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Internship Test Kitchen Recipe Development Chef Jobs in Illinois

Boar's Head Brand

Culinary Development Manager

Chicago, IL · On-site

$147K/yr

... test kitchen facilities in collaboration with PF Operations Managers. * Develop in collaboration ... integrate recipe development plans and new product roll outs throughout the company in a ...

Boar's Head Brand

Culinary Development Manager

Chicago, IL · On-site

$147K/yr

... test kitchen facilities in collaboration with PF Operations Managers. * Develop in collaboration ... integrate recipe development plans and new product roll outs throughout the company in a ...

Bar Parisette

Sous Chef

Chicago, IL

$55K - $65K/yr

The sous chef will assist the executive chef in menu planning, recipe development, and staff ... Minimum two years upper level kitchen management (sous chef) * Genuine interest in food and wine

Asador Bastian

Pastry Sous Chef

Chicago, IL

$65K - $68K/yr

If you're ready to own the kitchen and grow with a company that takes hospitality seriously, we'd ... Menu and recipe development * Inventory management and ordering * Food costing and labor awareness

Skokie Country Club

Sous Chef

Glencoe, IL · On-site

$75K - $85K/yr

Experience with menu planning , recipe development, and seasonal menu adjustments * Skilled in ... DIRECTLY SUPERVISES : Kitchen staff Personality / Work Traits: Passion for Food quality and ...

HelloFresh

Area Manager I, Sous Chef

Aurora, IL · On-site

$49K - $66K/yr

Be responsible for training kitchen staff * Provide coaching and development to shift hourly ... Able to multitask - tracking/monitoring recipe development and maintaining productivity * Computer ...

Skokie Country Club

$75K - $85K/yr

Experience with menu planning, recipe development, and seasonal menu adjustments * Skilled in ... DIRECTLY SUPERVISES: Kitchen staff Personality / Work Traits: Passion for Food quality and ...

Skokie Country Club

Sous Chef

Glencoe, IL · On-site

$75K - $85K/yr

Experience with menu planning, recipe development, and seasonal menu adjustments * Skilled in ... DIRECTLY SUPERVISES: Kitchen staff Personality / Work Traits: Passion for Food quality and ...

HelloFresh

Area Manager I, Sous Chef

Aurora, IL · On-site

$58K - $63K/yr

Be responsible for training kitchen staff * Provide coaching and development to shift hourly ... Able to multitask - tracking/monitoring recipe development and maintaining productivity * Computer ...

Skokie Country Club

Sous Chef

Glencoe, IL · On-site

$75K - $85K/yr

Experience with menu planning , recipe development, and seasonal menu adjustments * Skilled in ... DIRECTLY SUPERVISES : Kitchen staff Personality / Work Traits: Passion for Food quality and ...

Delaware North

Executive Chef

Rockford, IL

$81K - $110K/yr

Supervise, train, and coach culinary team members, creating a positive and accountable kitchen culture * Partner with the Executive Chef on menu planning, recipe development, seasonal offerings, and ...

Delaware North

Executive Chef

Dekalb, IL

$81K - $110K/yr

Supervise, train, and coach culinary team members, creating a positive and accountable kitchen culture * Partner with the Executive Chef on menu planning, recipe development, seasonal offerings, and ...

Delaware North

Executive Chef

Waukegan, IL

$81K - $110K/yr

Supervise, train, and coach culinary team members, creating a positive and accountable kitchen culture * Partner with the Executive Chef on menu planning, recipe development, seasonal offerings, and ...

Delaware North

Executive Chef

Chicago, IL

$81K - $110K/yr

Supervise, train, and coach culinary team members, creating a positive and accountable kitchen culture * Partner with the Executive Chef on menu planning, recipe development, seasonal offerings, and ...

Delaware North

Executive Chef

Waukegan, IL

$81K - $110K/yr

Supervise, train, and coach culinary team members, creating a positive and accountable kitchen culture * Partner with the Executive Chef on menu planning, recipe development, seasonal offerings, and ...

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All JobsTest Kitchen Recipe Development Chef JobsInternship Test Kitchen Recipe Development Chef JobsInternship Test Kitchen Recipe Development Chef Jobs in Illinois

Internship Test Kitchen Recipe Development Chef information

What is the difference between Internship Test Kitchen Recipe Development Chef vs Recipe Developer?

AspectInternship Test Kitchen Recipe Development ChefRecipe Developer
CredentialsTypically pursuing or holding culinary or food science degreesOften holds culinary, food science, or related certifications
Work EnvironmentTest kitchens, culinary labs, or food development facilitiesCorporate kitchens, food companies, or freelance settings
Employer & Industry UsageUsed by food brands, media companies, and culinary institutionsEmployed by food manufacturers, brands, or as freelancers
Search & Comparison IntentPeople exploring entry-level or internship roles in recipe developmentIndividuals comparing early-career recipe development roles

In summary, an Internship Test Kitchen Recipe Development Chef is an entry-level role focused on learning and assisting in recipe creation within a test kitchen environment, often as part of an internship. A Recipe Developer is a more experienced professional who creates and refines recipes for brands or companies, often with more independence and responsibility.

