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Contractual Research Development Chef Jobs in Michigan

The Dixboro Project

Executive Chef

Ann Arbor, MI · On-site

$95K - $120K/yr

Partner with Chef Partner Garrett Lipar on menu development, seasonal evolution, tastings, and research & development * Build, mentor, and develop a high-performing culinary team rooted in ...

The Dixboro Project

Executive Chef

Ann Arbor, MI

$95K - $120K/yr

Partner with Chef Partner Garrett Lipar on menu development, seasonal evolution, tastings, and research & development * Build, mentor, and develop a high-performing culinary team rooted in ...

The Dixboro Project

Executive Chef

Ann Arbor, MI

$95K - $120K/yr

Partner with Chef Partner Garrett Lipar on menu development, seasonal evolution, tastings, and research & development * Build, mentor, and develop a high-performing culinary team rooted in ...

The DIXBORO PROJECT

Executive Chef

Ann Arbor, MI · On-site

$95K - $120K/yr

Partner with Chef Partner Garrett Lipar on menu development, seasonal evolution, tastings, and research & development * Build, mentor, and develop a high-performing culinary team rooted in ...

PARC DETROIT

Executive Chef

Detroit, MI

$76K - $84K/yr

Lead tasting, testing, and R&D processes to ensure dishes meet the highest standards of flavor ... Mentor sous chefs and key culinary leaders to build long-term bench strength. * Lead by example ...

University of Michigan

Sous Chef

Ann Arbor, MI · On-site

$48K - $66K/yr

... service, research and technology development, and through leadership activities in Michigan ... Job Summary We are seeking a dedicated Sous Chef to oversee the daily operations of our Pavilion ...

Continental Services

Chef Manager

Auburn Hills, MI · On-site

The Chef Manager is primarily responsible for culinary preparation, business development, and ... Conduct research and development of new culinary trends and ideas for menus. 5. Complete weekly ...

Charlestowne Hotels

Executive Chef

Midland, MI

$56K - $77K/yr

... member development. ESSENTIAL JOB FUNCTIONS * Responsible for enhancing the food product that is ... Use market research to develop new products. * Responsible for maintaining quality of food product ...

The H Hotel

Executive Chef

Midland, MI · On-site

$56K - $77K/yr

... member development. ESSENTIAL JOB FUNCTIONS * Responsible for enhancing the food product that is ... Use market research to develop new products. * Responsible for maintaining quality of food product ...

The H Hotel

Executive Chef

Midland, MI

$61K - $84K/yr

Use market research to develop new products.  Responsible for maintaining quality of food ... development of the personnel within the department. Able to exercise hire and fire discretion ...

Zoetis, Inc.

Category Sourcing Manager

Kalamazoo, MI · On-site

... to ensure contractual obligations and service levels are met. * Support development of a ... Analytical mindset with comfort working in ambiguous, fast-moving R&D environments. * Clear written ...

Abaxis

Category Sourcing Manager

Portage, MI · On-site

... to ensure contractual obligations and service levels are met. * Support development of a ... Analytical mindset with comfort working in ambiguous, fast-moving R&D environments. * Clear written ...

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All JobsContractual Research Development Chef JobsContractual Research Development Chef Jobs in Michigan

Contractual Research Development Chef information

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.

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 are the key skills and qualifications needed to thrive as a Contractual Research Development Chef, and why are they important?

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.

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 most commonly searched types of Research Development Chef jobs in Michigan? The most popular types of Research Development Chef jobs in Michigan are:
What are popular job titles related to Contractual Research Development Chef jobs in Michigan? For Contractual Research Development Chef jobs in Michigan, the most frequently searched job titles are:
What job categories do people searching Contractual Research Development Chef jobs in Michigan look for? The top searched job categories for Contractual Research Development Chef jobs in Michigan are:
What cities in Michigan are hiring for Contractual Research Development Chef jobs? Cities in Michigan with the most Contractual Research Development Chef job openings:
Contractual Research Development Chef jobs near you

Executive Chef

The Dixboro Project

Ann Arbor, MI • On-site

$95K - $120K/yr

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 21 hours ago

Job description

Nestled in the historic village of Dixboro, The Dixboro Project sits at the intersection of world-class dining, transformational hospitality, and abundant nature. Led by acclaimed Chef Partner Garrett Lipar, our culinary program celebrates the seasons, the Great Lakes region, and the relationships we build with local farmers, producers, and artisans.
We're seeking an experienced Executive Chef to help lead and evolve one of Michigan's most ambitious culinary programs. This is an opportunity for a proven culinary leader to partner closely with Garrett while overseeing all day-to-day kitchen operations, team development, systems management, and culinary execution across the property.
If you are passionate about ingredient-driven cooking, building strong teams, developing future leaders, and creating exceptional guest experiences through food, we'd love to meet you.
WHAT YOU'LL DO:
  • Lead all day-to-day back-of-house operations across a high-volume, chef-driven culinary program
  • Partner with Chef Partner Garrett Lipar on menu development, seasonal evolution, tastings, and research & development
  • Build, mentor, and develop a high-performing culinary team rooted in accountability, professionalism, and growth
  • Oversee ordering, inventory, food cost management, labor performance, and operational systems
  • Drive consistency, quality, organization, and execution across all services and culinary offerings
  • Create and maintain systems that support efficiency, cleanliness, food safety, and operational excellence
  • Participate in hiring, onboarding, training, coaching, and performance management of kitchen team members
  • Lead service with a strong presence, providing direction and support during prep and peak operating periods

WHAT WE'RE LOOKING FOR:
  • 5+ years of progressive culinary leadership experience in high-level, chef-driven restaurant environments
  • Proven experience managing kitchen operations, food cost, labor cost, inventory, and purchasing systems
  • Strong leadership presence with the ability to build culture, accountability, and team engagement
  • Deep understanding of seasonality, sourcing, technique, and modern culinary execution
  • Experience leading menu development, recipe costing, and implementation of new culinary programs
  • Excellent organizational, communication, and problem-solving skills
  • Availability to work nights, weekends, holidays, and other hours as needed to support the business

WHY WORK WITH US:
  • Be part of a leadership team shaping one of Michigan's most respected and ambitious hospitality organizations
  • Opportunities for professional growth, mentorship, and advancement
  • Competitive salary based on experience
  • Comprehensive health, dental, and vision benefits with company contributions
  • Company-sponsored short-term disability insurance
  • Paid time off and paid sick time programs that support work-life balance
  • 401(k) retirement plan with company match
  • Dining discounts across all The Pulpo Group concepts

Requirements
  • Stand and move throughout kitchen and restaurant spaces for extended periods
  • Lift and carry up to 50 lbs occasionally and 25 lbs regularly
  • Safely operate kitchen equipment, knives, and culinary tools
  • Work in hot, fast-paced, and physically demanding kitchen environments
  • Bend, reach, twist, kneel, and perform repetitive kitchen tasks throughout shifts

Salary Description
$95k - $120k annually

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