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Recipe Development Jobs in Michigan (NOW HIRING)

GBC Food Services LLC

Corporate Chef

Bay City, MI · On-site

$15 - $20/hr

Lead ideation, recipe development, bench testing, sensory evaluation, pilot production, field validation, and commercialization for new and improved products. * Create and control standardized ...

Fresh Food Concepts, LLC

Corporate Chef

Grosse Ile, MI

$15 - $20/hr

Lead ideation, recipe development, bench testing, sensory evaluation, pilot production, field validation, and commercialization for new and improved products. * Create and control standardized ...

GBC Food Services

Corporate Chef

Grosse Ile, MI · On-site

$15 - $20/hr

Lead ideation, recipe development, bench testing, sensory evaluation, pilot production, field validation, and commercialization for new and improved products. * Create and control standardized ...

Delaware North

Premium Club Chef, Little Caesars Arena

Detroit, MI · On-site

$61K - $82K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Collaborate with the Executive Chef and culinary team in menu design and recipe development, utilizing expertise in costing and writing bulk recipes * Maintain a safe, sanitary, and organized kitchen ...

Delaware North

Premium Club Chef, Little Caesars Arena

Detroit, MI · On-site

$61K - $82K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Collaborate with the Executive Chef and culinary team in menu design and recipe development, utilizing expertise in costing and writing bulk recipes * Maintain a safe, sanitary, and organized kitchen ...

Delaware North

Sous Chef, Comerica Park

Detroit, MI

$53K - $71K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Collaborate with the Executive Chef and culinary team in menu design and recipe development * Maintain a safe, sanitary, and organized kitchen that complies with state and local health department ...

Delaware North

Sous Chef, Comerica Park

Detroit, MI

$53K - $71K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Collaborate with the Executive Chef and culinary team in menu design and recipe development * Maintain a safe, sanitary, and organized kitchen that complies with state and local health department ...

Delaware North

Sous Chef, Comerica Park

Detroit, MI

$53K - $71K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Collaborate with the Executive Chef and culinary team in menu design and recipe development * Maintain a safe, sanitary, and organized kitchen that complies with state and local health department ...

Delaware North

Sous Chef, Comerica Park

Detroit, MI · On-site

$53K - $71K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Collaborate with the Executive Chef and culinary team in menu design and recipe development * Maintain a safe, sanitary, and organized kitchen that complies with state and local health department ...

Delaware North

Sous Chef, Comerica Park

Detroit, MI · On-site

$53K - $71K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Collaborate with the Executive Chef and culinary team in menu design and recipe development * Maintain a safe, sanitary, and organized kitchen that complies with state and local health department ...

University of Michigan

COOK II

Ann Arbor, MI · On-site

$47K - $51K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

... recipe development, including related portioning and service standards. Participates in training programs and meetings as necessary or requested. Assist in the development of bargained for and ...

Method Co.

Baker- Le Supreme

Detroit, MI · On-site

$12.75 - $16.75/hr

  • Medical

  • Dental

  • Vision

  • PTO

Monitor ingredient quality, freshness, and inventory levels * Assist with recipe development, seasonal offerings, and menu updates * Ensure proper storage, labeling, and rotation of all baked goods ...

220 MERRILL

Pastry Cook

Birmingham, MI

$18 - $22/hr

  • Medical

  • Dental

  • Vision

  • Retirement

Collaborate with the Chef team and Culinary Director on recipe development and menu planning. Presentation and Quality * Decorate pastries and desserts, ensuring that the presentation is both ...

THE ELIA GROUP LLC

Executive Sous Chef

Detroit, MI

$68K - $74K/yr

Experience in menu planning, recipe development, and cost control preferred.Strong organizational and communication skills to effectively coordinate kitchen operations.ServSafe Food Handlers ...

Compass Group

CHEF, SOUS

Warren, MI · On-site

$47K - $63K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

... recipe development, and daily food production * Prepare, cook, and oversee the presentation of food to ensure quality and consistency * Execute catering and special events, ensuring exceptional ...

Compass Group

CHEF, SOUS

Warren, MI · On-site

$47K - $63K/yr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

... recipe development, and daily food production * Prepare, cook, and oversee the presentation of food to ensure quality and consistency * Execute catering and special events, ensuring exceptional ...

PARC DETROIT

Sous Chef

Detroit, MI

$65K - $74K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

Experience in menu planning, recipe development, and cost control preferred. * Strong organizational and communication skills to effectively coordinate kitchen operations. * ServSafe Food Handlers ...

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Showing results 21-40

All JobsRecipe Development JobsRecipe Development Jobs in Michigan

Recipe Development information

See Michigan salary details

$25.3K

$46.6K

$70.6K

How much do recipe development jobs pay per year?

As of Aug 15, 2026, the average yearly pay for recipe development in Michigan is $46,559.00, according to ZipRecruiter salary data. Most workers in this role earn between $37,000.00 and $52,300.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive in recipe development, and why are they important?

