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Research Development Chef Jobs (NOW HIRING)

The Dixboro Project

Executive Chef

Ann Arbor, MI

$95K - $120K/yr

Partner with Chef Partner Garrett Lipar on menu development, seasonal evolution, tastings, and research & development * Build, mentor, and develop a high-performing culinary team rooted in ...

Altius Search Group

Chef - Dim Sum

Huntington Beach, CA · On-site

$80K - $90K/yr

This role is focused on the research, development, and production of high-quality dim sum doughs ... Working from our central commissary kitchen, this chef will lead the development of innovative ...

Vivibowl

Culinary Innovation Chef

Manhattan, NY

$90K - $120K/yr

We're seeking an innovative, hands-on Chef to join our Research & Development (R&D) team and help shape the future of our menu. This role is central to crafting new menu items, refining existing ...

KETTLE CUISINE LLC

Culinary R&D Specialist

Lynn, MA · On-site

$50K - $65K/yr

JOB SUMMARY The Culinary R&D Specialist plays a crucial role in supporting research and development chefs in creating innovative products. Responsibilities include maintaining a clean and organized ...

KETTLE CUISINE LLC

Culinary R&D Specialist

Lynn, MA · On-site

$36K - $48K/yr

JOB SUMMARY The Culinary R&D Specialist plays a crucial role in supporting research and development chefs in creating innovative products. Responsibilities include maintaining a clean and organized ...

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Research Development Chef information

See salary details

$48.5K

$101.8K

$165K

How much do research development chef jobs pay per year?

As of Jul 23, 2026, the average yearly pay for research development chef in the United States is $101,794.00, according to ZipRecruiter salary data. Most workers in this role earn between $77,500.00 and $116,500.00 per year, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive in the Research Development Chef position, and why are they important?

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 typical daily responsibilities of a Research Development Chef?

As a Research Development Chef, your day often involves creating and testing new recipes, refining existing products, and collaborating with food scientists and marketing teams on product concepts. You'll also conduct sensory evaluations, oversee kitchen trials, and ensure that all recipes meet quality, safety, and cost parameters. Working closely with other chefs, suppliers, and sometimes clients, you help bring innovative food ideas from the test kitchen to commercial production. The role is dynamic and hands-on, blending creative culinary work with research and project management tasks.

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.

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Research Development Chef jobs near you
Infographic showing various Research Development Chef job openings in the United States as of July 2026, with employment types broken down into 78% Full Time, 20% Part Time, 1% Temporary, and 1% Contract. Highlights an 99% Physical, and 1% Remote job distribution, with an average salary of $101,794 per year, or $48.9 per hour.

Executive Chef

The Dixboro Project

Ann Arbor, MI

$95K - $120K/yr

Other

Medical, Dental, Vision, Retirement, PTO

Posted 20 days ago

Job description

Description

Nestled in the historic village of Dixboro, The Dixboro Project sits at the intersection of world-class dining, transformational hospitality, and abundant nature. Led by acclaimed Chef Partner Garrett Lipar, our culinary program celebrates the seasons, the Great Lakes region, and the relationships we build with local farmers, producers, and artisans.


We're seeking an experienced Executive Chef to help lead and evolve one of Michigan's most ambitious culinary programs. This is an opportunity for a proven culinary leader to partner closely with Garrett while overseeing all day-to-day kitchen operations, team development, systems management, and culinary execution across the property.


If you are passionate about ingredient-driven cooking, building strong teams, developing future leaders, and creating exceptional guest experiences through food, we'd love to meet you.


WHAT YOU'LL DO:

  • Lead all day-to-day back-of-house operations across a high-volume, chef-driven culinary program
  • Partner with Chef Partner Garrett Lipar on menu development, seasonal evolution, tastings, and research & development
  • Build, mentor, and develop a high-performing culinary team rooted in accountability, professionalism, and growth
  • Oversee ordering, inventory, food cost management, labor performance, and operational systems
  • Drive consistency, quality, organization, and execution across all services and culinary offerings
  • Create and maintain systems that support efficiency, cleanliness, food safety, and operational excellence
  • Participate in hiring, onboarding, training, coaching, and performance management of kitchen team members
  • Lead service with a strong presence, providing direction and support during prep and peak operating periods

WHAT WE'RE LOOKING FOR:

  • 5+ years of progressive culinary leadership experience in high-level, chef-driven restaurant environments
  • Proven experience managing kitchen operations, food cost, labor cost, inventory, and purchasing systems
  • Strong leadership presence with the ability to build culture, accountability, and team engagement
  • Deep understanding of seasonality, sourcing, technique, and modern culinary execution
  • Experience leading menu development, recipe costing, and implementation of new culinary programs
  • Excellent organizational, communication, and problem-solving skills
  • Availability to work nights, weekends, holidays, and other hours as needed to support the business

WHY WORK WITH US:

  • Be part of a leadership team shaping one of Michigan's most respected and ambitious hospitality organizations
  • Opportunities for professional growth, mentorship, and advancement
  • Competitive salary based on experience
  • Comprehensive health, dental, and vision benefits with company contributions
  • Company-sponsored short-term disability insurance
  • Paid time off and paid sick time programs that support work-life balance
  • 401(k) retirement plan with company match
  • Dining discounts across all The Pulpo Group concepts

Requirements

  • Stand and move throughout kitchen and restaurant spaces for extended periods
  • Lift and carry up to 50 lbs occasionally and 25 lbs regularly
  • Safely operate kitchen equipment, knives, and culinary tools
  • Work in hot, fast-paced, and physically demanding kitchen environments
  • Bend, reach, twist, kneel, and perform repetitive kitchen tasks throughout shifts

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