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Culinary Research Development Jobs (NOW HIRING)

KAGOME, Inc.

Research & Development Manager

San Carlos, CA · On-site

$92.69K - $152.94K/yr

Description The Research & Development Manager leads a team of food scientists to develop, launch ... Culinary experience is an added benefit. Administration and Operations: Computer Skill using ...

Kinder's

Research & Development Manager

Walnut Creek, CA · On-site

$130K - $150K/yr

The Manager, Research & Development will be responsible for supporting the development and ... Partner closely with Operations, Marketing, Culinary, and Supply Chain to translate consumer ...

Kinder's

Research & Development Manager

Walnut Creek, CA · On-site

$130K - $150K/yr

The Manager, Research & Development will be responsible for supporting the development and ... Partner closely with Operations, Marketing, Culinary, and Supply Chain to translate consumer ...

M Culinary Concepts

Executive Chef

Phoenix, AZ

$67K - $92.30K/yr

Conduct culinary research, development, and innovation, keeping offerings aligned with industry trends. * Develop and standardize menus with the general manager and sales team that cater to client ...

M Culinary Concepts

Executive Chef

Phoenix, AZ · On-site

$67K - $92.30K/yr

Conduct culinary research, development, and innovation, keeping offerings aligned with industry trends. * Develop and standardize menus with the general manager and sales team that cater to client ...

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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.
Sr. Manager of Culinary Development

Sr. Manager of Culinary Development

Boar's Head Brand

Phoenix, AZ • On-site

Full-time

Posted 8 days ago

Boar's Head rating

7.3

Company rating: 7.3 out of 10

Based on 32 frontline employees who took The Breakroom Quiz

146th of 377 rated food and drinks producers

Job description

Hiring Company:
Delicatessen Services Co., LLC
Overview:
Boar's Head Brand is seeking a strong candidate with dynamic and polished relationship driven professional with a strong knowledge and passion for food and the retail foodservice industry. In this role, the candidate will be responsible for developing and implementing new Prepared Foods products, programs and foodservice concepts in both manufacturing and retail environments, enabling the Boar's Head Brand to bring fresh, innovative, and trendsetting products. The Prepared Foods, Culinary Development Senior Manager will allow retail/foodservice customers as well our Local Purveyors and Sales teams to growth sales while promoting and protecting the Boar's Head Brand. Duties include food production management, ordering, managing labor, quality assurance, sanitation and staff relations.
Job Description:
Essential Duties and Responsibilities
  • Represent, protect and grow our Brand across all business channels by elaborating on trend recipes across multiple dayparts.
  • Collaborate under the direction of the Ass. Director of Culinary Development and in conjunction with the Prepared Foods team.
  • Maintain strategic accountability for all product development and research, including management and scheduling of test kitchen facilities and collaboration with Commercialization Manager.
  • Builds and nurtures customer relationships that separate Boar's Head Experience from competition.
  • Develop effective build sheets and training materials to insure the ability to execute at both store level and at central manufacturing facilities.
  • Sells a premium brand as a food solution by generating concrete value added propositions to Chefs and retailers.
  • Creates effective and simple demonstration recipes and techniques that effectively help Distributors to sell the "better because aspect" into foodservice accounts.
  • Assist in menu development for retail and foodservice concepts, including on-site training and evaluation of operations.
  • Determine how to get the most utility across product lines. Understand the benefits of additional sales opportunities and secondary opportunities for selling products, reducing overall shrink risk.
  • Design and implement new products in high volume facilities. When possible be on-site for initial product runs to ensure first runs meet document organoleptic measures.

  • Actively supports training and development team in Sarasota and New York with Best- Practices and trainer leadership. Routinely shares relevant best-practices with internal network.
  • Analyze customer menus to create and communicate Boar's Head Products into unique, versatile and operational concepts.
  • Organize, schedule and conduct off-site demonstrations with clients to illustrate the benefits of various BH products and their potential applications.
  • Research, create, and write recipes that are scalable in retail and commissary environments.
  • Engage with professional affiliations (ACF, WCR, Catersource) to showcase Boar's Head commitment to Culinary Arts while networking for business development.
  • Maintain current and up-to-date on evolving all food and culinary trends with focus on global and domestic influences.
  • Assist clients and Local Purveyors in development of new culinary and Grab & Go programs.
  • Possess well-developed ability to taste and evaluate food with a strong ability to accurately communicate findings using sensory-based language.
  • Ability to communicate important details from customer, Local Purveyor meetings and other interactions to internal team members using communication tools in an accurate and timely manner. Preference is to provide written documentation (i.e minutes meeting, call report, photographs...).
  • Other duties and responsibilities as assigned.

Education and Experience
  • Associate degree in Culinary Arts, or Certified Research Chef preferred
  • Additional BS in Food Science preferred or related discipline
  • ACF Certification
  • 7-10 years of field experience as an Executive/Corporate Chef or Chef de Cuisine.
  • At least 5 years of progressive broad and deep product innovation, value generation, and commercialization experience required.
  • Knows difference with premium brands vs. value drivers
  • A mix of career experiences across culinary, R&D, and QA is desirable

Skills / Abilities
  • Advanced working knowledge of Microsoft office: excel, word, outlook, and power point; competencies: e-mail, cell phones etc.
  • Excellent organizational skills to include time/project management skills and the ability to prioritize projects based on business.
  • Be a self-starter: i.e. be able to recognize, analyze, develop solutions and initiate problem solving action with very little information and/or direction.
  • Ability to coordinate off site training sessions, communicate with on site management and/or distributors.
  • Demonstrate above average problem solving abilities
  • Ability to present at all levels.
  • Ability to effectively communicate with all levels of the organization, particularly with Local Purveyors, Product Managers, Channel Sales and cross functional teams
  • Highly motivated self-starter with results orientation
  • Work independently and/or with teams
  • Ability to manage and prioritize multiple projects
  • Ability to manage and control, under specific criteria, budget and expenses

  • Be able to travel extensively utilizing commercial flights, automobile and other forms of transportation
  • Understanding dynamics of commercial and non-commercial channels

Language Skills
  • Must be fluent in English (oral and written)

Mathematical Skills
  • Intermediate to Advanced math skills required - ability to convert grams to lbs, oz to kg, and be able to properly quantify recipes, formulas, etc.

Reasoning Ability
  • Position requires the ability to work independently, exercise good judgement and be proactive. The candidate must also maintain confidentiality to ensure the integrity of the department is not jeopardized.

Work Environment
  • This position involves up to approximately 35% travel utilizing commercial flights, automobile and other forms of transportation. The remainder of time is spend in an office environment.

Location:
Phoenix, AZ
Time Type:
Full time
Department:
Sales Office

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