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Research And Development Chef Jobs in Indiana (NOW HIRING)

Sysco

Sales Representative

South Bend, IN · On-site

... or Chef looking for career development opportunities? Join Sysco's World Class Sales Team and ... Research customer business needs and develops a mix of products and service to meet needs.

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All JobsResearch And Development Chef JobsResearch And Development Chef Jobs in Indiana

Research And Development Chef information

See Indiana salary details

$46.2K

$96.9K

$157K

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

As of Jun 10, 2026, the average yearly pay for research and development chef in Indiana is $96,863.00, according to ZipRecruiter salary data. Most workers in this role earn between $73,700.00 and $110,900.00 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 are Research and Development Chefs?

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 Indiana? For Research And Development Chef jobs in Indiana, the most frequently searched job titles are:
What job categories do people searching Research And Development Chef jobs in Indiana look for? The top searched job categories for Research And Development Chef jobs in Indiana are:
What cities in Indiana are hiring for Research And Development Chef jobs? Cities in Indiana 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 Indiana as of June 2026, with employment types broken down into 19% As Needed, 42% Full Time, 9% Part Time, 11% Temporary, 17% Contract, and 2% Nights. Highlights an 88% Physical, 4% Hybrid, and 8% Remote job distribution, with an average salary of $96,863 per year, or $46.6 per hour.
Cook 3 | Shields Athletic Dining Facility

Cook 3 | Shields Athletic Dining Facility

University of Notre Dame

Notre Dame, IN • On-site

$19.50/hr

Full-time

Posted yesterday

University Of Notre Dame rating

7.3

Company rating: 7.3 out of 10

Based on 41 frontline employees who took The Breakroom Quiz

309th of 535 rated colleges and universities

Job description

Company Description
The University of Notre Dame is more than a workplace; it is a vibrant, mission-driven community where every employee is valued and supported. Rooted in a tradition of excellence and inspired by our Catholic character, Notre Dame is committed to fostering an environment of care that nurtures the whole person-mind, body, and spirit. Here, you will find a deep sense of belonging, a culture that prioritizes well-being, and the opportunity to grow your career while being a force for good in the world. Whether contributing to world-class research, shaping the student experience, or supporting the University's mission in other ways, you will be part of a dedicated team working to make a meaningful impact on campus and beyond. At Notre Dame, your work matters, and so do you!
Job Description
The University of Notre Dame Operations, Events, and Safety (UOES) division is currently hiring for full-time Cook 3s in the Shields Athletic Dining Facility in our Campus Dining department. The UOES division oversees the University's event management, hospitality, and customer service functions, while also supporting student life, academic initiatives, research activities, and annual milestone celebrations.
Cook 3
Reporting to the Sous Chef, the Cook 3 is an advanced Back of the House (BOH) culinary position responsible for high-level food preparation, execution, and daily operational support within a high-volume ND Dining environment. This role operates with a high degree of independence and is expected to demonstrate strong culinary technique, consistency, and sound judgment.
The Cook 3 provides day-to-day guidance to Cook 1 and Cook 2 team members, supports production flow, and helps maintain quality, safety, and sanitation standards. This position plays a key role in ensuring operational excellence and contributes to the development of the culinary team.
Key Responsibilities:
  • Execute advanced food preparation and cooking across multiple stations in accordance with standardized recipes and production schedules
  • Maintain consistency in food quality, presentation, taste, and portioning
  • Operate independently while supporting overall kitchen production and service execution
  • Monitor station readiness, food levels, and service timing
  • Provide informal leadership and daily guidance to Cook 1 and Cook 2 team members
  • Assist in training new employees on recipes, techniques, and kitchen procedures
  • Support production planning by organizing prep priorities and workflow
  • Maintain strict adherence to food safety, sanitation, and HACCP standards
  • Ensure proper labeling, storage, and rotation of all food products
  • Maintain a clean, organized, and inspection-ready work environment
  • Assist with inventory awareness, product usage, and communication of shortages
  • Support waste reduction through proper handling and batch production
  • Identify operational challenges and communicate effectively with the Sous Chef
  • Contribute to recipe ingredient selection and consistent product execution

Qualifications
  • High School Diploma or GED
  • Progressive culinary experience in a commercial, institutional, or high-volume foodservice environment
  • Demonstrated proficiency in multiple cooking techniques and station production
  • Strong understanding of food safety and sanitation standards

Preferred Qualifications:
  • Formal culinary training or degree
  • Experience in high-volume dining operations
  • Experience supporting training and development of staff

Certification Requirement:
  • American Culinary Federation (ACF) Certified Culinarian (CC) required, or ability to obtain within one year of hire

Additional Information
Pay Rate: $19.50/hr
The University of Notre Dame seeks to attract, develop, and retain the highest quality faculty, staff and administration. The University is an Equal Opportunity Employer, and does not discriminate on the basis of race, color, national or ethnic origin, sex, disability, veteran status, genetic information, or age in employment. Moreover, Notre Dame prohibits discrimination against veterans or disabled qualified individuals, and complies with 41 CFR 60-741.5(a) and 41 CFR 60-300.5(a). We strongly encourage applications from candidates attracted to a university with a Catholic identity.

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