What are the most commonly searched types of Test Kitchen Recipe Development Chef jobs in Illinois? The most popular types of Test Kitchen Recipe Development Chef jobs in Illinois are:
Internship Test Kitchen Recipe Development Chef jobs near you

Culinary Development Manager

Boar's Head Brand

Chicago, IL • On-site

$147K/yr

Full-time

Posted 8 days ago

Boar's Head rating

7.5

Company rating: 7.5 out of 10

Based on 36 frontline employees who took The Breakroom Quiz

153rd of 435 rated food and drinks producers

Job description

Hiring Company:
Delicatessen Services Co., LLC
Overview:
Boar's Head Brand is seeking dynamic professional candidate with good knowledge and passion for food and foodservice industry. In this role, the candidate will be a dedicated resource to building and maintaining positive recognition of the Boar's Head Brand across all industry segments and be a resource to internal and external customers; both Purveyors, Channel Business Development Managers (CBDM) and Operators. Additionally, the Culinary Development Chef will be responsible for developing and implementing new food products and foodservice concepts in both manufacturing and retail environments, enabling the Boar's Head Brand to bring fresh, innovative, and trendsetting products and concepts to support our penetration in the Prepared Foods industry.
Reporting to the Sr. Culinary Development Manager, the candidate will collaborate with his/her supervisor, the CBDM team and be tasked with relationship development and product marketing to increase the quantity of new business opportunities and ultimately the foodservice division's success.
Job Description:
Essential Duties and Responsibilities
  • Represent, protect, and grow our Brand across all retail and foodservice channels.
  • Collaborate under the direction of the Sr. Manager of Culinary Development/Executive Chef with various business channels to move prepared foods programs and recipes from concept stage to an executable operational reality and scalability.
  • Maintain strategic accountability for all product development and research, including management and scheduling of test kitchen facilities in collaboration with PF Operations Managers.
  • Develop in collaboration with PF Operations Managers effective build sheets and training materials to ensure the ability to execute at both store level and at central manufacturing facility (FFM).
  • Actively support a culture of safety which includes, but it not limited to, food safety, employee safety and customer safety.
  • Design and implement new products in high volume facilities. When possible be on-site for initial product runs to ensure first runs meet documented organoleptic measures.
  • Adhere to federal, state and county or local regulations and existing laws regarding food safety. Work with food scientists on nutritional and ingredient statements while constantly championing nutritionally responsible foods.
  • Maintain awareness of competitive activity and new trends in the business, communicating ideas for improvement.
  • Maintain awareness of optimizing ingredient usage, production capabilities and production requirements.
  • Determine how to get the most utility across product lines. Understand the benefit of additional sales opportunities and secondary opportunities for selling products, reducing overall shrink risk.
  • Assist in menu development for retail and restaurant concepts, including on-site training and evaluation of operations.
  • Review and evaluate retail execution of designed programs, including initial training, profitability review and on-site audits.
  • Analyses customer menus to create and communicate Boar's Head products into unique, versatile and operational concepts.
  • Organize, schedule and conduct off-site demonstrations with clients to illustrate the benefits of various BH products and their potential applications.
  • Research, create, and write recipes that are scalable in retail and commissary environments.
  • Actively supports training and development team in Sarasota and New York with Best-Practices and trainer leadership. Routinely shares relevant best-practices with internal network.
  • Engage with professional affiliations (ACF, WCR, Catersource) to showcase Boar's Head commitment to Culinary Arts while networking for business development.
  • Assist clients and Local Purveyors in development of new culinary and Grab & Go programs
  • Maintain current and up to date on evolving all food and culinary trends with focus on global and domestic influences.
  • Possess well-developed ability to taste and evaluate food with a strong ability to accurately communicate findings using sensory-based language
  • Support the Culinary Development Team with the operations for the Foodservice Culinary Lab including but not exclusive to the following: Maintenance & Cleaning, Supplies and Inventory Control, Operations & Security.
  • Coordinate - work cross-functionally with supply chain, culinary, marketing, operations, training, and sales to integrate recipe development plans and new product roll outs throughout the company in a collaborative, efficient and profitable manner.
  • Coordination and attendance at regional, national food shows and association specific shows.
  • Maintain an active, up-to-date calendar of events and activities (training dates, events, tradeshows)
  • Other duties and responsibilities as assigned

Education and Experience
  • Culinary or Hospitality (BA/BS) Degree or related discipline
  • ACF Certification or similar preferred
  • 5-7 years of culinary experience in the hospitality or restaurant industry
  • Knows the difference with premium brands vs. value drivers

Skills / Abilities
  • Passionate about food, flavors, and the prepared foods industry
  • Technical competency in deli meats, cheeses & innovation, trends, ingredient functionality, and commercialization.
  • Adept understanding of sensory, consumer, analytical
  • Ability to multi-task and work agilely across different product types and categories.
  • Strong commercial acumen, technical development skills, judgment and understanding of the business and industry.
  • Experience and understanding of food forward consumer trends, including culinary as well as technical/regulatory experience with non-gmo, organic, and/or clean-label food design.
  • Demonstrated leadership strength in capability development and stakeholder management and supplier relationships. Excellent communications skills to interact with general management at a senior level.
  • Strong project management skills and proven ability to work with cross-functional teams.
  • Experience and passion for the intersection of creativity and innovation, including consumer-centric approaches.

Language Skills
  • Must be fluent in English (oral and written)

Mathematical Skills
  • Intermediate to Advanced math skills required - ability to convert grams to lbs, oz to kg, and be able to properly quantify recipes, formulas, etc.

Reasoning Ability
  • Self-starter that does not need to be micro-managed and comfortable with navigating ambiguity. The candidate must also maintain confidentiality to ensure the integrity of the department is not jeopardized.

Work Environment
  • This position involves up to approximately 25% travel utilizing commercial flights, automobile and other forms of transportation. The remainder of time is spend in an office or commercial kitchen environment.

Location:
Chicago, IL
Time Type:
Full time
Department:
Foodservice

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