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Research Chef Jobs in California (NOW HIRING)

Lytton Rancheria

Chef De Cuisine

San Pablo, CA · On-site

$85K/yr

The Chef De Cuisine will also drive menu research and development for all food outlets, ensure menu development timelines are met, direct and manage all BOH staff to achieve executions expectations.

Lytton Rancheria

Chef De Cuisine

San Pablo, CA · On-site

$85K/yr

The Chef De Cuisine will also drive menu research and development for all food outlets, ensure menu development timelines are met, direct and manage all BOH staff to achieve executions expectations.

Pomona College

Chef Manager

Claremont, CA · On-site

Chef Manager ABOUT POMONA COLLEGE: Located near Los Angeles, California, Pomona College is widely ... research and leadership opportunities. Pomona is a member of The Claremont Colleges. JOB PURPOSE:

AEG

Pastry Chef

Buena Park, CA · On-site

$69K - $93K/yr

The Pastry Chef will coordinate with the Executive Sous Chef as well as the Executive Chef in ... research, development, testing and sampling of new recipes and putting the chosen recipes into ...

Pomona College

Chef Manager

Claremont, CA

Chef Manager ABOUT POMONA COLLEGE: Located near Los Angeles, California, Pomona College is widely ... research and leadership opportunities. Pomona is a member of The Claremont Colleges. JOB PURPOSE:

The Claremont Colleges Services

Chef Manager

Claremont, CA · On-site

$60 - $80/hr

Chef Manager ABOUT POMONA COLLEGE Located near Los Angeles, California, Pomona College is widely ... research and leadership opportunities. Pomona is a member of The Claremont Colleges. JOB PURPOSE ...

The Claremont Colleges Services

Chef Manager

Claremont, CA · On-site

$60 - $80/hr

Chef Manager ABOUT POMONA COLLEGE Located near Los Angeles, California, Pomona College is widely ... research and leadership opportunities. Pomona is a member of The Claremont Colleges. JOB PURPOSE ...

SkyChefs

Executive Chef

Costa Mesa, CA · On-site

$86K - $108K/yr

... research & development, food trends) and ensures alignment with design chefs • Ensures that the appropriate production technology is in place • Participates in marketing activities Quality • ...

My Father's Barbeque

Kitchen Chef

Carson, CA · On-site

$24/hr

Please do your research on the My Father's Barbeque and Chef Shalamar before applying. This is a job with a purpose: to serve great food, give great service and service our community. Kitchen Chef ...

Gravitas Beverly Hills

Sous Chef

Beverly Hills, CA

$57K - $77K/yr

The Sous Chef serves as a leader, mentor, and role model within the kitchen, ensuring that every ... Support menu research and development initiatives. * Contribute ideas that elevate the culinary ...

Moxie Restaurant Ventures LLC

Sous Chef

Beverly Hills, CA · On-site

$57K - $77K/yr

The Sous Chef serves as a leader, mentor, and role model within the kitchen, ensuring that every ... Support menu research and development initiatives. * Contribute ideas that elevate the culinary ...

Moxie Restaurant Ventures LLC

Sous Chef

Beverly Hills, CA · On-site

$57K - $77K/yr

The Sous Chef serves as a leader, mentor, and role model within the kitchen, ensuring that every ... Support menu research and development initiatives. * Contribute ideas that elevate the culinary ...

José Andrés Group

Executive Sous Chef

Culver City, CA · On-site

$80K - $90K/yr

Menu, Features & R&D Partner with Chef on seasonal menus, specials, and tastings; ensure mise en place and training precede launch. Provide data-informed feedback on menu mix, prep yields, and guest ...

MEZZE CULVER CITY LLC

Executive Sous Chef

Culver City, CA · On-site

$70K - $90K/yr

Menu, Features & R&D Partner with Chef on seasonal menus, specials, and tastings; ensure mise en place and training precede launch. Provide data-informed feedback on menu mix, prep yields, and guest ...

Jose Andres Group

Executive Sous Chef

Culver City, CA · On-site

$70K - $90K/yr

Menu, Features & R&D Partner with Chef on seasonal menus, specials, and tastings; ensure mise en place and training precede launch. Provide data-informed feedback on menu mix, prep yields, and guest ...

