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Corporate Innovation Chef Jobs (NOW HIRING)

Tiny Spoon Chef, Inc

Personal Chef

Paterson, NJ · On-site

$23 - $28/hr

Lead corporate team-building cooking workshops * Support special projects such as menu design and ... We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants ...

Tiny Spoon Chef, Inc

Personal Chef

Jersey City, NJ · On-site

$23 - $28/hr

Lead corporate team-building cooking workshops * Support special projects such as menu design and ... We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants ...

Tiny Spoon Chef, Inc

Personal Chef

Charlotte, NC · On-site

$23 - $24/hr

Lead corporate team-building cooking workshops * Support special projects such as menu design and ... We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants ...

Tiny Spoon Chef, Inc

Personal Chef

Miami, FL · On-site

$25 - $28/hr

Lead corporate team-building cooking workshops * Support special projects such as menu design and ... We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants ...

Tiny Spoon Chef, Inc

Personal Chef

Wellesley, MA · On-site

$26 - $29/hr

Lead corporate team-building cooking workshops * Support special projects such as menu design and ... We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants ...

Tiny Spoon Chef, Inc

Personal Chef

Boston, MA · On-site

$26 - $29/hr

Lead corporate team-building cooking workshops * Support special projects such as menu design and ... We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants ...

Tiny Spoon Chef, Inc

Personal Chef

Westport, CT

$25 - $28/hr

Lead corporate team-building cooking workshops * Support special projects such as menu design and ... We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants ...

Tiny Spoon Chef, Inc

Personal Chef

Wellesley, MA · On-site

$26 - $29/hr

Lead corporate team-building cooking workshops * Support special projects such as menu design and ... We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants ...

Tiny Spoon Chef, Inc

Personal Chef

Manhattan, NY

$26 - $28/hr

Lead corporate team-building cooking workshops * Support special projects such as menu design and ... We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants ...

Tiny Spoon Chef, Inc

Personal Chef

Summit, NJ · On-site

$23 - $28/hr

Lead corporate team-building cooking workshops * Support special projects such as menu design and ... We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants ...

Tiny Spoon Chef, Inc

Personal Chef

Boston, MA · On-site

$26 - $29/hr

Lead corporate team-building cooking workshops * Support special projects such as menu design and ... We believe in rewarding hard work, innovation, and exceeding expectations. Qualified applicants ...

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All JobsCorporate Innovation Chef Jobs

Corporate Innovation Chef information

See salary details

$50.5K

$99.3K

$144.5K

How much do corporate innovation chef jobs pay per year?

As of Jun 9, 2026, the average yearly pay for corporate innovation chef in the United States is $99,281.00, according to ZipRecruiter salary data. Most workers in this role earn between $79,500.00 and $118,000.00 per year, depending on experience, location, and employer.

What is a Corporate Innovation Chef?

A Corporate Innovation Chef is a culinary professional responsible for developing new recipes, menu concepts, and food products for a company, often within the hospitality, restaurant, or food manufacturing industries. Their role involves researching food trends, experimenting with ingredients, and collaborating with other departments to bring innovative culinary ideas to market. They also ensure that new offerings align with brand standards, customer preferences, and operational feasibility. Corporate Innovation Chefs often lead teams and may conduct training to implement new concepts across multiple locations.

What are the key skills and qualifications needed to thrive as a Corporate Innovation Chef, and why are they important?

To excel as a Corporate Innovation Chef, you need advanced culinary expertise, a background in food science or culinary arts, and experience in menu development for large-scale operations. Familiarity with product development software, commercial kitchen equipment, and food safety certifications like ServSafe is typically required. Creativity, strong leadership, and the ability to collaborate across departments are vital soft skills in this role. These competencies drive successful new product launches, ensure operational efficiency, and keep a company competitive in the food industry.

Can you make 100k a year as a chef?

A Corporate Innovation Chef typically earns less than $100,000 annually, as executive and specialized culinary roles tend to have higher salaries. Achieving a six-figure income may require advanced skills, leadership positions, or working in high-paying industries or regions. Salary levels vary based on experience, location, and the scope of responsibilities.

What are the main challenges a Corporate Innovation Chef faces when introducing new menu concepts in a large organization?

One of the main challenges for a Corporate Innovation Chef is balancing creativity with operational practicality. New menu concepts must align with the company's brand, supply chain capabilities, and kitchen workflows across multiple locations. Gaining buy-in from stakeholders, such as executive leadership and front-line culinary teams, often requires clear communication and collaboration. Additionally, the chef needs to ensure that new items can be consistently executed and appeal to target customers, all while staying ahead of food trends and adhering to budget constraints.

What is the difference between Corporate Innovation Chef vs Product Development Specialist?

AspectCorporate Innovation ChefProduct Development Specialist
CredentialsRelevant culinary or innovation certifications, experience in food or product innovationDegree in product design, engineering, or related fields; certifications vary
Work EnvironmentCorporate kitchens, innovation labs, R&D departmentsDesign studios, R&D teams, manufacturing settings
Employer & IndustryFood companies, hospitality, consumer goodsManufacturers, tech firms, consumer product companies
Search & Comparison IntentUnderstanding culinary-driven innovation roles in corporationsExploring roles focused on new product creation and design

The Corporate Innovation Chef primarily focuses on culinary innovation within food-related industries, combining culinary skills with innovation strategies. In contrast, a Product Development Specialist works across various industries to develop new products, often with a technical or design focus. Both roles involve creativity and collaboration but differ in their specific expertise and work environments.

