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Weekend Product Development Chef Jobs in Temecula, CA

Casino Pauma

Sous Chef

Pauma Valley, CA · On-site

$52K - $70K/yr

Possess mathematical skills and be able to cost and account for food products and purchases. * Have ... Assists Executive Chef in the development of new recipes and standardization. * Assist in ordering ...

Leonesse Cellars

Executive Chef

Temecula, CA

$71K - $97K/yr

... development and maintain employee-related suggestion and recognition programs.Work Style ... Check the quality of raw or cooked food products to ensure that standards are met. * Monitor ...

P.F. Chang's

Senior Sous Chef Kitchen Manager

Temecula, CA · On-site

$72K - $92K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Professional Development : Paid management training program to enhance skills and advance career ... Responsible for maintaining product quality standards by performing regular line checks * Will ...

PF Changs

Senior Sous Chef Kitchen Manager

Temecula, CA

$25.35 - $32.34/hr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Professional Development : Paid management training program to enhance skills and advance career ... Responsible for maintaining product quality standards by performing regular line checks * Will ...

PF Changs

Senior Sous Chef Kitchen Manager

Temecula, CA · On-site

$72K - $92K/yr

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Professional Development : Paid management training program to enhance skills and advance career ... Responsible for maintaining product quality standards by performing regular line checks * Will ...

GRAND PACIFIC RESORTS INC

Westin Chef de Cuisine

Carlsbad, CA · On-site

$68K - $93K/yr

Coordinates production and plating with the Sous Chef and Cooks. * Recognizes superior quality ... Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others ...

New

Omni Hotels & Resorts

Vue Sous Chef

Carlsbad, CA · On-site

$29.75/hr

Vue Sous Chef Overview: To prepare and cook food and supervise the kitchen and ensure that all menu ... Daily follow-up on all product freshness, rotation and development * Communicate all safety and ...

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Showing results 21-40

All JobsProduct Development Chef JobsWeekend Product Development Chef JobsWeekend Product Development Chef Jobs in Temecula, CA

Weekend Product Development Chef information

See Temecula, CA salary details

$42.2K

$126.2K

$143.6K

How much do weekend product development chef jobs pay per year?

As of Aug 15, 2026, the average yearly pay for weekend product development chef in Temecula, CA is $126,163.00, according to ZipRecruiter salary data. Most workers in this role earn between $113,800.00 and $142,100.00 per year, depending on experience, location, and employer.

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 cities near Temecula, CA are hiring for Weekend Product Development Chef jobs?

Cities near Temecula, CA with the most Weekend Product Development Chef job openings:

Weekend Product Development Chef jobs near you

Sous Chef

Casino Pauma

Pauma Valley, CA • On-site

$52K - $70K/yr

Full-time

Re-posted 25 days ago

Job description

MINIMUM QUALIFICATIONS:

  • Five year's experience in institutional food preparation including broiler, saute and frying. Two years experience in supervision in a food establishment.
  • Ability to access computers for input and transmission of food orders.
  • Ability to read and use standardized institutional recipes.
  • Knife motor skills.
  • Chemical safety awareness.
  • Ability to understand written English to read any caution or safety notices.
  • Possess mathematical skills and be able to cost and account for food products and purchases.
  • Have a thorough knowledge of all institutional kitchen equipment their proper use and care.

EDUCATION:

High School Diploma or GED (required)

LICENSE REQUIREMENTS:

Able to obtain and maintain a Pauma Gaming Commission License

ESSENTIAL SKILLS, DUTIES & RESPONSIBILITIES:

  • Delegate work assignments for all stations and positions throughout kitchen.
  • Train staff on all cooking techniques and recipe standardization, quality control, and portion control.
  • Ensures service of prepared food items to proper specifications.
  • Ability to work all stations throughout kitchen.
  • Ensures that staff follows all safety and health standards.
  • Follow labor standards for break and meal periods.
  • Train and monitor the growth of employee skills. Sit with employees and counsel them on performance, good and sub-par. Document all infractions of policy and execute progressive disciplinary action with provided guidelines.
  • Prepare raw products or prepared food items.
  • Train staff on all cooking techniques and recipe standardization.
  • Monitors outlets during peak periods to ensure production and flow.
  • Garnishes all food and ensures proper plate up for front of the house employees and puts orders together to achieve speedy service.
  • Clean and sanitize workstation and trains staff to ensure proper sanitation
  • Assists Executive Chef in the development of new recipes and standardization.
  • Assist in ordering of all food and kitchen supplies.
  • Acknowledges receipt of food and food supplies from which the steward verifies the incoming shipments.
  • Operate point of sale to reconcile guest's checks and make change for monies tendered.
  • Performs end of shift point of sale reconciliation, ensuring all monies, credit cards and/or comps are
  • accounted for. Also ensures that all paperwork is completed and distributed to proper areas.
  • Assists in weekly, monthly, and yearly inventories.
  • Ensures temperature logs for all areas and properly filled out and takes proper actions to ensure food quality and safety.
  • Reports any equipment in need of service to facilities.
  • Perform any general cleaning tasks using authorized, institutional labeled cleaning products as assigned to adhere to health and safety standards.
  • Attend training, safety, pre-shift, and departmental meetings as scheduled.
  • Assist Executive Chef in daily functions.
  • Perform miscellaneous duties as required.

PHYSICAL/MENTAL REQUIREMENTS: (*Constantly, Frequently, Occasionally)

  • Ability to lift 50 pounds.
  • Ability to stand during entire shift.
  • Constantly walking and standing
  • Constant hearing, seeing and talking
  • Constantly balancing, bending, reaching, twisting, holding, wrist motion, and stooping

WORKING CONDITIONS:

  • Work is performed indoors in a climate-controlled environment
  • Close spaces while working with others
  • Excessive noise and smoke

*Constantly = over 2/3 time Frequently = 1/3-2/3 time Occasionally = under 1/3 time

NATIVE AMERICAN PREFERENCE STATEMENT
Pauma Band of Mission Indians, a federally recognized Indian Tribe, in accordance with section 703(i) of Title VII of the Civil Rights Act of 1964, will give preference to Native Americans who meet job position minimum qualifications with regard to hiring, promotions, transfers and training.

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