Research and Development Chef

R&D Chef

The R&D Chef is responsible for leading the culinary research and development process, driving innovation, and developing new recipes, menu items, and food products. This role combines culinary artistry with strategic product development, ensuring alignment with market trends, consumer preferences, and operational feasibility. The ideal candidate will have a deep understanding of food science, culinary techniques, and emerging trends, working closely with cross-functional teams to bring innovative food concepts to life.

Key Responsibilities:

• Conceptualize, develop, and test new recipes, menu items, and food products for restaurants, concessions, events and retail.
• Experiment with ingredients, flavors, cooking techniques, and presentation styles to enhance product offerings.
• Ensure recipes and formulations align with brand identity, nutritional guidelines, and cost parameters.
• Adapt global and emerging food trends into innovative, scalable culinary solutions.

• Conduct food trend analysis, competitive benchmarking, and consumer research to identify opportunities for innovation.
• Collaborate with marketing, sales, and insights teams to understand customer preferences and develop relevant offerings.
• Stay up to date on emerging ingredients, sustainability practices, and culinary advancements.

• Partner with operations and supply chain teams to ensure consistency, scalability, and efficiency in production.
• Collaborate with culinary operations team and location management teams to maintain food safety and compliance standards.
• Align with brand team, photographers and stakeholders for photo shoots, website work and all related collateral.

• Lead and mentor culinary teams in R&D initiatives, fostering a culture of creativity and excellence.
• Develop training materials and conduct sessions for kitchen staff on new products, cooking methods, and presentation techniques.
• Provide guidance on kitchen equipment, food preparation methods, and process improvements.

• Develop recipes with a focus on cost-effectiveness, ingredient availability, and production feasibility.
• Conduct yield analysis, portion control, and food cost assessments to optimize profitability.
• Ensure adherence to food safety, allergen management, and labeling regulations.

Qualifications & Requirements:

• Bachelor's degree in Culinary Arts, Food Science, or a related field (preferred).
• Minimum of 5–10 years of experience in a high-volume kitchen, food manufacturing, or R&D environment. Multi-Unit is a plus.
• Experience in new product development, menu innovation, and commercialization.

• Strong culinary creativity and deep knowledge of global cuisines, flavor profiles, and cooking techniques.
• Understanding of food science, ingredient functionality, and product formulation.
• Knowledge of food safety regulations (FDA, USDA, HACCP, etc.).
• Ability to translate restaurant-quality recipes into scalable foodservice or retail products.
• Proficiency in kitchen equipment, food preparation techniques, and operational efficiencies.
• Excellent project management, problem-solving, and communication skills.
• Ability to work collaboratively in a fast-paced, cross-functional environment.

Work Environment & Physical Demands:

• Ability to work in test kitchens, production facilities, and corporate office settings.
• Frequent standing, lifting, and handling of food products and kitchen equipment.
• Travel may be required for supplier visits, culinary expos, and product launches.

Benefits:

• Competitive salary with performance-based incentives.
• Health, dental, and vision insurance options.
• Paid time off and vacation days.
• Employee discounts on food and beverages.
• Opportunities for career growth within a rapidly expanding brand