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Culinary Research Development Jobs in Ohio (NOW HIRING)

Nestle

Corporate Chef - National Accounts (REMOTE)

Solon, OH · Remote

$115K - $135K/yr

  • Medical

  • Retirement

Craft customer presentations through culinary storytelling with the support of cross-functional team members. * Lead customer presentations by managing preliminary research, recipe development ...

Jeff Ruby Culinary Entertainment

Executive Chef

Cincinnati, OH · On-site

$68K - $94K/yr

Manage a team of culinary employees to provide a fine dining experience for guests. Ensure that all ... Research amp; Development. * Maintain cleanliness in compliance with company standards and Health ...

Jack Entertainment

Executive Chef

Cleveland, OH · On-site

$69K - $95K/yr

The Executive Chef oversees and develops culinary leaders and team members, drives innovation through menu research and development, and ensures all outlets operate efficiently while meeting guest ...

JACK Cleveland Casino LLC

Executive Chef

Cleveland, OH

$69K - $95K/yr

The Executive Chef oversees and develops culinary leaders and team members, drives innovation through menu research and development, and ensures all outlets operate efficiently while meeting guest ...

Jack Entertainment

Executive Chef

Cleveland, OH

$69K - $95K/yr

The Executive Chef oversees and develops culinary leaders and team members, drives innovation through menu research and development, and ensures all outlets operate efficiently while meeting guest ...

SMITH SEVEN LLC

Chef

Avon Lake, OH · On-site

$18/hr

  • Retirement

  • PTO

Paid time off * Training & development Benefits/Perks * Flexible Scheduling * Competitive ... Create menus according to season and customer research * Set up the kitchen with necessary tools ...

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Culinary Research Development information

What are culinary research 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?

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 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 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.

More about Culinary Research Development jobs

What are the most commonly searched types of Culinary Research Development jobs in Ohio?

The most popular types of Culinary Research Development jobs in Ohio are:

What are popular job titles related to Culinary Research Development jobs in Ohio?

For Culinary Research Development jobs in Ohio, the most frequently searched job titles are:

What job categories do people searching Culinary Research Development jobs in Ohio look for?

The top searched job categories for Culinary Research Development jobs in Ohio are:

What cities in Ohio are hiring for Culinary Research Development jobs?

Cities in Ohio with the most Culinary Research Development job openings:

Culinary Research Development jobs near you
Infographic showing various Culinary Research Development job openings in Ohio as of August 2026, with employment types broken down into 1% As Needed, 86% Full Time, 11% Part Time, and 2% Contract. Highlights an 89% Physical, 3% Hybrid, and 8% Remote job distribution.

Adjunct - Culinary and Food Sciences ( CFS)

Cincinnati State

Cincinnati, OH • On-site

$700/wk

Full-time

Re-posted 19 days ago

Job description

Adjunct - Culinary and Food Science (CFS)
This posting is part of an ongoing recruitment effort. Applications are accepted year-round, and qualified candidates will be contacted as positions become available.
Overview:
The Midwest Culinary Institute (MCI) at Cincinnati State invites candidates that are fully committed to the mission and values of Cincinnati State Technical and Community College to apply for the position of Adjunct Culinary and Food Science (CFS). Responsibilities will include instructing students and providing relevant class/lab experiences. Instruction may take place in a classroom or via distance or online learning web portals.
Adjunct Faculty Essential Responsibilities:
  • Adequately prepare all course materials and lessons. Note preparation time will vary based on instructor experience in teaching that course.
  • Deliver learning-centered instruction by establishing a classroom environment conducive to learning.
  • Provide students with clear course expectations, evaluations and timelines through an approved, standardized syllabus.
  • Ensure that students are complying with dress code and lab policies as well as completing all course assignments and course preparation.
  • Administer and grade quizzes and exams to assess achievement.
  • Ensure that lab space is left in a clean, organized fashion according to lab policies.
  • Ensure course and program learning outcomes are delivered as defined by the syllabus.
  • Maintain an electronic record of each student's progress and have it accessible to the students.
  • Complete grade books, final grade sheets, learning assessments and final exam assessments on a timely basis.
  • Complete as directed all end-of-term responsibilities, including submission of final grades, copies of exams, attendance records, and all other designated materials to the Academic Office.
  • Consult with the program chair, CFS faculty, and/or other appropriate College personnel on questions or issues involving course curricula, instructional strategies, and College policies and procedures.
  • Respond to requests (e.g., from students, academic area chairs, department heads, committee chairs, Records Office) in a timely and thorough manner.

