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Culinary Research Development Jobs (NOW HIRING)

Revolution Foods

Culinary R&D Manager

Commerce, CA · On-site

$91K - $115K/yr

We're looking for a Culinary R&D Manager who can bring together culinary creativity, product development, and operational execution. This is not a bench-only role; you will take ideas from concept to ...

Revolution Foods

Culinary R&D Manager

Commerce, CA

$91K - $115K/yr

We're looking for a Culinary R&D Manager who can bring together culinary creativity, product development, and operational execution. This is not a bench-only role; you will take ideas from concept to ...

KETTLE CUISINE LLC

Culinary R&D Specialist

Lynn, MA · On-site

$50K - $65K/yr

JOB SUMMARY The Culinary R&D Specialist plays a crucial role in supporting research and development chefs in creating innovative products. Responsibilities include maintaining a clean and organized ...

Acxion

Culinary R&D Manager

Chicago, IL · On-site

$80K - $90K/yr

ABOUT THE ROLE We're seeking a highly creative, client-facing, and commercially minded Culinary R&D Manager to join our culinary innovation team. This role sits at the intersection of culinary ...

KETTLE CUISINE LLC

Culinary R&D Specialist

Lynn, MA

$36.20K - $48.50K/yr

JOB SUMMARY The Culinary R&D Specialist plays a crucial role in supporting research and development chefs in creating innovative products. Responsibilities include maintaining a clean and organized ...

TATSU-YA

Research & Development (R&D) Sous Chef

Austin, TX · On-site

$65K - $75K/yr

From new ramen builds and seasonal specials to innovative culinary concepts, our R&D team helps shape the future of the brand. If you're passionate about food, creativity, and culinary innovation, we ...

Del Taco

R&D Associate Manager

Lake Forest, CA · On-site

$89K - $110K/yr

Director of Culinary Research & Development SALARY RANGE : $89,000 - $110,000 / Annual Position Summary: Seeking an innovative product developer with a growth mindset and a desire to create and ...

Del Taco, LLC

R&D Associate Manager

Lake Forest, CA

$89K - $110K/yr

Director of Culinary Research & Development SALARY RANGE : $89,000 - $110,000 / Annual Position Summary: Seeking an innovative product developer with a growth mindset and a desire to create and ...

Ready Foods

R&D Chef Assistant

Denver, CO · On-site

$23.60 - $36.57/hr

The R&D Chef Assistant supports the Innovation team at Ready Foods by executing hands-on R&D ... The position emphasizes strong culinary execution, attention to detail, food safety compliance, and ...

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How much do culinary research development jobs pay per hour?

As of May 28, 2026, the average hourly pay for culinary research development in the United States is $26.05, according to ZipRecruiter salary data. Most workers in this role earn between $19.23 and $30.77 per hour, depending on experience, location, and employer.

What Are Culinary Research and Development Jobs?

Culinary research and development jobs focus on using food science and the culinary arts to create new food and drink options for a menu. Common job titles include research chef, culinary research and development specialist, and culinary research and development chef. In any of these roles, you may select the ingredients for each recipe, help determine whether or not a dish should go on the menu, and focus on using innovation during the R&D process to meet the company's goals. This job has two major components. First, on the culinary side, your job is to create the best dishes you can. On the other hand, employers also expect you to consider the practical and business aspects of a dish. This includes how costly the ingredients are, how easy the ingredients are to get, whether or not it's possible to work the ingredients into a supply chain, and how easy it is for another chef to replicate the dish in a timely manner.

What are the key skills and qualifications needed to thrive in Culinary Research Development, and why are they important?

To excel in Culinary Research Development, a strong background in culinary arts, food science, and recipe formulation—often supported by a relevant degree or certification—is essential. Familiarity with food safety regulations, sensory evaluation tools, and product development software is typically required. Creativity, attention to detail, and effective communication set outstanding professionals apart in this field. These skills are crucial for innovating new food products that are both safe and appealing, while meeting industry standards and consumer needs.

What are some common challenges faced in a Culinary Research Development role and how can they be overcome?

Professionals in Culinary Research Development often encounter challenges such as balancing creativity with cost-effectiveness, adapting recipes for large-scale production, and meeting diverse dietary requirements. Collaboration with cross-functional teams—like marketing, nutrition, and manufacturing—is essential to ensure that products are innovative yet feasible. Staying up-to-date with food trends and consumer preferences also requires ongoing research and flexibility. Success in this role often depends on strong project management skills and open communication within the team.

What is Culinary Research and Development?

