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Executive Recipe Development Jobs in Minnesota (NOW HIRING)

THE MINIKAHDA CLUB

Cook Seasonal (56720)

Minneapolis, MN

$18 - $22/hr

... Executive Chef and Sous Chef team. This individual will help maintain the highest standards in food ... Essential Duties/Functions: * Assist with menu planning and recipe development. * Prepare and ...

Hightop Hospitality

Corporate Executive Chef

Saint Paul, MN · On-site

$85K - $95K/yr

Partner on menu development, recipe standardization, and seasonal updates * Help manage and improve ... an Executive Chef or Corporate Chef * 2 + years of multi-unit or regional culinary leadership ...

SCHWAN'S

Executive Chef of Culinary Services

Hopkins, MN

$83K - $139K/yr

We are hiring a Corporate Executive Chef based out of our new corporate HQ and kitchen in Hopkins ... recipe ideas, product applications, menu analysis, etc.). * Work closely with R&D team to provide ...

Schwans

Executive Chef of Culinary Services

Marshall, MN · On-site

$83K - $139K/yr

We are hiring a Corporate Executive Chef based out of our new corporate HQ and kitchen in Hopkins ... recipe ideas, product applications, menu analysis, etc.). * Work closely with R&D team to provide ...

SCHWAN'S

Executive Chef of Culinary Services

Hopkins, MN · On-site

$83K - $139K/yr

We are hiring a Corporate Executive Chef based out of our new corporate HQ and kitchen in Hopkins ... recipe ideas, product applications, menu analysis, etc.). * Work closely with R&D team to provide ...

Schwans

Executive Chef of Culinary Services

Hopkins, MN · On-site

$83K - $139K/yr

We are hiring a Corporate Executive Chef based out of our new corporate HQ and kitchen in Hopkins ... recipe ideas, product applications, menu analysis, etc.). * Work closely with R&D team to provide ...

Kelber Catering

Sous Chef - Cold Food Prep

Minneapolis, MN

$52K - $70K/yr

Executive Chef Shane Streitz and the culinary team create visionary recipes so our menus reflect ... Participate in menu development. * Communication supply and prep needs to; the Chef Garde Manger ...

Kelber Catering

Sous Chef - Cold Food Prep

Minneapolis, MN · On-site

$52K - $70K/yr

Executive Chef Shane Streitz and the culinary team create visionary recipes so our menus reflect ... Participate in menu development. * Communication supply and prep needs to; the Chef Garde Manger ...

Kelber Catering

Sous Chef - Cold Food Prep

Minneapolis, MN · On-site

$27 - $29/hr

Executive Chef Shane Streitz and the culinary team create visionary recipes so our menus reflect ... Participate in menu development. * Communication supply and prep needs to; the Chef Garde Manger ...

Kelber Catering

Sous Chef - Cold Food Prep

Minneapolis, MN · On-site

$27 - $29/hr

Executive Chef Shane Streitz and the culinary team create visionary recipes so our menus reflect ... Participate in menu development. * Communication supply and prep needs to; the Chef Garde Manger ...

Kelber Catering

Sous Chef - Cold Food Prep

Minneapolis, MN · On-site

$27 - $29/hr

Executive Chef Shane Streitz and the culinary team create visionary recipes so our menus reflect ... Participate in menu development. * Communication supply and prep needs to; the Chef Garde Manger ...

Kelber Catering

Sous Chef - Cold Food Prep

Minneapolis, MN · On-site

$52K - $70K/yr

Executive Chef Shane Streitz and the culinary team create visionary recipes so our menus reflect ... Participate in menu development. * Communication supply and prep needs to; the Chef Garde Manger ...

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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
Cook Seasonal (56720)

Cook Seasonal (56720)

THE MINIKAHDA CLUB

Minneapolis, MN

$18 - $22/hr

Other

Posted 15 days ago

Job description

The Minikahda Club:

Located minutes from downtown Minneapolis, MN. Founded in 1898, The Minikahda Club is the oldest country club west of the Mississippi and a premier club in the region. The Club experience is focused on providing superior social and recreational experiences based on the values of family, fellowship, integrity, respect, and inclusiveness.

Job Summary:

The Line Cook plays an important role in daily culinary operations, working under the direction of the Executive Chef and Sous Chef team. This individual will help maintain the highest standards in food preparation, presentation, and consistency across all dining areas.

Essential Duties/Functions:

  • Assist with menu planning and recipe development.
  • Prepare and execute high-quality dishes according to established recipes and standards.
  • Maintain cleanliness and organization of assigned station.
  • Collaborate with the Executive and Sous Chef team to ensure consistency across all venues.
  • Follow all food safety and sanitation guidelines.

Qualifications, Knowledge, Skills and Abilities:

  • Ability to work in a fast-paced, high-pressure environment.
  • Knowledge of various cooking techniques and cuisines.
  • Strong attention to detail and accuracy.
  • Excellent communication and interpersonal skills.
  • Ability to work collaboratively in a team environment.
  • Must be able to work a flexible schedule, including evenings, weekends, and holidays.

Education and Experience:

  • Minimum of 3 years of experience as a line cook in a high volume, upscale restaurant or country club setting.
  • Culinary degree preferred but not required.
  • ServSafe Certification

Physical Requirements:

  • Must be able to stand for extended periods of time and lift up to 50 pounds.
  • Must be able to work in a hot, humid kitchen environment.

Club Benefits:

  • Daily Meal
  • Minneapolis Sick and Safe Leave.

Pay Rate:

$18-$22 per hour depending on experience.

see job description

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