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Full Time Research Development Chef Jobs in Raleigh, NC

DRIFTWOOD HOSPITALITY MANAGEMENT

Sous Chef

Durham, NC · On-site

$45K - $61K/yr

Come join the team at Marriott Raleigh Durham Research Triangle Park, conveniently located on the ... Be part of a hotel committed to exceptional guest service and professional development. Apply today ...

UNC-Chapel Hill

Research Associate

Chapel Hill, NC · Hybrid

... development and lifelong learning and enjoy exclusive perks for numerous retail, restaurant and ... UNC-Chapel Hill offers full-time employees a comprehensive benefits package , paid leave, and a ...

UNC-Chapel Hill

Research Technician

Chapel Hill, NC · On-site

$18 - $23/hr

... Vacancy ID S028047 Full-time/Part-time Full-Time Temporary Hours per week 40 Work Schedule ... development and lifelong learning and enjoy exclusive perks that include numerous retail and ...

UNC-Chapel Hill

Research Technician

Chapel Hill, NC

$15 - $19/hr

... ID S028017 Full-time/Part-time Full-Time Temporary Hours per week 40 Work Schedule Position ... development and lifelong learning and enjoy exclusive perks that include numerous retail and ...

CEDENT

Director of Preclinical Research

Durham, NC · On-site +1

To date, we've developed a suite of research-enabling resources, funded or collaborated with over ... New, full-time position on the client research team * Position is office-based (not lab-based)

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All JobsResearch Development Chef JobsFull Time Research Development Chef JobsFull Time Research Development Chef Jobs in Raleigh, NC

Full Time Research Development Chef information

See Raleigh, NC salary details

$47.1K

$99K

$160.4K

How much do full time research development chef jobs pay per year?

As of Sep 13, 2026, the average yearly pay for full time research development chef in Raleigh, NC is $98,952.00, according to ZipRecruiter salary data. Most workers in this role earn between $75,300.00 and $113,200.00 per year, depending on experience, location, and employer.

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 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 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 the most commonly searched types of Research Development Chef jobs in Raleigh, NC?

The most popular types of Research Development Chef jobs in Raleigh, NC are:

What are popular job titles related to Full Time Research Development Chef jobs in Raleigh, NC?

For Full Time Research Development Chef jobs in Raleigh, NC, the most frequently searched job titles are:

What job categories do people searching Full Time Research Development Chef jobs in Raleigh, NC look for?

The top searched job categories for Full Time Research Development Chef jobs in Raleigh, NC are:

What cities near Raleigh, NC are hiring for Full Time Research Development Chef jobs?

Cities near Raleigh, NC 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 Raleigh, NC as of September 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $98,952 per year, or $47.6 per hour.

Sous Chef - FT

Durham, NC • On-site

Driftwood Hospitality Management
Traveler Accommodation • 1 - 5K employees
Learn more about Driftwood Hospitality Managementexternal

$50K/yr

Full-time

Medical, Life, Retirement, PTO

Posted 5 days ago

Driftwood Hospitality Management rating

4.9

Company rating: 4.9 out of 10

Based on 5 frontline employees who took The Breakroom Quiz

Job description

Come join the team at Marriott Raleigh Durham Research Triangle Park, conveniently located on the edge of Morrisville, NC! Whether you're looking to grow your hospitality career or take the next step in a welcoming, team-focused environment, we'd love to meet you. Be part of a hotel committed to exceptional guest service and professional development. Apply today and discover where your next opportunity begins!
Driftwood Hospitality Management's company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services - all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel.
JOB SUMMARY
Direct and supervise the efficient operation of food production areas. In conjunction with Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes while maintaining the highest standards to produce an appealing and appetizing product. Also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio.
ESSENTIAL JOB FUNCTIONS
This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.
  • Be incredibly friendly, customer centric, love to smile and have FUN in a team environment.
  • Expedite peak meal periods by maintaining a "hands on" approach.
  • Monitors food outlets, buffets, stations and food displays for creativity, quality, cleanliness and food safety.
  • Assures timely set up, schedules well trained cooks in all areas in proper uniform.
  • Assists the Outlet-Restaurant Manager and the Banquet Manager in their daily and weekly duties as needed.
  • Assists the food and beverage services for conventions and group activities at the hotel and coordinates with other hotel-level departments to facilitate services agreed upon by the sales office and prospective clients.
  • Works frequently with subordinates in the Food and Beverage Department to ensure all aspects of business are running smoothly and on schedules to improve existing practices and services both in the front of the house and the back of the house.
  • Assist in the achievement of departmental objectives and goals.
  • Works within monthly set food cost budget, adjust food requisitions and controls waste.
  • Oversee the menu creation of our staff restaurant to ensure the highest quality of product for our internal customers;
  • Promote teamwork within the Kitchen department and maintain strong working relationships with all supporting departments;
  • Participate in media and community opportunities to showcase food and beverage products and promote the hotel.
  • Ensure all municipal and state laws regarding hygiene and security are respected, as well as ensuring that colleagues adhere to all health and safety requirements;
  • Personally respond to food-related feedback and ensure proper processes and reports are produced
  • Ensure that all kitchen equipment is in good working order and is properly maintained;
  • Actively participates in the hotel's Department Head and Food & Beverage meetings, holds regular departmental communication meetings and supports participation of colleagues in the various hotel committees

KNOWLEDGE, SKILLS & ABILITIES
    • Have three or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry; or a Culinary Degree with 2 or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry. Creates and plans all meals and menus for the restaurant/s, outlet/s and catered events.
    • Experienced in high volume catering with hotel top brands and fine dining
    • Proven leadership and managerial skills supporting an environment of colleague growth and development, interdepartmental teamwork and exceptional customer service;
    • Current on all culinary trends and active in the furthering of his/her own culinary development
    • Extremely creative with strong service skills and demonstrated ability to energize a diverse team of culinary professionals;
    • Computer literate;

PHYSICAL DEMANDS
  • Ability to stand, walk and/or sit and continuously perform essential job functions for an eight-plus hour shift.
  • Frequent twisting, bending, stooping, reaching, standing, walking,
  • Frequent talking, hearing, seeing and smiling.

Benefits
  • 401(k)
  • Disability insurance
  • Employee assistance program
  • Health insurance
  • Life insurance
  • Paid time off
  • Room Discounts
  • Employee Food and Beverage Discounts

EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.

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