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Test Kitchen Recipe Development Chef Jobs (NOW HIRING)

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

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

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 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 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 ...

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 ...

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

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 ...

Denny's

Associate Test Kitchen

Spartanburg, SC · On-site

$14.20 - $19.58/hr

Mail packages to appropriate destinations for Product Development team members * Some cook/prep may be required on occasion * Pull product and ingredients for various test kitchen functions including ...

Denny's Inc.

Associate Test Kitchen

Spartanburg, SC · On-site

$14.20 - $19.58/hr

Mail packages to appropriate destinations for Product Development team members * Some cook/prep may be required on occasion * Pull product and ingredients for various test kitchen functions including ...

Denny's (DFO, LLC)

Associate Test Kitchen

Spartanburg, SC · On-site

$14.20 - $19.58/hr

Mail packages to appropriate destinations for Product Development team members * Some cook/prep may be required on occasion * Pull product and ingredients for various test kitchen functions including ...

Denny's

Associate Test Kitchen

Spartanburg, SC · On-site

$14.20 - $19.58/hr

Mail packages to appropriate destinations for Product Development team members * Some cook/prep may be required on occasion * Pull product and ingredients for various test kitchen functions including ...

Kinder's

Recipe & Content Chef

Walnut Creek, CA · Hybrid

$100K - $115K/yr

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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Test Kitchen Recipe Development Chef information

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

As of Sep 14, 2026, the average hourly pay for 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 does a Test Kitchen Recipe Development Chef do?

A Test Kitchen Recipe Development Chef is responsible for creating, testing, and refining recipes for food companies, magazines, or culinary brands. They experiment with ingredients and cooking techniques to develop recipes that are delicious, reliable, and easy to follow. Their work often includes collaborating with nutritionists, food stylists, and product developers to ensure recipes meet specific standards or dietary needs. The chef also documents the process, evaluates the final dish, and sometimes creates content for publication or marketing. This role requires culinary expertise, creativity, and attention to detail.

What are the key skills and qualifications needed to thrive as a Test Kitchen Recipe Development Chef?

To thrive as a Test Kitchen Recipe Development Chef, you need expert culinary knowledge, recipe formulation skills, and experience in food science, often supported by a culinary arts degree or equivalent professional experience. Familiarity with kitchen equipment, recipe management software, and food safety certifications are typically required. Creativity, attention to detail, and strong communication skills set exceptional candidates apart in this role. These competencies are crucial for creating innovative, reliable recipes that meet quality standards and can be consistently reproduced in various food settings.

What are some common challenges faced by a Test Kitchen Recipe Development Chef when creating new recipes?

A Test Kitchen Recipe Development Chef often faces the challenge of balancing creativity with consistency, ensuring that each recipe can be reliably reproduced by home cooks or professional kitchens. They must also consider dietary preferences, ingredient availability, and food cost while innovating. Collaboration with food scientists, editors, and other chefs is essential to refine recipes and maintain high standards. Additionally, receiving and incorporating feedback from taste testers and adapting to evolving food trends are integral parts of the role.

What is the difference between Test Kitchen Recipe Development Chef vs Food Stylist?

AspectTest Kitchen Recipe Development ChefFood Stylist
Primary RoleDevelops and tests new recipes for publication or broadcastPrepares and styles food for photography or video
Work EnvironmentTest kitchens, culinary labs, media production settingsPhoto shoots, video sets, studio environments
CredentialsCooking experience, culinary training, recipe development skillsFood styling experience, photography knowledge, culinary background
Employer & IndustryMedia companies, publishers, food brandsAdvertising agencies, magazines, food brands

While both roles involve working with food, the Test Kitchen Recipe Development Chef focuses on creating and testing recipes, whereas the Food Stylist specializes in making food visually appealing for media. They often collaborate but serve different functions in the food media industry.

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Test Kitchen Recipe Development Chef jobs near you
Infographic showing various Test Kitchen Recipe Development Chef job openings in the United States as of September 2026, with employment types broken down into 1% Internship, 1% As Needed, 81% Full Time, 15% Part Time, and 2% Contract. Highlights an 96% In-person, and 4% Hybrid job distribution, with an average salary of $51,225 per year, or $24.6 per hour.

R&D Chef Manager - Berkeley Culinary Center

Berkeley, IL

Whitsons Culinary Group
Food and Drink Manufacturing • 1 - 5K employees
Learn more about Whitsons Culinary Groupexternal

$75K - $90K/yr

Full-time

Medical, Dental, Vision, Retirement

Posted 25 days ago

Whitsons Culinary Group rating

6.1

Company rating: 6.1 out of 10

Based on 60 frontline employees who took The Breakroom Quiz

Job description

SUMMARY

The R&D Chef Manager serves as a key culinary partner and right hand to the Director of Culinary, Whitsons Culinary Group's Berkeley, IL facility. This role leads day-to-day culinary product development, operational support, and execution of customer samples. The R&D Chef Manager translates culinary vision into production-ready recipes and ensures consistent, high-quality execution from concept through manufacturing.