Culinary Research and Development (R&D) is a specialized field that focuses on creating, testing, and improving food products, recipes, and cooking techniques. Professionals in this area work in various settings, such as food manufacturing companies, restaurants, and test kitchens, to innovate and develop new menu items or packaged foods. They blend culinary creativity with scientific principles to ensure products are safe, tasty, and marketable. Culinary R&D often involves collaborating with chefs, food scientists, and marketing teams to bring new food concepts to life.

What is the difference between Culinary Research Development vs Food Scientist?

AspectCulinary Research DevelopmentFood Scientist
CredentialsCooking and culinary certifications, culinary degreesFood science degrees, certifications in food safety
Work EnvironmentTest kitchens, culinary labs, product development kitchensLaboratories, manufacturing facilities, research centers
Industry UsageFood companies, restaurants, product development firmsFood manufacturing, research institutions, quality control

While Culinary Research Development focuses on creating and testing new recipes and culinary concepts, Food Scientists analyze food properties, safety, and quality. Both roles often collaborate but serve different primary functions within the food industry.

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Culinary Research Development jobs near you
Infographic showing various Culinary Research Development job openings in the United States as of May 2026, with employment types broken down into 95% Full Time, and 5% Part Time. Highlights an 71% Physical, 8% Hybrid, and 21% Remote job distribution, with an average salary of $54,192 per year, or $26.1 per hour.
Culinary R&D Manager

Culinary R&D Manager

Revolution Foods

Commerce, CA • On-site

$91K - $115K/yr

Full-time

Posted 23 days ago

Job description

At Revolution Foods, we're redefining what school food can be, fresh, flavorful, and built to scale. We serve hundreds of thousands of meals each week, and this role sits at the center of that impact.
We're looking for a Culinary R&D Manager who can bring together culinary creativity, product development, and operational execution. This is not a bench-only role; you will take ideas from concept to full-scale production, ensuring they deliver on taste, nutrition, and consistency across our sites.
What You'll Own
  • Develop and refine craveable, nutritious recipes aligned with USDA and internal standards
  • Lead end-to-end product development: concept → kitchen trials → production → scaled rollout
  • Identify gaps in current offerings and drive new product innovation, including scratch-cooked meals
  • Elevate flavor, quality, and presentation across the menu
  • Own recipe formulation, yields, and documentation to support high-volume production
  • Scale recipes from kitchen to multi-site production environments (100K+ meals/week)
  • Lead internal tastings, ingredient trials, and product validation
  • Translate culinary concepts into clear SOPs, recipe cards, and meal assembly standards
  • Partner closely with Operations and spend time on the production floor to ensure successful execution
  • Support first production runs and troubleshoot real-time challenges
  • Drive continuous improvement across recipes, workflows, and processes
  • Act as a hands-on problem solver, fixing root causes, not just symptoms
  • Lead student tastings and sampling sessions to validate product success
  • Gather and apply qualitative and quantitative feedback to refine recipes
  • Ensure meals are not just compliant, but genuinely enjoyable and repeatable for students
  • Partner with Sales to support customer presentations, tastings, and product showcases
  • Deliver high-quality, visually compelling food presentations that help win new business
  • Translate culinary innovation into customer-ready experiences and narratives
  • Work closely with FSQA, Procurement, Supply Chain, and Production to ensure feasibility and consistency
  • Align on ingredient sourcing, substitutions, and cost considerations
  • Ensure smooth handoff from R&D to Operations across all sites

Experience & Qualifications Required
  • Bachelor's degree (or equivalent experience) in Culinary Arts, Food Science, Nutrition, or related field
  • 5-8+ years of experience in culinary R&D, product development, or high-volume food production, with a strong focus on scratch cooking and recipe commercialization
  • Proven ability to take products from concept → development → production → scaled execution across multiple sites
  • Hands-on scratch cooking expertise, with the ability to build recipes from raw ingredients and scale them effectively
  • Experience developing and scaling recipes for high-volume production environments (e.g., 100K+ meals/week or multi-site operations)
  • Strong understanding of flavor development, ingredient functionality, and production scalability
  • Ability to operate in both a creative culinary environment and a fast-paced production setting
  • Experience supporting customer tastings, presentations, or culinary showcases
  • Strong problem-solving mindset with a focus on root cause analysis and continuous improvement
  • Ability to collaborate cross-functionally and influence without authority

Preferred Qualifications
  • Experience in K-12, CPG, food manufacturing, or large-scale foodservice environments
  • Familiarity with USDA meal programs (NSLP, SBP, CACFP)
  • Bilingual Spanish (written and verbal) is a big plus

Salary Range: $91,000 - $115,000
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the Know Your Rights notice from the Department of Labor.

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