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Internship Culinary Research Development Jobs (NOW HIRING)

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Culinary R&D Associate

Los Angeles, CA · On-site

$70K - $110K/yr

This isn't just an R&D role - you're helping define the culinary roadmap for a business with ambitions of X+locations, household-name brands, and the gold standard in digital-first dining. You'll own ...

Lab37

Culinary R&D Associate

Los Angeles, CA · On-site

$70K - $110K/yr

This isn't just an R&D role - you're helping define the culinary roadmap for a business with ambitions of X+locations, household-name brands, and the gold standard in digital-first dining. You'll own ...

mendocinofarms

DIRECTOR OF CULINARY OPERATIONS

$140K - $180K/yr

Director of Culinary R&D Reports to: Chief Operations Officer Location: Looking for candidates that live in Dallas, TX but would also consider LA based candidates FLSA Status: Exempt Compensation ...

mendocinofarms

DIRECTOR OF CULINARY OPERATIONS

$140K - $180K/yr

Director of Culinary R&D Reports to: Chief Operations Officer Location: Looking for candidates that live in Dallas, TX but would also consider LA based candidates FLSA Status: Exempt Compensation ...

Winston Industries LLC

$90 - $120/hr

We're looking for an R&D Culinary Technologist to own how Winston equipment is tested, validated, and proven. By constantly rethinking culinary solutions, the Culinary R&D Technologist conducts ...

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How much do internship culinary research development jobs pay per month?

As of Aug 20, 2026, the average monthly pay for internship culinary research development in the United States is $6,439.50, according to ZipRecruiter salary data. Most workers in this role earn between $4,416.67 and $7,666.67 per month, depending on experience, location, and employer.

What is an internship in culinary research and development?

An Internship in Culinary Research and Development is a hands-on training opportunity where students or recent graduates work with professional chefs, food scientists, or product developers to create and improve food products. Interns gain practical experience in recipe formulation, sensory testing, ingredient sourcing, and sometimes even food safety protocols. This role is ideal for those interested in the intersection of culinary arts and food innovation, and it provides valuable exposure to the process of bringing new food products from concept to market.

What types of projects or tasks can I expect to work on as an intern in culinary research and development?

As an intern in Culinary Research and Development, you can expect to assist with recipe testing, ingredient sourcing, sensory evaluations, and prototype development for new menu items or food products. You'll likely collaborate closely with chefs, food scientists, and marketing teams to support the creation and refinement of innovative dishes. Interns often help document results, maintain kitchen organization, and may participate in brainstorming sessions or presentations. This hands-on role is fast-paced and offers valuable exposure to both culinary techniques and the business side of food innovation.

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

To thrive as an Internship Culinary Research Development professional, you need a strong foundation in culinary techniques, food science, and recipe formulation, typically supported by culinary school coursework or a related degree. Familiarity with kitchen equipment, food safety regulations, and software for recipe management or nutritional analysis is important. Creativity, attention to detail, and effective teamwork are crucial soft skills for developing innovative recipes and collaborating with chefs and product developers. These skills ensure the creation of safe, high-quality, and marketable food products in a dynamic culinary environment.

What is the difference between Internship Culinary Research Development vs Culinary Research Associate?

AspectInternship Culinary Research DevelopmentCulinary Research Associate
CredentialsEnrolled in culinary or food science programs, some certificationsBachelor's degree in food science, culinary arts, or related field
Work EnvironmentInternship setting, learning-focused, temporaryFull-time, professional research labs or R&D departments
Employer & Industry UsageFood companies, culinary labs, internships for studentsFood manufacturing, product development, research institutions
Search & Comparison IntentEntry-level, learning roles, internshipsEntry to mid-level research roles, professional positions

In summary, Internship Culinary Research Development is an entry-level, learning-focused position typically held by students or those new to the industry. In contrast, a Culinary Research Associate is a full-time professional role requiring relevant degrees and experience, working in established research environments.

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Internship Culinary Research Development jobs near you
Infographic showing various Internship Culinary Research Development 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 $77,274 per year, or $37.2 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 13 days ago

Kraft Heinz rating

7.0

Company rating: 7.0 out of 10

Based on 122 frontline employees who took The Breakroom Quiz

229th of 440 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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