Corporate Chef
Lehi, UT · On-site
Manage brand recipe book. * Own recipes, build standards, plate presentation, prep specifications ... Experience running a test kitchen, or limited-time-offer development. * Certified Research Chef ...
Corporate Chef
Lehi, UT · On-site
Manage brand recipe book. * Own recipes, build standards, plate presentation, prep specifications ... Experience running a test kitchen, or limited-time-offer development. * Certified Research Chef ...
... recipe development, and cost control while ensuring consistently high-quality desserts and baked ... Collaborate with the Executive Chef, Executive Sous Chef, and other kitchen leaders to ensure menu ...
New
... recipe development, and cost control while ensuring consistently high-quality desserts and baked ... Collaborate with the Executive Chef, Executive Sous Chef, and other kitchen leaders to ensure menu ...
New
Sous Chef - Amangiri
Canyon Point, UT · On-site
$47K - $63K/yr
Reporting to the Executive Sous Chef, you will play a vital role in driving culinary innovation ... ability in recipe development, cost control and quality assurance. Hands-on approach to kitchen ...
Sous Chef - Amangiri
Canyon Point, UT · On-site
$47K - $63K/yr
Reporting to the Executive Sous Chef, you will play a vital role in driving culinary innovation ... ability in recipe development, cost control and quality assurance. Hands-on approach to kitchen ...
Kitchen Manager
Draper, UT · On-site
$65K - $75K/yr
Follows the Hash Kitchen recipe book with exactness and precision * Leads weekly back-of-house ... Our innovative concept combines chef-driven food and an elevated cocktail program with a next-level ...
Kitchen Manager
Draper, UT · On-site
$65K - $75K/yr
Follows the Hash Kitchen recipe book with exactness and precision * Leads weekly back-of-house ... Our innovative concept combines chef-driven food and an elevated cocktail program with a next-level ...
Kitchen Manager
Draper, UT · On-site
$65K - $75K/yr
Follows the Hash Kitchen recipe book with exactness and precision * Leads weekly back-of-house ... Our innovative concept combines chef-driven food and an elevated cocktail program with a next-level ...
Kitchen Manager
Draper, UT · On-site
$65K - $75K/yr
Follows the Hash Kitchen recipe book with exactness and precision * Leads weekly back-of-house ... Our innovative concept combines chef-driven food and an elevated cocktail program with a next-level ...
Kitchen Manager
Draper, UT · On-site
$65K - $75K/yr
Follows the Hash Kitchen recipe book with exactness and precision * Leads weekly back-of-house ... Our innovative concept combines chef-driven food and an elevated cocktail program with a next-level ...
Kitchen Manager
Draper, UT · On-site
$65K - $75K/yr
Follows the Hash Kitchen recipe book with exactness and precision * Leads weekly back-of-house ... Our innovative concept combines chef-driven food and an elevated cocktail program with a next-level ...
Kitchen Manager
Draper, UT · On-site
$65K - $75K/yr
Follows the Hash Kitchen recipe book with exactness and precision * Leads weekly back-of-house ... Our innovative concept combines chef-driven food and an elevated cocktail program with a next-level ...
Quick apply
Kitchen Manager
Draper, UT · On-site
$65K - $75K/yr
Follows the Hash Kitchen recipe book with exactness and precision * Leads weekly back-of-house ... Our innovative concept combines chef-driven food and an elevated cocktail program with a next-level ...
Glitretind AM Sous Chef
Park City, UT · On-site
$52K - $70K/yr
The role involves overseeing kitchen operations, recipe development, inventory management, and ... Clear concise communication with chef and line staff * Develop recipes, cost sheets and style ...
Glitretind AM Sous Chef
Park City, UT · On-site
$52K - $70K/yr
The role involves overseeing kitchen operations, recipe development, inventory management, and ... Clear concise communication with chef and line staff * Develop recipes, cost sheets and style ...
Kitchen Team Chef
Logan, UT · On-site
$1.0K/wk
Kitchen Team Chef Cook Food You're Proud to Serve. Every day at Gossner Foods, we serve fresh, high ... Whether you're perfecting a classic recipe or suggesting a new menu item, you'll have the ...
