Research & Development Chef

A new Miami-based premium condiment brand is hiring an experienced chef for a paid, project-based recipe development engagement. You'll work directly with the founder, no committees, fast decisions.

The product: a refined, savory sauce built on technique, fermentation, roasting, layering. The full product vision is shared with candidates we engage.

Scope: approximately 8–12 working days total, spread across 8–10 weeks (development sessions, tastings, documentation), with 3–4 iteration rounds. Paid trial session first, then a fixed project fee paid on milestones, plus a completion bonus at final recipe delivery. This is an independent-contractor engagement (1099). All ingredients and materials are covered by the company. Sessions take place in Miami, access to your own kitchen or commissary space is a plus, but not required.

You're a fit if you have:

• Professional experience at a high level (fine dining a plus)
• Real depth in sauce-making and/or fermentation
• Comfort developing in metric weights and percentages, toward a costed, production-ready formula
• Any cuisine background, this is about technique, layering, and precision

Strong potential for an ongoing consulting-chef relationship as the brand grows into retail.

To apply: send a short note on your background and one sauce or ferment you've made that you're proud of — what it was, and how you built its flavor. We review every application and respond to shortlisted candidates within a week.