Will chefs get replaced by AI?

Corporate Innovation Chefs and other culinary professionals use AI tools for menu development, data analysis, and process optimization, but AI is not expected to fully replace chefs. Creativity, sensory skills, and human judgment remain essential in culinary roles, and AI serves as a supplement rather than a substitute. Success in this field often requires culinary expertise combined with technological proficiency.
What cities are hiring for Corporate Innovation Chef jobs? Cities with the most Corporate Innovation Chef job openings:

Corporate Executive Chef (R&D)

GBC Food Services LLC

Richardson, TX • On-site

Full-time

Posted 5 days ago

Job description

Job Type
Full-time
Description
Job Overview
The Corporate Executive Chef at GBC Food Services leads the design, development, and deployment of new Sushi and Prepared Foods lines through product innovations, and new concepts to drive growth across our national network of franchise kiosks, primarily located in grocery stores and other host locations. This role also oversees training programs to ensure franchisees and internal teams consistently deliver exceptional quality, safety, and customer service. This role partners with cross-functional teams, franchisees, host location clients, and external stakeholders to advance GBC's reputation as an industry leader in prepared foods.
This role requires significant travel to locations nationwide to support R&D initiatives and deliver in-person presentations and trainings as needed. Occasional travel on short notice should be expected. ServSafe Manager Certification is required to ensure ongoing compliance with food safety standards.
Supervisory Responsibilities
  • Directly supervises R&D team members, including, product developers, chefs, and trainers.
  • Provides leadership, mentorship, and professional development to support high performance and continuous learning.

Key Responsibilities
  • Lead ideation, prototyping, and commercialization of new food products and menu offerings for franchise kiosks in collaboration with franchisees, culinary teams, and host locations.
  • Manage all aspects of the product lifecycle, from concept development to market launch, ensuring products meet quality, safety, regulatory, and client requirements.
  • Oversee recipe development, sensory evaluation, nutritional analysis, and sourcing of ingredients.
  • Design, implement, and continuously improve comprehensive training programs for franchisees and staff covering food safety (including ServSafe), product preparation, customer service, and operational procedures.
  • Facilitate in-person and virtual training sessions, ensuring training materials are effective, up-to-date, and tailored for adult learners.
  • Partner with Operations, Quality Assurance, Marketing, and Supply Chain to coordinate successful rollout and adoption of new products and processes.
  • Serve as a subject matter expert for R&D during client meetings.
  • Stay informed of industry trends, competitor offerings, and emerging technologies to maintain GBC's leadership position in the market.
  • Champion a culture of quality and continuous improvement, ensuring all products undergo regular review and not only meet but surpass food safety, labeling, and client standards.
  • Drive culinary innovation that consistently surpasses client expectations, while designing products and programs for operational scalability and seamless execution across all platforms. Ensure all new offerings can be effectively deployed and replicated across a geographically dispersed franchise network.
  • Drive disruptive culinary innovation by anticipating emerging consumer trends, experimenting with new ingredients and technologies, and advocating for agile development cycles that keep GBC at the forefront of the industry.
  • Partner proactively with franchisees, host clients, and cross-functional stakeholders, utilizing feedback and collaborative pilots to co-create, iterate, and refine products and processes.

Competencies
  • Exceptional project management, organizational, and time management skills.
  • Ability to adapt to changing priorities and short timelines with ease and positivity.
  • Strong interpersonal, communication, and presentation abilities.
  • Leadership style that encourages openness and fosters a productive and inclusive team dynamic.
  • Creative, innovative thinker with a passion for the culinary arts.
  • Desire to mentor others and lead by example.
  • Ability to influence across all levels of the organization and with external partners.
  • Commitment to quality, safety, and operational excellence.

Required Skills/Abilities
  • Expertise in food product development, commercialization, and training design/delivery.
  • Proficiency in MS Office, recipe management, and learning management systems (LMS).
  • Advanced understanding of food safety, regulatory compliance, and sensory evaluation.
  • Strong facilitation and adult learning methodology skills.
  • Ability to travel frequently.
  • Valid ServSafe Manager Certification (required).

Education and Experience
  • Bachelor's degree in Food Science, Culinary Arts, Nutrition, Hospitality Management, or related field required; Pan-Asian or sushi experience preferred.
  • 5+ years of progressive experience in food service R&D, product innovation, or training, including leadership roles.
  • Experience supporting franchise operations, especially within prepared foods or foodservice retail environments.
  • Demonstrated record of launching successful products and leading training programs for geographically dispersed teams.
  • Experience supporting franchise operations, especially within sushi, prepared foods or foodservice retail environments.

Physical Requirements
  • Prolonged periods working at a desk and on a computer.
  • Prolonged periods of standing, walking and operating in varying climate areas hot/cold. Such as freezer/cooler and hotline areas.
  • Frequent travel to client locations, requiring standing, walking, and light lifting (up to 25 pounds).
  • Frequent hands-on food preparation in test kitchens, presentation areas or franchise kiosks.

Work Environment
  • On-site based when not in the field. Areas include (but not limited to): presentation areas, test kitchen, office and host locations (i.e. grocery stores and franchise kiosks).
  • Fast-paced, dynamic environment requiring adaptability and cross-functional collaboration.

Other Duties
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. All positions at GBC Food Services are considered on-site. Any alternative work arrangements are temporary and subject to change at any time, with or without advance notice.
Equal Opportunity Statement
GBC Food Services, LLC is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

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