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Temporary Test Kitchen Recipe Development Chef Jobs

GBC Food Services LLC

Corporate Chef

Bay City, MI · On-site

$15 - $20/hr

Supervise and develop assigned culinary specialists, trainers, test-kitchen team members, and other ... Lead ideation, recipe development, bench testing, sensory evaluation, pilot production, field ...

GBC Food Services LLC

Corporate Chef

Hillsdale, MI · On-site

$15 - $20/hr

Supervise and develop assigned culinary specialists, trainers, test-kitchen team members, and other ... Lead ideation, recipe development, bench testing, sensory evaluation, pilot production, field ...

GBC Food Services

Corporate Chef

Bay City, MI · On-site

$15 - $20/hr

Supervise and develop assigned culinary specialists, trainers, test-kitchen team members, and other ... Lead ideation, recipe development, bench testing, sensory evaluation, pilot production, field ...

Lab37

Research & Development Chef

Los Angeles, CA · On-site

$75K - $110K/yr

... → recipe parametrics → testing → scaling → kitchen ready * Develop and execute an LTO ... Develop, test, and iterate recipes from base testing through production-scale validation (COGS ...

Fresh Food Concepts, LLC

Corporate Chef

Grosse Ile, MI · On-site

$15 - $20/hr

Supervise and develop assigned culinary specialists, trainers, test-kitchen team members, and other ... Lead ideation, recipe development, bench testing, sensory evaluation, pilot production, field ...

GBC Food Services

Corporate Chef

Grosse Ile, MI · On-site

$15 - $20/hr

Supervise and develop assigned culinary specialists, trainers, test-kitchen team members, and other ... Lead ideation, recipe development, bench testing, sensory evaluation, pilot production, field ...

GBC Food Services

Corporate Chef

Hillsdale, MI · On-site

$15 - $20/hr

Supervise and develop assigned culinary specialists, trainers, test-kitchen team members, and other ... Lead ideation, recipe development, bench testing, sensory evaluation, pilot production, field ...

Fresh Food Concepts, LLC

Corporate Chef

Bay City, MI · On-site

$15 - $20/hr

Supervise and develop assigned culinary specialists, trainers, test-kitchen team members, and other ... Lead ideation, recipe development, bench testing, sensory evaluation, pilot production, field ...

Fresh Food Concepts, LLC

Corporate Chef

Hillsdale, MI · On-site

$15 - $20/hr

Supervise and develop assigned culinary specialists, trainers, test-kitchen team members, and other ... Lead ideation, recipe development, bench testing, sensory evaluation, pilot production, field ...

NeoDym Technologies

Sous Chef - Full time

Sterling, VA · On-site

$60K - $64K/yr

Research, test, and experiment with recipes in collaboration with the culinary team. * Prepare and ... kitchen and culinary skills. * Experience with menu design and recipe development. * Knowledge of ...

New

Crumbl

Recipe Instruction Designer

Provo, UT · On-site

... D recipe, translating basic kitchen recipes and concepts into clear, comprehensive instructions * Create Version 1 instructional design on recipes based on initial development from R&D Chefs

Crumbl

Recipe Instructional Designer

Provo, UT · On-site

$61K - $83K/yr

... D recipe, translating basic kitchen recipes and concepts into clear, comprehensive instructions * Create Version 1 instructional design on recipes based on initial development from R&D Chefs

Kijung Hospitality Group

Executive Sous Chef

Torrance, CA

$67K - $86K/yr

Key Responsibilities Menu & Recipe Development • Design, develop, and seasonally update menus ... Chefs and kitchen teams. • Conduct training sessions on Korean cooking techniques, plating ...

Crumbl

Recipe Instructional Designer

Provo, UT · On-site

$61K - $83K/yr

... D recipe, translating basic kitchen recipes and concepts into clear, comprehensive instructions * Create Version 1 instructional design on recipes based on initial development from R&D Chefs

Blount Fine Foods

Product Development Chef

Fall River, MA · On-site

$60K - $70K/yr

The Product Development Chef will support the Product Development team, sales, marketing and all product development efforts through recipe development and presentations. Essential Duties and ...

Blount Fine Foods

Product Development Chef

Fall River, MA · On-site

$60K - $70K/yr

The Product Development Chef will support the Product Development team, sales, marketing and all product development efforts through recipe development and presentations. Essential Duties and ...

Kinder's

Recipe & Content Chef

Walnut Creek, CA · On-site

Key Responsibilities: Recipe Development & Testing: * Develop and test original recipes that ... kitchen, restaurant, culinary education, or culinary product development role. * Strong ...

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Temporary Test Kitchen Recipe Development Chef information

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$10

$24

$44

How much do temporary test kitchen recipe development chef jobs pay per hour?

As of Aug 21, 2026, the average hourly pay for temporary test kitchen recipe development chef in the United States is $24.63, according to ZipRecruiter salary data. Most workers in this role earn between $16.83 and $31.01 per hour, depending on experience, location, and employer.

What is the difference between Temporary Test Kitchen Recipe Development Chef vs Test Kitchen Assistant?

AspectTemporary Test Kitchen Recipe Development ChefTest Kitchen Assistant
CredentialsCulinary degree, experience in recipe developmentBasic culinary training or related experience
Work EnvironmentTest kitchens, recipe testing, development projectsAssisting chefs, prep work, ingredient management
Employer & Industry UsageFood brands, publishers, product development firmsTest kitchens, food companies, media outlets
Search & Comparison IntentUnderstanding recipe development rolesSupporting 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 cities are hiring for Temporary Test Kitchen Recipe Development Chef jobs?

Cities with the most Temporary Test Kitchen Recipe Development Chef job openings:

What are the most commonly searched types of Test Kitchen Recipe Development Chef jobs?

The most popular types of Test Kitchen Recipe Development Chef jobs are:

What states have the most Temporary Test Kitchen Recipe Development Chef jobs?

States with the most job openings for Temporary Test Kitchen Recipe Development Chef jobs include:

Temporary Test Kitchen Recipe Development Chef jobs near you
Infographic showing various Temporary Test Kitchen Recipe Development Chef job openings in the United States as of August 2026, with employment types broken down into 1% As Needed, 82% Full Time, 14% Part Time, and 3% Contract. Highlights an 91% Physical, 3% Hybrid, and 6% Remote job distribution, with an average salary of $51,225 per year, or $24.6 per hour.

Corporate Chef

GBC Food Services LLC

Bay City, MI • On-site

$15 - $20/hr

Full-time

Posted 27 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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