To thrive in Recipe Development, you need a strong culinary background, creativity in food pairing, and a solid understanding of nutrition and food science, often supported by a culinary degree or relevant experience. Familiarity with recipe management software, food costing tools, and kitchen equipment is typically required. Attention to detail, adaptability, and excellent communication skills help you refine recipes and collaborate with chefs, clients, or brands. These skills ensure the creation of innovative, reliable, and appealing recipes that meet both culinary standards and consumer expectations.

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

One of the main challenges in recipe development is balancing creativity with practicality, as recipes must be both innovative and reproducible by home cooks or commercial kitchens. Developers often need to test multiple iterations to ensure consistency, flavor, and clarity in instructions. Managing feedback from taste testers, nutritionists, and editorial teams is also key, requiring strong communication and flexibility. Staying organized and documenting each version meticulously helps streamline the process and minimize errors.

What is recipe development?

Recipe development is the process of creating, testing, and refining recipes to achieve desired flavors, textures, and presentation. This involves experimenting with ingredients, cooking methods, and measurements to ensure the final dish is both delicious and reliable. Professionals in recipe development often work for food brands, magazines, or restaurants, ensuring recipes are innovative, accurate, and easy for others to follow. The process may also include considering dietary restrictions, nutrition, and food trends.

What skills do you need to be a recipe development?

Recipe development requires strong culinary skills, creativity, and knowledge of food science to create and test new recipes. Attention to detail, proficiency with kitchen tools and ingredients, and the ability to adapt recipes based on feedback are essential. Good organizational skills and understanding of nutrition can also be beneficial.

What are the qualifications to get a recipe development job?

The qualifications to get a recipe development job depend greatly on your career path. If you start in the restaurant or fine dining industry, you may get a book deal to write about your restaurant’s food or ingredients. This requires years of patience and success as a cook. Others study food science or nutrition in college or at a culinary institute. Other recipe developers may have no formal background in food or food science, but they combine their passion for cooking with their writing skills and develop recipes for their audience.

How much do recipe developers get paid?

Recipe developers typically earn between $40,000 and $70,000 annually, depending on experience, location, and employer. Freelance recipe developers may charge per project or hour, with rates ranging from $20 to $100 or more per hour. Skills in food science, culinary arts, and food photography can influence earning potential.

How do you become a recipe developer?

To become a recipe developer, individuals typically gain culinary skills through formal education or hands-on experience in kitchens, and develop a strong understanding of food science and flavor pairing. Building a portfolio of tested recipes and proficiency with food photography or writing can also help establish credibility in the field.
More about Recipe Development jobs

What are the most commonly searched types of Recipe Development jobs in Michigan?

The most popular types of Recipe Development jobs in Michigan are:

What are popular job titles related to Recipe Development jobs in Michigan?

For Recipe Development jobs in Michigan, the most frequently searched job titles are:

What job categories do people searching Recipe Development jobs in Michigan look for?

The top searched job categories for Recipe Development jobs in Michigan are:

What cities in Michigan are hiring for Recipe Development jobs?

Cities in Michigan with the most Recipe Development job openings:

Recipe Development jobs near you
Infographic showing various Recipe Development job openings in Michigan as of August 2026, with employment types broken down into 1% As Needed, 81% Full Time, 15% Part Time, and 3% Contract. Highlights an 92% Physical, 2% Hybrid, and 6% Remote job distribution, with an average salary of $46,559 per year, or $22.4 per hour.

Corporate Chef

GBC Food Services LLC

Bay City, MI • On-site

$15 - $20/hr

Full-time

Posted 22 days ago

Job description

Job Type
Full-time
Description
Job Summary
The Corporate Chef leads culinary strategy, product innovation, recipe standardization, and field execution for GBC Food Services and its fresh-food concepts, with particular emphasis on sushi and Asian-inspired programs in franchise and retail environments. This role converts customer, retailer, franchisee, and business needs into scalable menu items, precise production standards, effective training, and commercially sound launches. The Corporate Chef owns the culinary lifecycle from ideation and bench testing through costing, validation, documentation, rollout, and post-launch improvement, partnering with Operations, Merchandising, Food Safety and Quality Assurance, Supply Chain, Training, Sales, and vendor partners to deliver consistent quality, food safety, speed, yield, and profitability.
Supervisory Responsibilities
  • Supervise and develop assigned culinary specialists, trainers, test-kitchen team members, and other direct reports.
  • Establish clear performance expectations, provide regular coaching, conduct evaluations, and implement development plans.
  • Direct the project-based work of field operators, franchise partners, vendors, and cross-functional launch teams, including resources outside the formal reporting line.
  • Partner with Human Resources to recruit, onboard, recognize, counsel, and, when necessary, discipline or separate assigned team members in accordance with company policy.

