ZipRecruiter

Log In

1

Research And Development Chef Jobs in Indiana (NOW HIRING)

Survice

Computer Network Architect

Butlerville, IN · On-site

$85K - $110K/yr

... Research Operation. You will accelerate your career and become an integral team member within the ... Our employees are our most valuable asset, and they are proud to have supported the development ...

Boyd Gaming

RESTAURANT MANAGER

Florence, IN · On-site

Works with Chef and kitchen staff to ensure proper food preparation and timing, and that all last ... Increases department revenues through research and taking positive steps to adjust or change menu ...

Belterra Casino Resort

RESTAURANT MANAGER

Florence, IN · On-site

Works with Chef and kitchen staff to ensure proper food preparation and timing, and that all last ... Increases department revenues through research and taking positive steps to adjust or change menu ...

Boyd Gaming

RESTAURANT MANAGER

Florence, IN · On-site

Works with Chef and kitchen staff to ensure proper food preparation and timing, and that all last ... Increases department revenues through research and taking positive steps to adjust or change menu ...

previous page

Showing results 41-60

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 Sep 8, 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 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 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 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.

How much do research and development chefs make?

Research and development chefs typically earn between $50,000 and $80,000 annually, depending on experience, location, and employer size. Senior R&D chefs or those working for large food companies can earn higher salaries, often exceeding $100,000 with specialized skills and certifications.

How to become a research and development chef?

To become a research and development chef, individuals typically need a culinary degree or extensive cooking experience, along with knowledge of food science and product development. Skills in experimentation, creativity, and understanding of food safety are essential, and experience in a professional kitchen or food industry is often required. Certifications in food safety or culinary innovation can also enhance prospects.

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 August 2026, with employment types broken down into 1% As Needed, 82% Full Time, 15% Part Time, and 2% Contract. Highlights an 90% Physical, 3% Hybrid, and 7% Remote job distribution, with an average salary of $96,863 per year, or $46.6 per hour.

Temporary | Culinary Service Associate & Cook Positions (Holy Cross College - Siegfried Dining Hall)

University of Notre Dame

Notre Dame, IN • On-site

Temporary

Re-posted yesterday

University Of Notre Dame rating

7.4

Company rating: 7.4 out of 10

Based on 46 frontline employees who took The Breakroom Quiz

339th of 631 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’s Operations, Events, and Safety (UOES) division is currently hiring temporary/on-call Service Associates and Cooks within the Siegfried Dining Hall at Holy Cross College. UOES oversees the University's event management, hospitality, and customer service functions, while also supporting student life, academic initiatives, research activities, and annual milestone celebrations.


Join Campus Dining at Holy Cross College as a temporary team member in a fast-paced, vibrant food service environment. This is a great opportunity for individuals seeking flexible, short-term employment with the opportunity to build customer service and hospitality skills. No prior experience necessary.

Culinary Service Associate:

  • Refill buffet lines and maintain food stations
  • Prepare specialty drinks and restock snack/beverage items
  • Keep the dining space clean, organized, and welcoming
  • Greet guests, provide excellent customer service, and process transactions

Cook: 

  • Perform basic food preparation including washing, cutting, portioning, and assembling ingredients
  • Assist with simple cooking tasks under direction of the Sous Chef
  • Support station setup, replenishment, and service needs
  • Assist team members during production and service
  • Support stocking, receiving, and organization of products
  • Follow direction and contribute to overall kitchen workflow
  • Maintain cleanliness and organization of work areas and equipment
  • Follow proper food handling, labeling, storage, and rotation procedures
  • Maintain compliance with sanitation and safety standards
  • Learn and apply basic culinary techniques and kitchen procedures
  • Build foundational skills in preparation, organization, and execution
  • Demonstrate willingness to grow within ND Dining

Why Work With Us?

  • Free meals during your shift
  • Flexible scheduling, including evening and weekend shifts
  • Develop transferable skills in customer service, communication, and teamwork
  • Supportive team environment with on-the-job training
Qualifications
  • Entry-level kitchen or foodservice experience preferred
  • Ability to follow instructions and work in a team environment
  • Willingness to learn culinary fundamentals and kitchen operations
  • Basic understanding of sanitation and safety practices

Preferred Qualifications:

  • Prior food preparation or kitchen experience
  • Interest in culinary development and advancement
  • Interest in pursuing formal culinary training or certification

Additional Information

Pay Rate: $17.50/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.

What University Of Notre Dame employees say

Pay

Benefits

Hours and flexibility

Workplace

Get the full story on Breakroom