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Culinary Research Development Jobs (NOW HIRING)

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 ...

Lab37

Culinary R&D Training Manager

Los Angeles, CA

About the role You make sure what gets built in the R&D kitchen actually works in the real one - at scale, under pressure, shift after shift. You sit at the intersection of culinary operations ...

Lab37

Culinary R&D Training Manager

Los Angeles, CA · On-site

About the role You make sure what gets built in the R&D kitchen actually works in the real one - at scale, under pressure, shift after shift. You sit at the intersection of culinary operations ...

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 ...

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How much do culinary research development jobs pay per hour?

As of Sep 1, 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 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.

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Culinary Research Development jobs near you
Infographic showing various Culinary Research Development job openings in the United States as of August 2026, with employment types broken down into 1% As Needed, 82% Full Time, 15% Part Time, and 2% Contract. Highlights an 91% Physical, 3% Hybrid, and 6% Remote job distribution, with an average salary of $54,192 per year, or $26.1 per hour.

R&D Chef Manager - Berkeley Culinary Center

Berkeley, IL • On-site

Whitsons Culinary Group
Food and Drink Manufacturing • 1 - 5K employees

6.1

Company rating: 6.1 out of 10

Based on 60 frontline employees who took The Breakroom Quiz

37th of 68 rated caterers

People enjoy working here

Recommended by parents

Respectful managers

Learn more about Whitsons Culinary Groupexternal

$75K - $90K/yr

Full-time

Medical, Dental, Vision, Retirement

Posted 12 days ago

Job description

SUMMARY

The R&D Chef Manager serves as a key culinary partner and right hand to the Director of Culinary, Whitsons Culinary Group's Berkeley, IL facility. This role leads day-to-day culinary product development, operational support, and execution of customer samples. The R&D Chef Manager translates culinary vision into production-ready recipes and ensures consistent, high-quality execution from concept through manufacturing.

ESSENTIAL FUNCTIONS, RESPONSIBILITIES, AND DUTIES

  • Lead culinary product development - concepting, formulating, testing, and refining recipes from bench-top through kitchen trials to production-ready, scalable formulas, executing the culinary direction of Whitsons
  • Responsible for creating new meals for ALL sectors that we serve (Education, Residential/Senior, Shelters, Food Service, Retail, Transportation)
  • Own execution and quality of customer and sales sample requests, including client tastings and product presentations, as directed.
  • Provide operational support on the plant floor - troubleshooting production issues, scaling recipes, and partnering with QA and Operations to ensure formulas are manufacturable at scale.
  • Serve as a key deputy on culinary initiatives, representing culinary priorities and maintaining project momentum in the absence of their manager.
  • Collaborate cross-functionally with Sales, QA, Procurement, and Production to move products from concept to launch.
  • Maintain accurate documentation and specifications for formulas, ensuring consistency across trials and production runs.
  • Develop and cost recipes to meet target food cost and margin goals, balancing quality with budget guidelines.
  • Ensure formulas comply with food safety and regulatory requirements (HACCP, FSMA, USDA/FDA), including writing product specifications and nutrition fact panels.
  • Evaluate shelf-life and packaging considerations during recipe development.
  • Source and evaluate ingredients, and build relationships with suppliers and vendors.
  • Track culinary and flavor trends and competitive products, including attending trade shows and food exhibitions, to inform development priorities.
  • Mentor and train junior culinary and kitchen staff.
  • Perform other culinary and operational duties as assigned by the Director of Culinary.

Apply today and help us power a production line that fuels excellence -Enhancing Life One Meal at a Time

This role offers a salary range of $75,000 - $90,000 annually, based on skills, experience, and location. Employees also receive a comprehensive benefits package including health, dental, vision, 401(k) with company match, and time off.

REQUIRED QUALIFICATIONS AND COMPETENCIES

  • 5-10 years of progressive culinary or restaurant experience.
  • Culinary degree from an accredited culinary program.
  • Experience in food manufacturing and culinary R&D/product development strongly preferred.
  • Working knowledge of recipe scaling, food safety standards, and large-scale production processes.
  • Working knowledge of food safety and regulatory frameworks (HACCP, FSMA, SQF, USDA/FDA labeling requirements).
  • ServSafe or equivalent food handler certification required; HACCP certification a plus.
  • Demonstrated ability to manage multiple projects and timelines concurrently.
  • Strong communication and collaboration skills across cross-functional teams.
  • Ability to work on-site at the Berkeley, IL facility; occasional travel required for trade shows, supplier visits, or customer sites.
WORK ENVIRONMENT AND OTHER DETAILS

Expected Hours of Work:

This is a full-time exempt position. Typical work hours are Monday-Friday, 7:00 a.m.-4:00 p.m., with additional hours as needed to meet business demands and production schedules. As an exempt position, it is expected that Team Member will devote whatever time necessary to accomplish the goals and responsibilities. This will often require extended work hours, evening, and/or weekend work.

Travel Requirements:

Periodic travel to production facilities, vendor sites, and industry events may be required.

Physical Demands of the Job:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the team member is frequently required to sit, stand, walk, talk, and hear; use hands and fingers to feel, handle, or operate objects, tools, or controls; and reach with hands and arms. The employee is occasionally required to lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision and the ability to adjust focus.

Work Environment:

The work is performed primarily in an operational or facilities-based environment, with regular presence in active areas such as kitchens, production spaces, warehouses, loading docks, or administrative areas within the facility. The noise level in the work environment may vary and can range from moderate to occasionally high, depending on location and operational activity.

The job description does not constitute an employment agreement between the Company and employee and is subject to change by the Company as the needs of the Company and requirements of the job change. Employee's signature below constitutes an employee's understanding of the requirements, essential functions, and duties of the position.

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About Whitsons Culinary Group

Sourced by ZipRecruiter

Whitsons Culinary Group, located in Islandia, NY, US, operates in the food service industry, offering a diverse range of services including school nutrition, residential and healthcare dining, prepared meals, emergency dining, and culinary education. First established in 1979, the family-owned company has built a reputation for its bespoke catering services, committed to delivering nutritionally balanced, tastefully diverse and quality assured meals. The company embraces a mission to enrich life one meal at a time, underlined by a focus on food quality, health, wellness, superior service, and social responsibility.

Industry

Food and drink manufacturing

Company size

1,001 - 5,000 Employees

Headquarters location

Islandia, NY, US

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