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Research Chef Jobs in Tennessee (NOW HIRING)

Peabody Hotels & Resorts

Pastry Cook

Memphis, TN · On-site

$17 - $20.75/hr

Executive Chef, Executive Pastry Chef and Assistant Pastry Chef. SUPERVISES: N/A. WORK ENVIRONMENT ... Research new products, menu items and display pieces. * Attend designated meetings. * Work off ...

Peabody Hotels & Resorts

Pastry Cook

Memphis, TN · On-site

$17 - $20.75/hr

Executive Chef, Executive Pastry Chef and Assistant Pastry Chef. SUPERVISES: N/A. WORK ENVIRONMENT ... Research new products, menu items and display pieces. * Attend designated meetings. * Work off ...

Double Star Hospitality LLC

Line Cook

Nashville, TN · On-site

$13 - $15/hr

Create menus according to season and customer research * Set up the kitchen with necessary tools ... Performs other duties as assigned by the head chef or management Qualifications: * Previous ...

Barren Fork Brews

Line Cook

Mc Minnville, TN

$15/hr

Create menus according to season and customer research * Set up the kitchen with necessary tools ... Performs other duties as assigned by the head chef or management Qualifications: * Previous ...

Double Star Hospitality LLC

Line Cook

Nashville, TN · On-site

$13 - $15/hr

Create menus according to season and customer research * Set up the kitchen with necessary tools ... Performs other duties as assigned by the head chef or management Qualifications: * Previous ...

WATTSUP PUB & GRUB LLC

Line Cook

Copperhill, TN · On-site

$13.50 - $17/hr

Create menus according to season and customer research * Set up the kitchen with necessary tools ... Performs other duties as assigned by the head chef or management Qualifications: * Previous ...

WATTSUP PUB & GRUB LLC

Line Cook

Copperhill, TN · On-site

$13.50 - $17/hr

Create menus according to season and customer research * Set up the kitchen with necessary tools ... Performs other duties as assigned by the head chef or management Qualifications: * Previous ...

DOUBLE STAR HOSPITALITY LLC

Line Cook

Mount Juliet, TN · On-site

$13 - $15/hr

Create menus according to season and customer research * Set up the kitchen with necessary tools ... Performs other duties as assigned by the head chef or management Qualifications: * Previous ...

Barren Fork Brews

Line Cook

Mc Minnville, TN · On-site

$15/hr

Create menus according to season and customer research * Set up the kitchen with necessary tools ... Performs other duties as assigned by the head chef or management Qualifications: * Previous ...

koch

Service Coordinator

Nashville, TN · On-site

$19 - $24.25/hr

  • Medical

  • Retirement

Supports technicians in the field by accurately creating POs and allocating parts to service tickets, researching unlabeled parts to determine accurate part number for inventory purposes. * Tracks ...

WATTSUP PUB & GRUB LLC

Line Cook

Copperhill, TN · On-site

$13.50 - $17/hr

Create menus according to season and customer research * Set up the kitchen with necessary tools ... Performs other duties as assigned by the head chef or management Qualifications: * Previous ...

St. Jude Children's Research Hospital

Sr. Cook

Memphis, TN · On-site

$13.50 - $18.25/hr

Provide the Chefs and Retail Team with feedback from day-to-day operations. Accommodate special ... Jude Children's Research Hospital does not accept unsolicited assistance from search firms for ...

Barren Fork Brews

Line Cook

Centertown, TN · On-site

$15/hr

Create menus according to season and customer research * Set up the kitchen with necessary tools ... Performs other duties as assigned by the head chef or management Qualifications: * Previous ...

Koch Foods

Poultry Hatchery Supervisor

Chattanooga, TN · On-site

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Coordinate with management regarding equipment and supply needs, and production and research requirements. Lead and mentor team members providing performance feedback. All other relevant duties to ...

Koch Foods

Poultry Hatchery Supervisor

Chattanooga, TN · On-site

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Coordinate with management regarding equipment and supply needs, and production and research requirements. Lead and mentor team members providing performance feedback. All other relevant duties to ...

Koch Foods

Poultry Hatchery Supervisor

Chattanooga, TN · On-site

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Coordinate with management regarding equipment and supply needs, and production and research requirements. Lead and mentor team members providing performance feedback. All other relevant duties to ...

Koch Foods

Poultry Hatchery Supervisor

College Dale, TN · On-site

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Coordinate with management regarding equipment and supply needs, and production and research requirements. Lead and mentor team members providing performance feedback. All other relevant duties to ...

Koch Foods

Poultry Hatchery Supervisor

Chattanooga, TN · On-site

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

Coordinate with management regarding equipment and supply needs, and production and research requirements. Lead and mentor team members providing performance feedback. All other relevant duties to ...

