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Culinary Research Development Jobs (NOW HIRING)

mendocinofarms

DIRECTOR OF CULINARY OPERATIONS

$140K - $180K/yr

Director of Culinary R&D Reports to: Chief Operations Officer Location: Looking for candidates that live in Dallas, TX but would also consider LA based candidates FLSA Status: Exempt Compensation ...

ATOMS Careers page

Culinary R&D Associate

Los Angeles, CA · On-site

$70K - $110K/yr

This isn't just an R&D role - you're helping define the culinary roadmap for a business with ambitions of X+locations, household-name brands, and the gold standard in digital-first dining. You'll own ...

mendocinofarms

DIRECTOR OF CULINARY OPERATIONS

$140K - $180K/yr

Director of Culinary R&D Reports to: Chief Operations Officer Location: Looking for candidates that live in Dallas, TX but would also consider LA based candidates FLSA Status: Exempt Compensation ...

Winston Industries LLC

$25K - $34K/yr

We're looking for an R&D Culinary Technologist to own how Winston equipment is tested, validated, and proven. By constantly rethinking culinary solutions, the Culinary R&D Technologist conducts ...

WesleyLife

Culinary Innovation Specialist

Johnston, IA · On-site

$32K - $44K/yr

Interest in senior living, wellness, healthcare dining, or culinary research and development * Interest in pursuing a culinary career within WesleyLife following the completion of the program PR#1

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How much do culinary research development jobs pay per hour?

As of Sep 13, 2026, the average hourly pay for culinary research development in the United States is $26.05, according to ZipRecruiter salary data. Most workers in this role earn between $19.23 and $30.77 per hour, depending on experience, location, and employer.

What are culinary research development jobs?

Culinary research and development jobs focus on using food science and the culinary arts to create new food and drink options for a menu. Common job titles include research chef, culinary research and development specialist, and culinary research and development chef. In any of these roles, you may select the ingredients for each recipe, help determine whether or not a dish should go on the menu, and focus on using innovation during the R&D process to meet the company's goals. This job has two major components. First, on the culinary side, your job is to create the best dishes you can. On the other hand, employers also expect you to consider the practical and business aspects of a dish. This includes how costly the ingredients are, how easy the ingredients are to get, whether or not it's possible to work the ingredients into a supply chain, and how easy it is for another chef to replicate the dish in a timely manner.

What are the key skills and qualifications needed to thrive in culinary research development, and why are they important?

Culinary Research and Development (R&D) is a specialized field that focuses on creating, testing, and improving food products, recipes, and cooking techniques. Professionals in this area work in various settings, such as food manufacturing companies, restaurants, and test kitchens, to innovate and develop new menu items or packaged foods. They blend culinary creativity with scientific principles to ensure products are safe, tasty, and marketable. Culinary R&D often involves collaborating with chefs, food scientists, and marketing teams to bring new food concepts to life.

What are some common challenges faced in a culinary research development role and how can they be overcome?

Professionals in Culinary Research Development often encounter challenges such as balancing creativity with cost-effectiveness, adapting recipes for large-scale production, and meeting diverse dietary requirements. Collaboration with cross-functional teams—like marketing, nutrition, and manufacturing—is essential to ensure that products are innovative yet feasible. Staying up-to-date with food trends and consumer preferences also requires ongoing research and flexibility. Success in this role often depends on strong project management skills and open communication within the team.

What is the difference between Culinary Research Development vs Food Scientist?

AspectCulinary Research DevelopmentFood Scientist
CredentialsCooking and culinary certifications, culinary degreesFood science degrees, certifications in food safety
Work EnvironmentTest kitchens, culinary labs, product development kitchensLaboratories, manufacturing facilities, research centers
Industry UsageFood companies, restaurants, product development firmsFood manufacturing, research institutions, quality control

While Culinary Research Development focuses on creating and testing new recipes and culinary concepts, Food Scientists analyze food properties, safety, and quality. Both roles often collaborate but serve different primary functions within the food industry.

