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Product Development Chef Jobs in Washington (NOW HIRING)

Dividend Restaurant Group

Sous Chef

Ashburn, VA · On-site

$51K - $69K/yr

The Sous Chef is an active member of the restaurant leadership team and partners with Chefs from ... Focus on team member training and skill development. * Prepares daily production list and direct ...

J Gilbert's

Sous Chef

Mclean, VA · On-site

$68K - $73K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Continued career development and growth opportunities * Generous employee discounts on dining ... cost, and product quality * Strong communication, leadership, and conflict resolution skills

Oceanaire Seafood Room

Sous Chef

Washington, DC

$65K - $75K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Continued career development and growth opportunities * Generous employee discounts on dining ... cost, and product quality * Strong communication, leadership, and conflict resolution skills

SIXTY VINES MONTGOMERY CNTY LLC

Executive Chef

Reston, VA · On-site

$75K - $95K/yr

Product quality and execution of new menu items * Continuing education and research in food ... Develop the foundation of the Sixty Vines culinary future through training and development of the ...

Oceanaire Seafood Room

Sous Chef

Washington, DC · On-site

$65K - $75K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Continued career development and growth opportunities * Generous employee discounts on dining ... cost, and product quality * Strong communication, leadership, and conflict resolution skills

J Gilbert's

Sous Chef

Mclean, VA · On-site

$68K - $73K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Continued career development and growth opportunities * Generous employee discounts on dining ... cost, and product quality * Strong communication, leadership, and conflict resolution skills

Tacombi

Chef

Arlington, VA

$70K - $75K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

... production to maintain quality and quantity goals o Purchases accordingly to execute menu to its ... development of all BOH staff including Sous-chefs. o Build a bench of exceptional BOH talent ...

Tacombi

Chef

Bethesda, MD · On-site

$71K - $97K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

... production to maintain quality and quantity goals o Purchases accordingly to execute menu to its ... development of all BOH staff including Sous-chefs. o Build a bench of exceptional BOH talent ...

Tacombi

Chef

Bethesda, MD · On-site

$71K - $97K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

... production to maintain quality and quantity goals o Purchases accordingly to execute menu to its ... development of all BOH staff including Sous-chefs. o Build a bench of exceptional BOH talent ...

Tacombi

Chef

Arlington, VA · On-site

$70K - $75K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

... production to maintain quality and quantity goals o Purchases accordingly to execute menu to its ... development of all BOH staff including Sous-chefs. o Build a bench of exceptional BOH talent ...

Tacombi

Chef

Arlington, VA · On-site

$70K - $75K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

... production to maintain quality and quantity goals o Purchases accordingly to execute menu to its ... development of all BOH staff including Sous-chefs. o Build a bench of exceptional BOH talent ...

Ned's Club

Sous Chef

Washington, DC · On-site

$85K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Be working with the Head Chef to lead the team in the production of our food, compiling the daily ... Support with all people leadership tasks - including team recruitment, development and performance ...

Capital Restaurant Resources

Sous Chef

Washington, DC · On-site

$65K - $85K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

... and product organization Work closely with Executive Chefs and Sous Chefs to maintain efficient ... development Exposure to high-level culinary systems and operations Growth-oriented restaurant ...

TSG Developments Investments Inc.

Chef, Sous

Laurel, MD · On-site

$49K - $66K/yr

Sous Chef Department: Hospitality Food and Beverage Reports To: Executive Chef SUMMARY The Sous ... Responsible for all items requisitioned from the production kitchen, i.e., food, sanitation ...

Tacombi

Chef

Bethesda, MD · On-site

$71K - $97K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

... production to maintain quality and quantity goals o Purchases accordingly to execute menu to its ... development of all BOH staff including Sous-chefs. o Build a bench of exceptional BOH talent ...

Tacombi

Chef

Arlington, VA · On-site

$70K - $75K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

... production to maintain quality and quantity goals o Purchases accordingly to execute menu to its ... development of all BOH staff including Sous-chefs. o Build a bench of exceptional BOH talent ...

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Showing results 41-60

All JobsProduct Development Chef JobsProduct Development Chef Jobs in Washington

Product Development Chef information

See Washington salary details

$48.1K

$143.8K

$163.7K

How much do product development chef jobs pay per year?

As of Aug 19, 2026, the average yearly pay for product development chef in Washington is $143,826.00, according to ZipRecruiter salary data. Most workers in this role earn between $129,700.00 and $162,000.00 per year, depending on experience, location, and employer.

