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Research Development Chef Jobs in Plainfield, IL

Alla Vita - Chicago

Sous Chef

Chicago, IL · On-site

$51K - $69K/yr

Support menu development, seasonal changes, and R&D * Oversee prep, line execution, and BOH systems ... A career chef with 2-3+ years of Sous Chef experience * Experienced in fine-dining or high-volume ...

DineAmic Hospitality

Executive Chef

Chicago, IL

$73K - $101K/yr

Conduct ongoing research and continuously collaborate with the corporate chef team on menu items ... continuous learning and development * Identify, address and document individual employee ...

New

Cindy's

Sous Chef

Chicago, IL · On-site

$51K - $69K/yr

Continually working through R&D process with the Executive Chef to further dishes on the menu Qualifications: * 3-4 years of experience in a Sous Chef role * Open availability, including nights ...

Koch Industries

R&D Engineer

Lisle, IL · On-site

$80K - $140K/yr

This role bridges product development, finite element analysis (FEA), signal integrity (SI ... At Koch companies, we are entrepreneurs. This means we openly challenge the status quo, find new ...

MidTown Athletic Club

Sous Chef

Chicago, IL · On-site

$27 - $35/hr

What You'll Do Our Sous Chefs are the artists and heart of our restaurants. They are motivated and ... Continually working through R&D process with the Kitchen Manager to further dishes on the menu

Home Chef

Menu Strategy Analyst

Chicago, IL · On-site

The Menu Strategy Analyst will assist with planning the Home Chef Ecommerce menus. This requires involvement in the meal R&D process/planning, supporting the menu development, execution process, and ...

Home Chef

Menu Strategy Analyst

Chicago, IL

The Menu Strategy Analyst will assist with planning the Home Chef Ecommerce menus. This requires involvement in the meal R&D process/planning, supporting the menu development, execution process, and ...

Home Chef

Menu Strategy Analyst

Chicago, IL · On-site

The Menu Strategy Analyst will assist with planning the Home Chef Ecommerce menus. This requires involvement in the meal R&D process/planning, supporting the menu development, execution process, and ...

Midtown Athletic Club

Sous Chef

Chicago, IL · On-site

$35/hr

Job Details Midtown is looking fora talented Sous Chef (Back of House Supervisor) to enhance our ... Continually working through R&D process withthe Kitchen Managerto further dishes on the menu

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All JobsResearch Development Chef JobsResearch Development Chef Jobs in Plainfield, IL

Research Development Chef information

See Plainfield, IL salary details

$47.3K

$99.2K

$160.8K

How much do research development chef jobs pay per year?

As of Aug 30, 2026, the average yearly pay for research development chef in Plainfield, IL is $99,219.00, according to ZipRecruiter salary data. Most workers in this role earn between $75,500.00 and $113,600.00 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 job categories do people searching Research Development Chef jobs in Plainfield, IL look for?

The top searched job categories for Research Development Chef jobs in Plainfield, IL are:

What cities near Plainfield, IL are hiring for Research Development Chef jobs?

Cities near Plainfield, IL with the most Research Development Chef job openings:

Research Development Chef jobs near you
Infographic showing various Research Development Chef job openings in Plainfield, IL as of August 2026, with employment types broken down into 100% Full Time. Highlights an 88% In-person, and 12% Remote job distribution, with an average salary of $99,219 per year, or $47.7 per hour.

R&D Chef Manager - Berkeley Culinary Center

Berkeley, IL

Whitsons Culinary Group
Food and Drink Manufacturing • 1 - 5K employees

6.1

Company rating: 6.1 out of 10

Based on 60 frontline employees who took The Breakroom Quiz

37th of 68 rated caterers

People enjoy working here

Recommended by parents

Respectful managers

Learn more about Whitsons Culinary Groupexternal

$75K - $90K/yr

Full-time

Medical, Dental, Vision, Retirement

Posted 9 days ago

Job description

SUMMARY

The R&D Chef Manager serves as a key culinary partner and right hand to the Director of Culinary, Whitsons Culinary Group's Berkeley, IL facility. This role leads day-to-day culinary product development, operational support, and execution of customer samples. The R&D Chef Manager translates culinary vision into production-ready recipes and ensures consistent, high-quality execution from concept through manufacturing.

