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Assistant Research Development Chef Jobs in Illinois

Bell Flavors & Fragrances

Research Chef

Northbrook, IL · On-site

$50K - $100K/yr

Bell Flavors & Fragrances, Inc. is seeking a creative and hands-on Research Chef to join our ... This role supports culinary innovation through concept development, prototype creation, recipe and ...

Bell Flavors & Fragrances

Research Chef

Northbrook, IL · On-site

$50K - $100K/yr

Bell Flavors & Fragrances, Inc. is seeking a creative and hands-on Research Chef to join our ... This role supports culinary innovation through concept development, prototype creation, recipe and ...

Maple

Maple & Ash Chicago - Chef De Cuisine

Chicago, IL · On-site

$135K - $150K/yr

Who You Are The R&D Chef is the culinary architect for the brand, bridging the gap between Michelin-caliber artistry and multi-unit scalability. This role demands a rare hybrid of elite creativity ...

Boar's Head Brand

Culinary Development Manager

Chicago, IL · On-site

$147K/yr

Additionally, the Culinary Development Chef will be responsible for developing and implementing new ... Maintain strategic accountability for all product development and research, including management ...

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Assistant Research Development Chef information

What is an assistant research development chef?

Assistant Research Development Chefs are culinary professionals who support the creation and testing of new recipes, menu items, or food products, often in collaboration with research and development teams. They assist in experimenting with ingredients, refining cooking techniques, and ensuring that new dishes meet quality, taste, and safety standards. Their role bridges culinary creativity and scientific food development, making them integral to innovation in restaurants, food manufacturing, or hospitality companies.

What are the key skills and qualifications needed to thrive as an assistant research development chef?

To thrive as an Assistant Research Development Chef, you need a solid background in culinary arts, food science, and recipe development, often supported by a culinary degree or relevant certifications. Familiarity with kitchen equipment, food safety systems, and product development software is typically required. Creativity, attention to detail, teamwork, and effective communication are essential soft skills for this role. These skills ensure innovative product creation, maintain food quality and safety, and facilitate smooth collaboration with cross-functional teams in a fast-paced environment.

What are some typical challenges an assistant research development chef faces when collaborating with cross-functional teams?

Assistant Research Development Chefs often work closely with culinary, marketing, and food science teams to develop new products. A common challenge is balancing creative culinary ideas with practical constraints such as cost, production scalability, and regulatory requirements. Effective communication and adaptability are essential, as you must often adjust recipes or concepts based on feedback from different departments. This collaborative environment provides valuable learning opportunities but requires strong organizational and interpersonal skills to keep projects on track.

What is the difference between Assistant Research Development Chef vs Research and Development Chef?

AspectAssistant Research Development ChefResearch and Development Chef
CredentialsCulinary degree, certifications in food safety, experience in culinary researchAdvanced culinary degree or extensive industry experience, leadership skills
Work EnvironmentSupportive kitchen and lab settings, collaborative teamsLeadership role in R&D labs, overseeing product development
Employer & IndustryFood manufacturing, hospitality, food product companiesFood companies, large restaurants, product innovation teams
Search & Comparison IntentYesYes

The Assistant Research Development Chef primarily supports product development tasks, working under supervision in culinary labs or kitchens. In contrast, the Research and Development Chef leads innovation projects, overseeing the entire development process. Both roles require culinary expertise and industry experience, but the R&D Chef holds more responsibility and leadership in the development cycle.

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

The most popular types of Research Development Chef jobs in Illinois are:

Assistant Research Development Chef jobs near you

R&D Chef Manager - Berkeley Culinary Center

Whitsons Culinary Group

Berkeley, IL

$75K - $90K/yr

Full-time

Medical, Dental, Vision, Retirement

Posted 2 days ago

New

Whitsons Culinary Group rating

6.1

Company rating: 6.1 out of 10

Based on 60 frontline employees who took The Breakroom Quiz

39th of 68 rated caterers

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.

Company size

1,001 - 5,000 Employees

Headquarters location

Islandia, NY, US

Year founded

1979

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