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Research Chef Jobs (NOW HIRING)

Home Chef

Executive Chef, Production

Lithia Springs, GA

$65K - $90K/yr

Attend weekly meetings with R&D chefs in order to give feedback on recipes or ingredient specifications * Review meal ratings weekly and assess areas for performance improvement Documentation and ...

Home Chef

Executive Chef, Production

Atlanta, GA · On-site

$68K - $94K/yr

Attend weekly meetings with R&D chefs in order to give feedback on recipes or ingredient specifications * Review meal ratings weekly and assess areas for performance improvement Documentation and ...

Home Chef

Executive Chef, Production

Atlanta, GA

$68K - $94K/yr

Attend weekly meetings with R&D chefs in order to give feedback on recipes or ingredient specifications * Review meal ratings weekly and assess areas for performance improvement Documentation and ...

Georgesinc

R & D Scientist, Culinary

Springdale, AR · On-site

Certified Culinary Scientist (CCS) or Certified Research Chef (CRC), or equivalent. * Experience in poultry, protein, or value-added food product development. George's is committed to providing ...

Settles Hill Banquets & Events

Chef

Altamont, NY · On-site

$60K/yr

Create menus according to season and customer research * Set up the kitchen with necessary tools ... Previous experience as a chef or sous chef * Certification from culinary school preferred

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How much do research chef jobs pay per year?

As of Aug 10, 2026, the average yearly pay for research chef in the United States is $83,794.00, according to ZipRecruiter salary data. Most workers in this role earn between $54,500.00 and $117,500.00 per year, depending on experience, location, and employer.

What is a research chef?

A research chef, also known as a culinary scientist, combines culinary arts with food science to develop new recipes, food products, and menu items. They often work for food manufacturers, restaurant chains, or research and development labs, focusing on creating innovative foods that are both tasty and safe. Research chefs collaborate with food scientists, nutritionists, and marketing teams to ensure products meet quality standards, regulatory requirements, and consumer preferences. Their role is essential in bringing new food concepts from the kitchen to large-scale production.

How does a research chef typically collaborate with product development and marketing teams?

A Research Chef works closely with product development teams to translate culinary concepts into scalable food products, ensuring flavor, texture, and appearance meet both culinary and manufacturing standards. They also partner with marketing teams to align product features with current food trends and consumer preferences, often participating in taste panels and brainstorming sessions. This collaborative approach ensures that new products are both innovative and commercially viable, and fosters a dynamic work environment where ideas from multiple disciplines are integrated into the final product.

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

To thrive as a Research Chef, you need a strong background in culinary arts combined with food science knowledge, often supported by a culinary degree and experience in product development. Familiarity with food safety standards, recipe management software, and laboratory equipment is typically required. Creativity, attention to detail, and strong communication skills help you innovate and collaborate effectively with cross-functional teams. These skills ensure the successful development of safe, appealing, and market-ready food products that meet consumer and industry needs.

What does a research chef do?

A research chef is a culinary professional who oversees the research and development of new recipes and food products. As a research chef, your responsibilities include assessing current offerings, working with food scientists to brainstorm concepts, and developing new recipes and products. You work in a test kitchen, either alone or with a team, to develop and test new foods for restaurants or food manufacturers. Your job is to be innovative and creative in your quest to meet consumer desires and the manufacturer or restaurants needs.

What is the difference between Research Chef vs Food Scientist?

AspectResearch ChefFood Scientist
Required CredentialsCooking skills, culinary training, sometimes culinary degreesDegree in food science, chemistry, or related field
Work EnvironmentTest kitchens, culinary labs, food companiesLaboratories, research facilities, manufacturing plants
Employer & Industry UsageFood manufacturing, product development, culinary innovationFood production, quality control, research & development

Research Chefs focus on developing new food products through culinary expertise and practical testing, often working in kitchens and food companies. Food Scientists typically conduct scientific research to improve food safety, quality, and processing, working mainly in labs. Both roles are essential in food innovation but differ in their approach and work environment.

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Research CHEF jobs near you
Infographic showing various Research Chef job openings in the United States as of August 2026, with employment types broken down into 1% Internship, 1% As Needed, 85% Full Time, 11% Part Time, and 2% Contract. Highlights an 87% Physical, 3% Hybrid, and 10% Remote job distribution, with an average salary of $83,794 per year, or $40.3 per hour.

R&D Scientist/Associate Senior Scientist -Foodservice Product Development-Austin, MN

Columbus Craft Meats

Austin, MN • On-site

Full-time

Medical, Dental, Vision, Retirement, PTO

Re-posted 2 days ago

Job description

To save time applying, Hormel Foods does not offer sponsorship of job applicants for employment-based visas for this position at this time.

Hormel Foods Corporation

ABOUT HORMEL FOODS - 

Hormel Foods Corporation, based in Austin, Minnesota, is a global branded food company with approximately $12 billion in annual revenue. Its brands include PLANTERS, SKIPPY, SPAM, HORMEL NATURAL CHOICE, APPLEGATE, WHOLLY, HORMEL BLACK LABEL, COLUMBUS, JENNIE-O and more than 30 other beloved brands. The company is a member of the S&P 500 Index and the S&P 500 Dividend Aristocrats, was named one of the best companies to work for by U.S. News & World Report, one of America's most responsible companies by Newsweek, recognized by TIME magazine as one of the World's Best Companies and has received numerous other awards and accolades for its corporate responsibility and community service efforts.  For more information, visit hormelfoods.com. hormelfoods.com.

