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Manager Culinary Research Development Jobs (NOW HIRING)

O Positiv

Research & Development Manager

Santa Monica, CA · On-site

$135K - $165K/yr

Your Role The Research & Development Manager is responsible for supporting the execution of product development for both new product initiatives and portfolio maintenance efforts that accelerate O ...

Sodexo

Senior Manager, Culinary Operations

Sunnyvale, CA · On-site

$103K - $133K/yr

By leveraging market research, sales data, and vendor insights, you will deliver strategic ... Oversee the development and implementation of premium, trend-forward culinary concepts and bespoke ...

New

Sodexo

Senior Manager, Culinary Operations

Menlo Park, CA · On-site

$120K - $155K/yr

By leveraging market research, sales data, and vendor insights, you will deliver strategic ... Oversee the development and implementation of premium, trend-forward culinary concepts and bespoke ...

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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 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.

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 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.
Manager Culinary Services

Manager Culinary Services

Johns Hopkins Healthcare

Baltimore, MD • On-site

Full-time

Medical, Dental, Vision, Retirement

Posted 10 days ago

Johns Hopkins Medicine rating

7.5

Company rating: 7.5 out of 10

Based on 202 frontline employees who took The Breakroom Quiz

226th of 873 rated healthcare providers

Job description

YOU BELONG HERE
What Awaits You?
  • Career growth and development
  • Employee and Dependent Tuition Assistance
  • Diverse and collaborative working environment
  • Affordable and comprehensive benefits package

Position Summary:
The Food and Culinary Manager provides leadership to the culinary team ensuring the effective and efficient operation of main kitchen food service and production areas by supervising and coordinating activities of the production, catering staff, cooks, and all other main kitchen employees as assigned. Upholds the standards of the system-wide customer service program. Responsible for the scheduling and creation of daily job assignments for staff. Responsible for ordering supplies as required.
Education and Experience:
  • High school diploma, BA/BS degree in culinary, hospitality or related field preferred.
  • 2-3 years previous supervisory experience in food service operation required/applicable experience. Healthcare/hospital/nursing home setting preferred or experience in a high-volume account preferred.
  • ServSafe Certification is required within 90 days. Baltimore City Food Service Manager Certificate is preferred.

Duties and Responsibilities:
  • Manages the food production and cooking operations in the kitchen. Supervises work habits to ensure efficiency, productivity, sanitation, and consistency; taking corrective action when necessary.
  • Maintains and evaluates existing food concepts and products; developing creative food concepts resulting in higher quality and cost effectiveness for patient and retail operations.
  • Oversees preparation, cooking, and baking of meal components, portioning, and garnishing, ensuring attractive presentation of all food, dishes, and trays.
  • Ensures compliance with standards established by accrediting organizations including but not limited to federal, state and local regulations, the Joint Commission standards and HACCP guidelines.
  • Establishes and maintains appropriate processes, policies, inventory systems, and databases related to the storage and handling of food and nutrition products.
  • Ensuring all food production, service, and storage areas, equipment, etc. meet or exceed specified requirements/standards. Inspecting prepared food to ensure adherence to prescribed specifications.
  • Supervises assigned personnel by providing guidance, training, and continuous professional development and growth.
  • Monitors adherence to all hospital and JHHS Food and Culinary policies and procedures.
  • Approves and/or makes recommendations regarding employment, performance appraisals, salary changes, promotions, transfers, and terminations.
  • Provides leadership to the development, implementation, and modification of standardized menus and recipes in conjunction with JHHS Director for Culinary Services.
  • Ensures that all system wellness initiatives are developed and incorporated into food management systems.
  • Participates in the planning and implementation of quality assurance programs for the food production and service areas, analyzing data and making recommendations to correct deficiencies. Involves all assigned food service employees in the maintenance of such programs.
  • Develops goals and action plans for assigned areas.
  • Performs other functionally related duties as assigned.
  • Provides oversight to the patient-focused program to drive satisfaction and patient experience outcomes.
  • Leads team to improved food quality through use of standardized recipes, equipment, and approaches.
  • Supports sustainability initiatives through composting, selection of paper goods, and use of local vendors/suppliers as appropriate.
  • In conjunction with Corporate Purchasing ensures compliance with all negotiated food contracts.

Shift:
Full-Time
Rotating Shift
Weekend Work Required
Exempt
We have a robust benefits package which includes medical, dental, vision, 401K. For additional information please go to: https://jhh.mybenefitsjhhs.com
Salary Range: Minimum 25.29/hour - Maximum 39.54/hour. Compensation will be commensurate with equity and experience for roles of similar scope and responsibility. In cases where the range is displayed as a $0 amount, salary discussions will occur during candidate screening calls, before any subsequent compensation discussion is held between the candidate and any hiring authority.
We are committed to creating a welcoming and inclusive environment, where we embrace and celebrate our differences, where all employees feel valued, contribute to our mission of serving the community, and engage in equitable healthcare delivery and workforce practices.
Johns Hopkins Health System and its affiliates are drug-free workplace employers.
Johns Hopkins Health System and its affiliates are an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity and expression, age, national origin, mental or physical disability, genetic information, veteran status, or any other status protected by federal, state, or local law.

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