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Part Time Recipe Development Jobs in Chicago, IL

Skokie Country Club

Sous Chef

Glencoe, IL · On-site

$75K - $85K/yr

Experience with menu planning, recipe development, and seasonal menu adjustments * Skilled in ... Paid vacation and PTO for full-and part-time employees * Employee Assistance Program for all ...

True Food Kitchen

Line Cook

Chicago, IL · On-site

$18 - $22/hr

RECIPE FOR SUCCESS * Prepare starters, entrées, pizzas, and more * Follow portions, recipes, and ... AM/PM and Mid-day shifts available * Part time to 40 hours available per person * Part-time team ...

truefood

Line Cook

Chicago, IL

$16.25 - $20.25/hr

RECIPE FOR SUCCESS * Prepare starters, entrées, pizzas, and more * Follow portions, recipes, and ... AM/PM and Mid-day shifts available * Part time to 40 hours available per person * Part-time team ...

truefood

Line Cook

Chicago, IL · On-site

$16.25 - $20.25/hr

RECIPE FOR SUCCESS * Prepare starters, entrées, pizzas, and more * Follow portions, recipes, and ... AM/PM and Mid-day shifts available * Part time to 40 hours available per person * Part-time team ...

Domino's Pizza

Customer Service Rep(02781)

Winnetka, IL · On-site

$13/hr

Part-time and full-time permanent positions are available Nights and Weekends Looking for something ... Preparing products to recipe * Receiving and processing telephone orders. * Cleaning equipment ...

Domino's

Customer Service Rep(02781)

Winnetka, IL · On-site

$13/hr

Part-time and full-time permanent positions are available Nights and Weekends Looking for something ... Preparing products to recipe * Receiving and processing telephone orders. * Cleaning equipment ...

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Part Time Recipe Development information

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How much do part time recipe development jobs pay per hour?

As of Sep 14, 2026, the average hourly pay for part time recipe development in Chicago, IL is $22.49, according to ZipRecruiter salary data. Most workers in this role earn between $18.08 and $24.76 per hour, depending on experience, location, and employer.

What is part time recipe development?

Part time recipe development involves creating, testing, and refining recipes on a part-time basis, rather than as a full-time job. Individuals in this role may work for food companies, magazines, blogs, or as freelancers, developing new recipes or improving existing ones. The work typically includes researching food trends, measuring ingredients, documenting procedures, and sometimes photographing the finished dishes. Part-time recipe developers need strong culinary skills, creativity, and attention to detail, but may have flexible hours or work remotely. This role is ideal for those passionate about food who want to balance their culinary interests with other commitments.

What are the key skills and qualifications needed to thrive as a part time recipe developer?

To thrive as a Part Time Recipe Developer, you need a solid understanding of culinary techniques, nutrition, and ingredient pairings, often supported by experience in food preparation or a culinary degree. Familiarity with recipe editing software, nutritional analysis tools, and digital photography is commonly required. Creativity, attention to detail, and strong written communication are essential soft skills for crafting appealing and reliable recipes. These skills ensure that recipes are both innovative and accessible, meeting audience needs while maintaining consistency and quality.

What are some common challenges faced in a part-time recipe development role, and how can they be managed?

Part-time recipe development professionals often juggle limited hours with the need to create, test, and refine multiple recipes, which can be challenging when balancing other commitments. Managing time efficiently and setting clear milestones for each stage of recipe creation—such as ideation, testing, and documentation—helps ensure consistent progress. Collaborating closely with kitchen staff, food photographers, or editors is also key to maintaining quality and meeting deadlines. Staying organized and communicating proactively with the team can help overcome these challenges and contribute to successful recipe launches.

What is the difference between Part Time Recipe Development vs Part Time Food Stylist?

AspectPart Time Recipe DevelopmentPart Time Food Stylist
CredentialsCooking or culinary background, food science knowledgeFood presentation skills, photography or styling experience
Work EnvironmentTest kitchens, research labs, or client sitesPhoto shoots, studios, or on-location styling
Industry UsageFood brands, publishers, media companiesAdvertising agencies, magazines, commercial shoots
Search & Comparison IntentFocuses on developing recipes, ingredient testingFocuses on visual presentation, food styling for photos

While both roles involve working with food, Part Time Recipe Development centers on creating and testing recipes, whereas Part Time Food Stylist specializes in making food visually appealing for photography and media. Each role requires different skill sets but often collaborates within the food and media industries.

