ZipRecruiter

Log In

1

Contractual Research Development Chef Jobs in Hawaii

Zippy's

Research and Development Chef

Waipahu, HI · On-site

$85K - $100K/yr

Research and Development Chef REPORTS TO: Food Solutions General Manager STATUS: Exempt DATE: July 2026 LOCATION: Food Solutions POSITION SUMMARY: The Research and Development Chef is responsible for ...

New

Sysco

Sales Representative

Honolulu, HI · On-site

$47K - $78K/yr

... or Chef looking for career development opportunities? Join Sysco's World Class Sales Team and ... Research customer business needs and develops a mix of products and service to meet needs.

Sysco

Sales Representative

Lihue, HI · On-site

$47K - $78K/yr

... or Chef looking for career development opportunities? Join Sysco's World Class Sales Team and ... Research customer business needs and develops a mix of products and service to meet needs.

Sysco

Sales Representative

Hilo, HI · On-site

$48K - $81K/yr

... or Chef looking for career development opportunities? Join Sysco's World Class Sales Team and ... Research customer business needs and develops a mix of products and service to meet needs.

Sysco

Sales Representative - Hawaii Hilo

Hilo, HI · On-site

$48K - $81K/yr

... or Chef looking for career development opportunities? Join Sysco's World Class Sales Team and ... Research customer business needs and develops a mix of products and service to meet needs.

U.S. Department of Defense (DOD)

$63K/yr

... contractual technical direction to programs of considerable scope and complexity, with nominal ... policy development, plans, and operations in critical research initiatives and advanced ...

US Department of the Air Force

$63K/yr

... contractual technical direction to programs of considerable scope and complexity, with nominal ... policy development, plans, and operations in critical research initiatives and advanced ...

next page

Showing results 1-20

All JobsContractual Research Development Chef JobsContractual Research Development Chef Jobs in Hawaii

Contractual Research Development Chef information

What is a contractual research development chef?

A Contractual Research Development Chef is a culinary professional hired on a contract basis to create, test, and refine new recipes, menu items, or food products for restaurants, food manufacturers, or hospitality businesses. Their work involves innovation in cooking techniques, food presentation, and ingredient sourcing to meet specific client needs or market trends. They often collaborate with product development teams, conduct taste tests, and ensure new offerings are both delicious and cost-effective. This role is crucial for organizations looking to stay competitive by regularly updating their menus or product lines.

What are the key skills and qualifications needed to thrive as a contractual research development chef?

To thrive as a Contractual Research Development Chef, you need extensive culinary expertise, a strong background in food science, and experience with recipe development, often supported by a culinary degree or relevant certifications. Familiarity with kitchen technology, food safety regulations, and product development software is typically required. Creativity, adaptability, and effective collaboration with cross-functional teams are essential soft skills for success. These skills enable the chef to innovate, ensure product quality, and efficiently meet client or company objectives in a dynamic food industry environment.

How does a contractual research development chef typically collaborate with product development teams to create new menu items or food products?

As a Contractual Research Development Chef, collaboration with product development teams is a core part of the role. Chefs work closely with food scientists, marketing professionals, and supply chain specialists to conceptualize, test, and refine new recipes or products. This often involves participating in brainstorming sessions, conducting taste tests, providing feedback on ingredient sourcing, and ensuring that new items meet both culinary standards and production feasibility. The chef acts as a bridge between culinary creativity and practical implementation, ensuring that the final product aligns with brand goals and consumer preferences.

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

AspectContractual Research Development ChefResearch and Development Chef
CredentialsCulinary certifications, food safety, and possibly project managementCulinary certifications, food safety, and innovation skills
Work EnvironmentContract-based, project-specific settings, often with multiple clientsIn-house or corporate kitchens focused on product development
Employer & Industry UsageFood manufacturing, consulting firms, contract kitchensFood companies, restaurants, hospitality industry
Search & Comparison IntentUnderstanding contract-based culinary R&D rolesIn-house culinary innovation roles

The Contractual Research Development Chef typically works on a project basis for multiple clients, focusing on developing new food products under contract. In contrast, the Research and Development Chef is usually employed full-time within a company, dedicated to ongoing product innovation. Both roles require culinary expertise and food safety knowledge, but their work settings and employment structures differ significantly.

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

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

Contractual Research Development Chef jobs near you

Research and Development Chef

FCH Enterprises Inc

Waipahu, HI • On-site

$85K - $100K/yr

Full-time

Posted 3 days ago

New

Job description

POSITION TITLE: Research and Development Chef
REPORTS TO: Food Solutions General Manager
STATUS: Exempt
DATE: July 2026
LOCATION: Food Solutions
POSITION SUMMARY:
The Research and Development Chef is responsible for developing innovative food products, improving existing recipes, and translating culinary concepts into scalable, consistent, and commercially viable products. This role combines culinary creativity, production practicality, sensory evaluation, cost awareness, and strong documentation to support new product development, customer needs, operational efficiency, and brand standards.
ESSENTIAL FUNCTIONS:
  • Develop, test, and refine new recipes, product concepts, ingredients, fillings, toppings, sauces, baked goods, prepared foods, and menu items based on business needs, customer requests, seasonal opportunities, and market trends.
  • Improve existing formulas for taste, texture, appearance, yield, shelf life, cost, production efficiency, consistency, and customer satisfaction.
  • Conduct benchtop trials, production tests, taste panels, and product evaluations; document results, adjustments, costing notes, sensory feedback, and final recommendations.
  • Translate culinary concepts into standardized formulas, procedures, specifications, and production-ready instructions that can be consistently executed at scale.
  • Partner with Production, Purchasing, Sales, Marketing, Operations, and Leadership to support product development, commercialization, customer tastings, and launch readiness.
  • Evaluate ingredients, substitutes, and processing methods to support product quality.
  • Support product rollouts by preparing samples, presenting product concepts, troubleshooting development or production challenges, and training production team members on new recipes and preparation standards.

QUALIFICATIONS:
Scheduling:
  • Must be available to start work as early as 5am and stay until work is complete. Typical schedule is Monday-Friday but must be available on weekends and holidays as needed
  • No less than 45 hours per week.

Physical Ability:
  • Must be able to lift up to 50 pounds,
  • Standing for extended periods

Mental Ability:
  • Good decision-making skills (uses independent judgment)
  • Teaching / Coaching skills (able to provide guidance, support, and nurturing)
  • Planning / Organizational skills
  • Evaluation skills

Pre-Employment Requirements:
  • Must pass pre-employment physical, TB or Mantoux test, and drug screening.

Environmental Conditions:
  • Air Conditioned office environment
  • Occasional time spent in the Commissary production areas

Education:
  • High School diploma or GED

Experience:
  • One year in a supervisory position (preferred)
  • Knowledge and experience with basic computer skills
  • Prior experience in a manufacturing environment (preferred)

Desired Skills:
  • Excellent interpersonal skills
  • Excellent communication skills oral and written
  • Active listening skills
  • Self - development skills (desire and ability to learn)
  • Positive attitude and willingness to change
  • Knowledge and experience in various cooking methods and equipment

Desired Attributes:
  • Demonstrates the company's Core Values of "Commitment, Humble, Integrity, Passionate, Supportive".
  • Self-motivated
  • Action-oriented (exercising initiative to follow-up and follow through)
  • High level of accuracy
  • Detail oriented (must be very accurate)
  • Ability to work under minimal supervision
  • Ability to work under pressure to meet deadlines.
  • Team player

Disclaimer:
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
Salary Description
$85,000 - $100,000

Apply