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All JobsResearch Chef JobsResearch Chef Jobs in California

Research Chef information

See California salary details

$45.4K

$82.7K

$131.3K

How much do research chef jobs pay per year?

As of Sep 8, 2026, the average yearly pay for research chef in California is $82,696.00, according to ZipRecruiter salary data. Most workers in this role earn between $53,800.00 and $116,000.00 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.

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 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.

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 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.

More about Research Chef jobs

What are the most commonly searched types of Research Chef jobs in California?

The most popular types of Research Chef jobs in California are:

What are popular job titles related to Research Chef jobs in California?

For Research Chef jobs in California, the most frequently searched job titles are:

What job categories do people searching Research Chef jobs in California look for?

The top searched job categories for Research Chef jobs in California are:

What cities in California are hiring for Research Chef jobs?

Cities in California with the most Research Chef job openings:

What are popular job titles related to Research Chef jobs in CA?

For Research Chef jobs in CA, the most frequently searched job titles are:

Research Chef jobs near you
Infographic showing various Research Chef job openings in California as of August 2026, with employment types broken down into 70% Full Time, and 30% Part Time. Highlights an 100% In-person job distribution, with an average salary of $82,696 per year, or $39.8 per hour.

Chef De Cuisine

Lytton Rancheria

San Pablo, CA • On-site

$85K/yr

Full-time

Re-posted 17 days ago

Key responsibilities

  • Oversee and manage all aspects of the culinary operation, including food preparation, presentation, and staffing.

  • Drive menu research, development, and implementation, ensuring menu development timelines are met.

  • Direct and mentor kitchen staff, including training during new menu rollouts and supporting team members to achieve service and quality standards.

Job description


SUMMARY: 

The Chef De Cuisine is in charge of the culinary operation and will establish leadership direction and accountability for the culinary department. The Chef De Cuisine shares his ideas of all food preparation and presentation with the Culinary Director. This person is responsible to see that kitchens are properly staffed and that all food served from various areas of the kitchens in the establishment are prepared and served according to the standard recipes and practices of San Pablo Lytton Casino. 

The Chef De Cuisine will also drive menu research and development for all food outlets, ensure menu development timelines are met, direct and manage all BOH staff to achieve executions expectations. Facilitate training of staff during new menu rollouts under the supervision of the Culinary Director and in conjunction with the Food and Beverage Director. Recruit, interview, hire and retain top culinary talent and team oriented leaders. Mentor HET CAP candidates and ensure comprehensive. Provide Executive Sous Chefs, Sous Chefs, and Line Cooks support and coverage during vacations or staffing gaps.

ESSENTIAL DUTIES AND RESPONSIBILITIES: (include but not limited to the following)

  • Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of treating our Guests and each other with kindness, dignity and respect. 
  • The Chef De Cuisine serves as a dynamic, positive leader, while fostering teamwork, team member morale, motivation and open communication. 
  • Acts as a role model and coach while developing Team Members using a consistent, approachable demeanor and clearly articulating expectations. 
  • Ensures that Team Members clearly understand and are held accountable for their service performance expectations. 
  • Provides appropriate recognition and rewards to individuals and groups when consistent superior service performance is attained. 
  • Demonstrates excellent facilitator skills in resolving conflicts between different points of view. 
  • Demonstrates leadership skills in determining a vision, align and inspires the team to achieve the vision. 
  • Coordinates with other departments to ensure total guest satisfaction and efficient operations in a safe, friendly, comfortable environment, by well-trained, motivated Team Members.
  • Establishes and endorses the business and service objectives, ethics and values of the Company in accordance with the Code of Commitment. 
  • Aids in strategic planning with regard to the direction of the Culinary Director.
  • Assists in analyzing current food trends to determine viability of the operation. 
  • Supports the Culinary Director in researching, developing and implementing procedures impacting the direction of the food operation. 
  • Maintains all facilities, equipment and work areas in a sanitary condition and operating as per health codes. 
  • Interacts with Guests as a representative of San Pablo Lytton Casino.
  • Responsible for being a conduit between Line Cooks and Sous Chefs in creating and executing a food budget.
  • Responsible for the growth and development of mentoring Line Cooks and Sous Chefs
  • Maintains a low turnover and keeps a close relationship with various recruiting sources to insure appropriate staffing.
  • Establishes production schedules and work schedules for the work force based on forecast, to assure proper payroll levels, consistent food quality, portion consistency and attractive imaginative presentation and eye appeal.
  • Prepares standardized recipe systems and picture boards for all food outlets with all plating instructions. Develops outlet menus alongside the Culinary Director and is responsible for maintaining the food cost.
  • Personally, verifies that established purchase specifications are adhered to and personally checks storage facilities for proper sanitary conditions.
  • Keeps up to date on all production requirements so that the daily list will reflect quantities needed.
  • Administers all aspects of food preparation at customer and Team Member facilities as assigned.
  • Plans all daily and special events' menus as directed. Recommends changes on all standard menus and consistently strives through menu planning to improve food costs, volume, quality, attractiveness and efficient preparation of all food and related items.
  • Recommends the quality and quantity of items to be purchased to permit rapid turnover with minimum waste and spoilage.
  • Maintains records required for the efficient operation of the culinary departments. Maintains approved standards of food and labor costs, portion control and recipes, guarding against waste and pilferage.
  • Conducts periodic inspections of all assigned areas to check for sanitation and equipment condition and care.
  • Establishes and administers safety policies and procedures pertaining to the Food Department and assures adherence to these policies and procedures.
  • Counsels, guides and instructs assigned personnel in the proper performance of their duties. Prepares and coordinates the periodic performance review of assigned personnel.
  • Recommends renovation and design of kitchen and preparation facilities to improve food quality, workplace efficiencies, and modernization of facilities.
  • Implements new restaurant concepts with shared vision by the Culinary Director.
  • Maintains professional and cooperative relationships with all departments and managers to enhance the food department's ability to provide excellent guest service.
  • Maintains up-to-date knowledge of food safety and sanitation regulations and ensures compliance.
  • Oversee multiple outlets simultaneously, while prioritizing and delegating according to business demands.
  • Conducts weekly meetings with key personnel to ensure flow of communication so that the entire work force is able and fully understand the needs of all related Departments.
  • Complies with all the rules and regulations of the casino and those specific to the department. Observes all work and craft rules outlined in the respective Collective Bargaining Agreement.
  • Observes all safety rules and regulations. Reports any and all accidents, safety hazards or potential safety hazards to the Supervisor of Security Department immediately.
  • Adheres to the dress code, grooming and hygiene standards. Maintains the cleanliness and professional presentation of workstation.
  • Attends all mandatory casino department meetings and training sessions.

QUALIFICATIONS: 

  • Must possess an Associate’s degree or higher from an accredited college, university, culinary school or other institute of higher learning with an emphasis in Food and Beverage Management, Culinary or a related field. A Bachelor’s or Master’s degree is highly preferred.
  • Preferred to have attained certification as an Executive Chef from the American Culinary Federation.
  • Must have a minimum of five (5) years of previous experience as an Executive Chef or Executive Sous Chef and have an understanding of all culinary styles.
  • Must have a minimum of ten (10) years of additional progressive experience as a Chef, Room Chef or Kitchen Supervisor in a high-volume production environment.
  • Must possess superb written and oral communication skills in dealing with executives, leaders, distinguished guests, clients, staff, and other department personnel in order to increase business and meet established company goals.
  • Must display a professional presence and consistently demonstrate honesty and fairness in dealings with Associates.
  • Must demonstrate superb team leadership/development and partnering ability. The candidate must be able to accomplish all assigned duties in a positive manner.
  • Must have the ability to handle multiple tasks and to deploy resources effectively.
  • Must be Serv-Safe certified or become certifiable within 180 days.
  • Must be a creative thinker who can develop new and exciting ways to provide or project value to our guests.
  • Must be able to work flexible shifts, nights, weekends and holidays as required

SUPERVISORY RESPONSIBILITIES:

This position supervises all kitchen and utility team members. Makes recommendation to the Culinary Director and Food & Beverage Director regarding Team Member relations including hiring, corrective action and separations.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. 

  • While performing the duties of this job, the Team Member is regularly exposed to wet and/or humid conditions. The Team Member is frequently exposed to moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, and extreme heat. The noise level in the work environment is usually loud.
  • Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level. Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating and smoking for long periods of time.


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