restaurants, food manufacturers, or hospitality businesses. Their work involves innovation in cooking techniques, food presentation, and ingredient sourcing to meet specific client needs or market trends. They often collaborate with product development teams, conduct taste tests, and ensure new offerings are both delicious and cost-effective. This role is crucial for organizations looking to stay competitive by regularly updating their menus or product lines.

What are the key skills and qualifications needed to thrive as a contractual research development chef?

To thrive as a Contractual Research Development Chef, you need extensive culinary expertise, a strong background in food science, and experience with recipe development, often supported by a culinary degree or relevant certifications. Familiarity with kitchen technology, food safety regulations, and product development software is typically required. Creativity, adaptability, and effective collaboration with cross-functional teams are essential soft skills for success. These skills enable the chef to innovate, ensure product quality, and efficiently meet client or company objectives in a dynamic food industry environment.

How does a contractual research development chef typically collaborate with product development teams to create new menu items or food products?

As a Contractual Research Development Chef, collaboration with product development teams is a core part of the role. Chefs work closely with food scientists, marketing professionals, and supply chain specialists to conceptualize, test, and refine new recipes or products. This often involves participating in brainstorming sessions, conducting taste tests, providing feedback on ingredient sourcing, and ensuring that new items meet both culinary standards and production feasibility. The chef acts as a bridge between culinary creativity and practical implementation, ensuring that the final product aligns with brand goals and consumer preferences.

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

AspectContractual Research Development ChefResearch and Development Chef
CredentialsCulinary certifications, food safety, and possibly project managementCulinary certifications, food safety, and innovation skills
Work EnvironmentContract-based, project-specific settings, often with multiple clientsIn-house or corporate kitchens focused on product development
Employer & Industry UsageFood manufacturing, consulting firms, contract kitchensFood companies, restaurants, hospitality industry
Search & Comparison IntentUnderstanding contract-based culinary R&D rolesIn-house culinary innovation roles

The Contractual Research Development Chef typically works on a project basis for multiple clients, focusing on developing new food products under contract. In contrast, the Research and Development Chef is usually employed full-time within a company, dedicated to ongoing product innovation. Both roles require culinary expertise and food safety knowledge, but their work settings and employment structures differ significantly.

What cities in Nevada are hiring for Contractual Research Development Chef jobs?

Cities in Nevada with the most Contractual Research Development Chef job openings:

Contractual Research Development Chef jobs near you

PASTRY SOUS CHEF

Groot Hospitality

Las Vegas, NV • On-site

Full-time

Re-posted 25 days ago

Job description

Komodo Las Vegas, a Groot Hospitality venue, employs team members who demonstrate a passion for hospitality and dedication to company values and customer service. We are a diverse organization that provides the opportunity to excel in a fast-paced multicultural environment. We are always looking for passionate people who embrace our belief in hospitality, company growth, and customer experience. Our commitment to diversity, teamwork, and integrity indicates the service we provide to our guests. We offer career opportunities with work/life balances, as well as rewarding career experience.
The Pastry Sous Chef oversees, directs, and performs the daily execution of all assigned kitchen food production and service execution in connection with desserts while establishing and maintaining standards of operation in the areas of food quality, timelines of food, cleanliness, and maintenance, profitability, and supervision of staff.
Due to the nature of our business, this position requires us to work weekends and holidays.
The day-to-day responsibilities include but are not limited to the following:
General Duties and Responsibilities:
• Assist Executive chef with day-to-day supervision of bakery team members, including hiring recommendations, disciplining, and coaching team members, and delegating workload and projects.
• Participate in and assist the Executive Chef and or Corporate Pastry Chef with the development and research new recipes special events.
• Inspect all bakery items upon completion to ensure they have been prepared correctly and attractively.
• Work with Executive Chef and or Corporate Pastry Chef to take appropriate action to reduce operating costs without affecting the quality of pastries or service.
• Maintain a safe, hazard free operation, ensuring that accidents are immediately reported, and accident reports completed.
• Perform other job-related duties as requested.
The requirements for this position include but are not limited to:
Knowledge and Skills:
• Computer literacy to include Excel Spreadsheet and Word experience.
• Ability to work in a team and independently.
• Ability to multi-task and meet multiple deadlines.
• Ability to work successfully in a fast-paced environment.
Working Conditions:
• This position will spend 100% of the time standing.
• Occasional environmental exposures to cold, heat and moisture.
• The individual must be able to transport up to 40 pounds on occasion and up to 25 pounds regularly.
• Must be able speak, read and understand pastry basic cooking directions.
The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required for the position. The establishment reserves the right to amend, modify, revise, remove or supplement the components of the job description at any time and without further notice in the future unless legally required.
All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees.
Requirements
Education & Experience:
• Minimum 2 years' experience in a high-volume kitchen.
• Previous experience as a pastry cooks, sous chef, or relevant role.
• Strong knowledge of dessert and pastry techniques.
• Ability to prepare mise en place for daily service and applicable closing duties.
• Ability to work both fast and accurately.
• Available to work during business hours, including weekends and evenings.
• Flexibility to take on various shifts.
• Additional duties as needed.

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