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Assistant Culinary Research Development Jobs in Chicago, IL

Bell Flavors & Fragrances

Research Chef

Northbrook, IL

$50K - $100K/yr

This role supports culinary innovation through concept development, prototype creation, recipe and ... Research, source, and prepare high-quality food concepts and prototypes for appropriate business ...

Bell Flavors & Fragrances

Research Chef

Northbrook, IL · On-site

$50K - $100K/yr

This role supports culinary innovation through concept development, prototype creation, recipe and ... Research, source, and prepare high-quality food concepts and prototypes for appropriate business ...

Acxion

Corporate Chef, Chain Accounts

Chicago, IL · On-site

Contribute to all phases of culinary projects, including concept development, trend research, product testing, commercialization support, and final product specifications. * Maintain ongoing ...

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How much do assistant culinary research development jobs pay per hour?

As of Sep 12, 2026, the average hourly pay for assistant culinary research development in Chicago, IL is $22.49, according to ZipRecruiter salary data. Most workers in this role earn between $18.08 and $24.76 per hour, depending on experience, location, and employer.

What is the difference between Assistant Culinary Research Development vs Culinary Research Coordinator?

AspectAssistant Culinary Research DevelopmentCulinary Research Coordinator
CredentialsTypically requires culinary or food science certifications, associate or bachelor’s degreeUsually requires similar certifications and experience in food research
Work EnvironmentLaboratories, test kitchens, food production facilitiesResearch labs, testing centers, collaboration with culinary teams
Employer & Industry UsageFood companies, R&D departments, culinary innovation teamsFood industry, research institutions, product development firms
Search & Comparison IntentOften compared for entry-level roles in culinary R&DCompared for project management and research coordination roles

The Assistant Culinary Research Development role typically involves supporting food research and product testing under supervision, focusing on culinary innovation. The Culinary Research Coordinator often manages research projects, coordinates testing activities, and liaises between teams. While both roles require similar educational backgrounds and work environments, the coordinator position usually involves more project management responsibilities.

What are the most commonly searched types of Culinary Research Development jobs in Chicago, IL?

The most popular types of Culinary Research Development jobs in Chicago, IL are:

What cities near Chicago, IL are hiring for Assistant Culinary Research Development jobs?

Cities near Chicago, IL with the most Assistant Culinary Research Development job openings:

Assistant Culinary Research Development jobs near you

Manager, R&D - Culinary Innovation Lab

Glenview, IL • On-site

Kraft Heinz Company
See more jobs at Kraft Heinz Companyexternal

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 5 days ago

Kraft Heinz rating

7.2

Company rating: 7.2 out of 10

Based on 125 frontline employees who took The Breakroom Quiz

Job description


As a Culinary Innovation Lab Manager, you will help transform the future of R&D innovation and accelerate Kraft Heinz's growth ambitions. Our Culinary team shapes and influences food-facing innovations by combining a creative approach with deep technical expertise to drive consumer and product opportunities. We pride ourselves on being the expert culinary connection to food and cooking within the marketplace, and we are looking for a "consumer-obsessed" culinary professional - someone who is creative, strategic, independent, collaborative, and who executes with high attention to detail and effective communication. This is a hands-on R&D innovation role supporting our Culinary Innovation Lab, where we identify strategic opportunities for KHC. This individual will partner closely with internal Marketing, Insights, and R&D Innovation and Functional teams, as well as external partners, to explore, develop, and test new product, ingredient, flavor, and consumer usage opportunities. Using Design Thinking and Agile methodologies, this individual will actively drive opportunity identification, dig site prioritization, minimal viable prototype (MVP) development, and consumer product-fit learning.
Essential Functions & Responsibilities
  • Apply advanced mastery of culinary fundamentals, including cooking techniques, ingredient functionality, safe food handling, and culinary nutrition, to identify consumer insights, articulate sensory attributes, and translate those insights directly into product development.

  • Leverage knowledge of functional ingredients and formulation principles to develop minimal viable prototypes (MVPs) for consumer testing, learning, and validation; apply sensory evaluation best practices to assess and communicate product performance.

  • Lead culinary research to turn food trends, consumer insights, and competitive intelligence into innovation opportunities and strategic concepts aligned to business priorities.

  • Plan, develop, and execute culinary projects including competitive landscape reviews, immersions, trend presentations, concept ideation sessions, and product cuttings in partnership with the Innovation Lab Lead.