Kitchen Team Chef
Logan, UT · On-site
$1.0K/wk
Kitchen Team Chef Cook Food You're Proud to Serve. Every day at Gossner Foods, we serve fresh, high ... Whether you're perfecting a classic recipe or suggesting a new menu item, you'll have the ...
Kitchen Manager/Chef
Saint George, UT · On-site
$15 - $17/hr
Ability to pass a background check and drug test. * Enthusiastic about food and passionate about ... Childcare Discount * Paid Training and Professional Development * Medical, Dental, Vision
Kitchen Manager/Chef
Saint George, UT · On-site
$15 - $17/hr
Ability to pass a background check and drug test. * Enthusiastic about food and passionate about ... Childcare Discount * Paid Training and Professional Development * Medical, Dental, Vision
Kitchen Manager/Chef
Saint George, UT · On-site
Ability to pass a background check and drug test. * Enthusiastic about food and passionate about ... Childcare Discount * Paid Training and Professional Development * Medical, Dental, Vision
Kitchen Manager/Chef
Saint George, UT · On-site
Ability to pass a background check and drug test. * Enthusiastic about food and passionate about ... Childcare Discount * Paid Training and Professional Development * Medical, Dental, Vision
Chef, Food Program
Salt Lake City, UT · On-site
$25/hr
No Type Non Benefited Staff / Student Temporary? No Standard Hours per Week up to 19 hours ... The Metabolic Kitchen is dedicated to supporting researchers in nutrition science, disease ...
Chef, Food Program
Salt Lake City, UT · On-site
$25/hr
No Type Non Benefited Staff / Student Temporary? No Standard Hours per Week up to 19 hours ... The Metabolic Kitchen is dedicated to supporting researchers in nutrition science, disease ...
Executive Sous Chef - Snowbird Resort
$64K - $81K/yr
... temporary reassignment between outlets when needed. Financial Performance,Purchasing& Inventory ... development, recipe costing, and commercial kitchen equipment. * Strong leadership, coaching ...
Executive Sous Chef - Snowbird Resort
$64K - $81K/yr
... temporary reassignment between outlets when needed. Financial Performance,Purchasing& Inventory ... development, recipe costing, and commercial kitchen equipment. * Strong leadership, coaching ...
Executive Chef - Waterford School
Sandy, UT · On-site
$75K - $83K/yr
... recipe development, and service execution. * Lead food and labor costs; maintain budget compliance and implement cost control strategies. * Purchase food and kitchen supplies; run vendor ...
Executive Chef - Waterford School
Sandy, UT · On-site
$75K - $83K/yr
... recipe development, and service execution. * Lead food and labor costs; maintain budget compliance and implement cost control strategies. * Purchase food and kitchen supplies; run vendor ...
Executive Chef - Waterford School
Sandy, UT · On-site
$75K - $83K/yr
... recipe development, and service execution. * Lead food and labor costs; maintain budget compliance and implement cost control strategies. * Purchase food and kitchen supplies; run vendor ...
New
Executive Chef - Waterford School
Sandy, UT · On-site
$75K - $83K/yr
... recipe development, and service execution. * Lead food and labor costs; maintain budget compliance and implement cost control strategies. * Purchase food and kitchen supplies; run vendor ...
New
Executive Chef - Waterford School
Sandy, UT · On-site
$75K - $83K/yr
... recipe development, and service execution. * Lead food and labor costs; maintain budget compliance and implement cost control strategies. * Purchase food and kitchen supplies; run vendor ...
New
Executive Chef - Waterford School
Sandy, UT · On-site
$75K - $83K/yr
... recipe development, and service execution. * Lead food and labor costs; maintain budget compliance and implement cost control strategies. * Purchase food and kitchen supplies; run vendor ...
New
Sous Chef
$50K - $60K/yr
Sous Chef Rebekah's Kitchen is the premier persona/private l chef service in Park City specializing ... Possess experience in culinary arts and adeptness in menu development * Demonstrate knowledge of ...
