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Manager Culinary Research Development Jobs in Texas

PepsiCo

R&D Research and Innovations Chef - Foods

Plano, TX · On-site

$89K - $149K/yr

Ability to incorporate business needs into culinary designs, manage multiple assignments, strong communication skills, and intellectual curiosity. * This role is designed to inspire and lead culinary ...

PepsiCo

R&D Research and Innovations Chef - Foods

Plano, TX · On-site

$89K - $149K/yr

Ability to incorporate business needs into culinary designs, manage multiple assignments, strong communication skills, and intellectual curiosity. * This role is designed to inspire and lead culinary ...

PepsiCo

R&D Research and Innovations Chef - Foods

Plano, TX · On-site

$89K - $149K/yr

Ability to incorporate business needs into culinary designs, manage multiple assignments, strong communication skills, and intellectual curiosity. * This role is designed to inspire and lead culinary ...

Tamus

Director, Research Development

Bryan, TX · On-site

... years of management experience. - Significant ad successful experience with the development of ... the research or contract work specified in those projects. Registration, Certifications, and ...

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Manager Culinary Research Development information

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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Manager Culinary Research Development jobs near you

Corporate Research & Development Sous Chef

RAMEN TATSU-YA PAYROLL LLC

Austin, TX • On-site

$65K - $75K/yr

Full-time

Medical, Dental, Vision

Re-posted 9 days ago

Job description

Description:


Join the Tatsu-Ya Team as a Corporate R&D Sous Chef!


At Tatsu-Ya, we’re constantly pushing flavor forward. From new ramen builds and seasonal specials to innovative culinary concepts, our R&D team helps shape the future of the brand. If you’re passionate about food, creativity, and culinary innovation, we’d love to hear from you.


Perks Include:
  • Competitive Salary
  • Paid On-the-Job Training
  • Advancement Opportunities
  • Free Meals During Shifts
  • Discounts at all Tatsu-Ya locations
  • Family Meal
  • Creative, collaborative culinary environment
Benefits:
  • Paid Sick Time
  • Medical, Dental, and Vision Insurance
  • Opportunities for travel, trainings, and culinary development

What is the job? As the Corporate Research & Development (R&D) Sous Chef, you will support the development, testing, and execution of new menu items, recipes, and culinary initiatives across the Tatsu-Ya brand. Working closely with the Corporate Chef and cross-functional teams, you’ll help ensure every product meets our standards for flavor, consistency, quality, and operational execution.


What You’ll Do:
  • The Corporate Sous Chef will need to be trained and become proficient in all levels of the BOH operations of all concepts and be able to support or assist the operating of the restaurants from time to time
  • Support the Corporate R&D team in developing, testing, and refining new culinary concepts and recipes
  • Execute recipe testing, sensory evaluations, tastings, and product trials
  • Maintain detailed documentation of recipes, ingredient specs, testing procedures, and results
  • Assist with seasonal menu updates, LTOs, and ongoing product improvements
  • Ensure recipes are scalable, consistent, and operationally efficient across multiple locations
  • Assist with ingredient sourcing, vendor coordination, and culinary research
  • Maintain cleanliness, organization, and food safety standards within the test kitchen
  • Collaborate with Operations and Training teams during rollouts and implementation of new products
  • Monitor culinary trends, emerging techniques, and ingredient innovations to contribute fresh ideas
Requirements:


  • 3–5 years of culinary experience in a high-volume kitchen environment
  • Previous experience in R&D, menu development, or culinary innovation preferred
  • Strong understanding of cooking techniques, flavor profiles, and ingredient functionality
  • Excellent organization, communication, and time management skills
  • Culinary degree or equivalent professional experience preferred
  • Knowledge of food safety, sanitation, allergens, and dietary restrictions
  • Ability to lift up to 50 lbs and work in fast-paced kitchen environments
  • Ability to travel as needed for trainings, openings, or culinary support

Ready to help shape the future of Tatsu-Ya? Apply now to join our Corporate R&D team and bring bold ideas, big flavors, and culinary creativity to the table.