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Part Time Product Development Chef Jobs (NOW HIRING)

ZBest BBQ

Executive Chef

Pittsburgh, PA · On-site

$69K - $95K/yr

Executive Chef - Part-Time (Opportunity for Full-Time) ZBest Barbeque Chicken & Ribs Position Title ... Lead all food preparation and kitchen production activities. * Ensure consistency, quality, taste ...

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Tryon Equestrian Properties LLC

Sous Chef

Mill Spring, NC · On-site

$40K - $54K/yr

Train and mentor junior kitchen staff, continuing development of staff and new training techniques ... Flexibility to work evenings, weekends, and holidays as required Job Types: Part-time Shift: ? Day ...

Alliance Redwoods Conference Grounds

Chef

Occidental, CA · On-site

$20 - $30/hr

Opportunities for growth and culinary development * Meaningful work serving camps, retreats, and ... part-time opportunities available * Seasonal and year-round positions may be available To Apply ...

Alliance Redwoods

Chef

Occidental, CA · On-site

$20 - $30/hr

Opportunities for growth and culinary development * Meaningful work serving camps, retreats, and ... part-time opportunities available * Seasonal and year-round positions may be available To Apply ...

Wasabi Sushi Bar Kirkwood

Sushi Chef

Saint Louis, MO · On-site

$14 - $17/hr

Sushi Chef - Part Time Wasabi Sushi Bar Kirkwood | Kirkwood, MO Join our vibrant team at Wasabi ... Opportunities for professional growth and skill development. * Employee discounts and a positive ...

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Part Time Product Development Chef information

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$42.5K

$127K

$144.5K

How much do part time product development chef jobs pay per year?

As of Jul 1, 2026, the average yearly pay for part time product development chef in the United States is $126,987.00, according to ZipRecruiter salary data. Most workers in this role earn between $114,500.00 and $143,000.00 per year, depending on experience, location, and employer.

How does a part-time Product Development Chef typically collaborate with cross-functional teams during the development of new menu items?

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 are the key skills and qualifications needed to thrive as a Part Time Product Development Chef, and why are they important?

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.

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 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 cities are hiring for Part Time Product Development Chef jobs? Cities with the most Part Time Product Development Chef job openings:
What are the most commonly searched types of Product Development Chef jobs? The most popular types of Product Development Chef jobs are:
What states have the most Part Time Product Development Chef jobs? States with the most job openings for Part Time Product Development Chef jobs include:
Part Time Product Development Chef jobs near you
Traveling Chef | Part-Time | Catering Backstage

Traveling Chef | Part-Time | Catering Backstage

Spectra

Conroe, TX • On-site

$21/hr

Part-time

Retirement

Posted 11 days ago

Key responsibilities

  • Supervise all line setup, prep, and breakdown activities and delegate tasks to line personnel.

  • Maintain a clean kitchen and ensure all food safety standards are followed.

  • Assist the Executive Chef with kitchen record-keeping, food inventories, and ordering of food products.

Job description

Oak View Group
Oak View Group (OVG) is the global leader in premium live entertainment infrastructure and services, with a platform spanning venue development and end-to-end capabilities across venue management, hospitality, and sponsorship sales. Founded in 2015, the company serves a collection of seven world-class owned venues and a client roster of the most iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions, spanning four continents.
Overview
The Traveling Chef will actively supervise, coach, counsel, direct, train, and mentor employees in meeting company quality standards. The Traveling Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant, and cooperative work environment. Traveling Chefs will have the flexibility to accept or decline each assignment, but if accepted, the chef is expected to fulfill all required shifts while on support. This is a key position for the effective and profitable operation of the business. The employee must maintain excellent attendance and be available to work a variable event-driven schedule, which includes evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction, strong management, and independent decision-making skills are required.
This role pays an hourly rate of $21.00
Benefits for part-time roles: 401(k) savings plan, 401(k) matching.
This position will remain open until September 18, 2026.
Responsibilities
  • Supervises all line setup, prep, and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
  • Assists Executive Chef with fulfilling kitchen record-keeping and administrative requirements, including food inventories and ordering of food products.
  • Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas.
  • Measure, mix and cook ingredients according to recipes
  • Use a variety of pots, pans, knives, and other equipment to prepare and serve food.
  • Maintain a clean kitchen. At the end of the day there should be no food debris on the floor, walls, equipment, work tables, ceilings, or any other surface located within the kitchen area. This same standard must be maintained in all food production areas outside of the main kitchen.
  • Ensures kitchen staff are aware of workplace expectations by providing ongoing assistance, training, and mentoring to kitchen staff.
  • Promote a positive, enthusiastic, and cooperative workplace environment by working side by side with staff.
  • Assists Executive Chef to ensure quality, consistency, and concept are maintained. Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met.
  • Monitors all food served relative to appearance, temperature, sanitation, and quality standards.
  • Monitor events, materials, and surroundings.
  • Guide, direct, and motivate kitchen employees.
  • Ensure that all food safety standards are followed.
  • Communicate with supervisors, peers, and subordinates.
  • Make decisions and solve problems. Organize, plan, and prioritize work.
  • Evaluate information against standards.
  • Carry out ideas, programs, systems, or products.
  • Document and record all personnel discipline information. Work with human resources for personnel discipline issues.
  • Other duties as assigned by Executive Chef.

Qualifications
  • High school diploma or equivalent GED-preferred.
  • Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
  • Ability to positively interact with diverse personalities, including co-workers, subordinates, guests, and purveyors in a variety of work situations.
  • Must have active listening and effective communication skills.
  • Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling.
  • Ability to assist others in developing needed skills for effective job performance.
  • Ability to positively distribute responsibility to others to meet objectives and achieve desired results.
  • Ability to recognize problems and to creatively and expeditiously find solutions.
  • Ability to set priorities and use initiative; solid decision-maker.
  • Ability to be detail-oriented, multitask, and effectively prioritize in a continuously changing environment.
  • Ability to be self-directed while working in a team-oriented environment.
  • Ability to work a flexible schedule; able and willing to work nights, weekends, and long hours.
  • Must be able to stand for extended periods of time.
  • Must be able to lift, push, pull, or carry heavy objects.
  • Must have a good sense of taste and smell.
  • Must be ServSafe certified.
  • Must be able to supervise, coach, and train employees.
  • Provide excellent service to customers.
  • General knowledge for the health and safety of patrons and staff.
  • Ability to read and understand written information
  • Must be constantly aware of frequently changing events in cooking processes.
  • Must maintain a high level of concentration and be able to multi-task.
  • Ability to adjust to rapidly changing environment and remain calm and assured in such situations

Strengthened by our Differences. United to Make a Difference
At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds.
Equal Opportunity Employer
Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

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