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Weekend Product Development Chef Jobs in New York

Lincoln Center - Rosa Mexicano

Sous Chef

Manhattan, NY

$75K - $85K/yr

Evaluates food products to ensure that quality standards are consistently attained. * Assists in ... Participates and attends departmental meetings, staff development, and professional programs, as ...

Kiko

Sous Chef

New York, NY

$54K - $73K/yr

... development. * Quality Assurance : Maintain high standards in all food production, ensuring ... weekends, and holidays

FTK Hospitality New York

Sous Chef

Manhattan, NY

$75K - $85K/yr

Manage weekend brunch production alongside à la carte and prix fixe service. * Collaborate with ... Opportunities for professional growth and development within a dynamic environment. * Engage with a ...

The Noortwyck

Sous Chef

New York, NY

$70K - $80K/yr

... production, and plating. * Supervise and lead line cooks and kitchen staff during service ... Train and mentor kitchen team members to ensure professional development and high performance.

New

Four Twenty Five

Sous Chef

Manhattan, NY

$80K - $90K/yr

The Sous Chef will support with menu planning, menu development, and cost control as well as ... Check the quality of raw or cooked food products to ensure that standards are met.  * Instruct ...

Four Twenty Five

Sous Chef

Manhattan, NY · On-site

$80K - $90K/yr

The Sous Chef will support with menu planning, menu development, and cost control as well as ... Check the quality of raw or cooked food products to ensure that standards are met. * Instruct cooks ...

Buddy & Sons

Sous Chef

New York, NY

$54K - $73K/yr

Build and maintain prep lists, production plans, pars, and station systems. * Oversee ordering ... Monitor food cost, waste, yields, labor, and purchasing. * Assist with recipe development, costing ...

Lincoln Center - Rosa Mexicano

Sous Chef

Manhattan, NY

$55K - $74K/yr

Key Responsibilities: * Evaluates food products to ensure that quality standards are ... Participates and attends departmental meetings, staff development, and professional programs, as ...

Buddy & Sons

Sous Chef

New York, NY

$75K - $85K/yr

Build and maintain prep lists, production plans, pars, and station systems. * Oversee ordering ... Monitor food cost, waste, yields, labor, and purchasing. * Assist with recipe development, costing ...

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All JobsProduct Development Chef JobsWeekend Product Development Chef JobsWeekend Product Development Chef Jobs in New York

Weekend Product Development Chef information

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

To thrive as a Weekend Product Development Chef, you need culinary expertise, creativity in recipe formulation, and a background in food science or culinary arts, often supported by relevant certifications. Familiarity with kitchen equipment, food safety regulations, and product development software is typically required. Strong organizational skills, teamwork, and effective communication make someone stand out in this role. These skills are essential for creating innovative, high-quality food products that meet market demands and safety standards, especially under time constraints.

What is a weekend product development chef?

Weekend Product Development Chefs are culinary professionals who focus on creating and testing new food products, recipes, or menu items, typically during weekends. They work in food companies, restaurants, or test kitchens, collaborating with other chefs, food scientists, and marketing teams to develop innovative dishes that meet consumer trends and business needs. Their responsibilities often include experimenting with ingredients, refining recipes, ensuring food safety, and sometimes presenting new products to stakeholders. Weekend schedules allow for flexibility and may cater to product launches, special events, or peak operational times.

What is the difference between Weekend Product Development Chef vs Weekend Pastry Chef?

AspectWeekend Product Development ChefWeekend Pastry Chef
CredentialsCulinary degree, product development experienceCulinary degree, pastry specialization
Work EnvironmentTest kitchens, R&D labs, food companiesBakery, restaurant pastry sections
Industry UsageFood manufacturing, product innovationHotels, bakeries, restaurants

The Weekend Product Development Chef focuses on creating new food products and recipes, often working in test kitchens or food companies. In contrast, the Weekend Pastry Chef specializes in preparing baked goods and desserts, typically in bakeries or restaurant settings. Both roles require culinary skills and experience, but their primary focus and work environments differ.

What are some common challenges faced by weekend product development chefs, and how can they be addressed?

Weekend Product Development Chefs often face the challenge of limited time to test and iterate new recipes, as well as coordinating with team members who may work standard weekday shifts. To address these challenges, it's important to plan experiments in advance, maintain clear communication with the broader product development team, and document findings thoroughly for follow-up during the week. Flexibility and strong organizational skills can help ensure that project milestones are met despite the condensed schedule.

What are the most commonly searched types of Product Development Chef jobs in New York?

The most popular types of Product Development Chef jobs in New York are:

Weekend Product Development Chef jobs near you

Sous Chef

Lincoln Center - Rosa Mexicano

Manhattan, NY

$75K - $85K/yr

Full-time

Re-posted 15 days ago

Job description

Rosa Mexicano Restaurants, a NYC based, successful casual fine dining restaurant group known for outstanding hospitality and service and for offering an authentic menu.

Sous Chef are responsible for assisting with the overall success of the food program and overseeing culinary functions for the restaurant. The position entails assisting the Executive Chef / Chef in all phases of planning, ordering, inventory, and food preparation. The Sous Chef motivates, trains, develops, and directs the back of house employees preparing and cooking foods to accomplish the objectives of the operation to the satisfaction of the customers, clients, and management.  

  Key Responsibilities: 

  • Evaluates food products to ensure that quality standards are consistently attained. 

  • Assists in coordinating and participating in the preparation and cooking of various food items. 

  • Rolls out new culinary programs in conjunction with the marketing and culinary team. 

  • Assists the Executive Chef / Chef with managing cost controls and controlling expenditure. 

  • Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards 

  • Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned 

  • Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed 

  • Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products 

  • Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits 

  • Participates and attends departmental meetings, staff development, and professional programs, as appropriate 

Preferred Qualifications:   

  • Culinary degree preferred 

  • Bachelor's Degree in Food Services Technology/Management/or related field preferred 

  • Three to five years of progressive culinary or kitchen management experience, depending upon formal degree or training 

  • Experience with planning and managing catering events from a culinary perspective 

  • Strong leadership skills and desire to work with an industry leader 

  • Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation 

  • Proficient computer skills (Microsoft Office, Email and the Internet) 

  • Ability to communicate on various levels including management, departmental, customer and associate 

  • Ability to work a continuously flexible schedule including days, evenings, and weekends with varying days off to support a seven-day-a-week dining operation 

  • ServSafe® Certification