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Weekend Recipe Development Jobs in Illinois (NOW HIRING)

Lula Cafe

Catering Chef

Chicago, IL · On-site

$75K - $95K/yr

Our brand, values, and standards are maintained with strong systems for recipe development ... The position carries a minimum 50-hour work week, with evenings and weekends required according to ...

Khepri Kitchen

Lead Baker

Mount Prospect, IL · On-site

$26 - $29/hr

Creative mindset with a passion for recipe development- unique flavor pairings + offerings * Ability to thrive in a fast-paced environment * Weekend availability required What We're Looking For:

Delaware North

Sous Chef

Chicago, IL

$65K - $88K/yr

Collaborate with the Executive Chef and culinary team in menu design and recipe development ... Weekends Who we are Delaware North purchased the historic Boston Garden in 1975 and later ...

Delaware North

Chef de Cuisine, TD Garden

Chicago, IL · On-site

$65K - $88K/yr

Collaborate with the Executive Chef and culinary team in menu design and recipe development ... Weekends Who we are Delaware North purchased the historic Boston Garden in 1975 and later ...

Delaware North

Senior Sous Chef

Chicago, IL · On-site

$65K - $88K/yr

Collaborate with the Executive Chef and culinary team in menu design and recipe development ... Weekends Who we are Delaware North purchased the historic Boston Garden in 1975 and later ...

Delaware North

Executive Chef

Dekalb, IL

$81K - $110K/yr

Partner with the Executive Chef on menu planning, recipe development, seasonal offerings, and ... Ability to work a flexible schedule, including nights, weekends, holidays, game days, and special ...

Delaware North

Executive Chef

Waukegan, IL

$81K - $110K/yr

Partner with the Executive Chef on menu planning, recipe development, seasonal offerings, and ... Ability to work a flexible schedule, including nights, weekends, holidays, game days, and special ...

Delaware North

Executive Chef

Chicago, IL

$81K - $110K/yr

Partner with the Executive Chef on menu planning, recipe development, seasonal offerings, and ... Ability to work a flexible schedule, including nights, weekends, holidays, game days, and special ...

Delaware North

Executive Chef

Rockford, IL

$81K - $110K/yr

Partner with the Executive Chef on menu planning, recipe development, seasonal offerings, and ... Ability to work a flexible schedule, including nights, weekends, holidays, game days, and special ...

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All JobsRecipe Development JobsWeekend Recipe Development JobsWeekend Recipe Development Jobs in Illinois

Weekend Recipe Development information

What is the difference between Weekend Recipe Development vs Weekend Food Stylist?

AspectWeekend Recipe DevelopmentWeekend Food Stylist
Primary FocusCreating and testing new recipes for publications, brands, or menusStyling and arranging food for photography and video
Skills & CredentialsCooking skills, recipe formulation, food knowledgeFood presentation, styling techniques, photography basics
Work EnvironmentTest kitchens, studios, or client locationsPhoto shoots, studios, or on-location shoots
Industry UsageFood media, publishing, brandsAdvertising, magazines, commercial photography

Weekend Recipe Development involves creating and testing recipes, focusing on culinary innovation. In contrast, Weekend Food Stylist specializes in visually presenting food for media. Both roles often collaborate but serve different purposes in food media production.

What are the most commonly searched types of Recipe Development jobs in Illinois?

The most popular types of Recipe Development jobs in Illinois are:

Weekend Recipe Development jobs near you

R&D Chef Manager - Berkeley Culinary Center

Berkeley, IL • On-site

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 23 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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