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Home Based Test Kitchen Recipe Development Chef Jobs in Boston, MA

wagamama USA

Sous Chef

Boston, MA · On-site

$57K - $60K/yr

Join a team where your voice matters, your development is supported, and your work has a meaningful ... About the Role The Sous Chef supports the Executive Chef in leading daily kitchen operations and ...

Nhau LLC

Kitchen Manager

Natick, MA

$60K/yr

Participate in menu testing and recipe documentation * Build prep lists, production schedules ... This role may be an excellent fit for a sous chef, kitchen supervisor, or accomplished lead cook ...

Tatte Holdings, LLC

Sous Chef - Boston

Boston, MA · On-site

$65K - $79K/yr

The Sous Chef supports all kitchen operations within the café and plays an important role in the ... Ensure adherence to recipe, portioning, and presentation standards * Complete daily management ...

Tatte Holdings, LLC

Sous Chef - Boston

Charlestown, MA · On-site

$65K - $79K/yr

The Sous Chef supports all kitchen operations within the café and plays an important role in the ... Ensure adherence to recipe, portioning, and presentation standards * Complete daily management ...

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All JobsHome Based Test Kitchen Recipe Development Chef JobsHome Based Test Kitchen Recipe Development Chef Jobs in Boston, MA

Home Based Test Kitchen Recipe Development Chef information

See Boston, MA salary details

$10

$26

$48

How much do home based test kitchen recipe development chef jobs pay per hour?

As of Aug 23, 2026, the average hourly pay for home based test kitchen recipe development chef in Boston, MA is $26.76, according to ZipRecruiter salary data. Most workers in this role earn between $18.27 and $33.70 per hour, depending on experience, location, and employer.

What is the difference between Home Based Test Kitchen Recipe Development Chef vs Food Stylist?

AspectHome Based Test Kitchen Recipe Development ChefFood Stylist
Primary RoleDevelops and tests recipes in a home or studio settingPrepares and styles food for photography and media
Work EnvironmentHome kitchens, test kitchens, or studio spacesPhoto shoots, video sets, and studio environments
CredentialsCooking experience, culinary training, food knowledgeFood presentation skills, styling experience, photography knowledge
Industry UsageRecipe development, food brands, publishingAdvertising, magazines, commercial photography

While both roles involve working with food, the Home Based Test Kitchen Recipe Development Chef focuses on creating and testing recipes, whereas the Food Stylist specializes in making food visually appealing for media. They often collaborate but serve different functions in the food industry.

What are the most commonly searched types of Test Kitchen Recipe Development Chef jobs in Boston, MA?

The most popular types of Test Kitchen Recipe Development Chef jobs in Boston, MA are:

Home Based Test Kitchen Recipe Development Chef jobs near you
Infographic showing various Home Based Test Kitchen Recipe Development Chef job openings in Boston, MA as of July 2026, with employment types broken down into 1% As Needed, 78% Full Time, 14% Part Time, and 7% Contract. Highlights an 92% Physical, 2% Hybrid, and 6% Remote job distribution, with an average salary of $55,651 per year, or $26.8 per hour.

Sous Chef - 1606 Restaurant & Oyster Bar

1606 Restaurant and Bar

Gloucester, MA

$75K - $80K/yr

Full-time

Re-posted 9 days ago

Job description

The Sous Chef will oversee daily kitchen operations, support and mentor the culinary team, and ensure consistent, high-quality cuisine and presentation. This role is responsible for recipe adherence, inventory control, food safety, and fostering a positive, growth-oriented work environment. Success is measured by kitchen efficiency, guest satisfaction and the professional development of the team.

Essential Duties & Responsibilities

  • In conjunction with the Executive Chef and Chef de Cuisine, lead all food production and service activities in the 1606 Restaurant Kitchen
  • Train, coach and evaluate kitchen staff in proper preparation techniques, safety and sanitation
  • Enforce recipe, portion and plating standards to ensure creative and consistent presentation
  • Manage weekly and monthly inventory controls, including:
    - Conducting food and supply counts
    - Reviewing usage reports and cost-of-goods metrics
    - Implementing stock rotation, proper labeling and first-in, first-out (FIFO) procedures
  • Oversee receiving, storage and rotation of all food products in compliance with health regulations
  • Source and select the freshest produce, meats, seafood and specialty ingredients
  • Collaborate with the Executive Chef and Chef de Cuisine to review and update menus, recipe specifications and production forecasts
  • Monitor kitchen flow and expediting to meet service standards and minimize waste
  • Ensure all kitchen equipment is clean, maintained and operational; coordinate repairs with Engineering as needed
  • Foster teamwork, accountability and a culture of continuous improvement in the back-of-house
  • Assist the Executive Chef and Chef de Cuisine on special culinary projects and events

Qualifications and Skills

  • In-depth knowledge of culinary techniques, food safety and sanitation standards
  • Proven experience in inventory management and cost-control practices
  • Practical baking and pastry skills preferred
  • Proficiency with Microsoft Office Suite and inventory management systems
  • Exceptional attention to detail, multi-tasking ability and composure under pressure
  • Strong verbal and written communication skills; bilingual or multilingual candidates a plus.
  • Flexible availability, including nights, weekends and holidays
  • Actual compensation is commensurate with relevant skills and qualifications
  • Salary range is $75,000-$80,000 per year

Candidate Profile

  • Minimum 7 years of professional culinary experience in a full-service restaurant kitchen
  • At least 2 years in a kitchen management or supervisory role
  • Baking and pastry experience strongly preferred
  • ServSafe certification preferred
  • Demonstrated ability to train, motivate and lead a team of 25+ employees
  • Strong organizational, communication and problem-solving skills

Physical Requirements

  • Ability to stand and move for up to 10 hours per shift
  • Ability to lift and carry up to 80 lbs.
  • Comfortable working in a hot, fast-paced kitchen environment

Working Environment

  • Primarily back-of-house: production kitchen, walk-in coolers/freezers, expediting stations
  • Combination of individual tasks and team collaboration

The Beauport Hospitality Group is an equal opportunity employer encouraging diversity in the workplace. All qualified applicants will receive consideration for employment without regards to race, color, national origin, gender (including pregnancy), age, religion, disability, sexual orientation, veteran status, or any other status or characteristic protected by law.