Contractual Research Development Chef Jobs in Texas

Company Summary:

Since 1977—when Jim Goode first opened the doors of his barbeque house, flooding the street with the sweet smell of mesquite—it’s been our mission to share and preserve a way of life that honors the deep intermingling of cultures and cuisines that defines this vast backyard of ours: the salt of the Gulf. The soul of the South. The spice of the border. And that sweet smoke of Texas. The tried-and-true ways of doing things that take longer but taste better, from hand-blending our own sauces and spices to knowing personally each ranchman, fisherman, and farmer we choose as partners. And while we’ve slowly grown our restaurants to reflect even more of our region, we continue to celebrate the time-tested recipes, live-fire cooking, and scratch-made everything that got us started.

Hand-crimping empanadas. Fishing before dawn on the Gulf. Cooking over south Texas campfires. These are the moments that have shaped the life of Goode Company President Levi Goode and infused his Houston restaurants with bona fide Texas soul and bold flavor aplenty. Levi was classically trained as a chef at the Culinary Institute of America, and he’s been twice nominated for James Beard’s Outstanding Restaurateur award. He’s become known for translating his personal passions, travels, and family traditions into rich culinary experiences that bring people together—and his latest project is no exception.

Job Summary:

The R&D Chef is responsible for leading the culinary research and development process, driving innovation, and developing new recipes, menu items, and food products. This role combines culinary artistry with strategic product development, ensuring alignment with market trends, consumer preferences, and operational feasibility. The ideal candidate will have a deep understanding of food science, culinary techniques, and emerging trends, working closely with cross-functional teams to bring innovative food concepts to life.

Key Responsibilities:

Product Innovation & Development:

• Conceptualize, develop, and test new recipes, menu items, and food products for restaurants, concessions, events and retail.
• Experiment with ingredients, flavors, cooking techniques, and presentation styles to enhance product offerings.
• Ensure recipes and formulations align with brand identity, nutritional guidelines, and cost parameters.
• Adapt global and emerging food trends into innovative, scalable culinary solutions.

Research & Market Analysis:

• Conduct food trend analysis, competitive benchmarking, and consumer research to identify opportunities for innovation.
• Collaborate with marketing, sales, and insights teams to understand customer preferences and develop relevant offerings.
• Stay up to date on emerging ingredients, sustainability practices, and culinary advancements.

Cross-Functional Collaboration:

• Partner with operations and supply chain teams to ensure consistency, scalability, and efficiency in production.
• Collaborate with culinary operations team and location management teams to maintain food safety and compliance standards.
• Align with brand team, photographers and stakeholders for photo shoots, website work and all related collateral.

Culinary Leadership & Training:

• Lead and mentor culinary teams in R&D initiatives, fostering a culture of creativity and excellence.
• A true understanding of how to take conceptual ideas and bring them to market in our locations.
• Develop training materials and conduct sessions for kitchen staff on new products, cooking methods, and presentation techniques.
• Provide guidance on kitchen equipment, food preparation methods, and process improvements.

Operational & Cost Management:

• Develop recipes with a focus on cost-effectiveness, ingredient availability, and production feasibility.
• Conduct yield analysis, portion control, and food cost assessments to optimize profitability.
• Ensure adherence to food safety, allergen management, and labeling regulations.

Qualifications & Requirements:

Education & Experience:

• Bachelor’s degree in Culinary Arts, Food Science, or a related field (preferred).
• Minimum of 5–10 years of experience in a high-volume kitchen, food manufacturing, or R&D environment. Multi-Unit is a plus.
• Experience in new product development, menu innovation, and commercialization.

Skills & Competencies:

• Strong culinary creativity and deep knowledge of global cuisines, flavor profiles, and cooking techniques.
• Understanding of food science, ingredient functionality, and product formulation.
• Knowledge of food safety regulations (FDA, USDA, HACCP, etc.).
• Ability to translate restaurant-quality recipes into scalable foodservice or retail products.
• Proficiency in kitchen equipment, food preparation techniques, and operational efficiencies.
• Excellent project management, problem-solving, and communication skills.
• Ability to work collaboratively in a fast-paced, cross-functional environment.

Work Environment & Physical Demands:

• Ability to work in test kitchens, production facilities, and corporate office settings.
• Frequent standing, lifting, and handling of food products and kitchen equipment.
• Travel may be required for supplier visits, culinary expos, and product launches.

Benefits:

• Competitive salary with performance-based incentives.
• Health, dental, and vision insurance options.
• Paid time off and vacation days.
• Employee discounts on food and beverages.
• Opportunities for career growth within a rapidly expanding brand