SCIENTIST/ASSOCIATE SENIOR SCIENTIST - FOODSERVICE PRODUCT DEVELOPMENT - RESEARCH & DEVELOPMENT (AUSTIN, MN)

This position reports directly to Development Leader - Product Development - Research and Development. 

Relocation is eligible for this role.

Travel: 20-30%

The position offered will be either a Scientist or Associate Senior Scientist position based on experience and qualifications.

RESPONSIBILITIES:   

The Foodservice Product Development Scientist is responsible for developing and commercializing food products that meet customer expectations and business objectives. This role leverages expertise in food science, meat science, and/or culinary arts to transform concepts into commercially viable products while ensuring quality, food safety, regulatory compliance, and manufacturing feasibility.

Working in a fast-paced, customer-focused environment, the Product Development Scientist applies scientific knowledge, process expertise, and culinary insight to develop, optimize, and scale products from concept through launch. In addition to supporting customer-driven and business-led initiatives, this role leads and contributes to blue-sky and white-space innovation projects that identify emerging trends, unmet needs, and breakthrough opportunities for future growth. The position collaborates closely with cross-functional teams to deliver differentiated foodservice solutions and advance the company's innovation pipeline.

Responsibilities

  • Lead and manage multiple product development initiatives of varying complexity, coordinating cross-functional resources to deliver projects on time and within business objectives.

  • Partner closely with other Foodservice Product Development Scientists to generate ideas, solve technical challenges, share best practices, and advance innovation projects that support team, customer, and business goals.

  • Communicate and collaborate effectively with customers, suppliers, and internal stakeholders to translate requirements into actionable development plans, solve technical challenges, and deliver differentiated foodservice solutions.

  • Conduct benchtop and pilot-scale experimentation using food processing equipment and manufacturing technologies.

  • Design, execute, and analyze product, ingredient, and process evaluations to support innovation, quality, cost, and operational goals.

  • Coordinate and execute plant trials, partnering with Operations and FSQ teams to ensure successful scale-up and implementation.

  • Identify and develop new product concepts, ingredient technologies, and white-space opportunities that support long-term growth.

  • Serve as a technical resource on formulations, ingredients, processing technologies, and product performance.

  • Maintain project documentation, formulations, specifications, and technical reports using product development and business systems.

  • Present project progress, technical findings, and recommendations to customers, leadership, and cross-functional teams.

  • Bachelor's degree in Food Science, Meat Science, Culinary Arts, or related discipline.

  • 2 + years of experience in R&D, product development, or related field

  • Strong analytical, problem-solving, and organizational skills.

  • Excellent verbal, written, and interpersonal communication abilities.

  • Demonstrated ability to work both independently and collaboratively across teams.

  • Willingness to travel to manufacturing facilities, customers, and industry events

  • Must be a Citizen or National of the United States, a lawful, permanent resident, or have authorization to work in the United States.

  • Applicants must not now, or in the future, require sponsorship for an employment visa.

  • A M.S. or Ph.D. degree in Food Science, Meat Science, or related field.

  • Certified Research Chef (CRC) credential from the Research Chefs Association (RCA)

  • Experience in foodservice, protein/meat products, or value-added products product development

  • Knowledge of HACCP, FSMA, GMPs, thermal processes, and regulatory requirements

QUALIFICATIONS:

Required

  • Bachelor's degree in Food Science, Meat Science, Culinary Arts, or related discipline.

  • 2 + years of experience in R&D, product development, or related field

  • Strong analytical, problem-solving, and organizational skills.

  • Excellent verbal, written, and interpersonal communication abilities.

  • Demonstrated ability to work both independently and collaboratively across teams.

  • Willingness to travel to manufacturing facilities, customers, and industry events

  • Applicants must not now, or at any time in the future, require employer sponsorship for a work visa

  • Applicants must be authorized to work in the United States for any employer
  • Must be 18 years of age or older 

Preferred

  • A M.S. or Ph.D. degree in Food Science, Meat Science, or related field.

  • Certified Research Chef (CRC) credential from the Research Chefs Association (RCA)

  • Experience in foodservice, protein/meat products, or value-added products product development

  • Knowledge of HACCP, FSMA, GMPs, thermal processes, and regulatory requirements

  • Demonstrated ability to apply culinary expertise alongside food science principles to drive innovation

BENEFITS: Hormel Foods offers an excellent benefits package. Competitive base salary plus bonus, annual merit increase performance reviews, medical, dental, vision, non-contributory pension, 401(k) immediate eligible, stock purchase plan, relocation assistance, paid vacation, FREE two-year community/technical college tuition for children of employees.

The base pay range for this position $74,325-$122,222 per year; however, actual compensation is influenced by a wide array of factors including but not limited to job-related knowledge, skills set, level of experience, and specific office location. 

At Hormel we invite difference and diversity in all aspects.  We offer a space of support, understanding, and community.  We are committed to the journey!  Learn more about our progress here: https://www.hormelfoods.com/about/diversity-and-inclusion/

Hormel Foods provides equal employment opportunities to applicants and employees without regard to race; color; sex; gender identity; sexual orientation; religious practices and observances; national origin; pregnancy, childbirth, or related medical conditions; status as a protected veteran or spouse/family member of a protected veteran; or disability.

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