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Culinary Research Development Jobs in Texas (NOW HIRING)

Mexican Sugar Addison

Executive Chef

Plano, TX

$75K - $95K/yr

Continuing education and research on food techniques to remain sharp and proactive, ahead of the curve. * Develop the foundation of the Mexican Sugar culinary future through training and development ...

Mexican Sugar Addison

Executive Chef

Dallas, TX

$75K - $95K/yr

Continuing education and research on food techniques to remain sharp and proactive, ahead of the curve. * Develop the foundation of the Mexican Sugar culinary future through training and development ...

R+D Kitchen

Sushi Chef

Dallas, TX

R&D Kitchen is currently seeking exceptional candidates to join our culinary team. We are searching for friendly, energetic, highly motivated individuals who will thrive in a fast-paced, team ...

Hillstone Restaurant Group

Sushi Chef

Dallas, TX · On-site

$28/hr

Company Description R&D Kitchen is currently seeking exceptional candidates to join our culinary team. We are searching for friendly, energetic, highly motivated individuals who will thrive in a fast ...

Hillstone Restaurant Group

Sushi Chef

Dallas, TX · On-site

$28/hr

R&D Kitchen is currently seeking exceptional candidates to join our culinary team. We are searching for friendly, energetic, highly motivated individuals who will thrive in a fast-paced, team ...

SIXTY VINES WOODLANDS, LLC

Executive Chef

Spring, TX

$75K - $95K/yr

Continuing education and research in food techniques to remain sharp and proactive, ahead of the curve. * Develop the foundation of the Sixty Vines culinary future through training and development of ...

SIXTY VINES DOMAIN, LLC

Executive Chef

Austin, TX

$75K - $95K/yr

Continuing education and research in food techniques to remain sharp and proactive, ahead of the curve. * Develop the foundation of the Sixty Vines culinary future through training and development of ...

SIXTY VINES CRESCENT, LLC

Executive Chef

Plano, TX

$75K - $95K/yr

Continuing education and research in food techniques to remain sharp and proactive, ahead of the curve. * Develop the foundation of the Sixty Vines culinary future through training and development of ...

SIXTY VINES WOODLANDS, LLC

Executive Chef

Houston, TX

$75K - $95K/yr

Continuing education and research in food techniques to remain sharp and proactive, ahead of the curve. * Develop the foundation of the Sixty Vines culinary future through training and development of ...

SIXTY VINES CRESCENT, LLC

Executive Chef

Dallas, TX

$85K - $105K/yr

Continuing education and research in food techniques to remain sharp and proactive, ahead of the curve. * Develop the foundation of the Sixty Vines culinary future through training and development of ...

New

Preferred Hospitality Inc

Sous Chef

Waxahachie, TX · On-site

$65K/yr

Supervise the preparation of all culinary items and research, develop new menu items, and ... At least three years of culinary experience in food preparation, recipe development, plate ...

PREFERRED HOSPITALITY INC

Sous Chef

Waxahachie, TX · On-site

$65K/yr

Supervise the preparation of all culinary items and research, develop new menu items, and ... At least three years of culinary experience in food preparation, recipe development, plate ...

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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.

Chef Instructor

The Culinary Institute of America

San Antonio, TX • On-site

$75K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

This job post has expired 1 day ago. Applications are no longer accepted.

