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Manager Culinary Research Development Jobs (NOW HIRING)

Revolution Foods

Culinary R&D Manager

Commerce, CA · On-site

$91K - $115K/yr

We're looking for a Culinary R&D Manager who can bring together culinary creativity, product development, and operational execution. This is not a bench-only role; you will take ideas from concept to ...

Revolution Foods

Culinary R&D Manager

Commerce, CA

$91K - $115K/yr

We're looking for a Culinary R&D Manager who can bring together culinary creativity, product development, and operational execution. This is not a bench-only role; you will take ideas from concept to ...

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 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 · On-site

$36.20K - $48.50K/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 ...

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

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 ...

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 ...

SpaceX

Manager, Culinary

Bastrop, TX

MANAGER, CULINARY The Manager, Culinary is a leadership role dedicated to the oversight of a wide ... Performs annual staff reviews, supports ongoing staff development, and succession planning BASIC ...

sweetgreen

Sr Manager, Culinary

Los Angeles, CA · On-site

This role brings benchtop R&D ideas to a production state. Within the Culinary department, this Senior Manager will own cross-functional partnerships with the Quality Assurance Team, Supply Chain ...

sweetgreen

Sr Manager, Culinary

Los Angeles, CA · On-site

This role brings benchtop R&D ideas to a production state. Within the Culinary department, this Senior Manager will own cross-functional partnerships with the Quality Assurance Team, Supply Chain ...

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Manager Culinary Research Development information

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$48.5K

$101.8K

$165K

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

As of May 30, 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.

More about Manager Culinary Research Development jobs
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:
What states have the most Manager Culinary Research Development jobs? States with the most job openings for Manager Culinary Research Development jobs include:
What job categories do people searching Manager Culinary Research Development jobs look for? The top searched job categories for Manager Culinary Research Development jobs are:
Manager Culinary Research Development jobs near you
Infographic showing various Manager Culinary Research Development job openings in the United States as of May 2026, with employment types broken down into 1% As Needed, 90% Full Time, 6% Part Time, 2% Temporary, and 1% Nights. Highlights an 89% Physical, 1% Hybrid, and 10% Remote job distribution, with an average salary of $101,794 per year, or $48.9 per hour.
Culinary R&D Manager

Culinary R&D Manager

Revolution Foods

Commerce, CA • On-site

$91K - $115K/yr

Full-time

Posted 26 days ago

Job description

At Revolution Foods, we're redefining what school food can be, fresh, flavorful, and built to scale. We serve hundreds of thousands of meals each week, and this role sits at the center of that impact.
We're looking for a Culinary R&D Manager who can bring together culinary creativity, product development, and operational execution. This is not a bench-only role; you will take ideas from concept to full-scale production, ensuring they deliver on taste, nutrition, and consistency across our sites.
What You'll Own
  • Develop and refine craveable, nutritious recipes aligned with USDA and internal standards
  • Lead end-to-end product development: concept → kitchen trials → production → scaled rollout
  • Identify gaps in current offerings and drive new product innovation, including scratch-cooked meals
  • Elevate flavor, quality, and presentation across the menu
  • Own recipe formulation, yields, and documentation to support high-volume production
  • Scale recipes from kitchen to multi-site production environments (100K+ meals/week)
  • Lead internal tastings, ingredient trials, and product validation
  • Translate culinary concepts into clear SOPs, recipe cards, and meal assembly standards
  • Partner closely with Operations and spend time on the production floor to ensure successful execution
  • Support first production runs and troubleshoot real-time challenges
  • Drive continuous improvement across recipes, workflows, and processes
  • Act as a hands-on problem solver, fixing root causes, not just symptoms
  • Lead student tastings and sampling sessions to validate product success
  • Gather and apply qualitative and quantitative feedback to refine recipes
  • Ensure meals are not just compliant, but genuinely enjoyable and repeatable for students
  • Partner with Sales to support customer presentations, tastings, and product showcases
  • Deliver high-quality, visually compelling food presentations that help win new business
  • Translate culinary innovation into customer-ready experiences and narratives
  • Work closely with FSQA, Procurement, Supply Chain, and Production to ensure feasibility and consistency
  • Align on ingredient sourcing, substitutions, and cost considerations
  • Ensure smooth handoff from R&D to Operations across all sites

Experience & Qualifications Required
  • Bachelor's degree (or equivalent experience) in Culinary Arts, Food Science, Nutrition, or related field
  • 5-8+ years of experience in culinary R&D, product development, or high-volume food production, with a strong focus on scratch cooking and recipe commercialization
  • Proven ability to take products from concept → development → production → scaled execution across multiple sites
  • Hands-on scratch cooking expertise, with the ability to build recipes from raw ingredients and scale them effectively
  • Experience developing and scaling recipes for high-volume production environments (e.g., 100K+ meals/week or multi-site operations)
  • Strong understanding of flavor development, ingredient functionality, and production scalability
  • Ability to operate in both a creative culinary environment and a fast-paced production setting
  • Experience supporting customer tastings, presentations, or culinary showcases
  • Strong problem-solving mindset with a focus on root cause analysis and continuous improvement
  • Ability to collaborate cross-functionally and influence without authority

Preferred Qualifications
  • Experience in K-12, CPG, food manufacturing, or large-scale foodservice environments
  • Familiarity with USDA meal programs (NSLP, SBP, CACFP)
  • Bilingual Spanish (written and verbal) is a big plus

Salary Range: $91,000 - $115,000
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.
For further information, please review the Know Your Rights notice from the Department of Labor.

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