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Culinary Scientist Jobs (NOW HIRING)

KAGOME, Inc.

Business Development Chef

San Carlos, CA · On-site

$77K - $127K/yr

A Degree in Culinary Arts or Food Science and/or restaurant or culinary experience * Certified Research Chef or Certified Culinary Scientist, a plus * Years and Type of Related Experience Required

DD Foods, Inc.

Food Scientist

Omaha, NE · On-site

Bachelor of Science -Food Science, Meat Science, Culinary Science or related. * Experience in food service and/or food industry, FDA or USDA labeling regulations. * Knowledge in food product design ...

WesleyLife

Culinary Innovation Specialist

Johnston, IA · On-site

$32K - $44K/yr

Currently enrolled in or recently graduated from a Culinary Arts, Hospitality, Food Science, Nutrition, or related program * ServSafe Certification required * Passion for culinary innovation and ...

WesleyLife

Culinary Innovation Specialist

Johnston, IA · On-site

$32K - $44K/yr

Currently enrolled in or recently graduated from a Culinary Arts, Hospitality, Food Science, Nutrition, or related program * ServSafe Certification required * Passion for culinary innovation and ...

Edgewater

Culinary Innovation Specialist

Johnston, IA · On-site

$32K - $44K/yr

Currently enrolled in or recently graduated from a Culinary Arts, Hospitality, Food Science, Nutrition, or related program * ServSafe Certification required * Passion for culinary innovation and ...

WesleyLife

Culinary Innovation Specialist

Johnston, IA · On-site

$32K - $44K/yr

Currently enrolled in or recently graduated from a Culinary Arts, Hospitality, Food Science, Nutrition, or related program * ServSafe Certification required * Passion for culinary innovation and ...

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How much do culinary scientist jobs pay per year?

As of Sep 5, 2026, the average yearly pay for culinary scientist in the United States is $90,961.00, according to ZipRecruiter salary data. Most workers in this role earn between $68,000.00 and $100,000.00 per year, depending on experience, location, and employer.

What is a culinary scientist?

A Culinary Scientist blends food science and culinary arts to develop new food products, improve recipes, and enhance food safety and quality. They work in research labs, test kitchens, or food manufacturing companies to apply scientific principles to cooking and food production. Their work involves experimenting with ingredients, textures, and flavors to optimize food products for consumers. Culinary Scientists may collaborate with chefs, nutritionists, and food engineers to innovate and solve industry challenges.

What are some common challenges faced by culinary scientists in product development?

Culinary Scientists often face the challenge of balancing taste, texture, and appearance with nutritional and regulatory requirements when developing new food products. They must frequently troubleshoot ingredient interactions, shelf-life stability, and scalability from kitchen prototypes to mass production. The role regularly requires cross-department collaboration with marketing, quality assurance, and manufacturing teams to ensure product feasibility and consistency. Overcoming these challenges not only requires scientific expertise, but also adaptability and strong problem-solving skills, making the work both demanding and highly rewarding.

What are the key skills and qualifications needed to thrive as a culinary scientist, and why are they important?

To thrive as a Culinary Scientist, you need a solid background in food science, culinary arts, and chemistry, often supported by a relevant degree such as food science or culinary technology. Familiarity with laboratory equipment, food safety certifications (like HACCP), and analytical software is typically required. Creativity, attention to detail, and strong communication skills help Culinary Scientists excel, especially when collaborating on cross-functional teams. These abilities are crucial for successfully developing innovative food products that meet both quality standards and consumer preferences.

Do food scientists make a lot of money?

Food scientists, including culinary scientists, typically earn a median annual salary around $70,000, with salaries varying based on experience, education, and location. Advanced roles or those in research and development may offer higher compensation, and certifications or specialized skills can also influence earning potential.

How do you become a culinary scientist?

To become a culinary scientist, typically a bachelor's degree in food science, chemistry, or a related field is required, along with experience in food development or research. Skills in food safety, laboratory techniques, and sensory evaluation are important, and advanced roles may require a master's or doctorate degree.

What does a culinary scientist do?

A culinary scientist researches and develops new food products, flavors, and cooking techniques by applying scientific principles to improve taste, texture, and safety. They often work in food laboratories, using tools like sensory analysis and food chemistry to innovate and ensure product quality.

What jobs can you get with a culinary scientist degree?

