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Executive Recipe Development Jobs in Alabama (NOW HIRING)

Highlands College

Executive Chef

Birmingham, AL

$67K - $92K/yr

The Executive Chef oversees menu development, culinary standards, financial performance, team ... Recipe & Specification Management: Develop, document, and maintain comprehensive standardized ...

Highlands College

Executive Chef

Birmingham, AL · On-site

$67K - $92K/yr

The Executive Chef oversees menu development, culinary standards, financial performance, team ... Recipe & Specification Management: Develop, document, and maintain comprehensive standardized ...

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Executive Recipe Development information

What is the difference between Executive Recipe Development vs Recipe Developer?

AspectExecutive Recipe DevelopmentRecipe Developer
Credentials Culinary degree, experience in product development Culinary training, food science background often preferred
Work Environment Corporate kitchens, food companies, product development labs Test kitchens, food labs, freelance or in-house settings
Industry Usage Food manufacturing, large food brands, corporate R&D Food startups, restaurants, freelance projects

Executive Recipe Development roles typically involve overseeing large-scale product development within corporate settings, requiring leadership and strategic planning. Recipe Developers focus on creating and testing recipes, often in smaller teams or freelance environments. While both roles require culinary expertise, Executive Recipe Developers often have more managerial responsibilities and work within larger organizations.

Executive Recipe Development jobs near you

Restaurant Chef The Beach Club

Spectrum Resorts

Gulf Shores, AL • On-site

$60K - $70K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Posted 21 days ago

Job description

Benefits:
  • Health insurance
  • Paid time off
  • Training & development
  • Vision insurance
  • 401(k)
  • 401(k) matching
  • Dental insurance
  • Tuition assistance

   
THE BEACH CLUB RESTAURANT CHEF
Supervises and coordinates activities of food preparation, personnel and purchases. Plans new and unique menu items for assigned area and coordinates with the executive chef in the planning of menus for multiple outlets. Tasks include food ordering, scheduling delivery and inspection of product at time of delivery. Additional responsibilities include menu costing, recipe development works directly with Executive Chef/F&B director to ensure resort standards of quality and timeliness are maintained.  
Job Tasks:
  • Direct and manage kitchen crew with food preparation to include supervising team on the line and  prep.  Will include creation of schedules, evaluations, training, discipline, and hiring. 
  • Works with Executive Chef in planning menus.  Includes writing recipes, use records, assessing cost, etc.
  • Responsible for maintaining sanitation and health department guidelines in the kitchens to include training. 
  • Supervises staff to ensure portion controls are met and food is prepared to standard.   Tastes, smells and observes food to ensure conformance with recipes and appearance standards.
  • Responsible for ensuring inventory is maintained to par levels.  Responsible for placing orders and overseeing monthly inventory.
  • Performs all other related duties as assigned.
Required Skills:
  • Minimum of 5 years of full service restaurant chef/culinary supervisor experience and/or culinary degree or combination of both.
  • Ability to fully understand kitchen operations and have knowledge about ingredients, methods of preparation and general kitchen equipment cleaning and maintenance.
  • Excellent hospitality and communication skills, both oral and written.
  • Working knowledge of Microsoft Office programs and ability to learn ordering/inventory systems.
  • Must have valid driver license and acceptable driving record.
Physical Requirements
  • Ability to stand/walk for entire shift.
  • Ability to stoop, kneel, bend and crouch as needed.
  • Ability to move up to 20 lbs. regularly and 50 lbs. occasionally.
  • Ability to climb ladder/step stool as needed.
  • Ability to work in fast-paced environment
  • Ability to work in outside weather conditions as needed.
 
While performing the duties of this job, the team member is regularly required to stand and talk and/or hear.  The team member frequently is required to use hands to finger, handle, or feel and reach with hands and arms.  The team member is required to walk; stoop, kneel, or crouch; and taste or smell.  The team member must be able to lift and/or move up to 20 pounds regularly and 50 pounds occasionally.