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Research Chef Jobs (NOW HIRING)

KAGOME, Inc.

Business Development Chef

San Carlos, CA · On-site

$77K - $127K/yr

Work with Kagome R&D managers and scientists to develop products/ideas/applications that meet ... Certified Research Chef or Certified Culinary Scientist, a plus * Years and Type of Related ...

Fresh Food Concepts, LLC

R&D Sushi Chef

Richardson, TX · On-site

Description The R&D Sushi Chef leads the development and execution of innovative sushi offerings in collaboration with the Executive R&D Chef. This role is responsible for creating new sushi rolls ...

Home Chef

Executive Chef, Production (Contract)

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 ...

GBC Food Services LLC

R&D Sushi Chef

Richardson, TX · On-site

The R&D Sushi Chef leads the development and execution of innovative sushi offerings in collaboration with the Executive R&D Chef. This role is responsible for creating new sushi rolls and seasonal ...

GBC Food Services

R&D Sushi Chef

Richardson, TX · On-site

The R&D Sushi Chef leads the development and execution of innovative sushi offerings in collaboration with the Executive R&D Chef. This role is responsible for creating new sushi rolls and seasonal ...

Home Chef

Executive Chef, Production (Contract)

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 ...

Standard Meat Company

R&D CHEF

Fort Worth, TX · On-site

Summary The R&D Chef supports the development and commercialization of innovative food products by combining culinary expertise with manufacturing and customer insights. This role partners closely ...

Standardmeat

R&D CHEF

Fort Worth, TX · On-site

Summary The R&D Chef supports the development and commercialization of innovative food products by combining culinary expertise with manufacturing and customer insights. This role partners closely ...

GBC Food Services

R&D Produce Chef

Richardson, TX · On-site

$60K - $82K/yr

The R&D Produce Chef leads the development and execution of innovative produce offerings in collaboration with the Executive R&D Chef. This role is responsible for creating menu concepts focused on ...

GBC Food Services LLC

R&D Produce Chef

Richardson, TX · On-site

$60K - $82K/yr

The R&D Produce Chef leads the development and execution of innovative produce offerings in collaboration with the Executive R&D Chef. This role is responsible for creating menu concepts focused on ...

Fresh Food Concepts, LLC

R&D Produce Chef

Richardson, TX

$60K - $82K/yr

Description The R&D Produce Chef leads the development and execution of innovative produce offerings in collaboration with the Executive R&D Chef. This role is responsible for creating menu concepts ...

Amy's Kitchen, LLC

R&D Chef's Assistant

Santa Rosa, CA

$26 - $36/hr

The Chef's Assistant will assist the R&D Chef and R&D Staff in the prepping and executing (cooking) of various tests and tastings, and will assist with all other food preparation in the R&D Kitchen ...

Amy's Kitchen, Inc.

R&D Chef's Assistant

Santa Rosa, CA · On-site

$26 - $36/hr

The Chef's Assistant will assist the R&D Chef and R&D Staff in the prepping and executing (cooking) of various tests and tastings, and will assist with all other food preparation in the R&D Kitchen ...

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Research Chef information

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$46K

$83.8K

$133K

How much do research chef jobs pay per year?

As of Jul 8, 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

Business Development Chef

KAGOME, Inc.

San Carlos, CA • On-site

$77K - $127K/yr

Other

Re-posted 23 days ago

Job description

Description
POSITION PURPOSE AND SUMMARY:
The Business Development Chef provides culinary leadership, engages Kagome's strategic customers in partnership with Kagome's Sales Teams, and provides product expertise in the development of world class food products, while working within the financial parameters and manufacturing capabilities of Kagome. This position may require travel up to 75%.
Support the review, understanding and compliance of all programs, policies and procedures contained in the Food Safety and Quality Management System. Responsible for reporting food safety issues observed so appropriate action can be taken. Actively participate and support the 5S and MES initiatives.
Security Profile: Email, Domain Users. Drives/Folders: Production Control, Production, Costing, QC, QC_Shared, R & D Shared. Software: Office 365, VPN, Product Vision, JustFoods
DUTIES AND RESPONSIBILITY:
  • Partner with Sales & Marketing to pursue strategic business development projects with targeted customers
  • Assist Corporate Chef with delivering culinary presentations and leading working sessions at customer test kitchens and Kagome's Global Innovation Center
  • Work with Kagome R&D managers and scientists to develop products/ideas/applications that meet customer needs and fit within Kagome's capabilities and strengths
  • Showcase Kagome and our products at a world-class level
  • Work comfortably in front of an audience and possess strong presentation skills
  • Translate culinary recipes and concepts into products Kagome can commercialize
  • Develop and strengthen relationships with targeted customers
  • Proactively develop regular innovation and product working sessions with key customers
  • Participate in industry and customer trade shows and conferences, as needed
  • Actively develop contacts and strengthen communications within professional networks (RCA, IFT, ACF, etc.)

POSITION DIMENSIONS AND QUALIFICATIONS:
  • Internal Contacts
    • All Kagome departments
  • External Contacts
    • Customers, especially customers' chefs, competitors' representatives and chefs, suppliers, trade organizations

Training & Experience:
  • Education Level and Focus
    • A Degree in Culinary Arts or Food Science and/or restaurant or culinary experience
    • Certified Research Chef or Certified Culinary Scientist, a plus
  • Years and Type of Related Experience Required
    • Minimum 6-8 years of experience within the industry, with a focus on commercial foodservice, processing, or industrial manufacturing specializing in the development of new concepts and menu items for commercial production

Skills & Abilities:
Uphold Kagome's Values:
Employee works well with others as a team and treats others with respect. Conducts self in a professional manner and exhibits the highest level of integrity. Maintains a positive attitude through good working relationships with our customers, visitors, and co-workers that emphasizes our commitment to good customer service.
Employee Retention:
Build a culture employees and/or co-workers want to be a part of. Be helpful to others and work as a team toward company goals. Participate in an exceptional onboarding experience for new hires and ensure they have the necessary tools to succeed in their roles by welcoming and assisting them. Build employee engagement, recognize, and reward employees, provide avenues for professional development, and manage to retain.
  • Interpersonal and Communication
    • Well developed in communications skills, both oral and written
    • Directly interfaces with internal/external customers
  • Technical and Analytical
    • Use of cooking equipment commonly found in professional kitchens
    • Demonstrated knowledge of culinary techniques and global cuisines that creatively supports innovation
  • Administrative and Operations
    • Computer skills using Excel, Word, PowerPoint
  • Travel Requirements
    • Must be able to travel within the US & internationally to visit customer sites and Kagome facilities.

Work Environment:
Professional kitchens, food technology labs, and office space with low noise level. May be exposed to some food related chemicals. In production facilities, will be exposed to food processing environment with changes in temperatures, damp conditions. This is a Safety Sensitive position.
Special Equipment Used:
  • Kitchen and pilot plant equipment
  • Personal computer (specific experience with Excel, Word & PowerPoint)
  • General office equipment; fax, copier, phone etc.

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