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Culinary Research Development Jobs in Washington

GLOBAL TAPAS LLC

Executive Sous Chef

Washington, DC

$73K - $93K/yr

  • Medical

  • Retirement

Back of House - Culinary Employment Type: Salaried, Exempt About Jose Andres Group Jose Andres ... Menu, Features & R&D Partner with Chef on seasonal menus, specials, and tastings; ensure mise en ...

José Andrés Group

Executive Sous Chef

Washington, DC · On-site

$73K - $93K/yr

  • Medical

  • Retirement

Back of House - Culinary Employment Type: Salaried, Exempt About José Andrés Group José Andrés ... Menu, Features & R&D Partner with Chef on seasonal menus, specials, and tastings; ensure mise en ...

Jose Andres Group

Executive Sous Chef

Washington, DC · On-site

$73K - $93K/yr

  • Medical

  • Retirement

Back of House - Culinary Employment Type: Salaried, Exempt About José Andrés Group José Andrés ... Menu, Features & R&D Partner with Chef on seasonal menus, specials, and tastings; ensure mise en ...

Sysco

Sales Representative

Washington, DC

$48K - $81K/yr

  • Retirement

... Culinary Manager or Chef looking for career development opportunities? Join Sysco's World Class ... Research customer business needs and develops a mix of products and service to meet needs.

Sysco

Retail Sales Consultant

Laurel, MD · On-site

$67K - $84K/yr

  • Retirement

... Culinary Manager or Chef looking for career development opportunities? Join Freshpoint's World ... Research customer business needs and develops a mix of products and service to meet needs.

Lutèce.

Pastry Cook

Washington, DC

$19.75 - $24/hr

... and culinary team to prepare and execute all desserts, breads, and pastry items to the highest ... Communicates needs and is able to do R&D with the pastry chef. Qualifications * 1-2 years pastry ...

Marriott

Managing Vice President, Food & Beverage

Bethesda, MD · On-site

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

... Culinary Arts, or related major OR comparable experience from which the same knowledge could be ... Sponsors research and trend analysis to identify emerging opportunities and surface big ideas.

Cuisine Solutions

Key Accounts Manager

Sterling, VA

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

Bachelor's degree in Business Administration, Culinary Arts or related field; at least 5 years of ... R&D capabilities. * Qualify and develop relationships with key decision makers * Provide general ...

Lutèce.

Pastry Cook

Washington, DC · On-site

$19.75 - $24/hr

... and culinary team to prepare and execute all desserts, breads, and pastry items to the highest ... Communicates needs and is able to do R&D with the pastry chef. Qualifications * 1-2 years pastry ...

Lutèce.

Pastry Cook

Washington, DC · On-site

$22 - $24/hr

... and culinary team to prepare and execute all desserts, breads, and pastry items to the highest ... Communicates needs and is able to do R&D with the pastry chef. Qualifications * 1-2 years pastry ...

Sysco Corporation

Sales Representative

Jessup, MD · On-site

$49K - $68K/yr

  • Retirement

... Culinary Manager or Chef looking for career development opportunities? Join Sysco's World Class ... Research customer business needs and develops a mix of products and service to meet needs.

Sysco Corporation

Sales Representative

Jessup, MD · On-site

$47K - $78K/yr

  • Retirement

... Culinary Manager or Chef looking for career development opportunities? Join Sysco's World Class ... Research customer business needs and develops a mix of products and service to meet needs.

Sysco Corporation

Sales Representative

Jessup, MD · On-site

$47K - $78K/yr

  • Retirement

... Culinary Manager or Chef looking for career development opportunities? Join Sysco's World Class ... Research customer business needs and develops a mix of products and service to meet needs.

Sysco Corporation

Sales Consultant - USBL - US

Jessup, MD · On-site

$48K - $81K/yr

  • Retirement

... Culinary Manager or Chef looking for career development opportunities? Join Sysco's World Class ... Research customer business needs and develops a mix of products and service to meet needs.

Sysco Corporation

Sales Consultant

Jessup, MD · On-site

$48K - $81K/yr

  • Retirement

... Culinary Manager or Chef looking for career development opportunities? Join Sysco's World Class ... Research customer business needs and develops a mix of products and service to meet needs.

Sysco Corporation

Sales Consultant - USBL - US

Jessup, MD · On-site

$48K - $81K/yr

  • Retirement

... Culinary Manager or Chef looking for career development opportunities? Join Sysco's World Class ... Research customer business needs and develops a mix of products and service to meet needs.

Cuisine Solutions

Sales Support Manager

Sterling, VA · On-site

$65K - $72K/yr

Partners with the Sales, Logistics, Planning, QA, Business Operations, HR, Accounting, and Culinary ... Maintains and manages Customer Classifications, Price Groups, Pricing/R&D Requests and other Sales ...

