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Weekend Test Kitchen Recipe Development Chef Jobs in Indiana

Parkhurst Dining

Sous Chef

Hanover, IN · On-site

$45K - $60K/yr

... the kitchen and supervision of hourly team members. This role is responsible for the quality ... menu development, organization and completion of production sheets and execution of new recipe ...

Parkhurst Dining

Sous Chef

Fort Wayne, IN · On-site

$45K - $61K/yr

... the kitchen and supervision of hourly team members. This role is responsible for the quality ... menu development, organization and completion of production sheets and execution of new recipe ...

Parkhurst Dining

Sous Chef

Franklin, IN

$46K - $63K/yr

... the kitchen and supervision of hourly team members. This role is responsible for the quality ... menu development, organization and completion of production sheets and execution of new recipe ...

Bsu

University Dining Chef

Muncie, IN · On-site

$44K/yr

They will also oversee menu and recipe development, inventory, and ordering. What you'll do and ... chef skills outside of the regularly assigned unit for special events, summer scheduling (if ...

Bsu

University Dining Chef

Muncie, IN · On-site

$44K/yr

They will also oversee menu and recipe development, inventory, and ordering. Candidates for ... chef skills outside of the regularly assigned unit for special events, summer scheduling (if ...

Boca Recovery Center

Chef

Bloomington, IN

The Chef will be responsible for meal planning, food preparation, kitchen sanitation, and ... One weekend day off each week * Total weekly hours: 36 hours, with opportunity for overtime ...

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Weekend Test Kitchen Recipe Development Chef information

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

AspectWeekend Test Kitchen Recipe Development ChefTest Kitchen Assistant
CredentialsCulinary degree or equivalent experience, food styling skillsBasic culinary training or food service experience
Work EnvironmentDevelops recipes, tests dishes, collaborates with chefsSupports recipe testing, prep work, and organization
Industry UsageCommonly employed in food media, brands, and publishingSupports recipe development teams in similar settings

The Weekend Test Kitchen Recipe Development Chef focuses on creating and testing new recipes, often leading the culinary process during weekends. In contrast, the Test Kitchen Assistant provides support with prep, organization, and assisting chefs. Both roles require culinary knowledge, but the chef has more responsibility for recipe innovation, while the assistant supports daily operations.

What are the most commonly searched types of Test Kitchen Recipe Development Chef jobs in Indiana? The most popular types of Test Kitchen Recipe Development Chef jobs in Indiana are:
What cities in Indiana are hiring for Weekend Test Kitchen Recipe Development Chef jobs? Cities in Indiana with the most Weekend Test Kitchen Recipe Development Chef job openings:
Weekend Test Kitchen Recipe Development Chef jobs near you
Sous Chef I

Sous Chef I

QUEST FOOD MANAGEMENT SERVICES LLC

Indianapolis, IN • On-site

$47K - $64K/yr

Full-time

Re-posted 25 days ago

Quest Food Management Services rating

3.4

Company rating: 3.4 out of 10

Based on 6 frontline employees who took The Breakroom Quiz

65th of 67 rated caterers

Job description

About Company:

For over 40 years, Quest Food Management Services has been a leading food service provider serving K-12 schools, higher education institutions, corporate dining programs, and event venues. Quest is consistently ranked among the top food service management companies in the United States for its commitment to fresh, scratch made menus, local sourcing, and intensely personal service. At the heart of our success is our “Quest Ready” culture, built on integrity, responsiveness, accountability, respect, and excellence.
Being Quest Ready means serving with purpose and care, creating experiences that are nourishing, welcoming, and reliable. This mindset empowers our teams to build lasting relationships and continually raise the standard for great hospitality in every community we serve.

About the Role:

The Sous Chef I plays a critical role in supporting the culinary operations within a retail trade environment, ensuring the delivery of high-quality food products that meet customer expectations. This position involves assisting the Executive Chef in managing kitchen staff, overseeing food preparation, and maintaining strict adherence to food safety and sanitation standards. The Sous Chef I is responsible for contributing to menu development, inventory management, and cost control to optimize operational efficiency. This role requires a hands-on approach to cooking and leadership, fostering a collaborative and productive kitchen atmosphere. Ultimately, the Sous Chef I ensures that all culinary activities align with the company’s standards and contribute to an exceptional customer experience.

Minimum Qualifications:

  • High school diploma or equivalent.
  • At least 2 years of experience in a professional kitchen environment, preferably in a supervisory role.
  • Knowledge of food safety standards and sanitation regulations.
  • Basic culinary skills including food preparation, cooking techniques, and kitchen equipment operation.
  • Ability to work flexible hours including weekends and holidays.

Preferred Qualifications:

  • Culinary degree or certification from an accredited institution.
  • Experience working in a retail trade or food service environment.
  • Proficiency in inventory management and cost control software.
  • Strong leadership and team management skills.
  • Certification in ServSafe or equivalent food safety training.

Responsibilities:

  • Assist the Executive Chef in daily kitchen operations, including food preparation, cooking, and plating.
  • Supervise and train kitchen staff to maintain high standards of food quality and safety.
  • Monitor inventory levels, order supplies, and manage food costs to meet budgetary goals.
  • Ensure compliance with health and safety regulations, including proper sanitation and hygiene practices.
  • Collaborate in menu planning and recipe development to enhance product offerings and customer satisfaction.
  • Maintain a clean, organized, and efficient kitchen environment at all times.
  • Support scheduling and labor management to optimize team productivity and coverage.

Skills:

The required culinary skills enable the Sous Chef I to efficiently prepare and oversee food production, ensuring consistency and quality in every dish. Leadership and communication skills are essential for managing kitchen staff, providing training, and fostering a positive work environment. Knowledge of food safety and sanitation is applied daily to maintain compliance with health regulations and protect customer well-being. Inventory management and cost control skills help in ordering supplies accurately and minimizing waste, contributing to the financial health of the operation. Preferred skills such as proficiency with culinary software and formal culinary education enhance the ability to innovate menu offerings and streamline kitchen processes.


Open availability, hours based on business and catering needs.

What Quest Food Management Services employees say

Pay

Hours and flexibility

Workplace

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