Top 73 Test kitchen Jobs in Chicago, Il

Manager, R&D - Culinary Innovation Lab
Kraft Heinz Company —Glenview, IL
- $104,200 - $130,200 a year
- 3 years
- Bachelor's degree
- Travel
- AD&D insurance
- Paid holidays
Prep Cook and Line Cook
Foodstuffs Gourmet Foods & Catering —Evanston, IL
- $17 an hour
- Full-time
- 18 years or older
- US work authorization
- In-person
- Paid training
- Health insurance
Quick Apply
10d
Recipe Developer
Purple Carrot —Chicago, IL
- $60,000 - $70,000 a year
- Full-time
- Writing skills
- Research
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
11d
Research Chef
Bell Flavors and Fragrances —Northbrook, IL
- $50,000 - $100,000 a year
- Full-time
- Microsoft Excel
- Microsoft Outlook
- Mid-level
Quick Apply
9d
Relocate to Chicago: Director, Food Science & Product Development - Edibles
Green Thumb —Chicago, IL
- $155,000 - $170,000 a year
- Ability to walk for extended periods
- Master's degree
- Ability to lift 50 pounds
Quick Apply
Culinary Innovation Manager: Ready-to-Eat
Purple Carrot —Chicago, IL
- $85,000 - $105,000 a year
- Full-time
- Google Workspace
- 5 years
- Merchandising
- Health insurance
- Dental insurance
Quick Apply
13d
Director, Product Development - Edibles
Green Thumb —Chicago, IL
- $155,000 - $170,000 a year
- Ability to walk for extended periods
- Master's degree
- Ability to lift 50 pounds
Quick Apply
Kitchen Team Member / Food Development Associate ⭐
Grano Panaderia y Café —Chicago, IL
- $16.60 - $19.00 an hour
- Part-time
- No experience needed
- Bakery
- In-person
- Employee discount
Quick Apply
5d
Corporate Chef, Chain Accounts
Acxion —Chicago, IL
- Full-time
- 7 years
- Microsoft Excel
- Microsoft Outlook
Quick Apply
Cook II - Seasonal (Commissary)
Marriott International, Inc —Chicago, IL
- $27.34 - $28.09 an hour
- Part-time
- High school diploma or GED
- 1 year
- Entry level
Executive Sous Chef (Travel/Relocation)
Flight Club Darts —Chicago, IL
- $80,000 - $90,000 a year
- Weekends as needed
- Background check
- Microsoft Outlook
- 3 years
- Commuter assistance
- Paid holidays
Quick Apply
Cook II-Gardemanger
Marriott International, Inc —Chicago, IL
- $28.05 an hour
- Full-time
- Mid-level
- Hotel
- High school diploma or GED
- Disability insurance
- Paid time off
3d
Cook - Part Time
Sonesta —Chicago, IL
- $27.26 - $28.26 an hour
- Part-time
- Hotel
- High school diploma or GED
- Math
- Paid holidays
- Health insurance
11d
FT Prep Cook
Hotel Lincoln —Chicago, IL
- $22 an hour
- Weekends as needed
- Background check
- Pass drug screening
- Hotel
- Health insurance
- Dental insurance
SEO & Organic Growth Manager
tastylive —Chicago, IL
- $117,000 - $130,000 a year
- Full-time
- Computer science
- 7 years
- Management
- Commuter assistance
- Health insurance
VCS Cook - Chicago
US Veterans Health Administration —Chicago, IL
- $21.79 an hour
- Online Application
- ServSafe
- Customer service
- Pass drug screening
Line Cook
The Spoke & Bird - All Locations —Chicago, IL
- $21 - $24 an hour
- Weekends as needed
- Mid-level
- Bakery
- 2 years
- Wellness program
- Commuter assistance
Quick Apply
Part-Time Kitchen Server
Curion —Deerfield, IL
- $16.50 an hour
- