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Part Time Product Development Chef Jobs in Indiana

HHM Hotels

Line Cook

Bloomington, IN · On-site

$15 - $18/hr

... Chef Your Focus * Prepare food of consistent quality following recipe cards and production and ... Competitive wages for full time and part time opportunities * Medical, Dental and Vision Health ...

Caterpillar Inc.

Caterpillar pairs you with product development work teams on an annual basis, so you have the opportunity to work full-time in-person with the team during the summer and then work part-time ...

New

Hersha Hospitality Management LP

Line Cook

Bloomington, IN

$13.75 - $17.25/hr

... Chef Your Focus * Prepare food of consistent quality following recipe cards and production and ... Competitive wages for full time and part time opportunities * Medical, Dental and Vision Health ...

Hilton Garden Inn Bloomington at IU

Line Cook

Bloomington, IN · On-site

$13.75 - $17.25/hr

... Chef Your Focus * Prepare food of consistent quality following recipe cards and production and ... Competitive wages for full time and part time opportunities * Medical, Dental and Vision Health ...

Compass Group

PREP COOK (PART TIME)

Kokomo, IN

$15/hr

Schedule : Part time schedule; open availability is preferred. Days and hours may vary. More ... Obtains daily production schedule and preparation requirements from the Chef. * Prepares items on ...

Compass Group

PREP COOK (PART TIME)

Kokomo, IN · On-site

$15/hr

Schedule : Part time schedule; open availability is preferred. Days and hours may vary. More ... Obtains daily production schedule and preparation requirements from the Chef. * Prepares items on ...

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All JobsProduct Development Chef JobsPart Time Product Development Chef JobsPart Time Product Development Chef Jobs in Indiana

Part Time Product Development Chef information

What does a part time product development chef do?

A Part Time Product Development Chef is responsible for creating and testing new food products, recipes, and menu items on a part-time basis. They work with food manufacturers, restaurants, or catering companies to innovate and refine dishes, ensuring they meet quality, taste, and safety standards. Their role often includes researching food trends, experimenting with ingredients, and collaborating with other kitchen staff or departments. The part-time aspect allows for flexible hours, making it ideal for chefs balancing other commitments.

What skills and qualifications are needed to thrive as a part time product development chef?

To thrive as a Part Time Product Development Chef, you need strong culinary skills, creativity in recipe development, and a solid understanding of food safety standards, often backed by formal culinary education. Familiarity with food production equipment, recipe management software, and knowledge of current food trends are typically required. Excellent communication, adaptability, and time management are crucial soft skills for collaborating with cross-functional teams and meeting tight deadlines. These skills ensure innovative, high-quality products are developed efficiently to meet market demands and organizational goals.

How does a part time product development chef typically collaborate with cross-functional teams during new menu item development?

As a part-time Product Development Chef, you’ll regularly work alongside marketing, procurement, and operations teams to ensure new menu items meet both culinary standards and business objectives. Collaboration often involves participating in tasting panels, providing feedback on ingredient sourcing, and adjusting recipes based on cost or customer feedback. Flexibility is key, as you may need to attend meetings, conduct kitchen trials, or provide training on new dishes, all while balancing a part-time schedule. These interactions are integral to bringing innovative, feasible products to market successfully.

What is the difference between Part Time Product Development Chef vs Part Time Pastry Chef?

AspectPart Time Product Development ChefPart Time Pastry Chef
CredentialsCooking certifications, culinary degree often preferredPastry arts certification, culinary degree beneficial
Work EnvironmentResearch kitchens, food companies, R&D labsBakery, restaurant pastry stations, hotels
Industry UsageFood product companies, culinary innovationBakery shops, restaurants, hotels
Search/Comparison IntentDeveloping new food products, recipesPreparing baked goods, decorating pastries

The Part Time Product Development Chef focuses on creating and testing new food products and recipes, often working in research and development settings. In contrast, a Part Time Pastry Chef specializes in preparing and decorating baked goods in bakery or restaurant environments. While both roles require culinary skills and certifications, their work environments and primary responsibilities differ significantly.

What are the most commonly searched types of Product Development Chef jobs in Indiana?

The most popular types of Product Development Chef jobs in Indiana are:

Part Time Product Development Chef jobs near you
Infographic showing various Part Time Product Development Chef job openings in Indiana as of August 2026, with employment types broken down into 1% As Needed, 84% Full Time, 13% Part Time, and 2% Contract. Highlights an 85% Physical, 4% Hybrid, and 11% Remote job distribution.

Part-Time Cook 2 | North Dining Hall

University of Notre Dame

Notre Dame, IN • On-site

$18.50/hr

Part-time

Re-posted 11 days ago

University Of Notre Dame rating

7.4

Company rating: 7.4 out of 10

Based on 46 frontline employees who took The Breakroom Quiz

337th of 628 rated colleges and universities

Job description

Company Description

The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person-mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world-class research, shaping the student experience, or supporting the University's mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you!
 

Job Description

The University of Notre Dame Operations, Events, and Safety (UOES) division is currently hiring for part-time Cook 2s in the North Dining Hall in our Campus Dining department. The UOES division oversees the University's event management, hospitality, and customer service functions, while also supporting student life, academic initiatives, research activities, and annual milestone celebrations.

Cook 2

Reporting to the Sous Chef, the Cook 2 is a skilled Back of the House (BOH) culinary position responsible for preparing and cooking food in accordance with established recipes, production schedules, and ND Dining standards.

This role works with moderate independence and is expected to demonstrate consistent execution, solid technical skills, and the ability to operate across multiple stations. The Cook 2 supports daily kitchen operations while continuing to develop advanced culinary capabilities.

Key Responsibilities:

  • Prepare and cook food items according to standardized recipes and production needs
  • Maintain consistency in food quality, presentation, taste, and portioning
  • Support multiple stations and assist with service execution
  • Monitor station readiness and food levels
  • Support Cook 1 team members through daily collaboration and example
  • Assist in onboarding and reinforcing recipes and procedures
  • Follow direction from the Sous Chef and support team workflow
  • Maintain strict adherence to food safety, sanitation, and HACCP standards
  • Ensure proper labeling, storage, and rotation of all food products
  • Maintain a clean and organized workstation
  • Assist with inventory awareness and product usage
  • Communicate shortages or issues to the Sous Chef
  • Support waste reduction practices
Qualifications
  • High School Diploma or GED
  • Relevant culinary or foodservice experience
  • Working knowledge of basic cooking methods and kitchen operations
  • Ability to perform with moderate independence in a fast-paced environment
  • Understanding of food safety and sanitation practices

Preferred Qualifications:

  • Formal culinary training or coursework
  • Experience in high-volume or institutional dining
  • Experience working across multiple kitchen stations
  • Interest in pursuing ACF certification
Additional Information

Pay Rate: $18.50/hr

The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity.

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