  • Serve as a creative and collaborative cross-functional partner, connecting culinary expertise to R&D, Marketing, Insights, and external partners throughout the innovation process.

  • Drive strategic thinking, clear communication, and proactive ownership across all assigned work; demonstrate consistent attention to detail and the ability to manage multiple concurrent priorities.

  • Leads end-to-end culinary workstreams within innovation initiatives, with accountability for delivering against defined objectives, timelines, and business outcomes.

  • Influences cross-functional decision-making related to innovation strategy, concept prioritization, and product direction.

  • Manages multiple concurrent innovation initiatives across brands, platforms, or categories, ensuring alignment to commercial viability and business priorities.

  • Translates culinary concepts into scalable product opportunities, incorporating consumer insights, technical feasibility, and business considerations.

Expected Experience & Required Skills
  • Bachelor's degree in culinary arts, food science, nutrition, or a closely related field with a minimum of 6 years of progressive culinary experience with demonstrable expertise in product development, cooking techniques, and flavor application.

  • Minimum 3 years of experience in a corporate CPG or food manufacturing R&D environment.

  • Proven ability to develop and evaluate MVPs using structured sensory and consumer research methods (e.g., descriptive/scoring, discrimination testing) in partnership with sensory and insights teams.

  • Working knowledge of food safety principles (HACCP, GMP, allergen management) and safe culinary lab practices.

  • Demonstrated ability to apply Agile and Design Thinking frameworks within an innovation or product development process.

  • Excellent written and verbal communication skills with strong project management and cross-functional influencing capabilities.

  • Experience with recipe management systems, PLM platforms, or SAP in a product development workflow.

  • RCA Certified Research Chef (CRC®) or equivalent culinary R&D / product development certification, preferred.

  • Familiarity with consumer research methods including CLTs, HUTs, or focus group facilitation.

  • Exposure to upstream innovation processes including trend scouting, dig site methodology, or white space identification.

  • Ability to travel up to 15% of the time

Work Environment & Schedule
This position operates primarily in a hybrid work environment and is based at the Kraft Heinz R&D Innovation Center in Glenview, IL. Our hybrid model provides flexibility based on business needs, allowing employees to work virtually up to two days per week, with an expectation to work on-site at least three days per week at the Glenview R&D Innovation Center.
Physical demands include but not limited to
  • Constant standing and walking in a kitchen/lab/plant environment for extended periods.

  • Frequent use of hands and arms for food preparation, weighing/measuring, knife work, stirring, mixing, and operating small equipment; repetitive motions are common.

  • Occasional lifting/carrying ingredients and equipment (e.g., up to 25-50 lbs, with or without reasonable accommodation).

Our Total Rewards philosophy is to provide a meaningful and flexible spectrum of programs that equitably support our diverse workforce and their families and complement Kraft Heinz' strategy and values.
New Hire Base Salary Range:
$104,200.00 - $130,200.00
Bonus: This position is eligible for a performance-based bonus as provided by the plan terms and governing documents.
The compensation offered will take into account internal equity and may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors
Benefits: Coverage for employees (and their eligible dependents) through affordable access to healthcare, protection, and saving for the future, we offer plans tailored to meet you and your family's needs. Coverage for benefits will be in accordance with the terms and conditions of the applicable plans and associated governing plan documents.
Wellbeing: We offer events, resources, and learning opportunities that inspire a physical, social, emotional, and financial well-being lifestyle for our employees and their families.
You'll be able to participate in a variety of benefits and wellbeing programs that may vary by role, country, region, union status, and other employment status factors, for example:
  • Physical - Medical, Prescription Drug, Dental, Vision, Screenings/Assessments
  • Social - Paid Time Off, Company Holidays, Leave of Absence, Flexible Work Arrangements, Recognition, Training
  • Emotional - Employee Assistance Program , Wellbeing Programs, Family Support Programs
  • Financial - 401k, Life, Accidental Death & Dismemberment, Disability

Location(s)
Glenview R&D Center
Kraft Heinz is an Equal Opportunity Employer - Underrepresented Ethnic Minority Groups/Women/Veterans/Individuals with Disabilities/Sexual Orientation/Gender Identity and other protected classes. In order to ensure reasonable accommodation for protected individuals, applicants that require accommodation in the job application process may contact NAZTAOps@kraftheinz.com for assistance.

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