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Research And Development Chef Jobs (NOW HIRING)

The Dixboro Project

Executive Chef

Ann Arbor, MI

$95K - $120K/yr

Partner with Chef Partner Garrett Lipar on menu development, seasonal evolution, tastings, and research & development * Build, mentor, and develop a high-performing culinary team rooted in ...

The DIXBORO PROJECT

Executive Chef

Ann Arbor, MI · On-site

$95K - $120K/yr

Partner with Chef Partner Garrett Lipar on menu development, seasonal evolution, tastings, and research & development * Build, mentor, and develop a high-performing culinary team rooted in ...

Altius Search Group

Chef - Dim Sum

Huntington Beach, CA · On-site

$80K - $90K/yr

This role is focused on the research, development, and production of high-quality dim sum doughs ... Working from our central commissary kitchen, this chef will lead the development of innovative ...

Vivibowl

Culinary Innovation Chef

Manhattan, NY · On-site

$90K - $120K/yr

We're seeking an innovative, hands-on Chef to join our Research & Development (R&D) team and help shape the future of our menu. This role is central to crafting new menu items, refining existing ...

KETTLE CUISINE LLC

Culinary R&D Specialist

Lynn, MA · On-site

$50K - $65K/yr

JOB SUMMARY The Culinary R&D Specialist plays a crucial role in supporting research and development chefs in creating innovative products. Responsibilities include maintaining a clean and organized ...

KETTLE CUISINE LLC

Culinary R&D Specialist

Lynn, MA · On-site

$36K - $48K/yr

JOB SUMMARY The Culinary R&D Specialist plays a crucial role in supporting research and development chefs in creating innovative products. Responsibilities include maintaining a clean and organized ...

Crumbl

R&D Assistant Chef

Provo, UT

R&D Assistant Chef supports the development, testing, production, and presentation of innovative dessert concepts. This role collaborates closely with senior culinary leadership to execute product ...

Crumbl

R&D Assistant Chef

Provo, UT

R&D Assistant Chef supports the development, testing, production, and presentation of innovative dessert concepts. This role collaborates closely with senior culinary leadership to execute product ...

Crumbl

R&D Assistant Chef

Provo, UT · On-site

R&D Assistant Chef supports the development, testing, production, and presentation of innovative dessert concepts. This role collaborates closely with senior culinary leadership to execute product ...

the Chef Agency

MA · On-site

$76K - $105K/yr

Popular Hotel Group looking to hire an Executive Chef to oversee multiple F*B operations in Cape ... Experience with menu creation, concept and R&D * Strong operational knowledge of inventory, costing ...

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All JobsResearch And Development Chef Jobs

Research And Development Chef information

See salary details

$48.5K

$101.8K

$165K

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

As of Jul 21, 2026, the average yearly pay for research and development chef 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 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.

More about Research And Development Chef jobs
What cities are hiring for Research And Development Chef jobs? Cities with the most Research And Development Chef job openings:
What states have the most Research And Development Chef jobs? States with the most job openings for Research And Development Chef jobs include:
What job categories do people searching Research And Development Chef jobs look for? The top searched job categories for Research And Development Chef jobs are:
Research And Development Chef jobs near you
Infographic showing various Research And Development Chef job openings in the United States as of July 2026, with employment types broken down into 1% As Needed, 73% Full Time, 20% Part Time, and 6% Contract. Highlights an 93% Physical, 1% Hybrid, and 6% Remote job distribution, with an average salary of $101,794 per year, or $48.9 per hour.

Executive Chef

The Dixboro Project

Ann Arbor, MI

$95K - $120K/yr

Other

Medical, Dental, Vision, Retirement, PTO

Re-posted 19 days ago

Job description

Description

Nestled in the historic village of Dixboro, The Dixboro Project sits at the intersection of world-class dining, transformational hospitality, and abundant nature. Led by acclaimed Chef Partner Garrett Lipar, our culinary program celebrates the seasons, the Great Lakes region, and the relationships we build with local farmers, producers, and artisans.


We're seeking an experienced Executive Chef to help lead and evolve one of Michigan's most ambitious culinary programs. This is an opportunity for a proven culinary leader to partner closely with Garrett while overseeing all day-to-day kitchen operations, team development, systems management, and culinary execution across the property.


If you are passionate about ingredient-driven cooking, building strong teams, developing future leaders, and creating exceptional guest experiences through food, we'd love to meet you.


WHAT YOU'LL DO:

  • Lead all day-to-day back-of-house operations across a high-volume, chef-driven culinary program
  • Partner with Chef Partner Garrett Lipar on menu development, seasonal evolution, tastings, and research & development
  • Build, mentor, and develop a high-performing culinary team rooted in accountability, professionalism, and growth
  • Oversee ordering, inventory, food cost management, labor performance, and operational systems
  • Drive consistency, quality, organization, and execution across all services and culinary offerings
  • Create and maintain systems that support efficiency, cleanliness, food safety, and operational excellence
  • Participate in hiring, onboarding, training, coaching, and performance management of kitchen team members
  • Lead service with a strong presence, providing direction and support during prep and peak operating periods

WHAT WE'RE LOOKING FOR:

  • 5+ years of progressive culinary leadership experience in high-level, chef-driven restaurant environments
  • Proven experience managing kitchen operations, food cost, labor cost, inventory, and purchasing systems
  • Strong leadership presence with the ability to build culture, accountability, and team engagement
  • Deep understanding of seasonality, sourcing, technique, and modern culinary execution
  • Experience leading menu development, recipe costing, and implementation of new culinary programs
  • Excellent organizational, communication, and problem-solving skills
  • Availability to work nights, weekends, holidays, and other hours as needed to support the business

WHY WORK WITH US:

  • Be part of a leadership team shaping one of Michigan's most respected and ambitious hospitality organizations
  • Opportunities for professional growth, mentorship, and advancement
  • Competitive salary based on experience
  • Comprehensive health, dental, and vision benefits with company contributions
  • Company-sponsored short-term disability insurance
  • Paid time off and paid sick time programs that support work-life balance
  • 401(k) retirement plan with company match
  • Dining discounts across all The Pulpo Group concepts

Requirements

  • Stand and move throughout kitchen and restaurant spaces for extended periods
  • Lift and carry up to 50 lbs occasionally and 25 lbs regularly
  • Safely operate kitchen equipment, knives, and culinary tools
  • Work in hot, fast-paced, and physically demanding kitchen environments
  • Bend, reach, twist, kneel, and perform repetitive kitchen tasks throughout shifts

Apply