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Showing results 21-40

All JobsResearch Chef JobsResearch Chef Jobs in Tennessee

Research Chef information

See Tennessee salary details

$41.8K

$76.1K

$120.7K

How much do research chef jobs pay per year?

As of Aug 16, 2026, the average yearly pay for research chef in Tennessee is $76,053.00, according to ZipRecruiter salary data. Most workers in this role earn between $49,500.00 and $106,600.00 per year, depending on experience, location, and employer.

What is a research chef?

A research chef, also known as a culinary scientist, combines culinary arts with food science to develop new recipes, food products, and menu items. They often work for food manufacturers, restaurant chains, or research and development labs, focusing on creating innovative foods that are both tasty and safe. Research chefs collaborate with food scientists, nutritionists, and marketing teams to ensure products meet quality standards, regulatory requirements, and consumer preferences. Their role is essential in bringing new food concepts from the kitchen to large-scale production.

How does a research chef typically collaborate with product development and marketing teams?

A Research Chef works closely with product development teams to translate culinary concepts into scalable food products, ensuring flavor, texture, and appearance meet both culinary and manufacturing standards. They also partner with marketing teams to align product features with current food trends and consumer preferences, often participating in taste panels and brainstorming sessions. This collaborative approach ensures that new products are both innovative and commercially viable, and fosters a dynamic work environment where ideas from multiple disciplines are integrated into the final product.

What are the key skills and qualifications needed to thrive as a research chef, and why are they important?

To thrive as a Research Chef, you need a strong background in culinary arts combined with food science knowledge, often supported by a culinary degree and experience in product development. Familiarity with food safety standards, recipe management software, and laboratory equipment is typically required. Creativity, attention to detail, and strong communication skills help you innovate and collaborate effectively with cross-functional teams. These skills ensure the successful development of safe, appealing, and market-ready food products that meet consumer and industry needs.

What does a research chef do?

A research chef is a culinary professional who oversees the research and development of new recipes and food products. As a research chef, your responsibilities include assessing current offerings, working with food scientists to brainstorm concepts, and developing new recipes and products. You work in a test kitchen, either alone or with a team, to develop and test new foods for restaurants or food manufacturers. Your job is to be innovative and creative in your quest to meet consumer desires and the manufacturer or restaurants needs.

What is the difference between Research Chef vs Food Scientist?

AspectResearch ChefFood Scientist
Required CredentialsCooking skills, culinary training, sometimes culinary degreesDegree in food science, chemistry, or related field
Work EnvironmentTest kitchens, culinary labs, food companiesLaboratories, research facilities, manufacturing plants
Employer & Industry UsageFood manufacturing, product development, culinary innovationFood production, quality control, research & development

Research Chefs focus on developing new food products through culinary expertise and practical testing, often working in kitchens and food companies. Food Scientists typically conduct scientific research to improve food safety, quality, and processing, working mainly in labs. Both roles are essential in food innovation but differ in their approach and work environment.

More about Research Chef jobs

What are the most commonly searched types of Research Chef jobs in Tennessee?

The most popular types of Research Chef jobs in Tennessee are:

What are popular job titles related to Research Chef jobs in Tennessee?

For Research Chef jobs in Tennessee, the most frequently searched job titles are:

What job categories do people searching Research Chef jobs in Tennessee look for?

The top searched job categories for Research Chef jobs in Tennessee are:

What cities in Tennessee are hiring for Research Chef jobs?

Cities in Tennessee with the most Research Chef job openings:

What are popular job titles related to Research Chef jobs in TN?

For Research Chef jobs in TN, the most frequently searched job titles are:

Research Chef jobs near you
Infographic showing various Research Chef job openings in Tennessee as of August 2026, with employment types broken down into 1% Internship, 1% As Needed, 82% Full Time, 14% Part Time, and 2% Contract. Highlights an 86% Physical, 4% Hybrid, and 10% Remote job distribution, with an average salary of $76,053 per year, or $36.6 per hour.

Pastry Cook

Peabody Hotels & Resorts

Memphis, TN • On-site

$17 - $20.75/hr

Full-time

Re-posted 9 days ago

Job description

Description
JOB OVERVIEW:
Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop, including, but not limited to, pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams and displays/centerpieces, in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.
REPORTS TO: Executive Chef, Executive Pastry Chef and Assistant Pastry Chef.
SUPERVISES: N/A.
WORK ENVIRONMENT:
Main Kitchen, Pastry/Bake Shop, Stewarding areas.
Job involves working:
  • under variable temperature conditions (or extreme heat or cold).
  • under variable noise levels.
  • outdoors/indoors.
  • around fumes and/or odor hazards.
  • around dust and/or mite hazards.
  • around chemicals.

