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Research Chef Jobs in Missouri (NOW HIRING)

Big Shots Bar & Grill

Line Cook

Kansas City, MO · On-site

$15 - $18/hr

Create menus according to season and customer research * Set up the kitchen with necessary tools ... Performs other duties as assigned by the head chef or management Qualifications: * Previous ...

Big Shots Bar & Grill

Line Cook

Kansas City, MO · On-site

$15 - $18/hr

Create menus according to season and customer research * Set up the kitchen with necessary tools ... Performs other duties as assigned by the head chef or management Qualifications: * Previous ...

Big Shots Bar & Grill

Line Cook

Kansas City, MO · On-site

$15 - $18/hr

Create menus according to season and customer research * Set up the kitchen with necessary tools ... Performs other duties as assigned by the head chef or management Qualifications: * Previous ...

FHLB Des Moines

Retail Sales Consultant

California, MO · On-site

$69 - $87/hr

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

New

Sysco Northeast Rdc

Sales Consultant

Cape Girardeau, MO · On-site

$60 - $90/hr

Are you an experienced Sales Professional, Restaurant Manager, Culinary Manager or Chef looking for ... Research customer business needs and develops a mix of products and service to meet needs.

New

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Showing results 21-40

All JobsResearch Chef JobsResearch Chef Jobs in Missouri

Research Chef information

See Missouri salary details

$43.1K

$78.6K

$124.8K

How much do research chef jobs pay per year?

As of Sep 4, 2026, the average yearly pay for research chef in Missouri is $78,599.00, according to ZipRecruiter salary data. Most workers in this role earn between $51,100.00 and $110,200.00 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.

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Research Chef jobs near you
Infographic showing various Research Chef job openings in Missouri as of August 2026, with employment types broken down into 1% As Needed, 89% Full Time, 9% Part Time, and 1% Contract. Highlights an 78% Physical, 4% Hybrid, and 18% Remote job distribution, with an average salary of $78,599 per year, or $37.8 per hour.

Sales Consultant - Memphis, Tennessee (Food Service Experience)

Fortune International, LLC

Riverside, MO • On-site

Full-time

Re-posted 6 days ago

Job description

The Sales Consultant (SC) plays a vital role in the Fortune Fish & Gourmet sales division by building strong, profitable customer relationships through tailored solutions and exceptional service. Collaborating with chefs, restaurateurs, hospitality professionals, and retailers, the SC drives revenue and gross profit through strategic customer alignment and expert product promotion with professionalism and culinary passion.

The SC fosters partnerships by recommending an optimized product mix, delivering outstanding customer service, and resolving service issues diplomatically in coordination with product, logistics, and finance teams.  


Key Responsibilities:   

Sales Development and Customer Relationships

  • Cultivate new business opportunities through networking, consultative sales approaches, and a deep understanding of customer needs.
  • Manage and expand existing accounts by building trust and providing creative, customized product solutions.
  • Collaborate with chefs, restaurant owners, and other stakeholders to exceed their expectations, understanding their unique requirements and business goals.

Product Expertise and Market Knowledge

  • Represent and promote premium seafood, humanely raised meat, poultry, game, and gourmet products (cheese, chocolate, etc.).
  • Stay abreast of industry trends, customer preferences, and market dynamics to provide informed recommendations and drive sales.

Operational Excellence

  • Partner with Product, Category, Purchasing and Operations teams to align inventory levels with customer demands, ensuring timely deliveries.
  • Coordinate with the Accounting team to establish credit terms and ensure all required documentation is accurately filed.


Sales Strategy, Organization and Administration

  • Develop and execute strategic sales plans to meet and exceed performance targets.
  • Organize and prioritize daily activities to ensure timely follow-ups, product delivery coordination, and issue resolution.
  • Prepare compelling proposals, maintain detailed sales records, and report progress against goals.
  • Utilize internal customer management systems, social media platforms, and trade directories to research and identify prospects. 

 

Customer Engagement and Problem-Solving

  • Act as a trusted consultant to clients, address inquiries and resolving issues with urgency and precision.
  • Conduct follow-ups to ensure customer satisfaction and establish long-term partnerships.

 

Team Collaboration and Pricing Strategy

  • Work closely with senior staff and Sales Director to develop competitive pricing strategies tailored to customer needs.
  • Contribute to a team of passionate professionals, fostering a culture of innovation, teamwork, and shared success.

Minimum Requirements:

 Experience:

  • 2+ years of outside sales experience in perishable food products; seafood experience is highly preferred.
  • 2–5 years of professional sales in the foodservice industry, or 5–7 years in chef/restaurant management.

 Education:

  • Degree in Business, Sales, Marketing, Hospitality, Culinary Arts preferred, or 3+ years of relevant industry experience.  

Skills:

  • Advanced English verbal communication skills
  • Ability to quickly learn company products, systems, and operations.
  • Proficiency in MS Office, Presentation Software, Social Media Platforms

Personal Attributes:

  • Highly motivated, personable, and capable of thriving in a fast-paced environment.
  • Open to change and quick to adopt new technologies and processes.
  • Self-starter with a history of success in managing time and priorities effectively.
  • Detail-oriented, enthusiastic, and resourceful while maintaining professionalism.


Fortune Fish & Gourmet is an equal opportunity employer.

Our Mission is to elevate meals and lives by uniting unmatched product quality and selection with responsible sourcing, faithful stewardship, and unparalleled commitment to our customers’ and team members’ success.

Our Vision is a world in which we can all:

Do good. Be great. Scale excellence.