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Research And Development Chef Jobs in Florida (NOW HIRING)

Graspa Group

Chef

Miami, FL · On-site

$80K - $85K/yr

Strong knowledge of menu development across different cuisines and service styles (buffet, plated ... Research and source new ingredients, products, and culinary trends to keep offerings fresh and ...

Sweet Carocas

Be Seen First

Pastry Chef

Miami, FL · On-site

$70K - $72K/yr

Pastry Chef - Full Time Location: Medley / Doral Area - Miami, FL Company: Sweet Carocas Salary: Up ... Opportunities for career growth into Production Management or R&D as the company continues to ...

PGA Golf Properties, Inc.

Sous Chef

Port Saint Lucie, FL · On-site

$50K - $67K/yr

... golf courses, research, education, licensing and advisory services. Working in a fun and ... Other duties may be assigned. Assist the Chef De Cuisine in the development of culinary processes ...

PGA Management Services

Sous Chef

Port Saint Lucie, FL

$50K - $67K/yr

... golf courses, research, education, licensing and advisory services. Working in a fun and ... Other duties may be assigned. Assist the Chef De Cuisine in the development of culinary processes ...

Sweet Carocas

Pastry Chef

Miami, FL

$72K/yr

Pastry Chef - Full Time Location: Medley / Doral Area - Miami, FL Company: Sweet Carocas Salary: Up ... Up to $72,000 per year Opportunities for career growth into Production Management or R&D as the ...

sweet Carocas

Pastry Chef

Miami, FL · On-site

$60K - $72K/yr

🥐 Pastry Chef - Full Time 📍 Location: Medley / Doral Area - Miami, FL 🏢 Company: Sweet ... Up to $72,000 per year Opportunities for career growth into Production Management or R&D as the ...

Chefs' Warehouse

Business Development Manager

Miami, FL · On-site

$100K - $110K/yr

About The Chefs' Warehouse The Chefs' Warehouse, Inc. ( combines exceptional quality and brand ... multi-faceted research approach. Collaborate with the sales staff to identify potential ...

Estefan Kitchen Restaurants

Executive Chef

Kissimmee, FL · On-site

$63K - $87K/yr

Key Responsibilities Culinary Leadership and Menu Development * Oversee the creation and execution ... Research and implement new culinary techniques, ingredients, menu trends, and guest feedback to ...

The June

Head Chef

Jacksonville, FL · On-site

... R&D, hiring and training staff, managing inventory, and delivering outstanding service to members ... Lead a team of 20+ chefs and cooks * Stay organized and adaptable in a fast-moving environment

The June

Head Chef

Jacksonville, FL

... R&D, hiring and training staff, managing inventory, and delivering outstanding service to members ... Lead a team of 20+ chefs and cooks * Stay organized and adaptable in a fast-moving environment

The June

Head Chef

Jacksonville, FL · On-site

... R&D, hiring and training staff, managing inventory, and delivering outstanding service to members ... Lead a team of 20+ chefs and cooks * Stay organized and adaptable in a fast-moving environment

Capital Seaboard

Business Development Manager

Miami, FL · On-site

$100K - $110K/yr

About The Chefs' Warehouse The Chefs' Warehouse, Inc. ( combines exceptional quality and brand ... multi-faceted research approach. Collaborate with the sales staff to identify potential ...

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All JobsResearch And Development Chef JobsResearch And Development Chef Jobs in Florida

Research And Development Chef information

See Florida salary details

$36.2K

$76.1K

$123.3K

How much do research and development chef jobs pay per year?

As of Aug 11, 2026, the average yearly pay for research and development chef in Florida is $76,070.00, according to ZipRecruiter salary data. Most workers in this role earn between $57,900.00 and $87,100.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a research and development chef, and why are they important?

To thrive as a Research and Development Chef, you need expertise in culinary techniques, food science, and recipe development, often supported by a culinary degree or equivalent professional experience. Familiarity with product development tools, food safety regulations, sensory evaluation methods, and sometimes certifications like ServSafe are typically required. Creativity, attention to detail, and strong collaboration skills help you innovate and work effectively across teams. These skills are vital to create appealing, safe, and commercially viable food products that meet consumer and market demands.

What is a research and development chef?

Research and Development (R&D) Chefs are culinary professionals who create, test, and refine new recipes and food products for restaurants, food manufacturers, or hospitality companies. They work in kitchens and labs to innovate dishes, improve existing menu items, and ensure products meet quality, taste, and safety standards. R&D Chefs often collaborate with marketing, production, and nutrition teams to bring new culinary concepts to market. Their role combines creativity, technical culinary skills, and knowledge of food science.

How does a research and development chef typically collaborate with other departments during the product development process?

