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Corporate Research Development Chef Jobs (NOW HIRING)

Bell Flavors & Fragrances

Research Chef

Northbrook, IL

$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 ...

ParvCo

Corporate Chef

Dallas, TX

Menu Development & Innovation * Lead pastry research, development, testing, and implementation of ... Chef, Corporate Pastry Chef, Pastry Director, or comparable senior pastry leadership role.

ParvCo

Corporate Chef

Dallas, TX

$120K/yr

Menu Development & Innovation * Lead pastry research, development, testing, and implementation of ... Chef, Corporate Pastry Chef, Pastry Director, or comparable senior pastry leadership role.

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 ...

Nestle

R&D Development Chef (Pasta, Pizza, Dough)

Solon, OH · On-site

$15.25 - $17.75/hr

Identify, own, and activate a Culinary Excellence/Culinary Education workstream within and across the broader Nestle Chef Network and the R&D community. * Maintain and continue to develop culinary ...

Socket.dev

Consultant Development Chef (TEMP)

Manhattan, NY · On-site

$78K - $108K/yr

Menu Development: Roll out standardized menus for each business model inclusive of guides and best ... Familiarity of all BOH positions with extensive experience as an executive or corporate chef.

Parvco

Corporate Pastry Chef

Dallas, TX · On-site

Menu Development & Innovation * Lead pastry research, development, testing, and implementation of ... Chef, Corporate Pastry Chef, Pastry Director, or comparable senior pastry leadership role.

Parvco

Corporate Pastry Chef

Dallas, TX · On-site

$120K/yr

Menu Development & Innovation * Lead pastry research, development, testing, and implementation of ... Chef, Corporate Pastry Chef, Pastry Director, or comparable senior pastry leadership role.

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Corporate Research Development Chef information

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$43.5K

$103.7K

$156.5K

How much do corporate research development chef jobs pay per year?

As of Sep 11, 2026, the average yearly pay for corporate research development chef in the United States is $103,730.00, according to ZipRecruiter salary data. Most workers in this role earn between $81,000.00 and $118,000.00 per year, depending on experience, location, and employer.

What is a corporate research development chef?

Corporate Research Development Chefs, often called R&D Chefs, are culinary professionals who innovate and develop new food products, recipes, and menu items for food companies, restaurant chains, or food manufacturers. They combine culinary creativity with food science to create products that meet market trends, consumer preferences, and business needs. These chefs often collaborate with marketing, production, and quality assurance teams to ensure new offerings are feasible for large-scale production while maintaining taste, safety, and cost targets.

How does a corporate research development chef typically collaborate with other departments during new product development?

A Corporate Research Development Chef works closely with cross-functional teams, including marketing, food scientists, procurement, and quality assurance, to bring new food products from concept to launch. They often participate in brainstorming sessions, conduct taste panels, and provide culinary expertise to ensure products align with brand standards and consumer trends. Collaboration is key, as the chef must balance creative innovation with practical considerations like cost, scalability, and regulatory compliance. This teamwork ensures that new products are both delicious and feasible for commercial production.

What are the key skills and qualifications needed to thrive as a corporate research development chef, and why are they important?

To succeed as a Corporate Research Development Chef, you need extensive culinary expertise, creativity in recipe development, and a strong understanding of food science, often supported by a culinary degree and professional experience. Familiarity with product development processes, food safety certifications (like ServSafe), and proficiency with kitchen and laboratory equipment are typical technical requirements. Strong project management, collaboration, and communication skills help you work effectively with cross-functional teams and present new concepts. These abilities are essential for innovating recipes and products that meet business goals, market trends, and consumer needs.

What is the difference between Corporate Research Development Chef vs Food Scientist?

AspectCorporate Research Development ChefFood Scientist
CredentialsCulinary degree, culinary certificationsDegree in food science, chemistry, or related field
Work EnvironmentTest kitchens, culinary labs, product development teamsLaboratories, research facilities, quality control departments
Industry UsageFood manufacturing, hospitality, product innovationFood industry, research institutions, regulatory agencies
Search & Comparison IntentUnderstanding culinary-focused product development rolesScientific research and food safety roles

The Corporate Research Development Chef primarily combines culinary expertise with product development, focusing on creating innovative food products through hands-on cooking and recipe testing. In contrast, a Food Scientist emphasizes scientific research, analyzing food properties, and ensuring safety and quality. Both roles are vital in the food industry but serve different functions—one with a culinary approach, the other with a scientific approach.

What cities are hiring for Corporate Research Development Chef jobs?

Cities with the most Corporate Research Development Chef job openings:

What states have the most Corporate Research Development Chef jobs?

States with the most job openings for Corporate Research Development Chef jobs include:

What are popular job titles related to Corporate Research Development Chef jobs?

For Corporate Research Development Chef jobs, the most frequently searched job titles are:

Infographic showing various Corporate Research Development Chef job openings in the United States as of September 2026, with employment types broken down into 1% Internship, 1% As Needed, 81% Full Time, 15% Part Time, and 2% Contract. Highlights an 85% Physical, 3% Hybrid, and 12% Remote job distribution, with an average salary of $103,730 per year, or $49.9 per hour.

R&D Chef Manager - Berkeley Culinary Center

Berkeley, IL

Whitsons Culinary Group
Food and Drink Manufacturing • 1 - 5K employees
Learn more about Whitsons Culinary Groupexternal

$75K - $90K/yr

Full-time

Medical, Dental, Vision, Retirement

Posted 22 days ago

Whitsons Culinary Group rating

6.1

Company rating: 6.1 out of 10

Based on 60 frontline employees who took The Breakroom Quiz

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.

Industry

Food and drink manufacturing

Company size

1,001 - 5,000 Employees

Headquarters location

Islandia, NY, US

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