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Full Time Research Development Chef Jobs in Tennessee

WindRiver Properties, LLC

Sous Chef

Lenoir City, TN · On-site

$44K - $59K/yr

Job Type Full-time Description The Sous Chef is responsible for the comprehensive management and ... Menu Development * Collaborative Design: Work with the Executive Chef to design, update, and refine ...

Discovery Land Company

Sous Chef

Nashville, TN

$48K - $65K/yr

... development, and implementation. Discusses with the Senior Chefs and recommends menu price ... (Full-Time Year Round Only) 401k Contribution (Full-Time Year Round Only) Paid Time Off and Paid ...

Fairlane Hotel

Executive Chef

Nashville, TN · On-site

$85K - $100K/yr

EXECUTIVE CHEF Fairlane Hotel | Nashville, TN Full-Time | Salaried | On-Property ABOUT FAIRLANE ... RESPONSIBILITIES Culinary Vision & Menu Development: * Develop and refine menus across Modern ...

Biltmore Company

$21/hr

... management, development, hiring and training of staff. 3. Schedule staff in accordance with ... Chef with providing creative and innovative desserts and pastries through all outlets. 11. Will ...

American Cruise Lines

Pastry Chef

Chattanooga, TN · On-site

The Pastry Chef must be creative and continually researching and testing new and different dessert ... This is a full-time, exempt position. Essential Functions: * Ships experience forces from wind ...

American Cruise Lines

Pastry Chef

Chattanooga, TN · On-site

The Pastry Chef must be creative and continually researching and testing new and different dessert ... This is a full-time, exempt position. Essential Functions: * Ships experience forces from wind ...

Clayton Homes

Pastry Chef

Maryville, TN

$21.69 - $27.11/hr

... testing and development in collaboration with Sous Chef and Executive Chef when necessary ... Full-time team members have the flexibility to create their own health, dental, and vision ...

Chattanooga Upscale American Restaurant

Be Seen First

Executive Sous Chef

Chattanooga, TN · On-site

$70K/yr

Executive Sous Chef for 2nd American Restaurant We are seeking: To grow our culinary team by hiring ... To assist in the development of menus and menu changes. To be a good example for all other ...

Clayton Homes

Pastry Chef

Maryville, TN · On-site

$21.69 - $27.11/hr

... testing and development in collaboration with Sous Chef and Executive Chef when necessary ... Full-time team members have the flexibility to create their own health, dental, and vision ...

Henpen Corporation

Development CHemist

Piney Flats, TN · On-site

$100K - $120K/yr

Available Employment Type: Full-Time | Direct Hire About the Opportunity Our confidential manufacturing client is seeking an innovative Development Chemist to support the research, development, and ...

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Full Time Research Development Chef information

What is a full time research development chef?

Full Time Research Development Chefs are culinary professionals who focus on creating, testing, and perfecting new recipes, menu items, and food products for restaurants, food manufacturers, or hospitality companies. They blend culinary expertise with research and development skills to innovate and improve food offerings, often working closely with marketing, nutrition, and production teams. In this full-time role, they may also oversee product trials, ensure flavor consistency, and keep up with current food trends to meet consumer demands.

What are some common challenges faced by a full time research development chef when creating new menu items or products?

A Full Time Research Development Chef often faces challenges such as balancing creativity with cost-effectiveness, ensuring new recipes meet both flavor and nutritional standards, and adapting dishes to various production environments. Collaboration with cross-functional teams—like marketing, procurement, and quality assurance—is essential to ensure that new products are feasible for large-scale production and align with brand standards. Additionally, staying updated with food trends and regulatory requirements can be demanding but is crucial for long-term success.

What are the key skills and qualifications needed to thrive as a full time research development chef, and why are they important?

To thrive as a Full Time Research Development Chef, you need expertise in culinary techniques, recipe development, and a background in food science or culinary arts, often supported by formal training or relevant certifications. Familiarity with commercial kitchen equipment, food safety standards, and recipe management software is typically required. Creativity, attention to detail, and strong collaboration skills help distinguish top performers in this role. These competencies are crucial for innovating new menu items, ensuring product consistency, and successfully leading cross-functional culinary projects.

What is the difference between Full Time Research Development Chef vs Full Time Culinary Scientist?

AspectFull Time Research Development ChefFull Time Culinary Scientist
CredentialsCooking certifications, culinary degreesFood science degrees, certifications in food safety
Work EnvironmentCommercial kitchens, R&D labs in food companiesLaboratories, food testing facilities, R&D departments
Employer & IndustryFood manufacturing, hospitality, product developmentFood industry, research institutions, product innovation
Search & Comparison IntentYes, often compared for product development rolesYes, related to food innovation and research

Full Time Research Development Chefs focus on creating new recipes and culinary concepts, often working in kitchens or food companies. Culinary Scientists, on the other hand, combine food science and technology to develop and improve food products in labs. Both roles require culinary or food science credentials and are integral to food innovation, but they differ mainly in their work environment and approach to product development.

What are the most commonly searched types of Research Development Chef jobs in Tennessee?

The most popular types of Research Development Chef jobs in Tennessee are:

What are popular job titles related to Full Time Research Development Chef jobs in Tennessee?

For Full Time Research Development Chef jobs in Tennessee, the most frequently searched job titles are:

What job categories do people searching Full Time Research Development Chef jobs in Tennessee look for?