ESSENTIAL FUNCTIONS, RESPONSIBILITIES, AND DUTIES

  • Lead culinary product development - concepting, formulating, testing, and refining recipes from bench-top through kitchen trials to production-ready, scalable formulas, executing the culinary direction of Whitsons
  • Responsible for creating new meals for ALL sectors that we serve (Education, Residential/Senior, Shelters, Food Service, Retail, Transportation)
  • Own execution and quality of customer and sales sample requests, including client tastings and product presentations, as directed.
  • Provide operational support on the plant floor - troubleshooting production issues, scaling recipes, and partnering with QA and Operations to ensure formulas are manufacturable at scale.
  • Serve as a key deputy on culinary initiatives, representing culinary priorities and maintaining project momentum in the absence of their manager.
  • Collaborate cross-functionally with Sales, QA, Procurement, and Production to move products from concept to launch.
  • Maintain accurate documentation and specifications for formulas, ensuring consistency across trials and production runs.
  • Develop and cost recipes to meet target food cost and margin goals, balancing quality with budget guidelines.
  • Ensure formulas comply with food safety and regulatory requirements (HACCP, FSMA, USDA/FDA), including writing product specifications and nutrition fact panels.
  • Evaluate shelf-life and packaging considerations during recipe development.
  • Source and evaluate ingredients, and build relationships with suppliers and vendors.
  • Track culinary and flavor trends and competitive products, including attending trade shows and food exhibitions, to inform development priorities.
  • Mentor and train junior culinary and kitchen staff.
  • Perform other culinary and operational duties as assigned by the Director of Culinary.

Apply today and help us power a production line that fuels excellence -Enhancing Life One Meal at a Time

This role offers a salary range of $75,000 - $90,000 annually, based on skills, experience, and location. Employees also receive a comprehensive benefits package including health, dental, vision, 401(k) with company match, and time off.

REQUIRED QUALIFICATIONS AND COMPETENCIES

  • 5-10 years of progressive culinary or restaurant experience.
  • Culinary degree from an accredited culinary program.
  • Experience in food manufacturing and culinary R&D/product development strongly preferred.
  • Working knowledge of recipe scaling, food safety standards, and large-scale production processes.
  • Working knowledge of food safety and regulatory frameworks (HACCP, FSMA, SQF, USDA/FDA labeling requirements).
  • ServSafe or equivalent food handler certification required; HACCP certification a plus.
  • Demonstrated ability to manage multiple projects and timelines concurrently.
  • Strong communication and collaboration skills across cross-functional teams.
  • Ability to work on-site at the Berkeley, IL facility; occasional travel required for trade shows, supplier visits, or customer sites.
WORK ENVIRONMENT AND OTHER DETAILS

Expected Hours of Work:

This is a full-time exempt position. Typical work hours are Monday-Friday, 7:00 a.m.-4:00 p.m., with additional hours as needed to meet business demands and production schedules. As an exempt position, it is expected that Team Member will devote whatever time necessary to accomplish the goals and responsibilities. This will often require extended work hours, evening, and/or weekend work.

Travel Requirements:

Periodic travel to production facilities, vendor sites, and industry events may be required.

Physical Demands of the Job:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the team member is frequently required to sit, stand, walk, talk, and hear; use hands and fingers to feel, handle, or operate objects, tools, or controls; and reach with hands and arms. The employee is occasionally required to lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision and the ability to adjust focus.

Work Environment:

The work is performed primarily in an operational or facilities-based environment, with regular presence in active areas such as kitchens, production spaces, warehouses, loading docks, or administrative areas within the facility. The noise level in the work environment may vary and can range from moderate to occasionally high, depending on location and operational activity.

The job description does not constitute an employment agreement between the Company and employee and is subject to change by the Company as the needs of the Company and requirements of the job change. Employee's signature below constitutes an employee's understanding of the requirements, essential functions, and duties of the position.

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About Whitsons Culinary Group

Sourced by ZipRecruiter

Whitsons Culinary Group, located in Islandia, NY, US, operates in the food service industry, offering a diverse range of services including school nutrition, residential and healthcare dining, prepared meals, emergency dining, and culinary education. First established in 1979, the family-owned company has built a reputation for its bespoke catering services, committed to delivering nutritionally balanced, tastefully diverse and quality assured meals. The company embraces a mission to enrich life one meal at a time, underlined by a focus on food quality, health, wellness, superior service, and social responsibility.

Industry

Food and drink manufacturing

Company size

1,001 - 5,000 Employees

Headquarters location

Islandia, NY, US

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