Primary Duties & Responsibilities
  • Develop and maintain the culinary vision, menu architecture, and innovation pipeline for GBC's sushi, Asian-inspired, and other fresh-food programs.
  • Lead ideation, recipe development, bench testing, sensory evaluation, pilot production, field validation, and commercialization for new and improved products.
  • Create and control standardized recipes, ingredient specifications, yields, portion sizes, preparation methods, equipment settings, shelf-life guidance, storage requirements, labeling, and presentation standards.
  • Build accurate recipe and menu costs; evaluate margin, labor, throughput, waste, shrink, and operational complexity; reformulate products to achieve approved financial and execution targets.
  • Partner with Supply Chain, Procurement, and suppliers to qualify ingredients, packaging, equipment, and substitutions; review samples and protect product quality and continuity.
  • Collaborate with Food Safety and Quality Assurance on allergen controls, sanitation, time and temperature standards, traceability, labeling, and applicable regulatory, retailer, and GBC requirements.
  • Design and deliver hands-on training, certifications, train-the-trainer sessions, job aids, videos, and production tools that enable consistent execution by franchisees and field teams.
  • Conduct store, commissary, warehouse, and vendor visits to observe production, audit culinary standards, coach teams, and identify practical improvements.
  • Provide culinary leadership for new store openings, conversions, pilots, franchise transfers, retailer presentations, and market launches, confirming readiness before go-live.
  • Diagnose product quality, consistency, equipment, workflow, and execution issues; define corrective actions, owners, due dates, and verification steps.
  • Partner with Merchandising, Sales, and Marketing on assortment, packaging, product presentation, seasonal programs, customer demonstrations, photography, and sales-support materials.
  • Maintain a controlled culinary documentation library and change-management process so current recipes, specifications, training materials, and approvals are accessible and consistently used.
  • Establish and report KPIs for launch readiness, recipe compliance, food cost, waste, quality, sales performance, and field feedback; recommend actions to senior leadership.

Travel & Schedule
  • Travel: Up to 40-50% travel is required for store and commissary visits, culinary trials, vendor reviews, training, new openings, retailer meetings, and market launches.
  • Schedule: Full-time, Monday-Friday, with flexibility for early mornings, evenings, weekends, and extended on-site periods to support production trials, openings, training, and urgent quality or operational needs.

Qualifications:
  • Culinary & Technical Expertise: Advanced knowledge of sushi and Asian cuisine, fresh-food production, recipe scaling, knife skills, ingredient functionality, equipment, sensory evaluation, and high-volume kitchen execution.
  • Product Development & Commercialization: Demonstrated ability to translate concepts into scalable products, lead disciplined trials and pilots, document standards, manage approval gates, and deliver launches on schedule.
  • Food Safety & Quality: Strong command of food safety, sanitation, allergen management, time and temperature controls, labeling, traceability, and quality systems in retail and foodservice environments.
  • Financial & Analytical Acumen: Proficiency in recipe costing, yields, margins, labor, waste, inventory, and performance analysis; able to balance culinary quality with commercial and operational requirements.
  • Leadership & Partnership: Credible, hands-on leader who can coach diverse audiences and influence franchisees, retailers, executives, operators, vendors, and cross-functional partners without relying on authority.
  • Communication & Execution: Excellent presentation, writing, project management, organization, and follow-through skills; able to manage multiple priorities, make sound decisions, and remain effective in fast-changing field environments.

Education and Experience:
  • Degree or diploma in culinary arts, food science, hospitality management, or a related discipline preferred; equivalent progressive culinary experience considered.
  • Eight to ten years of progressive culinary experience, including product development and multi-unit foodservice, retail, franchise, commissary, or manufacturing support.
  • At least three years of culinary leadership experience and demonstrated success developing, standardizing, and launching sushi, Asian-inspired, or other fresh-food products across multiple locations.
  • Current ServSafe Manager Certification, or ability to obtain and maintain it; Certified Executive Chef, HACCP, food safety, or product-development credentials preferred.

Physical Requirements:
  • With or without reasonable accommodation, ability to stand and walk for extended periods and perform frequent bending, reaching, repetitive hand work, and precise knife or food-preparation tasks.
  • Ability to lift and carry up to 50 pounds and safely work around sharp tools, hot surfaces, steam, refrigeration and freezer environments, raw foods, and common food allergens.
  • Ability to travel by air and ground and work in corporate kitchens, test kitchens, warehouses, vendor facilities, commissaries, and retail food-preparation areas as business needs require.

Equal Opportunity Statement:
We are an equal opportunity employer, deeply valuing diversity. Our commitment is to foster an inclusive environment for all employees, basing employment decisions on merit, qualifications, and business needs.
Other Duties:
Please note this job description isn't exhaustive. Duties and responsibilities may change, or new ones may be assigned at any time with or without notice.
Salary Description
$15.00 - $20.00 Hourly

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