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Intern Culinary Research Development Jobs in Chicago, IL

Winlandfoods

Product Development Intern

Oak Brook, IL · Hybrid

$27.50/hr

As an Intern/Coop in Research, Development & Innovation, you will have the unique opportunity to apply Food science principles to meet project objectives.Our team has deep technical expertise across ...

CONAGRA

R&D Intern - Summer 2027 (Chicago)

Chicago, IL · On-site

$20 - $28/hr

You will be immersed into Conagra Brands and our Research & Development Organization for 11 weeks ... Interns should expect to work 40 hours/week Why should you become a Conagra intern? • Our intern ...

Conagra

R&D Intern - Summer 2027 (Chicago)

Chicago, IL · On-site

$20 - $28/hr

You will be immersed into Conagra Brands and our Research & Development Organization for 11 weeks ... Our intern compensation starts at $22/hr. * We set you up for success. All interns participate in ...

Conagra

R&D Intern - Summer 2027 (Chicago)

Chicago, IL

$20 - $28/hr

You will be immersed into Conagra Brands and our Research & Development Organization for 11 weeks ... Our intern compensation starts at $22/hr. * We set you up for success. All interns participate in ...

Bell Flavors & Fragrances

Research Chef

Northbrook, IL

$50K - $100K/yr

This role supports culinary innovation through concept development, prototype creation, recipe and ... Research, source, and prepare high-quality food concepts and prototypes for appropriate business ...

Bell Flavors & Fragrances

Research Chef

Northbrook, IL · On-site

$50K - $100K/yr

This role supports culinary innovation through concept development, prototype creation, recipe and ... Research, source, and prepare high-quality food concepts and prototypes for appropriate business ...

Rhaeos

R&D Engineering Intern

Chicago, IL · On-site

$17.25 - $22.50/hr

400 N Aberdeen St, STE 575 R&D Engineering Chicago, IL 60642 Intern Contact: info@rhaeos.com Position Overview We are seeking motivated and talented interns to join our team for an internship. The ...

Illinois Policy

Development Intern

Chicago, IL · On-site

$18/hr

Development Intern Chicago, Illinois, United States Job Openings Development Intern About the Job ... Conduct donor and prospect research to support gift officer strategy * Assist with preparation of ...

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How much do intern culinary research development jobs pay per hour?

As of Aug 31, 2026, the average hourly pay for intern culinary research development in Chicago, IL is $17.55, according to ZipRecruiter salary data. Most workers in this role earn between $14.86 and $19.81 per hour, depending on experience, location, and employer.

What does an intern in culinary research and development do?

An Intern in Culinary Research and Development assists professional chefs and food scientists in creating, testing, and refining new recipes or food products. Their tasks often include ingredient sourcing, preparing samples, documenting experiments, and analyzing feedback to improve taste, texture, or presentation. They may also help with sensory evaluations and participate in brainstorming sessions for innovative menu or product ideas. This role provides valuable hands-on experience in both culinary techniques and the product development process within the food industry.

What types of projects and responsibilities can an intern in culinary research and development expect to work on?

As an Intern in Culinary Research and Development, you can expect to support the development of new recipes, assist with product testing, and participate in sensory evaluations. You'll often help with sourcing ingredients, preparing samples, and collecting data for ongoing projects. Collaboration with chefs, food scientists, and marketing teams is common, providing you valuable exposure to the full product development lifecycle. This hands-on experience will deepen your understanding of both the creative and technical aspects of food innovation.

What are the key skills and qualifications needed to thrive as an intern in culinary research and development, and why are they important?

To thrive as an Intern in Culinary Research and Development, you need a solid foundation in culinary techniques, food science principles, and an educational background in culinary arts or food technology. Familiarity with recipe development software, kitchen equipment, and basic lab testing tools is typically required. Creativity, attention to detail, and strong communication skills help you contribute innovative ideas and collaborate effectively with culinary teams. These skills are crucial for developing new food products that are both high-quality and marketable in a competitive industry.

What is the difference between Intern Culinary Research Development vs Intern Food Product Development?