Minimum Qualifications:
  • Must meet one of the following qualifications:
    • Master's degree in applicable disciplines such as Food Science, Chemistry, Chemical Engineering, and Agricultural Science.
    • An equivalent combination of education and mentored experience that is at least equal to the above.
  • Minimum of five (5) years of work experience in the food industry.
  • In-depth industry experience of the subject area to be taught with demonstrated competencies and achievements that are relevant to the subject matter.
  • Ability to apply principles of Food Science, Culinology® and Culinary Arts.
  • Excellent oral and written communication skills.
  • Highly developed interpersonal skills and a strong desire to teach.
  • Professional conduct that includes integrity, dependability and accountability, and the ability to work collaboratively.

Preferred Qualifications:
  • PhD degree in applicable disciplines such as Food Science, Chemistry, Chemical Engineering, and Agricultural Science.
  • Certification as a Certified Research Chef (CRC®) or Certified Culinary Scientist (CCS®) by the Research Chefs Association (RCA), or Certified Food Scientist (CFS) by the Institute of Food Technologists (IFT).
  • Current or previous leadership roles in related professional associations such as the Research Chefs Association (RCA), Institute of Food Technologists (IFT), Ohio Valley Institute of Food Technologists (OVIFT), or other food and flavor organizations.
  • Previous higher education teaching experience in a similar culinary and food science program.
  • Previous experience in coaching student competition teams in a similar culinary and food science program.
  • Previous experience in course development in in a similar culinary and food science program.
  • Five (5) years work experience in the subject matter of instruction.
  • Experience with Blackboard or other learning management systems.

Desired Competencies:
  • Serves as a role model for the students.
  • Full commitment to the mission and values of Cincinnati State Technical and Community College.
  • Utilizes constructive feedback as an opportunity for growth and handles conflict and criticism effectively.
  • Ability to create a positive learning environment that is respectful and promotes the interests of students first, while setting appropriate expectations for student growth and success.
  • Ability to develop a professional rapport with diverse school/campus constituents.
  • Ability to fulfill duties without continued direct supervision.
  • Ability to learn from students' participation, demonstrates fair and consistent behavior in all matters, and shows compassion without being ineffectual.
  • Desire to contribute and assist with outreach initiatives to advance the Culinary and Food Science program.
  • Sensitivity to and understanding of the diverse backgrounds of community college students.
  • Experience working with individuals from diverse academic backgrounds and life experiences.

Details:
Position Available: Varies by semester
Compensation: $700.00 per lecture hour
Contractual Affiliation: N/A
Exempt Classification: Non-Exempt
Status: Part-time
Candidate notification: Please note that due to the high volume of candidates applying for adjunct positions, we will only follow up with candidates who are being considered for an interview. Please be assured that we will keep your resume on file.
STATEMENT OF COMMITMENT
  1. The institution declares that it will educate students by means of free, open, and rigorous intellectual inquiry to seek the truth.
  2. The institution declares that its duty is to equip students with the opportunity to develop the intellectual skills they need to reach their own, informed conclusions.
  3. The institution declares its commitment to not requiring, favoring, disfavoring, or prohibiting speech or lawful assembly.
  4. The institution declares it is committed to create a community dedicated to an ethic of civil and free inquiry, which respects the autonomy of each member, supports individual capacities for growth, and tolerates the differences in opinion that naturally occur in a public higher education community.
  5. The institution declares that its duty is to treat all faculty, staff, and students as individuals, to hold them to equal standards, and to provide them equality of opportunity, with regard to those individuals' race, ethnicity, religion, sex, sexual orientation, gender identity, or gender expression.

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