ESSENTIAL FUNCTIONS, RESPONSIBILITIES, AND DUTIES

  • Lead culinary product development - concepting, formulating, testing, and refining recipes from bench-top through kitchen trials to production-ready, scalable formulas, executing the culinary direction of Whitsons
  • Responsible for creating new meals for ALL sectors that we serve (Education, Residential/Senior, Shelters, Food Service, Retail, Transportation)
  • Own execution and quality of customer and sales sample requests, including client tastings and product presentations, as directed.
  • Provide operational support on the plant floor - troubleshooting production issues, scaling recipes, and partnering with QA and Operations to ensure formulas are manufacturable at scale.
  • Serve as a key deputy on culinary initiatives, representing culinary priorities and maintaining project momentum in the absence of their manager.
  • Collaborate cross-functionally with Sales, QA, Procurement, and Production to move products from concept to launch.
  • Maintain accurate documentation and specifications for formulas, ensuring consistency across trials and production runs.
  • Develop and cost recipes to meet target food cost and margin goals, balancing quality with budget guidelines.
  • Ensure formulas comply with food safety and regulatory requirements (HACCP, FSMA, USDA/FDA), including writing product specifications and nutrition fact panels.
  • Evaluate shelf-life and packaging considerations during recipe development.
  • Source and evaluate ingredients, and build relationships with suppliers and vendors.
  • Track culinary and flavor trends and competitive products, including attending trade shows and food exhibitions, to inform development priorities.
  • Mentor and train junior culinary and kitchen staff.
  • Perform other culinary and operational duties as assigned by the Director of Culinary.

Apply today and help us power a production line that fuels excellence -Enhancing Life One Meal at a Time

This role offers a salary range of $75,000 - $90,000 annually, based on skills, experience, and location. Employees also receive a comprehensive benefits package including health, dental, vision, 401(k) with company match, and time off.

REQUIRED QUALIFICATIONS AND COMPETENCIES

  • 5-10 years of progressive culinary or restaurant experience.
  • Culinary degree from an accredited culinary program.
  • Experience in food manufacturing and culinary R&D/product development strongly preferred.
  • Working knowledge of recipe scaling, food safety standards, and large-scale production processes.
  • Working knowledge of food safety and regulatory frameworks (HACCP, FSMA, SQF, USDA/FDA labeling requirements).
  • ServSafe or equivalent food handler certification required; HACCP certification a plus.
  • Demonstrated ability to manage multiple projects and timelines concurrently.
  • Strong communication and collaboration skills across cross-functional teams.
  • Ability to work on-site at the Berkeley, IL facility; occasional travel required for trade shows, supplier visits, or customer sites.
WORK ENVIRONMENT AND OTHER DETAILS

Expected Hours of Work:

This is a full-time exempt position. Typical work hours are Monday-Friday, 7:00 a.m.-4:00 p.m., with additional hours as needed to meet business demands and production schedules. As an exempt position, it is expected that Team Member will devote whatever time necessary to accomplish the goals and responsibilities. This will often require extended work hours, evening, and/or weekend work.

Travel Requirements:

Periodic travel to production facilities, vendor sites, and industry events may be required.

Physical Demands of the Job:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the team member is frequently required to sit, stand, walk, talk, and hear; use hands and fingers to feel, handle, or operate objects, tools, or controls; and reach with hands and arms. The employee is occasionally required to lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision and the ability to adjust focus.

Work Environment:

The work is performed primarily in an operational or facilities-based environment, with regular presence in active areas such as kitchens, production spaces, warehouses, loading docks, or administrative areas within the facility. The noise level in the work environment may vary and can range from moderate to occasionally high, depending on location and operational activity.

The job description does not constitute an employment agreement between the Company and employee and is subject to change by the Company as the needs of the Company and requirements of the job change. Employee's signature below constitutes an employee's understanding of the requirements, essential functions, and duties of the position.

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About Whitsons Culinary Group

Sourced by ZipRecruiter

Whitsons Culinary Group, located in Islandia, NY, US, operates in the food service industry, offering a diverse range of services including school nutrition, residential and healthcare dining, prepared meals, emergency dining, and culinary education. First established in 1979, the family-owned company has built a reputation for its bespoke catering services, committed to delivering nutritionally balanced, tastefully diverse and quality assured meals. The company embraces a mission to enrich life one meal at a time, underlined by a focus on food quality, health, wellness, superior service, and social responsibility.

Industry

Food and drink manufacturing

Company size

1,001 - 5,000 Employees

Headquarters location

Islandia, NY, US

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