AspectIntern Culinary Research DevelopmentIntern Food Product Development
CredentialsBasic culinary knowledge, relevant courseworkBasic food science or culinary background
Work EnvironmentResearch labs, culinary test kitchensProduct testing facilities, kitchens
Industry UsageFood companies, R&D departmentsFood companies, product innovation teams
Search IntentResearch-focused roles, culinary innovationProduct creation, market testing

Intern Culinary Research Development roles focus on culinary research, recipe testing, and innovation within R&D labs, while Intern Food Product Development emphasizes creating and testing new food products for market readiness. Both roles require culinary or food science knowledge and are common in food industry companies, but they differ in their primary focus—research versus product development.

What are the most commonly searched types of Culinary Research Development jobs in Chicago, IL?

The most popular types of Culinary Research Development jobs in Chicago, IL are:

What are popular job titles related to Intern Culinary Research Development jobs in Chicago, IL?

For Intern Culinary Research Development jobs in Chicago, IL, the most frequently searched job titles are:

What job categories do people searching Intern Culinary Research Development jobs in Chicago, IL look for?

The top searched job categories for Intern Culinary Research Development jobs in Chicago, IL are:

What cities near Chicago, IL are hiring for Intern Culinary Research Development jobs?

Cities near Chicago, IL with the most Intern Culinary Research Development job openings:

Intern Culinary Research Development jobs near you
Infographic showing various Intern Culinary Research Development job openings in Chicago, IL as of August 2026, with employment types broken down into 33% Internship, 34% Full Time, and 33% Part Time. Highlights an 67% In-person, and 33% Hybrid job distribution, with an average salary of $36,504 per year, or $17.6 per hour.

Manager, R&D - Culinary Innovation Lab

Kraft Heinz Company

Glenview, IL • On-site

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Re-posted 24 days ago

Kraft Heinz rating

7.0

Company rating: 7.0 out of 10

Based on 122 frontline employees who took The Breakroom Quiz

232nd of 443 rated food and drinks producers

Job description


As a Culinary Innovation Lab Manager, you will help transform the future of R&D innovation and accelerate Kraft Heinz's growth ambitions. Our Culinary team shapes and influences food-facing innovations by combining a creative approach with deep technical expertise to drive consumer and product opportunities. We pride ourselves on being the expert culinary connection to food and cooking within the marketplace, and we are looking for a "consumer-obsessed" culinary professional - someone who is creative, strategic, independent, collaborative, and who executes with high attention to detail and effective communication. This is a hands-on R&D innovation role supporting our Culinary Innovation Lab, where we identify strategic opportunities for KHC. This individual will partner closely with internal Marketing, Insights, and R&D Innovation and Functional teams, as well as external partners, to explore, develop, and test new product, ingredient, flavor, and consumer usage opportunities. Using Design Thinking and Agile methodologies, this individual will actively drive opportunity identification, dig site prioritization, minimal viable prototype (MVP) development, and consumer product-fit learning.
Essential Functions & Responsibilities
  • Apply advanced mastery of culinary fundamentals, including cooking techniques, ingredient functionality, safe food handling, and culinary nutrition, to identify consumer insights, articulate sensory attributes, and translate those insights directly into product development.

  • Leverage knowledge of functional ingredients and formulation principles to develop minimal viable prototypes (MVPs) for consumer testing, learning, and validation; apply sensory evaluation best practices to assess and communicate product performance.

  • Lead culinary research to turn food trends, consumer insights, and competitive intelligence into innovation opportunities and strategic concepts aligned to business priorities.

  • Plan, develop, and execute culinary projects including competitive landscape reviews, immersions, trend presentations, concept ideation sessions, and product cuttings in partnership with the Innovation Lab Lead.

  • Serve as a creative and collaborative cross-functional partner, connecting culinary expertise to R&D, Marketing, Insights, and external partners throughout the innovation process.

  • Drive strategic thinking, clear communication, and proactive ownership across all assigned work; demonstrate consistent attention to detail and the ability to manage multiple concurrent priorities.