A culinary scientist can work in roles such as food product developer, research chef, sensory scientist, or food technologist. These positions involve developing new food products, improving existing recipes, and applying scientific principles to food safety and quality, often requiring knowledge of food chemistry, microbiology, and laboratory techniques.
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Culinary Scientist jobs near you
Infographic showing various Culinary Scientist job openings in the United States as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $90,961 per year, or $43.7 per hour.

Business Development Chef

KAGOME, Inc.

San Carlos, CA • On-site

$77K - $127K/yr

Other

Re-posted 22 days ago

Key responsibilities

  • Partner with Sales & Marketing to pursue strategic business development projects with targeted customers

  • Assist Corporate Chef with delivering culinary presentations and leading working sessions at customer test kitchens and Kagome's Global Innovation Center

  • Work with Kagome R&D managers and scientists to develop products/ideas/applications that meet customer needs and fit within Kagome's capabilities and strengths

Job description

Description
POSITION PURPOSE AND SUMMARY:
The Business Development Chef provides culinary leadership, engages Kagome's strategic customers in partnership with Kagome's Sales Teams, and provides product expertise in the development of world class food products, while working within the financial parameters and manufacturing capabilities of Kagome. This position may require travel up to 75%.
Support the review, understanding and compliance of all programs, policies and procedures contained in the Food Safety and Quality Management System. Responsible for reporting food safety issues observed so appropriate action can be taken. Actively participate and support the 5S and MES initiatives.
Security Profile: Email, Domain Users. Drives/Folders: Production Control, Production, Costing, QC, QC_Shared, R & D Shared. Software: Office 365, VPN, Product Vision, JustFoods
DUTIES AND RESPONSIBILITY:
  • Partner with Sales & Marketing to pursue strategic business development projects with targeted customers
  • Assist Corporate Chef with delivering culinary presentations and leading working sessions at customer test kitchens and Kagome's Global Innovation Center
  • Work with Kagome R&D managers and scientists to develop products/ideas/applications that meet customer needs and fit within Kagome's capabilities and strengths
  • Showcase Kagome and our products at a world-class level
  • Work comfortably in front of an audience and possess strong presentation skills
  • Translate culinary recipes and concepts into products Kagome can commercialize
  • Develop and strengthen relationships with targeted customers
  • Proactively develop regular innovation and product working sessions with key customers
  • Participate in industry and customer trade shows and conferences, as needed
  • Actively develop contacts and strengthen communications within professional networks (RCA, IFT, ACF, etc.)

POSITION DIMENSIONS AND QUALIFICATIONS:
  • Internal Contacts
    • All Kagome departments
  • External Contacts
    • Customers, especially customers' chefs, competitors' representatives and chefs, suppliers, trade organizations

Training & Experience:
  • Education Level and Focus
    • A Degree in Culinary Arts or Food Science and/or restaurant or culinary experience
    • Certified Research Chef or Certified Culinary Scientist, a plus
  • Years and Type of Related Experience Required
    • Minimum 6-8 years of experience within the industry, with a focus on commercial foodservice, processing, or industrial manufacturing specializing in the development of new concepts and menu items for commercial production

Skills & Abilities:
Uphold Kagome's Values:
Employee works well with others as a team and treats others with respect. Conducts self in a professional manner and exhibits the highest level of integrity. Maintains a positive attitude through good working relationships with our customers, visitors, and co-workers that emphasizes our commitment to good customer service.
Employee Retention:
Build a culture employees and/or co-workers want to be a part of. Be helpful to others and work as a team toward company goals. Participate in an exceptional onboarding experience for new hires and ensure they have the necessary tools to succeed in their roles by welcoming and assisting them. Build employee engagement, recognize, and reward employees, provide avenues for professional development, and manage to retain.
  • Interpersonal and Communication
    • Well developed in communications skills, both oral and written
    • Directly interfaces with internal/external customers
  • Technical and Analytical
    • Use of cooking equipment commonly found in professional kitchens
    • Demonstrated knowledge of culinary techniques and global cuisines that creatively supports innovation
  • Administrative and Operations
    • Computer skills using Excel, Word, PowerPoint
  • Travel Requirements
    • Must be able to travel within the US & internationally to visit customer sites and Kagome facilities.

Work Environment:
Professional kitchens, food technology labs, and office space with low noise level. May be exposed to some food related chemicals. In production facilities, will be exposed to food processing environment with changes in temperatures, damp conditions. This is a Safety Sensitive position.
Special Equipment Used:
  • Kitchen and pilot plant equipment
  • Personal computer (specific experience with Excel, Word & PowerPoint)
  • General office equipment; fax, copier, phone etc.

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