What are the most commonly searched types of Recipe Development jobs in Chicago, IL?

The most popular types of Recipe Development jobs in Chicago, IL are:

Part Time Recipe Development jobs near you

Sous Chef

Glencoe, IL • On-site

Skokie Country Club
Traveler Accommodation • 51 - 200 employees
Learn more about Skokie Country Clubexternal

$75K - $85K/yr

Full-time, Part-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 4 days ago

Job description

ABOUT SKOKIECC: Skokie Country Club, located in Glencoe, IL has one of the top performing private club F&B operations in the country! We currently do $4 Million in Food and Beverage sales annually. The budgeted food cost is 42% and the kitchen labor budget is just above 1 Million annually. 60% of our business is a la carte and 40% is banquet.
 

BASIC JOB DESCRIPTION: Schedule flexibility is a must. We are open for breakfast, lunch, and dinner. The Sous Chef is responsible to assist the Executive Chef for the overall kitchen operation, ensuring maximum member/guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration. Menu creativity and staying current on industry trends is critical to the success of this position.  Staying cool under pressure in a high-volume restaurant operation is incredibly important. The ideal candidate will need to understand the following:

  • This is a hands-on leadership position with more time spent in the kitchen than on administrative tasks.
  • Strong experience in executing banquet and event operations is essential.
  • We are looking for someone who leads by example and works alongside the team.
  • A positive attitude, professionalism, and the ability to remain composed under pressure are very important.
  • Flexibility is key—you should be willing to jump in wherever help is needed to support the team.

OVERALL: This is a perfect opportunity for a talented individual looking to ultimately advance towards an executive sous chef and Executive Chef role.  The Club is known for excellent compensation and benefits packages, assisting with career advancement and providing a team oriented working environment.
QUALIFICATION:

  • 2–5+ years of experience in a high-volume and/or upscale kitchen environment
  • Demonstrated strong leadership skills with the ability to motivate and manage kitchen staff effectively
  • Advanced knowledge of culinary techniques, food preparation, and presentation standards
  • Proficiency in health and safety regulations, including ServSafe certification (or equivalent)
  • Experience with menu planning, recipe development, and seasonal menu adjustments
  • Skilled in inventory management, food cost control, and waste reduction
  • Ability to perform and lead effectively in a fast-paced, high-pressure environment
  • Culinary arts degree preferred, but not required


START DATE:  Immediate


REPORTS TO: Executive Chef

WORKING RELATIONSHIP: Works closely with Executive Chef, Catering Director and other food and beverage managers.
 

DIRECTLY SUPERVISES: Kitchen staff
 
Personality / Work Traits:  Passion for Food quality and presentation, organized, team motivator, detail-oriented ability to communicate and work with others.
COMPENSATION: Competitive salary based on experience starting from $75,000 - $85,000/yr
BENEFITS:

  •  Health, dental and vision insurance after 90 days of continual employment for full-time employees
  • Short term and long term disability
  • 401K after 1 year of continual employment for full and regular part-time employees
  • Paid vacation and PTO for full-and part-time employees
  • Employee Assistance Program for all employees
  • Paid Holidays for all employees
  • Free employee meal included per shift for all employees
  • Other benefits as described in the Employee Handbook

PHYSICAL DEMANDS

  • Ability to stand/walk for 6 or more hours
  • Regularly lift and/or move up to 30 pounds, and frequently lift and/or move up to 50 pounds
  • Vision abilities of close vision, distance vision, color vision, peripheral vision, depth participation, and ability to adjust focus
  • Ability to reach hands and arms in any direction and kneel/stoop repeatedly

Employment Type: Full Time
Years Experience: 3 - 5 years
Salary: $75,000 - $85,000 Annual
Bonus/Commission: No