KEY RELATIONSHIPS:
Internal: Pastry/ Bakery Associates, Stewarding, F&B Service, Storeroom, Catering and Engineering.
External: Hotel guests/visitors, Food Vendors, Equipment Repair Company
personnel, Health Department inspectors.
ESSENTIAL JOB FUNCTIONS
  1. Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
  2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
  3. Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
  4. Maintain positive guest relations at all times.
  5. Be familiar with all hotel services/features and local attractions/activities in order to respond to guest inquiries accurately.
  6. Resolve guest complaints, ensuring guest satisfaction.
  7. Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
  8. Maintain and strictly abide by State sanitation/Health regulations and hotel requirements.
  9. Meet with Pastry Chef/ Pastry Supervisor/Lead Pastry Cook to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
  10. Complete opening duties:
    • Set up workstation with required mise en place, tools, equipment and supplies.
    • Inspect the cleanliness and working condition of all tools, equipment and supplies.
    • Check production schedule and pars.
    • Establish priority items for the day.
    • Inform the Pastry Chef/ Pastry Supervisor/Lead Pastry Cook of any supplies that need to be requisitioned for the day's tasks.
    • Transport supplies from the Storeroom and stock in designated areas.
  1. Start prep work on items needed for the day.
  2. Prepare and produce dessert menu items for Restaurants, Room Service and Banquets following recipes and yield guides.
  3. Produce centerpieces for Banquets and buffets. Display items attractively and to specified requirements.
  4. Prepare amenity orders for Room Service.
  5. Inform the Pastry Chef/ Pastry Supervisor/Lead Pastry Cook of any shortages before the item runs out.
  6. Assist the Baker as required to ensure optimum service to guests.
  7. Maintain proper storage procedures as specified by Health Department and hotel requirements.
  8. Minimize waste and maintain controls to attain forecasted food cost.
  9. Inform the Pastry Chef/ Pastry Supervisor/Lead Pastry Cook of any excess items that can be utilized in daily specials or elsewhere.
  10. Disinfect and sanitize cutting boards and worktables.
  11. Transport empty, dirty pots and pans to the pot wash station.
  12. Direct and assist Stewards in order to make clean-up a more efficient process.
  13. Breakdown work station and complete closing duties:
    • Return all food items to the proper storage areas.
    • Rotate all returned product.
    • Wrap, cover, label and date all items being put away.
    • Straighten up and organize all storage areas.
    • Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves.
    • Return all unused and clean utensils/equipment to the specified locations.
    • Ice down hot items from the steam table, to HACCP specifications.
    • Turn off all equipment not needed for the next shift.
    • Restock items that were depleted during the shift.
  1. Review status of work and follow-up actions required with the Pastry Chef before leaving.

SECONDARY JOB FUNCTIONS
  1. Assist with inventories as scheduled.
  2. Assist in plating up Banquets as assigned.
  3. Follow maintenance program and cleaning schedule.
  4. Perform duties in other areas of Kitchen as assigned.
  5. Research new products, menu items and display pieces.
  6. Attend designated meetings.
  7. Work off-premise events.

Requirements
QUALIFICATIONS
Essential:
  1. 2 years experience as a Pastry Cook at a similar style hotel or restaurant.
  2. Food handling certificate.
  3. Fluency in English, both verbal and written.
  4. Provide legible communication.
  5. Compute basic arithmetic.
  6. Comprehend and follow recipes.
  7. Expand/condense recipes.
  8. Ability to:
    • perform job functions with attention to detail, speed and accuracy.
    • prioritize and organize.
    • be a clear thinker, remaining calm and resolving problems using good judgment.
    • follow directions thoroughly.
    • understand guests' service needs.
    • work cohesively with co-workers as part of a team.
    • work with minimal supervision.
    • maintain confidentiality of guest information and pertinent hotel data.
    • ascertain departmental training needs and provide such training.
    • transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line.
    • work with all products and ingredients involved.
    • use all senses to ensure quality standards are met.
    • differentiate dates.
    • operate, clean and maintain all equipment required in job functions.
    • comprehend and follow recipes.
    • expand and condense recipes.
    • produce creative and artistic products.
    • satisfactorily communicate with guests, management and co-workers in a courteous, empathetic and discreet manner.
    • maintain regular and punctual attendance.
    • adhere to Peabody grooming standards.
    • uphold and exemplify Peabody Service Excellence®.

Desirable:
  1. High school diploma or equivalent vocational training certificate.
  2. Certification of culinary training or apprenticeship.
  3. Fluency in a second language, preferably Spanish
  4. Sanitation certificate.
  5. Ability to input and access information in the property management system/computers/point of sales system.
  6. Previous guest relations training.
  7. Previously worked with all products and ingredients involved.
  8. Artistic talent.

PHYSICAL ABILITIES
Essential:
  1. Exert physical effort in transporting up to 100
  2. Endure various physical movements throughout the work areas.
  3. Reach 6
  4. Remain in stationary position for 2-3 hours throughout work shift.

Apply