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Research Development Chef Jobs in California (NOW HIRING)

My Father's Barbeque

Kitchen Chef

Carson, CA

$24/hr

... R&D roles as the brand expands Health benefits and 401(k) after probation period Real creative input in new dishes and menu features Team meals and a family-first, no-ego environment Location: 637 ...

Salted

VP of Culinary

Los Angeles, CA · On-site

$180K - $220K/yr

This role reports directly to our CEO and initially will manage a team of two (Culinary Director + R&D Chef). Responsibilities include: * Define and execute a cohesive culinary roadmap that aligns ...

Kijung Hospitality Group

Executive Sous Chef

Torrance, CA

$67K - $86K/yr

The ideal candidate is a creative leader who excels at menu development, recipe standardization ... presentation. • Research and incorporate contemporary Korean food trends while honoring ...

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.

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 ...

Gravitas Beverly Hills

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 ...

Montage International

Executive Chef - EC

Laguna Beach, CA · On-site

$150K - $180K/yr

The Executive Chef is responsible for the development and oversight of the overall strategic vision ... Use market research to develop new products and ensure consistency in food delivery and standards.

My Father's Barbeque

Kitchen Chef

Carson, CA

$24/hr

Growth path to Sous Chef or R&D roles as the brand expands * Health benefits and 401(k) after probation period * Real creative input in new dishes and menu features * Team meals and a family-first ...

Long Hospitality

Chef de Cuisine

Los Angeles, CA

$75K - $90K/yr

We're hiring for a Chef de Cuisine or Executive Sous Chef (depending on experience) to help us ... Support R&D and menu development as needed, depending on the project WHAT WE'RE LOOKING FOR * Prior ...

Haliburton International

Culinary Chef

Ontario, CA · On-site

The Corporate Chef's position combines food and menu research, hands-on cooking and product development with live customer cooking presentations and demonstrations. Haliburton Corporate Chef's must ...

CCL Hospitality Group

Executive Chef

Greenbrae, CA · On-site

$115K - $120K/yr

Take advantage of outstanding career growth, professional development, and advancement ... Research customer preferences and develops a menu which incorporates local foods and flavors.

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All JobsResearch Development Chef JobsResearch Development Chef Jobs in California

Research Development Chef information

See California salary details

$47.9K

$100.5K

$162.8K

How much do research development chef jobs pay per year?

As of Aug 20, 2026, the average yearly pay for research development chef in California is $100,461.00, according to ZipRecruiter salary data. Most workers in this role earn between $76,500.00 and $115,000.00 per year, depending on experience, location, and employer.

What does a research development chef do?

A Research Development Chef is responsible for creating, testing, and refining new food products, recipes, and menu items, often for restaurants, food manufacturers, or retail brands. They blend culinary creativity with food science and market trends to develop innovative and scalable food concepts. Their role involves experimenting with ingredients, improving flavors, ensuring product consistency, and considering factors like cost, nutrition, and production feasibility.

What skills and qualifications are needed to be a research development chef?

To thrive as a Research Development Chef, you need comprehensive culinary expertise, a deep understanding of food science, and often a degree in culinary arts or food technology. Familiarity with laboratory equipment, recipe management software, and food safety certifications like ServSafe is highly valuable. Creativity, problem-solving skills, and strong collaboration abilities help you excel when designing innovative recipes and working with cross-functional teams. These skills ensure you can successfully develop new food products that meet both culinary standards and market demands.

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

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

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

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

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

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Research Development Chef jobs near you
Infographic showing various Research Development Chef job openings in California as of August 2026, with employment types broken down into 92% Full Time, and 8% Part Time. Highlights an 96% In-person, and 4% Remote job distribution, with an average salary of $100,461 per year, or $48.3 per hour.

Executive Sous Chef

Six Flags Entertainment Corporation

Buena Park, CA • On-site

$70K - $90K/yr

Full-time

Re-posted 10 days ago

Six Flags rating

6.5

Company rating: 6.5 out of 10

Based on 529 frontline employees who took The Breakroom Quiz

27th of 58 rated theme parks

Job description

Overview
The Executive Sous Chef is responsible for coordinating the production of food for all in-park locations, picnics and catering events, and central productions. It is inherent that the Executive Sous Chef possesses the ability to quickly and authoritatively delegate job tasks to a large work force, making certain that all staff who is undertaking duties is performing them efficiently and safely. Essentially, he or she is responsible for planning and directing food preparation in the kitchen as well as supervising a large degree of kitchen staff, ready to seize control of any situation at a moment's notice. The Executive Sous Chef must have comprehensive knowledge of managing PAR levels, budgets, and scheduling as well as other administrative tasks.
Salary range: $70,304 - $90,500 / annually
Responsibilities
  • Ensures that all food and beverage product in the park is consistently produced in accordance with established quality standards including taste, temperature, and presentation; taking immediate appropriate corrective actions as deficiencies are detected to control levels of production, waste and spoilage.
  • Collaborates with Executive Chef on menu development to ensure park menus keep pace with changing public tastes, trends, and food cost goals, including the research, development, testing and sampling of new recipes and putting the chosen recipes into production by park staff. Maintains all product and menu information throughout the park.
  • Develops and executes yearly budget for assigned cost centers which meets or exceeds goals for revenue generation, cost control (cost of goods, other costs & labor) and profit margins. This includes conducting weekly and quarterly inventories to accurately identify costs and opportunities for improvement.
  • Ensures that all facilities and employees meet all health and safety guidelines established by law and the Company, taking immediate corrective actions as appropriate. This includes conducting routine inspections of employees and facilities to ensure all Health Code requirements are consistently being met and appropriately corrected; and implementation and maintenance of appropriate temperature logs for food and equipment at all park facilities.
  • Orders food and supplies according to attendance projections and utilization levels to ensure timely availability of needed items; maintains inventory levels using FIFO method in all park facilities; takes appropriate and immediate corrective actions to address temporary shortages and immediate meets.
  • Manages all aspects of the employment relationship with assigned staff members including hiring, training, coaching, counseling, daily oversight, performance management, scheduling, timekeeping, one-on-one weekly staff meetings, adherence to all Six Flags and park policies and procedures, and legal compliance with all local, state and federal laws.
  • Communicates department status to Executive Chef as needed, but at least daily. This includes operational issues, employee concerns, guest complaints, special requests, losses, and any other relevant reports in order to maintain daily operations.
  • Demonstrates and enforces a commitment to guest service in all aspects of daily work including the work of assigned staff, ensuring staff follows all established guest service guidelines.
  • Ensure that all product for picnics and catering events are ordered on a timely manner. Also, assist in all picnic and catering events as needed.
  • Adheres to and enforces all Six Flags and specific Park policies and procedures, including safety, attendance and EEO
  • policies, and demonstrates commitment to customer service in all aspects of employment.
  • Other duties may be assigned.

Qualifications
Education
Associate's Degree (2 year College or Tech School) Culinary Arts
Experience
6 - 10 Years Related ExperienceCulinary/Food & Beverage
Minimum Age
At Least 21 Years of Age
Qualifications:
  • Working knowledge of international cuisine and food products, ability to match wine and beer with food to create appropriate pairings.
  • A minimum of 2 years experience as a pastry chef is hightly desired.
  • Knowledge of major kitchen equipment, including stoves, bakery ovens, refrigeration, industrial mixers, slicers, and dish machine.
  • Must read, write and speak fluent English. Bilingual in English and Spanish highly desired.
  • Extensive knowledge of multistage banquet events, ability to organize multiple outlets
  • Ability to work nights, weekends and holiday periods to meet business needs.
  • Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law.
  • Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.

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