A Research and Development Chef works closely with departments such as marketing, quality assurance, and production throughout the product development process. They often participate in cross-functional meetings to align culinary innovation with consumer trends, production capabilities, and regulatory requirements. Effective communication is essential, as the R&D Chef must translate creative ideas into scalable recipes while ensuring food safety and quality standards are met. This collaborative approach helps streamline the launch of new menu items or products and ensures that everyone is aligned from concept to commercialization.

What is the difference between Research And Development Chef vs Food Scientist?

AspectResearch And Development ChefFood Scientist
CredentialsCulinary degree, culinary certificationsDegree in food science, chemistry, or related field
Work EnvironmentCommercial kitchens, R&D labs, food companiesLaboratories, research facilities, food manufacturing plants
Industry UsageFood product development, recipe innovationFood safety, quality control, product testing
Common Search/ComparisonYesYes

Research And Development Chefs focus on creating new recipes and culinary innovations, often working in kitchens and food companies. Food Scientists analyze food properties, ensuring safety and quality in labs. While both roles contribute to food product development, R&D Chefs emphasize culinary creativity, whereas Food Scientists focus on scientific analysis and safety protocols.

What are popular job titles related to Research And Development Chef jobs in Florida? For Research And Development Chef jobs in Florida, the most frequently searched job titles are:
What job categories do people searching Research And Development Chef jobs in Florida look for? The top searched job categories for Research And Development Chef jobs in Florida are:
What cities in Florida are hiring for Research And Development Chef jobs? Cities in Florida with the most Research And Development Chef job openings:
Research And Development Chef jobs near you
Infographic showing various Research And Development Chef job openings in Florida as of July 2026, with employment types broken down into 1% As Needed, 81% Full Time, 13% Part Time, 1% Temporary, and 4% Contract. Highlights an 89% Physical, 2% Hybrid, and 9% Remote job distribution, with an average salary of $76,070 per year, or $36.6 per hour.

Chef

Graspa Group

Miami, FL • On-site

$80K - $85K/yr

Full-time

Re-posted 23 days ago

Job description


Chef - Requirements Spuntino Catering & Events


Culinary Expertise

  • Strong knowledge of menu development across different cuisines and service styles (buffet, plated, stations, passed hors d’oeuvres)
  • Ability to maintain high food quality and consistency in both small and large-scale events
  • Experience with dietary restrictions and custom menus (vegan, gluten-free, allergies, etc.)

Menu Development & Innovation

  • Design and develop new seasonal menus and concepts aligned with the company’s brand
  • Research and source new ingredients, products, and culinary trends to keep offerings fresh and competitive
  • Collaborate with the marketing team on menu presentations, styling, and photoshoots

Client Customization

  • Willingness and ability to create tailored menus for clients requiring a more personalized approach
  • Support the sales and event teams in building proposals for high-end or complex events

. Event Execution Skills

  • Proven ability to execute off-site events in non-traditional kitchen environments
  • Strong organization and time management under pressure
  • Ability to adapt quickly to last-minute changes or client requests

Production & Logistics Coordination

  • Create prep lists, production timelines, and oversee high-volume food preparation
  • Coordinate closely with the logistics manager to ensure all necessary equipment, ingredients, and setup items are prepared and transported for each event
  • Ensure proper food transportation, storage, and handling throughout service

Purchasing & Inventory Management

  • Order ingredients and supplies from distributors, ensuring quality and cost efficiency
  • Maintain relationships with vendors and continuously evaluate new products and suppliers
  • Monitor inventory levels and minimize waste

Team Leadership

  • Manage and lead kitchen staff, freelancers, and event chefs
  • Maintain clear communication with FOH (front of house) and event managers
  • Ensure team efficiency, cleanliness, and professionalism on-site

Food Safety & Compliance

  • Knowledge of local health and safety regulations
  • Food safety certification (e.g., ServSafe)
  • Maintain strict hygiene standards in both commissary and off-site environments


Operations & Transportation

  • Coordinate and assist with loading/unloading of equipment and food for events
  • Comfortable driving company vehicles, including refrigerated trucks, to and from event venues

Flexibility & Availability

  • Willingness to work evenings, weekends, and holidays, as most events take place during these times
  • Understanding that peak season typically runs from October through May, requiring increased availability during these months
  • Acknowledgment that the company operates on a seasonal schedule, with a slowdown/closure in July and August; during this period, the Chef may take time off or pursue other opportunities


Cost Control

  • Strong understanding of food cost, portion control, and waste reduction
  • Ability to execute within budget constraints while maintaining high quality standards

Salary: Starting at $80,000 annually - Opportunity for bonuses based on performance and event execution

Vacations & other Benefits? To Discuss