What does a product development chef do?

A Product Development Chef creates and tests new food products for restaurants, food manufacturers, or retail brands. They blend culinary creativity with market trends, ensuring products are innovative, scalable, and cost-effective. Their work involves recipe development, ingredient sourcing, and collaboration with food scientists and marketing teams. Ultimately, they help bring new and exciting food concepts from the kitchen to consumers.

What are the key skills and qualifications needed to thrive as a product development chef?

To excel as a Product Development Chef, you need extensive culinary expertise, menu innovation experience, and knowledge of food science or nutrition, often supported by a culinary degree or relevant certifications. Familiarity with recipe development software, product testing equipment, and compliance with food safety regulations like HACCP is valuable. Strong creativity, collaboration, and project management skills help you work effectively with cross-functional teams and adapt to market trends. These competencies are critical to creating successful new food products that align with business goals and consumer demands.

What does a typical day look like for a product development chef?

A Product Development Chef’s typical day involves collaborating with R&D, marketing, and production teams to brainstorm and refine new recipes or food products. You'll spend time in both the test kitchen, experimenting with ingredients and techniques, and in meetings to discuss market trends, feasibility, and scalability. The role often requires tasting, adjusting recipes, ensuring compliance with food safety standards, and documenting formulations for commercialization. It’s a dynamic environment that combines creativity with technical precision, making each day varied and engaging.

What are popular job titles related to Product Development Chef jobs in Washington?

For Product Development Chef jobs in Washington, the most frequently searched job titles are:

What job categories do people searching Product Development Chef jobs in Washington look for?

The top searched job categories for Product Development Chef jobs in Washington are:

What cities in Washington are hiring for Product Development Chef jobs?

Cities in Washington with the most Product Development Chef job openings:

Product Development Chef jobs near you
Infographic showing various Product Development Chef job openings in Washington as of August 2026, with employment types broken down into 1% As Needed, 80% Full Time, 11% Part Time, 2% Temporary, and 6% Contract. Highlights an 86% Physical, 2% Hybrid, and 12% Remote job distribution, with an average salary of $143,826 per year, or $69.1 per hour.

Sous Chef

Dividend Restaurant Group

Ashburn, VA • On-site

$51K - $69K/yr

Full-time

Re-posted 5 days ago

Job description

About the Organization
OVERVIEW
ABOUT DIVIDEND RESTAURANT GROUP
Dividend Restaurant Group (DRG) was built on the core belief that the foundation of a company is defined by the character of the team, the versatility of its systems and the discipline of its actions. DRG is a guest first and team focused organization that has a successful track record of revitalizing iconic brands and driving value for all stakeholders.
Housed in Denver, DRG brings together some of the country's best-known brands, leveraging an industry-leading platform with a clear vision for continued growth. Our driving mantra- we pay 'dividends' to every stakeholder of our business; our guests, our team members, our vendors and our financial partners, all in different but meaningful ways.
Description
Position Summary
  • Implements the Eddie Merlot's mission and vision by directing and maintaining a safe and profitable kitchen operation. Manages the preparation and delivery of exceptionally high quality food for restaurant guests, banquets, and events. Assists with leadership, staffing and daily food production while ensuring the adherence of safety and sanitation guidelines. Ensures that all recipes, food preparation processes, and presentations meet Eddie Merlot's standards for outstanding freshness, quality, consistency, and guest service. Leads the development of kitchen team members to ensure cross-training and growth opportunities are available and ongoing. The Sous Chef is an active member of the restaurant leadership team and partners with Chefs from other locations.
  • Role and Responsibilities
  • Directs and participates in food production operations.
  • Leads, directs, coaches and teaches all kitchen and food production team members.
  • Assists with recruiting, hiring, and training team members, using approved company training materials and certified coaches.
  • Communicates job expectations and standards, review job performance, coach and hold team members accountable. Focus on team member training and skill development.
  • Prepares daily production list and direct the food production activities for meals, banquets, and special events in accordance with established recipes, preparation and cooking procedures, timing, portion control, and quality and presentation standards.
  • Ensures that line levels are representative of forecasted sales.
  • Conducts daily line checks using approved line check sheets ensuring proper hold temperatures, line levels, portion sizes, quality, freshness and flavor profiles meet company standards.
  • Directs and participate in the food preparation activities for meals, banquets, and special events in accordance with established recipes, production procedures, timing, portion control, and quality and presentation standards
  • Ensures that applicable health and consumer protection regulations regarding food preparation, handling, storage, and safety are followed at all times. Meet state, federal, and local laws and regulations related to employee safety, OSHA, food safety, and sanitation. Keep kitchen exceptionally clean and well-organized.
  • Assists the Chef in preparing the annual budget for food, equipment, supplies, and labor.
  • Monitors sales, food and labor cost, and related financial data on a regular basis and adjust to meet financial metrics.
  • Performs administrative and reporting tasks related to cost control.
  • Places food and supply orders. Receive product by verifying quantities, invoice prices, and merchandise quality. Process invoices as directed.
  • Assists with creating work schedules using company labor schedule software and managing staffing levels within budgeted labor cost.
  • Ensures all kitchen equipment is safe and operationally ready by following standard procedures for cleaning, preventive maintenance, and related documentation.
  • Develops specific training and growth plans for team members expressing interest in future growth opportunities within the organization.
  • Enhances dining experience by tableside visits and partnering with dining room managers. Serve as a positive, professional representative of the company at all times, both in the restaurant and within the community. Set an example for customer service and make sure team members understand Eddie Merlot's objectives for exceptional food quality and hospitality.
  • Actively participates as part of the corporate and restaurant leadership teams by staying informed of goals and objectives, participating in planning sessions and projects, and partnering with chefs at other locations.
  • Works with the Sales Manager to develop, cost and execute menus for banquets, private dining functions, and special events.
  • Facilitates daily pre-shift meetings keeping team members informed of company and restaurant goals and objectives. Keep a log of important information.
  • Creates a cohesive team within the kitchen, maintain a weekly training or skill development focus, encourage two-way communication, find creative ways to reward and recognize team members, and promote communication between BOH and FOH.
  • Fosters an environment of appreciation and recognition.
  • Performs related duties and projects as assigned.

