Jobs and Careers

R&D Chef Manager - Berkeley Culinary Center

United Statesfull_timeVerifiedPosted 21 Aug 2026

💰 $90,000/yr($75,000/yr – $90,000/yr)

About the role

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.

Qualifications

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.