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Full Time Research Development Chef Jobs in Wisconsin

Republic Chophouse

Executive Chef

Green Bay, WI · On-site

$66K - $72K/yr

Training & development * 401(k) * 401(k) matching * Competitive salary * Dental insurance ... Conduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient ...

Three Pillars

Executive Chef

Dousman, WI · On-site

$72K - $80K/yr

Strong leadership and team development skills with a focus on engagement and retention.Excellent ... For full time employees working 30+ hours per week)Paid Time OffLow- to No-Cost Wellness Programs ...

Dream Golf

Chef de Cuisine @ Sand Valley

Nekoosa, WI · On-site

$68K - $94K/yr

Support menu development, costing, inventory, purchasing, product sourcing, and seasonal execution ... Employee Assistance Program - Canopy Classification * Full-Time | Salaried | Exempt Ready to Apply?

Dream Golf

Chef de Cuisine @ Sand Valley

Nekoosa, WI · On-site

$68K - $94K/yr

Support menu development, costing, inventory, purchasing, product sourcing, and seasonal execution ... Employee Assistance Program - Canopy Classification * Full-Time | Salaried | Exempt Ready to Apply?

Advanced Hospitality

Executive Sous Chef - Farmington

King, WI · On-site

$62K - $80K/yr

... management and development of new concepts, create standardized recipes, keep food costs at a ... Details : Full Time, In-Person,Day, Evening & Weekend availability ROLE COMPETENCIES Attention To ...

New

Advanced Hospitality

Executive Sous Chef - Farmington

King, WI · On-site

$62K - $80K/yr

... management and development of new concepts, create standardized recipes, keep food costs at a ... Details : Full Time, In-Person,Day, Evening & Weekend availability ROLE COMPETENCIES Attention To ...

New

Ornua Co-operative Limited

R&D Technician

Hilbert, WI · On-site

Hilbert, Wisconsin POSITION TYPE: Full Time Ornua (meaning "new gold") is Ireland's largest ... As an R&D Technician you'll play a key role in supporting the development and optimization of Ornua ...

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Full Time Research Development Chef information

What are the key skills and qualifications needed to thrive as a full time research development chef, and why are they important?

To thrive as a Full Time Research Development Chef, you need expertise in culinary techniques, recipe development, and a background in food science or culinary arts, often supported by formal training or relevant certifications. Familiarity with commercial kitchen equipment, food safety standards, and recipe management software is typically required. Creativity, attention to detail, and strong collaboration skills help distinguish top performers in this role. These competencies are crucial for innovating new menu items, ensuring product consistency, and successfully leading cross-functional culinary projects.

What is a full time research development chef?

Full Time Research Development Chefs are culinary professionals who focus on creating, testing, and perfecting new recipes, menu items, and food products for restaurants, food manufacturers, or hospitality companies. They blend culinary expertise with research and development skills to innovate and improve food offerings, often working closely with marketing, nutrition, and production teams. In this full-time role, they may also oversee product trials, ensure flavor consistency, and keep up with current food trends to meet consumer demands.

What are some common challenges faced by a full time research development chef when creating new menu items or products?

A Full Time Research Development Chef often faces challenges such as balancing creativity with cost-effectiveness, ensuring new recipes meet both flavor and nutritional standards, and adapting dishes to various production environments. Collaboration with cross-functional teams—like marketing, procurement, and quality assurance—is essential to ensure that new products are feasible for large-scale production and align with brand standards. Additionally, staying updated with food trends and regulatory requirements can be demanding but is crucial for long-term success.

What is the difference between Full Time Research Development Chef vs Full Time Culinary Scientist?

AspectFull Time Research Development ChefFull Time Culinary Scientist
CredentialsCooking certifications, culinary degreesFood science degrees, certifications in food safety
Work EnvironmentCommercial kitchens, R&D labs in food companiesLaboratories, food testing facilities, R&D departments
Employer & IndustryFood manufacturing, hospitality, product developmentFood industry, research institutions, product innovation
Search & Comparison IntentYes, often compared for product development rolesYes, related to food innovation and research

Full Time Research Development Chefs focus on creating new recipes and culinary concepts, often working in kitchens or food companies. Culinary Scientists, on the other hand, combine food science and technology to develop and improve food products in labs. Both roles require culinary or food science credentials and are integral to food innovation, but they differ mainly in their work environment and approach to product development.

What are popular job titles related to Full Time Research Development Chef jobs in Wisconsin? For Full Time Research Development Chef jobs in Wisconsin, the most frequently searched job titles are:
What job categories do people searching Full Time Research Development Chef jobs in Wisconsin look for? The top searched job categories for Full Time Research Development Chef jobs in Wisconsin are:
What cities in Wisconsin are hiring for Full Time Research Development Chef jobs? Cities in Wisconsin with the most Full Time Research Development Chef job openings:
Full Time Research Development Chef jobs near you
Infographic showing various Full Time Research Development Chef job openings in Wisconsin as of August 2026, with employment types broken down into 100% Full Time. Highlights an 97% In-person, and 3% Hybrid job distribution.

Executive Chef

Republic Chophouse

Green Bay, WI • On-site

$66K - $72K/yr

Full-time

Medical, Dental, Retirement, PTO

Posted 10 days ago

Job description

Benefits:
  • Health insurance
  • Paid time off
  • Training & development
  • 401(k)
  • 401(k) matching
  • Competitive salary
  • Dental insurance
  • Employee discounts
  • Tuition assistance

 Position Objective: The Executive Chef is the culinary mastermind behind all catering and event menus, responsible for overseeing the preparation, production, and presentation of all food items. This role involves extensive management responsibilities including cost control, staff development, and ensuring compliance with health and sanitation regulations. 
Essential Duties and Responsibilities:
Culinary Excellence:
• Lead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish.
• Conduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient availability.
• Ensure all dishes meet high standards for quality and presentation before they reach any guest.
• Regularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement.
Leadership and Staff Management:
• Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel.
• Foster a culture of respect, professionalism, and enthusiasm within the kitchen team.
• Evaluate staff performance, provide regular feedback, and manage career progression opportunities for team members.
• Work closely with Restaurant Leadership to align culinary operations with overarching business objectives.
Operational Management:
• Maintain effective cost control measures in food preparation and kitchen operations without compromising quality.
• Oversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met.
• Ensure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality.
• Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment.
Communication and Coordination:
• Serve as the primary liaison between the culinary and front-of-house teams to ensure seamless service execution.
• Communicate effectively with all levels of management to forecast needs and resolve challenges.
• Collaborate with event coordinators to customize menus and culinary experiences that enhance guest satisfaction.
Regulatory Compliance:
• Ensure compliance with all local, state, and federal labor and health codes.
• Maintain certifications and ensure all kitchen staff are trained in food safety practices.
• Regularly review and update kitchen practices to adhere to the latest sanitation standards.
General Functions & Responsibilities:
• Actively participate in menu planning and the introduction of new dishes.
• Schedule and lead staff meetings, training sessions, and planning reviews.
• Develop and enforce kitchen protocols to streamline operations and enhance staff performance.
• Engage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms.
Requirements:
• Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred.
• Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team.
• Strong problem-solving skills and the ability to manage complex kitchen operations.
• Proficient in using computer systems and software necessary for kitchen management.
• Flexible availability, including nights, weekends, and holidays, to meet the demands of the business.
• Physical ability to perform job functions, including standing for long periods and handling heavy equipment.
• Must possess a current food safety certification (e.g., SERVsafe or equivalent).