Position Requirements
Qualifications and Requirements
  • Three or more year's kitchen management experience as Sous Chef or Lead Cook.
  • College or culinary training and extensive cooking and production experience.
  • Demonstrated skills in leadership, team development and team retention.
  • Extensive knowledge of menus, food preparation, and presentation techniques typically found in a fine-dining establishment.
  • Strong written and verbal communication skills.
  • Familiar with Microsoft Word products, e-mail, and restaurant software.
  • Basic math and business reporting skills.
  • Strong teamwork and organizational skills.
  • Strong communication skills
  • Understanding of proper use and maintenance of major kitchen equipment, including: stoves, refrigeration, slicers, knives, Band Saw, and dish machine.
  • Demonstrated ability to anticipate and avoid problems, make effective decisions under pressure, and effectively solve problems.
  • Experience hiring, training, and developing BOH team members.
  • Familiar with Microsoft word products, e-mail, & restaurant computer software. Basic math and business reporting skills
  • ServSafe Certification or equivalent. Full understanding of federal, state, and local regulations related to food safety, sanitation, OSHA, and employee safety.
  • Fluent English required. Working knowledge of Spanish preferred.

Working Conditions/Physical Demands
  • Able to stand for 8 or more hours at a time.
  • Able to lift and carry up to 50 pounds.
  • Able to work an average of 55 to 60 hours per week (according to business demand).
  • Typically works five days per week, but occasionally works six days per week.
  • Must be available to work evenings, weekends, and holidays as needed and required.
  • Available to travel for meetings and related business activities as needed.

Salary Range
Position
Sous Chef - EM
Division
Eddie Merlot's
Exempt/Non-Exempt
Exempt
EOE Statement
We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.
This position is currently accepting applications.
Dividend Restaurant Group logo

About Dividend Restaurant Group

Sourced by ZipRecruiter

Dividend Restaurant Group(DRG) is a renowned name in the hospitality and restaurant industry, headquartered in Denver, CO, US. The company owns and operates a suite of premier dining establishments that offer a diverse culinary experience ranging from casual dining places to upscale restaurant destinations. It was established with the vision of creating dining experiences that bring people together, contribute positively to the communities they serve, and provide a place for guests to unwind, indulge, and discover culinary delights. DRG's core mission is to serve excellent food and beverages in an atmosphere of warmth, friendliness, and fun, upholding the highest standards of quality and service.

Industry

Restaurants

Company size

501 - 1,000 Employees

Headquarters location

Denver, CO, US

Year founded

2001

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