The top searched job categories for Full Time Research Development Chef jobs in Tennessee are:

Full Time Research Development Chef jobs near you
Infographic showing various Full Time Research Development Chef job openings in Tennessee as of August 2026, with employment types broken down into 1% As Needed, 86% Full Time, 11% Part Time, and 2% Contract. Highlights an 89% Physical, 3% Hybrid, and 8% Remote job distribution.

Sous Chef

WindRiver Properties, LLC

Lenoir City, TN • On-site

$44K - $59K/yr

Full-time

Posted 5 days ago

Job description

Job Type
Full-time
Description
The Sous Chef is responsible for the comprehensive management and operation of the kitchen, ensuring the delivery of high-quality food and a superior dining experience for our members. This role includes oversight of kitchen staff, collaboration on menu development, maintaining food safety and sanitation standards, and optimizing kitchen efficiency. The Sous Chef works closely with the Executive Chef to align culinary operations with overall F&B objectives and provides a warm, engaging presence to enhance the member experience.
WindRiver's new clubhouse is set to open in October with a state-of-the-art kitchen and multiple dining areas.
Sous Chef Responsibilities
Kitchen Management
  • Staff Supervision: Directly oversee, mentor, and develop kitchen staff to maintain a productive and harmonious work environment when the Executive chef is absent.
  • Daily Operations: Manage day-to-day kitchen activities, ensuring that all culinary tasks are performed to the highest standards of quality and presentation.
  • Safety and Cleanliness: Enforce strict compliance with health and safety regulations, maintaining a clean and organized kitchen space.

Menu Development
  • Collaborative Design: Work with the Executive Chef to design, update, and refine seasonal and event-specific menus.
  • Recipe Testing: Partner with Executive Chef to test new recipes and dishes, ensuring consistency and quality.
  • Pricing and Sourcing: Assist in menu pricing and portion control, sourcing the best ingredients while balancing cost efficiency and premium dining experiences for members.
  • Inventory and Cost Control
  • Inventory Management: assist in the tracking and management of food inventory, ensuring optimal stock levels and minimizing waste.
  • Cost Monitoring: Monitor and control food and labor costs, implementing strategies to enhance kitchen profitability without compromising quality.
  • Supplier Coordination: Coordinate with suppliers to secure the best ingredients and negotiate favorable terms.

Event Coordination
  • Culinary Support: Assist in the planning and execution of the culinary aspects of special events, including member activities, tournaments, and social gatherings.
  • Event Menu Planning: Collaborate on bespoke event menus and ensure flawless culinary execution in coordination with the Food & Beverage Operations Manager.

Member Engagement
  • Member Interaction: Act as a welcoming presence for members, fostering an "at home" atmosphere and encouraging repeat visits.
  • Quality Assurance: Ensure that all aspects of the dining experience meet or exceed member expectations through regular quality checks and addressing any issues promptly.

Team Collaboration
  • Departmental Synergy: Foster a culture of teamwork within the kitchen and across the F&B department.
  • Regular Meetings: Participate in regular strategy and planning meetings with the Food & Beverage Operations Manager to align on goals and address challenges.

Continuous Improvement and Innovation
  • Proactive Approach: Take a hands-on, proactive role in managing kitchen operations, making things happen rather than reacting to circumstances.
  • Quality Control: Regularly review and refine culinary operations to ensure that all aspects meet the highest standards. Pay attention to details, ensuring that all tasks are thoroughly completed.
  • Innovation: Continuously strive to innovate and improve culinary programs and services. Encourage creativity and new ideas within the kitchen team to enhance member satisfaction and operational efficiency.

Working Conditions:
  • Primary Obligation: The Sous Chef's main responsibility is to their role at WindRiver. Any additional employment should not interfere with these primary duties.
  • Flexible Scheduling: The Sous Chef must work weekends and holidays, especially Friday and Saturday nights. Despite the demanding schedule, flexibility is afforded to meet personal time needs as long as primary obligations are met.
  • Hands-On Role: This is an active, take-charge position requiring the Sous Chef to be proactive and involved in all aspects of kitchen operations.
  • Member Club Environment: The Sous Chef must embody the club's values, making members feel welcome and valued. This includes being a visible, engaging presence and creating a warm, inviting atmosphere.

Sous Chef Qualifications:
  • Experience: 3-5 years in a full-service restaurant or similar environment; experience in country clubs, hotels, or banquet settings is a plus.
  • Minimum Age: Must be at least 18 years old.
  • Certification: ServeSafe Certification required.
  • Education: High School Diploma required; Bachelor's Degree in Culinary Arts or related field preferred.

Knowledge/Skills/Abilities:
  • Leadership: Proven leadership skills with the ability to motivate and guide kitchen staff.
  • Culinary Expertise: Strong culinary skills and creativity in menu development.
  • Organizational Skills: Excellent organizational and multitasking abilities, especially under pressure.
  • Regulatory Knowledge: Deep understanding of food safety standards and regulatory compliance.
  • Communication: Outstanding communication skills and the ability to work collaboratively across departments.
  • Flexibility: Willingness to work flexible hours, including weekends, holidays, and evenings.

Physical Requirements
Must be able to bend, stoop, climb stairs, twist, kneel, lift, push, and pull items weighing 55lbs. Must be able to stand and continuously move throughout the workday. Must be willing to work outdoors and be comfortable in varying weather.

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