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Culinary Research Development Jobs in Texas (NOW HIRING)

Culinary Khancepts

Host - Mayahuel

Houston, TX · On-site

$14 - $16.50/hr

Training & development Company Overview Culinary Khancepts is a multi-concept restaurant group ... performing online research to personalize guest interactions and enhance their experience.

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Culinary Research Development information

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 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 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.

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.
More about Culinary Research Development jobs
What are the most commonly searched types of Culinary Research Development jobs in Texas? The most popular types of Culinary Research Development jobs in Texas are:
What are popular job titles related to Culinary Research Development jobs in Texas? For Culinary Research Development jobs in Texas, the most frequently searched job titles are:
What job categories do people searching Culinary Research Development jobs in Texas look for? The top searched job categories for Culinary Research Development jobs in Texas are:
What cities in Texas are hiring for Culinary Research Development jobs? Cities in Texas with the most Culinary Research Development job openings:
Culinary Research Development jobs near you
Infographic showing various Culinary Research Development job openings in Texas as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution.

Corporate Executive Chef (R&D)

GBC Food Services LLC

Richardson, TX • On-site

Full-time

Re-posted 23 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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