  • Leads end-to-end culinary workstreams within innovation initiatives, with accountability for delivering against defined objectives, timelines, and business outcomes.

  • Influences cross-functional decision-making related to innovation strategy, concept prioritization, and product direction.

  • Manages multiple concurrent innovation initiatives across brands, platforms, or categories, ensuring alignment to commercial viability and business priorities.

  • Translates culinary concepts into scalable product opportunities, incorporating consumer insights, technical feasibility, and business considerations.

Expected Experience & Required Skills
  • Bachelor's degree in culinary arts, food science, nutrition, or a closely related field with a minimum of 6 years of progressive culinary experience with demonstrable expertise in product development, cooking techniques, and flavor application.

  • Minimum 3 years of experience in a corporate CPG or food manufacturing R&D environment.

  • Proven ability to develop and evaluate MVPs using structured sensory and consumer research methods (e.g., descriptive/scoring, discrimination testing) in partnership with sensory and insights teams.

  • Working knowledge of food safety principles (HACCP, GMP, allergen management) and safe culinary lab practices.

  • Demonstrated ability to apply Agile and Design Thinking frameworks within an innovation or product development process.

  • Excellent written and verbal communication skills with strong project management and cross-functional influencing capabilities.

  • Experience with recipe management systems, PLM platforms, or SAP in a product development workflow.

  • RCA Certified Research Chef (CRC®) or equivalent culinary R&D / product development certification, preferred.

  • Familiarity with consumer research methods including CLTs, HUTs, or focus group facilitation.

  • Exposure to upstream innovation processes including trend scouting, dig site methodology, or white space identification.

  • Ability to travel up to 15% of the time

Work Environment & Schedule
This position operates primarily in a hybrid work environment and is based at the Kraft Heinz R&D Innovation Center in Glenview, IL. Our hybrid model provides flexibility based on business needs, allowing employees to work virtually up to two days per week, with an expectation to work on-site at least three days per week at the Glenview R&D Innovation Center.
Physical demands include but not limited to
  • Constant standing and walking in a kitchen/lab/plant environment for extended periods.

  • Frequent use of hands and arms for food preparation, weighing/measuring, knife work, stirring, mixing, and operating small equipment; repetitive motions are common.

  • Occasional lifting/carrying ingredients and equipment (e.g., up to 25-50 lbs, with or without reasonable accommodation).

Our Total Rewards philosophy is to provide a meaningful and flexible spectrum of programs that equitably support our diverse workforce and their families and complement Kraft Heinz' strategy and values.
New Hire Base Salary Range:
$104,200.00 - $130,200.00
Bonus: This position is eligible for a performance-based bonus as provided by the plan terms and governing documents.
The compensation offered will take into account internal equity and may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors
Benefits: Coverage for employees (and their eligible dependents) through affordable access to healthcare, protection, and saving for the future, we offer plans tailored to meet you and your family's needs. Coverage for benefits will be in accordance with the terms and conditions of the applicable plans and associated governing plan documents.
Wellbeing: We offer events, resources, and learning opportunities that inspire a physical, social, emotional, and financial well-being lifestyle for our employees and their families.
You'll be able to participate in a variety of benefits and wellbeing programs that may vary by role, country, region, union status, and other employment status factors, for example:
  • Physical - Medical, Prescription Drug, Dental, Vision, Screenings/Assessments
  • Social - Paid Time Off, Company Holidays, Leave of Absence, Flexible Work Arrangements, Recognition, Training
  • Emotional - Employee Assistance Program , Wellbeing Programs, Family Support Programs
  • Financial - 401k, Life, Accidental Death & Dismemberment, Disability

Location(s)
Glenview R&D Center
Kraft Heinz is an Equal Opportunity Employer - Underrepresented Ethnic Minority Groups/Women/Veterans/Individuals with Disabilities/Sexual Orientation/Gender Identity and other protected classes. In order to ensure reasonable accommodation for protected individuals, applicants that require accommodation in the job application process may contact NAZTAOps@kraftheinz.com for assistance.

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