Quick apply
Sous Chef
$50K - $60K/yr
Sous Chef Rebekah's Kitchen is the premier persona/private l chef service in Park City specializing ... Possess experience in culinary arts and adeptness in menu development * Demonstrate knowledge of ...
Temporary Test Kitchen Recipe Development Chef information
What is the difference between Temporary Test Kitchen Recipe Development Chef vs Test Kitchen Assistant?
| Aspect | Temporary Test Kitchen Recipe Development Chef | Test Kitchen Assistant |
|---|---|---|
| Credentials | Culinary degree, experience in recipe development | Basic culinary training or related experience |
| Work Environment | Test kitchens, recipe testing, development projects | Assisting chefs, prep work, ingredient management |
| Employer & Industry Usage | Food brands, publishers, product development firms | Test kitchens, food companies, media outlets |
| Search & Comparison Intent | Understanding recipe development roles | Supporting roles in test kitchens |
The Temporary Test Kitchen Recipe Development Chef focuses on creating and testing new recipes, often working independently on development projects. In contrast, the Test Kitchen Assistant supports the chef by preparing ingredients, organizing testing sessions, and assisting with routine tasks. Both roles are essential in food product development environments, but the chef holds more responsibility for innovation and recipe creation.
What are the most commonly searched types of Test Kitchen Recipe Development Chef jobs in Utah?
The most popular types of Test Kitchen Recipe Development Chef jobs in Utah are:
What cities in Utah are hiring for Temporary Test Kitchen Recipe Development Chef jobs?
Cities in Utah with the most Temporary Test Kitchen Recipe Development Chef job openings:
Corporate Chef
Lehi, UT • On-site
Mo' Bettahs
• Restaurants • 501 - 1,000 employees501 - 1,000 employees
Full-time
Posted 26 days ago
Mo' Bettahs rating
4.8
Based on 43 frontline employees who took The Breakroom Quiz
Job description
At Mo' Bettah's, we value Kuleana (Responsibility), Ho'okipa (Hospitality and Aloha), Ho'okuku (Competitiveness), Mo'omeheu (Culture), Miki'oi (Fine Craftsmanship), and Pono (Righteousness). These values reflect the qualities of an ideal team player: hunger, kindness, energy, humility, and selflessness. We believe in taking responsibility for our actions, celebrating our unique Hawaiian culture, providing personable service, striving for excellence, and paying attention to detail.
A DAY IN THE LIFE
Reporting to the Sr. Director of Marketing, this role owns culinary innovation and product quality across Mo' Bettahs. You will develop new menu items from first taste test through system-wide launch, continuously improve existing recipes for consistency, execution, and cost, and establish the product specifications and quality standards our restaurants and suppliers build to. You will spend time in our kitchen cooking, tasting, and testing; inside supplier facilities validating products; and in restaurants partnering with Operations and Training to ensure what works in development also works during a Friday night rush. You will also partner closely with our founders, Kimo and Kalani Mack, to ensure our food remains true to the Hawaiian food and traditions Mo' Bettahs was built on. This position is based in Lehi, UT with travel to restaurants, suppliers, and test markets as the work requires.
WHAT YOU'LL DO:
WHAT YOU'LL NEED:
PREFERRED:
WORKING CONDITIONS:
The position requires qualified individuals to see, hear and speak (verbally and audibly). Required to ascend and descend stairs; sit and stand for extended periods; lift 50 pounds; bend, stoop, and kneel. Required to stand for extended periods on a cook line near hot equipment including grills, steam tables, and rice cookers, to enter walk-in coolers and freezers during restaurant and supplier visits, and to taste and smell food products throughout the day. You may be required to work outside in various weather conditions. You may be required to work on a computer for extended periods, including viewing the screen, using a mouse, manipulating a keyboard with hands, and reaching with arms. You may be asked to drive or travel by car, air, or other transportation for business purposes. Must be able to function effectively in a fast-paced working environment.
Mo' Bettahs is an equal opportunity employer that prohibits workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, veteran status, or pregnancy.
