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Freelance Research Development Chef Jobs in Florida

Graspa Group

Chef

Miami, FL · On-site

$80K - $85K/yr

Strong knowledge of menu development across different cuisines and service styles (buffet, plated ... Research and source new ingredients, products, and culinary trends to keep offerings fresh and ...

Graspa Group

Executive Chef

Miami, FL · On-site

$70K - $80K/yr

... freelancers, and event chefs, ensuring strong communication, professionalism, and team ... of menu development, multiple service styles, and large-scale food productionExcellent ...

Graspa Group

Executive Chef

Miami, FL

$68K - $94K/yr

Lead, train, and manage kitchen staff, freelancers, and event chefs, ensuring strong communication ... Strong knowledge of menu development, multiple service styles, and large-scale food production

Graspa Group

Executive Chef

Miami, FL · On-site

$70K - $80K/yr

Lead, train, and manage kitchen staff, freelancers, and event chefs, ensuring strong communication ... Strong knowledge of menu development, multiple service styles, and large-scale food production

Sweet Carocas

Be Seen First

Pastry Chef

Miami, FL · On-site

$70K - $72K/yr

Pastry Chef - Full Time Location: Medley / Doral Area - Miami, FL Company: Sweet Carocas Salary: Up ... Opportunities for career growth into Production Management or R&D as the company continues to ...

PGA Golf Properties, Inc.

Sous Chef

Port Saint Lucie, FL · On-site

$50K - $67K/yr

... golf courses, research, education, licensing and advisory services. Working in a fun and ... Other duties may be assigned. Assist the Chef De Cuisine in the development of culinary processes ...

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Freelance Research Development Chef information

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

AspectFreelance Research Development ChefResearch and Development Chef
CredentialsCooking certifications, culinary degrees, specialized R&D trainingSimilar credentials, often with advanced culinary or food science education
Work EnvironmentIndependent, project-based, varies by client or companyIn-house or corporate kitchens, R&D labs within food companies
Employer & IndustryFreelance, consulting, food startups, product development firmsFood manufacturing, large food companies, restaurant chains

While both roles focus on food innovation and product development, a Freelance Research Development Chef works independently on diverse projects for various clients, offering flexibility and a broad scope. In contrast, a Research and Development Chef is typically employed full-time within a company, focusing on specific product lines and long-term development strategies.

What are the most commonly searched types of Research Development Chef jobs in Florida? The most popular types of Research Development Chef jobs in Florida are:
What are popular job titles related to Freelance Research Development Chef jobs in Florida? For Freelance Research Development Chef jobs in Florida, the most frequently searched job titles are:
What job categories do people searching Freelance Research Development Chef jobs in Florida look for? The top searched job categories for Freelance Research Development Chef jobs in Florida are:
What cities in Florida are hiring for Freelance Research Development Chef jobs? Cities in Florida with the most Freelance Research Development Chef job openings:
Freelance Research Development Chef jobs near you

Chef

Graspa Group

Miami, FL • On-site

$80K - $85K/yr

Full-time

Re-posted 22 days ago

Job description


Chef - Requirements Spuntino Catering & Events


Culinary Expertise

  • Strong knowledge of menu development across different cuisines and service styles (buffet, plated, stations, passed hors d’oeuvres)
  • Ability to maintain high food quality and consistency in both small and large-scale events
  • Experience with dietary restrictions and custom menus (vegan, gluten-free, allergies, etc.)

Menu Development & Innovation

  • Design and develop new seasonal menus and concepts aligned with the company’s brand
  • Research and source new ingredients, products, and culinary trends to keep offerings fresh and competitive
  • Collaborate with the marketing team on menu presentations, styling, and photoshoots

Client Customization

  • Willingness and ability to create tailored menus for clients requiring a more personalized approach
  • Support the sales and event teams in building proposals for high-end or complex events

. Event Execution Skills

  • Proven ability to execute off-site events in non-traditional kitchen environments
  • Strong organization and time management under pressure
  • Ability to adapt quickly to last-minute changes or client requests

Production & Logistics Coordination

  • Create prep lists, production timelines, and oversee high-volume food preparation
  • Coordinate closely with the logistics manager to ensure all necessary equipment, ingredients, and setup items are prepared and transported for each event
  • Ensure proper food transportation, storage, and handling throughout service

Purchasing & Inventory Management

  • Order ingredients and supplies from distributors, ensuring quality and cost efficiency
  • Maintain relationships with vendors and continuously evaluate new products and suppliers
  • Monitor inventory levels and minimize waste

Team Leadership

  • Manage and lead kitchen staff, freelancers, and event chefs
  • Maintain clear communication with FOH (front of house) and event managers
  • Ensure team efficiency, cleanliness, and professionalism on-site

Food Safety & Compliance

  • Knowledge of local health and safety regulations
  • Food safety certification (e.g., ServSafe)
  • Maintain strict hygiene standards in both commissary and off-site environments


Operations & Transportation

  • Coordinate and assist with loading/unloading of equipment and food for events
  • Comfortable driving company vehicles, including refrigerated trucks, to and from event venues

Flexibility & Availability

  • Willingness to work evenings, weekends, and holidays, as most events take place during these times
  • Understanding that peak season typically runs from October through May, requiring increased availability during these months
  • Acknowledgment that the company operates on a seasonal schedule, with a slowdown/closure in July and August; during this period, the Chef may take time off or pursue other opportunities


Cost Control

  • Strong understanding of food cost, portion control, and waste reduction
  • Ability to execute within budget constraints while maintaining high quality standards

Salary: Starting at $80,000 annually - Opportunity for bonuses based on performance and event execution

Vacations & other Benefits? To Discuss