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Manager Culinary Research Development Jobs (NOW HIRING)

Acxion

Culinary R&D Manager

Chicago, IL · On-site

$80K - $90K/yr

ABOUT THE ROLE We're seeking a highly creative, client-facing, and commercially minded Culinary R&D Manager to join our culinary innovation team. This role sits at the intersection of culinary ...

Kettle Cuisine

Culinary R&D Specialist

Lynn, MA

$36K - $48K/yr

Job SummaryThe Culinary R&D Specialist plays a crucial role in supporting research and development ... Manage inventory and record-keeping for all new raw material samples.Coordinate product orders and ...

KETTLE CUISINE LLC

Culinary R&D Specialist

Lynn, MA · On-site

$50K - $65K/yr

JOB SUMMARY The Culinary R&D Specialist plays a crucial role in supporting research and development ... Manage inventory and record-keeping for all development samples. * Package, label, and ship ...

KETTLE CUISINE LLC

Culinary R&D Specialist

Lynn, MA

$36K - $48K/yr

JOB SUMMARY The Culinary R&D Specialist plays a crucial role in supporting research and development ... Manage inventory and record-keeping for all development samples. * Package, label, and ship ...

Del Taco

R&D Associate Manager

Lake Forest, CA · On-site

$89K - $110K/yr

Director of Culinary Research & Development SALARY RANGE : $89,000 - $110,000 / Annual Position ... The R&D Associate Manager will play a key role in bringing Del Taco Innovation to life! Essential ...

TATSU-YA

Research & Development (R&D) Sous Chef

Austin, TX · On-site

$65K - $75K/yr

Excellent organization, communication, and time management skills * Culinary degree or equivalent ... Apply now to join our R&D team and bring bold ideas, big flavors, and culinary creativity to the ...

Del Taco, LLC

R&D Associate Manager

Lake Forest, CA

$89K - $110K/yr

Director of Culinary Research & Development SALARY RANGE : $89,000 - $110,000 / Annual Position ... The R&D Associate Manager will play a key role in bringing Del Taco Innovation to life! Essential ...

ESS

MGR, CULINARY

Anchorage, AK · On-site

Demonstrates proficiency in menu development, cost controls, purchasing and inventory with a focus ... culinary management experience * ServSafe Certification * Working knowledge of basic kitchen ...

Compass Group

MGR, CULINARY

Anchorage, AK

Demonstrates proficiency in menu development, cost controls, purchasing and inventory with a focus ... culinary management experience * ServSafe Certification * Working knowledge of basic kitchen ...

Compass Group

MGR, CULINARY

Anchorage, AK · On-site

Demonstrates proficiency in menu development, cost controls, purchasing and inventory with a focus ... culinary management experience * ServSafe Certification * Working knowledge of basic kitchen ...

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All JobsManager Culinary Research Development Jobs

Manager Culinary Research Development information

See salary details

$48.5K

$101.8K

$165K

How much do manager culinary research development jobs pay per year?

As of Jun 20, 2026, the average yearly pay for manager culinary research development in the United States is $101,794.00, according to ZipRecruiter salary data. Most workers in this role earn between $77,500.00 and $116,500.00 per year, depending on experience, location, and employer.

What is the difference between Manager Culinary Research Development vs Chef de Cuisine?

AspectManager Culinary Research DevelopmentChef de Cuisine
Primary FocusResearch, development, and innovation of culinary products and recipesKitchen management, food preparation, and culinary execution
Work EnvironmentResearch labs, product development kitchens, corporate settingsRestaurant kitchens, hospitality venues
CredentialsFood science, culinary arts, or related certifications often preferredCulinary degree or extensive culinary experience
Industry UsageFood manufacturing, product development companies, culinary innovation firmsRestaurants, hotels, catering services

The Manager Culinary Research Development primarily focuses on developing new food products and recipes through research and innovation, often working in corporate or lab settings. In contrast, the Chef de Cuisine manages daily kitchen operations and prepares dishes in a restaurant environment. While both roles require culinary expertise, the research manager emphasizes product development, whereas the chef emphasizes culinary execution and kitchen management.

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What cities are hiring for Manager Culinary Research Development jobs? Cities with the most Manager Culinary Research Development job openings:
What are the most commonly searched types of Culinary Research Development jobs? The most popular types of Culinary Research Development jobs are:
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Manager Culinary Research Development jobs near you
Infographic showing various Manager Culinary Research Development job openings in the United States as of June 2026, with employment types broken down into 5% As Needed, 20% Full Time, 69% Part Time, 3% Temporary, 2% Contract, and 1% Nights. Highlights an 89% Physical, 3% Hybrid, and 8% Remote job distribution, with an average salary of $101,794 per year, or $48.9 per hour.

Culinary R&D Manager

Acxion

Chicago, IL • On-site

$80K - $90K/yr

Full-time

Posted 21 days ago

Job description

ABOUT THE ROLE

We’re seeking a highly creative, client-facing, and commercially minded Culinary R&D Manager to join our culinary innovation team. This role sits at the intersection of culinary excellence, strategic thinking, and relationship management—bringing food concepts to life in ways that drive growth for our clients.

You’ll lead culinary ideation and product development for key accounts, translate trends into actionable opportunities, and deliver compelling presentations that inspire restaurant partners. As a trusted advisor to both clients and internal teams, you’ll play a critical role in shaping innovation pipelines and driving menu adoption.


RESPONSIBILITIES

Client Leadership & Business Development

  • Lead culinary strategy and concept development for assigned client accounts, aligning innovation with operator needs and client business objectives
  • Identify and proactively generate new concept opportunities with restaurant chains that leverage client products and capabilities
  • Build and maintain strong relationships with key stakeholders across top national restaurant chains, manufacturers, and partners
  • Serve as a primary client-facing representative—leading presentations, culinary demonstrations, and ideation sessions that drive menu placements
  • Partner with internal leadership to identify and pursue new business opportunities and organic account growth
  • Provide ongoing consultative support to ensure client satisfaction and long-term partnership success
  • Deliver regular updates, insights, and performance reporting to senior leadership

Team Leadership & Collaboration

  • Manage, mentor, and develop junior culinary team members, fostering growth and accountability
  • Review and approve culinary work to ensure quality, consistency, and alignment with client expectations
  • Collaborate cross-functionally with marketing, strategy, and account teams to deliver integrated solutions

Culinary Innovation & R&D

  • Lead end-to-end culinary development—from ideation through execution—including concept creation, recipe development, and final product specifications
  • Translate emerging culinary, consumer, and menu trends into relevant, on-brand concepts for clients
  • Test, refine, and scale recipes and products with a focus on operational feasibility and menu viability
  • Introduce new ingredients, techniques, and processes to elevate innovation and differentiation
  • Maintain strong connections within the culinary industry (restaurants, associations, suppliers) to stay ahead of trends

Operational Excellence

  • Ensure all culinary work adheres to food safety standards and best practices
  • Maintain organized documentation of recipes, processes, and project outcomes


SKILLLS/QUALIFICATIONS

  • Degree from a nationally recognized culinary school.
  • 5+ years in progressive culinary roles—R&D, sales, or corporate settings.
  • Proven leadership and mentoring skills.
  • Strong relationship building and communication.
  • Experience in restaurant operations, manufacturing, and food safety.
  • Highly organized self-starter who thrives in a fast-paced, collaborative environment.
  • Deep knowledge of food trends, menu development, and operational execution.
  • Strong presentation and communication skills.
  • Can manage multiple projects simultaneously.
  • Ability to travel.


PLEASE NOTE: Acxion Foodservice Inc. reserves the right to change, modify or add to the duties and essential functions at any time.