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Temporary Taste Tester Jobs (NOW HIRING)

Actalent

Quality Technician

New Berlin, WI

$20 - $25/hr

Perform flavor analysis by tasting products that may contain allergens including wheat, milk, soy ... If eligible, the benefits available for this temporary role may include the following: * Medical ...

Actalent

Quality Lab Technician

New Berlin, WI · On-site

$20 - $25/hr

Perform flavor analysis by tasting products that may contain allergens including wheat, milk, soy ... If eligible, the benefits available for this temporary role may include the following: * Medical ...

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Temporary Taste Tester information

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$10

$38

$62

How much do temporary taste tester jobs pay per hour?

As of Aug 13, 2026, the average hourly pay for temporary taste tester in the United States is $38.36, according to ZipRecruiter salary data. Most workers in this role earn between $21.39 and $50.72 per hour, depending on experience, location, and employer.

Is a temporary taste tester a real job?

Yes, a temporary taste tester is a real job where individuals evaluate food or beverage products for flavor, quality, and consistency. These roles are often part-time or short-term, and may require sensory evaluation skills and adherence to safety standards.

How do I get a job as a temporary taste tester?

To become a temporary taste tester, look for job postings from food companies, testing agencies, or market research firms that hire for short-term taste testing roles. Typically, these jobs require good taste sensitivity, attention to detail, and the ability to follow instructions; some may also require a background in food science or related fields. Applying through online job boards, company websites, or recruitment agencies can help you find available positions.

Can you get paid to taste test food?

Temporary taste testers are paid to evaluate the flavor, texture, and quality of food products. These roles often require sensory skills, attention to detail, and sometimes specific training or certifications, and they typically involve sampling products in controlled environments or during product development phases.

What is the difference between Temporary Taste Tester vs Food Quality Inspector?

AspectTemporary Taste TesterFood Quality Inspector
CredentialsMinimal; often requires basic food safety knowledgeTypically requires food safety certifications or related credentials
Work EnvironmentTest kitchens, food labs, or production facilitiesFood processing plants, laboratories, or inspection sites
Employer & Industry UsageFood companies, product development firms, testing labsFood manufacturing companies, regulatory agencies, quality assurance firms
Search & Comparison IntentPeople interested in short-term or part-time food tasting rolesIndividuals seeking roles focused on food safety and quality control

While both roles involve working with food, a Temporary Taste Tester primarily focuses on sampling and providing feedback on food products, often on a short-term basis. In contrast, a Food Quality Inspector is responsible for ensuring food safety standards and quality compliance, often requiring certifications and a more regulatory focus.

More about Temporary Taste Tester jobs

What cities are hiring for Temporary Taste Tester jobs?

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What are the most commonly searched types of Taste Tester jobs?

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What states have the most Temporary Taste Tester jobs?

States with the most job openings for Temporary Taste Tester jobs include:

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Temporary Taste Tester jobs near you
Infographic showing various Temporary Taste Tester job openings in the United States as of August 2026, with employment types broken down into 1% Internship, 80% Full Time, and 19% Part Time. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $79,791 per year, or $38.4 per hour.

Kitchen Manager

Binion's Gambling Hall & Hotel

Las Vegas, NV • On-site

Full-time

Re-posted 8 days ago

Job description

Kitchen Manager Whiskey Licker Up
POSITION SUMMARY AND PURPOSE:
Responsible for directing, supporting and enforcing all tasks given by the Director of Food & Beverage, Whiskey Licker Up Saloon General Manager, and Directors of TLC Casinos/Magoos. Here is a list of examples which includes but not limited to the following: Develop menu concepts / recipes, estimating food requirements which includes food/labor costs, also plate presentation and standards. Responsible for establishing leadership, direction, and accountability for both front and back of-the-house Food & Beverage team members.
ESSENTIAL FUNCTIONS AND RESPONSIBLITIES:
  1. Conducts self in a manner that reflects a positive and professional image for the brand Whiskey Licker including the company and companies affiliated.
  2. Display and encourage teamwork within the department which include front of house employees.
  3. Must be able to work a flexible schedule (as needed) including evenings, weekends and Holidays.
  4. Evaluate Staff and food products to ensure that quality standards are consistently met.
  5. Work with assistant kitchen managers to ensure that food production and service standards consistently exceeds the expectations of guests.
  6. Ensure promptness, freshness and quality of dishes in a timely manner. Cook and/or directly supervise the cooking of items and methods to ensure consistent quality of product and food service.
  7. Supervise kitchen staff, evaluate and oversee the job performance of all Team Members.
  8. Establish controls to minimize food and supply waste as well as theft prevention.
  9. Evaluate pars and rotation of stock to minimize cost and maximize freshness.
  10. Arrange for equipment purchases and repairs if needed.
  11. Provide training and professional development opportunities for all kitchen staff.
  12. Develop, coordinate and schedule routine health and cleanliness inspections in food and bar outlets.
  13. Ensure and maintain sanitation codes of Clark County Health Department by making daily and regular inspections of areas to observe quality of food preparation and service; food appearance, cleanliness and sanitation of production and service areas, product holding times and temps checked regularly, equipment and employee appearance are met to standard.
  14. Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints.
  15. Participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
  16. Ensure recipes and portion specifications are accurate and correctly followed.

  1. Assist managers as needed in areas such as plate presentation and special function menu planning.
  2. Prepare operational reports and analyses setting forth progress / adverse trends and make appropriate recommendations.
  3. Perform other related duties incidental to the work described herein; which includes disciplinary actions up to and including termination.
  4. Must attend all meetings deemed necessary by the Executive Management, General Manager, Human Resources, and Director of Food and Beverage.

Requirements and Supervisory Responsibilities
This position manages all kitchen employees and is responsible for the performance, management and hiring of the employees within that department. This Position also includes but not limited to the following:
  • Proven working experience as a Head Chef, Executive Chef or Kitchen Manager
  • Excellent record of kitchen management
  • Capable of delegating multiple tasks
  • Ability to spot and resolve problems efficiently
  • Follow directives of Restaurant Manager and Kitchen Manager
  • Ensure Product and Finished Items are of High Quality, meet the established specifications and are fresh and wholesome
  • Capable of delegating multiple tasks
  • Perform administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
  • Keep up with cooking trends and practices.
  • Leadership Skills, Problem Solving and clear communication (both written and oral)
  • Regular communication with Restaurant Manager and Kitchen Manager
  • Working knowledge of various computer software programs (Stratton Warren, InfoGenisis MS Office, etc. etc.)

Supervisory Responsibility
This position manages all employees of the department and is responsible for the performance management and hiring of the employees within that department
Work Environment
The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.
Physical Demands
The position requires employee (but is not limited) to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.
Position Type/Expected Hours of Work
This position regularly requires long hours, holiday and weekend work.
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

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