A DAY IN THE LIFE
Reporting to the Sr. Director of Marketing, this role owns culinary innovation and product quality across Mo' Bettahs. You will develop new menu items from first taste test through system-wide launch, continuously improve existing recipes for consistency, execution, and cost, and establish the product specifications and quality standards our restaurants and suppliers build to. You will spend time in our kitchen cooking, tasting, and testing; inside supplier facilities validating products; and in restaurants partnering with Operations and Training to ensure what works in development also works during a Friday night rush. You will also partner closely with our founders, Kimo and Kalani Mack, to ensure our food remains true to the Hawaiian food and traditions Mo' Bettahs was built on. This position is based in Lehi, UT with travel to restaurants, suppliers, and test markets as the work requires.
WHAT YOU'LL DO:
- Lead culinary development for new menu items from ideation and bench testing through tastings, recipe refinement, operations validation, and system-wide launch.
- Continuously improve existing recipes for consistency, execution, yield, and food cost without compromising the guest experience. Manage brand recipe book.
- Own recipes, build standards, plate presentation, prep specifications, hold times, portion standards, and other culinary documentation used by restaurant Team Members.
- Lead structured testing, including cuttings, blind comparisons, yield and shrink testing, and quality validation for proposed product or process changes.
- Write and maintain product specifications and quality standards for purchased ingredients, including proteins, marinades, sauces, and produce.
- Visit supplier and co-manufacturing facilities to validate product quality and serve as the culinary voice in supplier evaluations.
- Partner with Operations and Training to test products in restaurants to refine execution and build clear training materials before system-wide rollout.
- Partner with Food Safety to ensure recipes and specifications meet food safety, allergen, and holding requirements while maintaining standards for taste, texture, appearance, yield, and consistency.
WHAT YOU'LL NEED:
- 6+ years of progressive culinary experience, including at least 3 years in recipe or product development for a multi-unit restaurant brand.
- Proven experience taking products from initial development through successful multi-location launch.
- Strong hands-on protein expertise, including whole-muscle and portion cuts, marinades and brines, slow cooking, and grilling.
- Strong understanding of food cost, yield, and the financial impact of culinary decisions.
- Working knowledge of HACCP principles and allergen management; ServSafe Manager Certification or ability to obtain within 90 days of hire.
- Strong written and verbal communication skills, including the ability to translate culinary standards into clear recipes, build guides, and training materials.
- Ability to work cross-functionally with Marketing, Operations, Training, Food Safety, and Supply Chain and confidently advocate for product quality.
- Ability and willingness to travel to restaurants, suppliers, and test markets as required.
- Culinary degree, degree in Food Science, Nutrition, or a related field, or equivalent professional culinary experience.
PREFERRED:
- Experience developing products for a protein-centric menu, particularly slow-cooked, grilled, or marinated proteins.
- Experience with Hawaiian, Polynesian, or Asian cuisine and an understanding of or curiosity about the food traditions behind it.
- Experience running a test kitchen, or limited-time-offer development.
- Certified Research Chef (CRC) credential or comparable food science training.
WORKING CONDITIONS:
The position requires qualified individuals to see, hear and speak (verbally and audibly). Required to ascend and descend stairs; sit and stand for extended periods; lift 50 pounds; bend, stoop, and kneel. Required to stand for extended periods on a cook line near hot equipment including grills, steam tables, and rice cookers, to enter walk-in coolers and freezers during restaurant and supplier visits, and to taste and smell food products throughout the day. You may be required to work outside in various weather conditions. You may be required to work on a computer for extended periods, including viewing the screen, using a mouse, manipulating a keyboard with hands, and reaching with arms. You may be asked to drive or travel by car, air, or other transportation for business purposes. Must be able to function effectively in a fast-paced working environment.
Mo' Bettahs is an equal opportunity employer that prohibits workplace harassment based on race, color, religion, gender, sexual orientation, gender identity or expression, national origin, age, genetic information, veteran status, or pregnancy.
What Mo' Bettahs employees say
Pay
Benefits
Hours and flexibility
Workplace
Get the full story on Breakroom
About Mo' Bettahs
Sourced by ZipRecruiter
Industry
Restaurants
Company size
501 - 1,000 Employees
Headquarters location
Bountiful, UT, US
Year founded
2008