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Flexible Test Kitchen Recipe Development Chef Jobs in Virginia

HERMITAGE COUNTRY CLUB

Sous Chef

Manakin, VA

$65K/yr

Sous Chef Department: Food and Beverage Reports to: Executive Sous Chef Compensation : $65,000.00 ... Oversees food preparation, kitchen sanitation, kitchen labor costs, recipe development and menu ...

UP On The Roof

Executive Chef

Charlottesville, VA · On-site

$70K - $97K/yr

What You'll Do • Lead all kitchen operations, including menu development, food preparation, and ... menu planning, recipe development, and cost control. -Outstanding organizational and time ...

Goodstone

Executive Sous Chef

Middleburg, VA · On-site

$65K - $75K/yr

... recipe development, menu planning, and seasonal offerings. * Partner with the Executive Chef to ... Kitchen Operations * Assist in managing labor schedules to balance service needs and labor costs.

The Inn at Little Washington

Sous Chef

Washington, VA

$52K - $71K/yr

Flexible schedules * Employee appreciation events * Complimentary uniforms * Delicious "family ... recipe development for all facets of PM operations 8. Constant review and OTJ training for all PM ...

The Inn at Little Washington

Sous Chef

Washington, VA · On-site

$65K - $75K/yr

Flexible schedules * Employee appreciation events * Complimentary uniforms * Delicious "family ... recipe development for all facets of PM operations 8. Constant review and OTJ training for all PM ...

The Inn at Little Washington

PM Sous Chef

Washington, VA · On-site

$65K - $75K/yr

Flexible schedules * Employee appreciation events * Complimentary uniforms * Delicious "family ... recipe development for all facets of PM operations 8. Constant review and OTJ training for all PM ...

WASHINGTON GOLF & COUNTRY CLUB

Sous Chef-Main

Arlington, VA · On-site

$70K - $75K/yr

... recipe development and issuing supplies and equipment for food production * Ensure proper staffing ... Ensure all budgeted food, labor and kitchen supply costs are met on a monthly basis * Assist ...

Linx Asset Management LLC

Sous Chef

Salem, VA · On-site

$48K - $65K/yr

Directly supervises all kitchen personnel with responsibility for instruction in proper food ... Taste tests foods for proper production quality * Coordinates purchasing with Executive Chef ...

Linx Asset Management LLC

Sous Chef

Salem, VA

$48K - $65K/yr

Directly supervises all kitchen personnel with responsibility for instruction in proper food ... Taste tests foods for proper production quality * Coordinates purchasing with Executive Chef ...

Crescent

Sous Chef - Tides Coastal Kitchen

Virginia Beach, VA · On-site

$47K - $64K/yr

Flexible scheduling to allow you to focus on what is important to you! * Discounts with our ... Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.

New

Career Search

Sous Chef

Gainesville, VA · On-site

$49K - $66K/yr

Understands the operation and maintenance of kitchen equipment (food processor, dishwasher ... Many Opportunities for Growth and Development Being an RUI team member means having the opportunity ...

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Flexible Test Kitchen Recipe Development Chef information

What is the difference between Flexible Test Kitchen Recipe Development Chef vs Food Scientist?

AspectFlexible Test Kitchen Recipe Development ChefFood Scientist
Credentials Culinary degree or equivalent experience Degree in food science, chemistry, or related field
Work Environment Test kitchens, culinary labs, product development settings Laboratory settings, research facilities, manufacturing plants
Industry Usage Food companies, restaurants, product development firms Food manufacturing, research institutions, quality assurance

The Flexible Test Kitchen Recipe Development Chef primarily focuses on creating and refining recipes in a culinary environment, often working directly with ingredients and taste testing. In contrast, a Food Scientist emphasizes scientific research, formulation, and quality control in laboratory settings. Both roles are essential in food product development but differ in their approach—culinary versus scientific—making them distinct yet complementary careers in the food industry.

Can you get paid to test recipes?

A Flexible Test Kitchen Recipe Development Chef can be paid for testing recipes as part of their job, especially when developing new dishes or refining existing ones. Compensation depends on the employer, project scope, and whether the testing is part of a paid position or freelance work, often requiring culinary skills and knowledge of food science.

How to get a job as a flexible test kitchen recipe development chef?

To become a flexible test kitchen recipe development chef, candidates typically need culinary training or a degree in food science, along with experience in recipe creation and testing. Strong skills in food preparation, creativity, and knowledge of kitchen tools are essential, and familiarity with food safety standards is often required. Building a portfolio of tested recipes and networking within the food industry can improve job prospects.
What are the most commonly searched types of Test Kitchen Recipe Development Chef jobs in Virginia? The most popular types of Test Kitchen Recipe Development Chef jobs in Virginia are:
What cities in Virginia are hiring for Flexible Test Kitchen Recipe Development Chef jobs? Cities in Virginia with the most Flexible Test Kitchen Recipe Development Chef job openings:
Flexible Test Kitchen Recipe Development Chef jobs near you
Infographic showing various Flexible Test Kitchen Recipe Development Chef job openings in Virginia as of August 2026, with employment types broken down into 1% As Needed, 81% Full Time, 15% Part Time, and 3% Contract. Highlights an 92% Physical, 2% Hybrid, and 6% Remote job distribution.

Sous Chef

HERMITAGE COUNTRY CLUB

Manakin, VA

$65K/yr

Full-time

Re-posted 5 days ago

Job description

Title: Sous Chef
Department: Food and Beverage
Reports to: Executive Sous Chef
Compensation: $65,000.00 annually
Location: Manakin Sabot, VA 23103
Position Overview:

Oversees food preparation, kitchen sanitation, kitchen labor costs, recipe development and menu design. Monitors and evaluates requisitions and purchases of food supplies.

Responsible for profitable operation of food preparation area, monthly and yearly budgets and administrative needs of the position. Remains up to date on current food trends, membership needs and evaluation of the competition.
Essential Duties/Responsibilities:

  • Coordination of Food & Beverage purchases to ensure top quality and price effectiveness
  • Consults with Clubhouse Manager, Food and Beverage Managers, or Catering Manager concerning club banquets and services, setting such points as cooking and service arrangements, timing of event, set-up, equipment needs, etc.
  • Plan meals and create menus whole considering the probable number of guests, market conditions, popularity of various dishes and recent menus
  • Maintain Hermitage Country Club standards in both Dining Rooms and Employee meals
  • Prepares or directly supervises kitchen staff responsible for the daily preparation of soups, sauces, and “specials” to ensure that methods of cooking, garnishing and portion-sizing are as prescribed by club’s standard recipes
  • Assists the Executive Chef with monthly inventories, pricing, cost controls, requisitioning and issuing for food production
  • Assumes complete charge of the kitchen in the absence of the Executive Sous Chef
  • Assists Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities
  • Consistently maintains standards of quality, cost, presentation, and flavor of foods
  • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability
  • Personally works in any station as assigned by the Executive Sous Chef or Executive Chef
  • Expedites food orders during peak service hours
  • Checks mise en place before service time and inspects presentation of food items to ensure that quality standards are met
  • Reports all member and guest complaints to the chef and assists in resolving complaints
  • Understands and consistently follows proper sanitation practices including those for personal hygiene
  • Performs other appropriate tasks assigned by the Executive Chef

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