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culinary research development jobs near you
Infographic showing various Culinary Research Development job openings in the United States as of September 2026, with employment types broken down into 1% Internship, 1% As Needed, 81% Full Time, 15% Part Time, and 2% Contract. Highlights an 85% Physical, 3% Hybrid, and 12% Remote job distribution, with an average salary of $54,192 per year, or $26.1 per hour.

DIRECTOR OF CULINARY OPERATIONS

Remote

mendocinofarms
See more jobs at mendocinofarmsexternal

$140K - $180K/yr

Full-time

Medical, Retirement, PTO

Re-posted 18 days ago

Job description

Job Title:                                 Director of Culinary R&D

Reports to:                            Chief Operations Officer

Location:                                 Looking for candidates that live in Dallas, TX but would also consider LA based candidates 

FLSA Status:                         Exempt

Compensation:                   $140,000 – $180,000 per year plus a 15% annual bonus

Summary:

At Mendocino Farms, we don’t just sell sandwiches – we Sell Happy! 

The Director of Culinary R&D will be responsible for leading menu innovation and product development at Mendo, ensuring that every new item reflects our brand values and delights our guests. This role requires a strong balance of creativity, project management, and cross-functional collaboration. Working closely with the COO and CMO, this individual will oversee tastings, consumer insights, and menu launches to drive culinary relevance and differentiation across our locations.

Responsibilities:

Menu Development & Innovation

  • Research, develop, and test new menu items that align with Mendo’s food philosophy and brand strategy.
  • Collaborate with our R&D Chef to refine recipes, ensuring they are operationally executable at scale.
  • Balance innovation with practicality, considering cost, supply chain, and execution feasibility.

 

Consumer Insights & Market Research

  • Analyze guest feedback, sales data, and market trends to inform culinary innovation.
  • Work with Marketing to conduct guest panels, surveys, and competitive analysis.
  • Identify emerging food trends and adapt them into Mendo’s menu while maintaining our unique culinary identity.

 

Product Testing & Optimization

  • Plan and coordinate internal and external tastings, ensuring structured feedback loops.
  • Partner with Operations to test and refine new products in select stores before system-wide rollout.
  • Ensure all new items meet Mendo’s high standards for quality, taste, and consistency.

 

Cross-Functional Collaboration

  • Work closely with Marketing, Operations, and Supply Chain to ensure smooth menu launches.
  • Partner with Supply Chain to source high-quality, cost-effective ingredients that align with new menu innovations.
  • Collaborate with Supply Chain on vendor selection and procurement strategies to support new product development.
  • Provide clear documentation and communication on new menu items to ensure proper execution.
  • Support Training teams in educating restaurant teams on the story and execution of new dishes.

 

Strategic Planning & Budget Management

  • Develop a long-term menu innovation roadmap aligned with business goals.
  • Manage the R&D budget, balancing cost-effectiveness with innovation.
  • Optimize supplier relationships to support new product development.

 

Requirements:

  • Deep understanding of food trends, ingredient sourcing, and consumer preferences.
  • 5+ years of experience in culinary R&D, menu development, or product innovation.
  • Strong project management skills, with the ability to manage multiple initiatives simultaneously.
  • Experience working cross-functionally with Marketing, Operations, and Supply Chain.
  • Data-driven approach to innovation, using insights to guide decision-making.
  • Excellent communication and presentation skills.
  • Passion for culinary innovation and bringing food to life in a way that excites both guests and operators.
  • Bachelor’s degree in Culinary Arts, Food Science, Marketing, or a related field (or equivalent experience).

Benefits:

At Mendocino Farms, we believe Selling Happy starts from within.  That’s why we offer:

  • Competitive Salary
  • Annual Bonus
  • Meal Privileges—because food should make people feel good!
  • Comprehensive Health Benefits & 401k Plan with Company Match
  • Paid Vacation to recharge and fuel your best self

 Physical Requirements:

  • Must be able to lift 50 pounds.
  • Sitting / standing 8-14 hours.
  • Hand use: single grasping, fine manipulation, pushing and pulling
  • Work requires the following motions: bending, twisting, squatting, and reaching

Apply