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Executive Recipe Development Jobs in Washington (NOW HIRING)

Discovery Senior Living

Executive Chef

Chevy Chase, MD · On-site

$82K - $85K/yr

The Executive Chef oversees the culinary operations, including menu planning, food preparation, purchasing, and recipe development to ensure consistent quality and presentation. This role is ...

Umd

Executive Sous Chef

College Park, MD · On-site

$62K - $74K/yr

Reporting to the Executive Chef, responsible for culinary operations in a high-volume kitchen open ... Ensures food safety and oversees food preparation and service, menu and recipe development, and ...

Caboose Brewing Tavern

Sous Chef

Vienna, VA

$66K - $70K/yr

Collaborate closely with the Executive Chef on menu planning, cost control, product development ... Continuously develop culinary expertise by acquiring new skills, including butchery, recipe ...

Revel Restaurant

Senior Sous Chef

Alexandria, VA

$55K/yr

Learn and execute the full Revel menu to the Executive Chef's exact specifications, every dish, every time * Assist the Executive Chef with recipe development, menu changes, and seasonal updates

Ted's Bulletin

Executive Chef

Arlington, VA · On-site

$82K - $113K/yr

The Executive Chef is the leader for the BOH and is responsible for producing best in class food in ... Participate in menu development, and recipe creation * Responsible for proper food storage and food ...

Ted's Bulletin

Executive Chef

Washington, DC · On-site

$81K - $111K/yr

The Executive Chef is the leader for the BOH and is responsible for producing best in class food in ... Participate in menu development, and recipe creation * Responsible for proper food storage and food ...

Ted's Bulletin

Executive Chef

Washington, DC

$80K - $111K/yr

The Executive Chef is the leader for the BOH and is responsible for producing best in class food in ... Participate in menu development, and recipe creation * Responsible for proper food storage and food ...

Ted's Bulletin

Executive Chef

Arlington, VA

$82K - $113K/yr

The Executive Chef is the leader for the BOH and is responsible for producing best in class food in ... Participate in menu development, and recipe creation * Responsible for proper food storage and food ...

Ted's Bulletin

Executive Chef

Arlington, VA · On-site

$82K - $113K/yr

The Executive Chef is the leader for the BOH and is responsible for producing best in class food in ... Participate in menu development, and recipe creation * Responsible for proper food storage and food ...

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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
EXECUTIVE SOUS CHEF

EXECUTIVE SOUS CHEF

The Alicart Restaurant Group

Washington, DC • On-site

$73K - $94K/yr

Full-time

Posted 25 days ago

Job description

The Executive Sous Chef will be assisting with the culinary operations execution on every shift. You will assist in the supervision, preparation, and cooking of various dishes. You will supervise hourly culinary team members and work collaboratively with the Executive Chef to develop team members and sous chefs. The Executive Sous Chef plays a pivotal role in the culinary leadership team, acting as the right hand to the Executive Chef. This position is responsible for overseeing kitchen operations, ensuring the highest standards of food quality, consistency, and presentation, while also managing kitchen staff and maintaining a safe, clean, and cost-effective kitchen environment.
Responsibilities:
  • Assist the Executive Chef in menu planning, recipe development, and food presentation.
  • Supervise and coordinate all kitchen activities to ensure timely and high-quality food service.
  • Lead, train, and mentor kitchen staff, fostering a culture of excellence, teamwork, and continuous improvement.
  • Monitor food preparation methods, portion sizes, and garnishing to ensure consistency and quality.
  • Ensure compliance with food safety, sanitation, and occupational health standards.
  • Manage inventory, ordering, and receiving food and kitchen supplies.
  • Control food costs and minimize waste through efficient kitchen operations.
  • Step in for the Executive Chef during their absence, maintaining seamless kitchen operations.
  • Collaborate with front-of-house management to ensure guest satisfaction and accommodate special requests or dietary needs.
  • Other duties as assigned by your manager.

Requirements:
  • Degree or diploma in Culinary Arts or related field preferred.
  • Minimum 5 years of progressive experience in a high-volume kitchen, with at least 2 years in a supervisory role.
  • Strong knowledge of culinary techniques, kitchen equipment, and food safety regulations.
  • Excellent leadership, communication, and organizational skills.
  • Ability to work under pressure in a fast-paced environment.
  • Flexibility to work evenings, weekends, and holidays as needed.
  • Preferred Skills:
  • Experience with international cuisines or fine dining.
  • Proficiency in kitchen management software and inventory systems.
  • Bilingual or multilingual abilities are a plus.

Working Conditions:
  • Fast-paced kitchen environment.
  • Standing for extended periods and lifting up to 50 lbs.
  • Exposure to heat, steam, and sharp kitchen tools

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