Meriwether Godsey, Inc.

Executive Chef

Potomac, MD · On-site

$85K - $90K/yr

  • Medical

  • Dental

  • Vision

Our ideal candidate has strong culinary and management skills and is well versed in contract dining ... Oversee menu development, purchasing, and production, incorporating the latest trends and practices.

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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 Washington?

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

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

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

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

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

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

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

Culinary Research Development jobs near you
Infographic showing various Culinary Research Development job openings in Washington as of August 2026, with employment types broken down into 1% As Needed, 81% Full Time, 16% Part Time, and 2% Contract. Highlights an 91% Physical, 3% Hybrid, and 6% Remote job distribution.

Executive Sous Chef

GLOBAL TAPAS LLC

Washington, DC

$73K - $93K/yr

Full-time

Medical, Retirement

Re-posted 25 days ago

Job description

Description

Job Title: Executive Sous Chef

Reports To: Chef de Cuisine / Executive Chef

Department: Back of House - Culinary

Employment Type: Salaried, Exempt

About Jose Andres Group

Jose Andres Group (JAG) is a hospitality company led by Chef Jose Andres, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.

Position Summary

The Executive Sous Chef is the kitchen's second-in-command and daily operator. This role ensures consistent quality and speed during every service, develops and coaches the culinary team, upholds food safety and sanitation, manages prep and inventory accuracy, and drives COGS and labor discipline-stepping in for the Chef de Cuisine/Executive Chef as needed while embodying JAG standards.

Key Responsibilities

Culinary Leadership & Standards

Lead line checks and pre-service tastings; calibrate stations for seasoning, temps, texture, and plating.

Uphold and refine standardized recipes/SOPs; maintain version control and communicate changes clearly.

Conduct ongoing skills coaching (knife work, butchery, sauces, fire management, expo discipline).

Service Execution & Expo

Own the pass during assigned services: manage ticket flow, coursing, window times, and quality control.

Communicate 86s/low pars and pacing to FOH leaders in real time; drive immediate recovery on remakes.

Jump on the line during peaks to protect ticket times and standards.

Menu, Features & R&D

Partner with Chef on seasonal menus, specials, and tastings; ensure mise en place and training precede launch.

Provide data-informed feedback on menu mix, prep yields, and guest preferences.

People Leadership, Training & Culture

Recruit, onboard, and develop cooks and stewards; build a strong bench for each station.

Deliver timely coaching and documented feedback; support fair, consistent performance management.

Foster an inclusive, respectful, learning-focused kitchen that recognizes great work.

Food Safety, Sanitation & Compliance

Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, hygiene standards.

Maintain cleaning schedules, equipment care, and safe chemical/PPE use; prepare for inspections.

Inventory, COGS & Procurement

Own inventory accuracy and waste logs; verify receiving quality/temperatures and proper storage by zone.

Build pars and order to forecast; control portions and yields to meet COGS targets.

Partner with vendors on quality, pricing, and substitutions; escalate shortages with solutions.

Labor Planning & Scheduling

Create schedules to volume and skill mix; manage in-shift deployment and breaks to plan.

Cross-train team to ensure coverage and growth opportunities.

Equipment, Facilities & R&M

Ensure safe operation and daily care of equipment; filter fryers and clean hoods/filters per schedule.

Submit/track work orders; tag out unsafe equipment and communicate timelines.

Events, Banquets & Openings (as applicable)

Execute BEOs, PDR, and off-site activations to standard, on time and to cost.

Lead opening tasks: hiring support, training, tastings, prep builds, and 30/60/90 stabilization.

Administration & Communication

Maintain manager logs, production sheets, waste reports, temp/cooling logs, and audit checklists.

Partner cross-functionally with FOH, Beverage, HR, Finance, and Marketing to align on priorities.

Requirements

Required Qualifications

  • 5-7+ years of professional kitchen experience with 2-3+ years as Sous/Executive Sous in upscale/casual-fine or fine dining.
  • Advanced station mastery (grill, saute, fry, garde manger) and strong expo leadership.
  • Proven success in inventory accuracy, yield management, and COGS control, basic P&L literacy.
  • Deep knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain).
  • Clear, respectful communicator and coach; calm, organized decision-maker under pressure.
  • Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort.
  • Schedule flexibility (nights, weekends, holidays).

Working Conditions & Physical Requirements

  • Stand and move for extended periods (up to 8+ hours); frequent bending/reaching.
  • Lift/carry/push/pull up to 35-50 lbs.
  • Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use.
  • Slip-resistant footwear required.

In Return, We Offer You

  • Competitive compensation and performance-based bonus opportunities
  • Comprehensive health & wellness benefits
  • Retirement savings plans
  • Employee dining discounts
  • Professional growth in a values-driven, award-winning hospitality group

Equal Opportunity Employer

Jose Andres Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Apply