Job description

The anticipated hiring salary for this position is $75,000. This salary range is for Lecturing Instructors. Individuals with higher academic qualifications which would merit a higher academic rank may be eligible for a higher salary. Hiring offers will be determined based on the final candidate's qualifications and experience. The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process.
The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!
As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.
POSITION SUMMARY
A Culinary Institute of America Culinary Chef Instructor is responsible for teaching students in the classroom and kitchen lab environments, developing curriculum, conducting research and contributing to the intellectual property of the college, while maintaining a high standard of professionalism.
The responsibilities of the position include preparing lesson plans, teaching and evaluating students, preparing and revising course guides and other educational materials, and assessing degree program learning outcomes. All faculty members are to advise students on academics, provide professional advice for students pursuing careers in the foodservice industry, maintain office hours (outside of class time), and to assist students who have difficulty with their studies. Faculty members are also expected to contribute to the overall operation of the college and support the mission of the Institute.
ESSENTIAL RESPONSIBILITIES
  • Prepare daily instructional lesson plans based upon agreed upon curriculum and instruct in a manner consistent with the philosophy, policies, and guidelines of the college.
  • Assess the learning outcomes listed in the course guide or syllabus of the class(s).
  • Instruct lectures and hands-on classes on campus, off campus or remotely to a standard consistent with the professional standards of the Culinary Institute of America.
  • Work individually as an advisor for students who may need extra help, who have questions about course information, who want career guidance, or who need assistance in their studies.
  • Provide regular and constructive feedback to students in an objective, consistent, and timely manner; evaluate and document student performance using established methods, rubrics, and criteria; file course grades consistently and without prejudice.
  • Collaborate with colleagues, to prepare, review, and revise course guides, syllabi, and appropriate curriculum materials for courses offered at the Institute, and any other educational materials required.
  • Conduct travel and/or off campus business related activities instruction, food preparation, and table service in an exemplary manner consistent with the professional standards of the Institute, and within budgetary limits.
  • Teach assigned courses following the schedule and curriculum provided for each course.
  • In culinary, baking, or pastry arts classes (degree programs or continuing education), supervise students in preparing quality food within Institute guidelines.
  • Enforce sanitation principles (appropriate to particular teaching assignment), attendance policies, Institute's Professionalism, Uniform, and Hygiene Policy, and other academic policies.
  • Assume responsibility for equipment and facilities of the kitchen, bakeshop, pastry shop, dining room, or classrooms.
  • Stay abreast of new developments in the foodservice and hospitality industries; plan on an annual basis professional development; and strive to accomplish the goals set out in the formal annual plan.
  • Support the mission and policies of the Institute as well as the overall strategic direction of the Department of Continuing Education.
  • Contribute to the growth of the college by serving on committees or task forces, assisting with visitors, recommending students and potential employees, and displaying hospitality.
  • Develop menus, planning documents and organizational plans for conferences, retreats and any other event as required.
  • Any and all other duties as assigned.

REQUIRED QUALIFICATIONS
Education:
  • Associate's Degree or equivalent required in the field of Culinary Arts, Foodservice Management, Hospitality or a record of significant professional accomplishments in one of these disciplines.

Experience:
  • Minimum seven (7) years industry experience.
  • At least three (3) years of supervisory experience with both management and line level employees.

PREFERRED QUALIFICATIONS
  • Familiar with basic fundamental cooking methods and advanced culinary skills. Specialization in one or more cuisines such as Asia, Mexico, Latin America, European and the Mediterranean region including familiarity of cultural significance, key ingredients and preparation techniques unique to the cuisine.
  • Relevant work experience in one or more of the following areas: volume foodservice, fine dining, multi- unit restaurant operations, and menu R&D.
  • Bachelor Degree or equivalent in the field of Culinary Arts, Foodservice Management, Hospitality, Education or a related field.

REQUIRED SKILLS
  • High level of proficiency in hands-on culinary techniques.
  • Basic computer literacy, which must include ability to work effectively in Word, Excel, PowerPoint and /or similar programs.
  • Strong interpersonal skills; ability to effectively work with multiple teams across the organization to respond to business needs; and maintain collaborative relationships with all members of faculty and administration.
  • Ability to use sound judgment and discretion in handling sensitive student issues with confidentiality and discretion.
  • Excellent written, verbal communication, and presentation skills required, including the ability to break complex concepts down to an appropriate level for students.
  • Strong customer service skills.
  • Moderate to strong organizational skills, detail oriented and thorough.
  • Ability to work independently or in a team environment.
  • Must have an excellent and welcoming presence in front of guests and employees.

WORKING CONDITIONS
  • Must have the ability to lift fifty (50) pounds on a frequent basis.
  • Must be able to stand for extended periods of time in a typical kitchen environment.
  • Must be able to perform hands on demonstrations of culinary techniques and correct use of equipment.
  • Must have the ability to work various shifts including those may begin at 1:30 AM and those which end at 10:00 PM.
  • Must have the ability to be exposed to common cleaning agents and chemicals associated with food safety and kitchen sanitation.

The CIA does not have a traditional faculty tenure system per se; however, following a successful 3-year probationary period, appointments are considered ongoing, and faculty are eligible to apply for promotions in academic rank, subject to standard employment terms and conditions and the collective bargaining agreement (if any).
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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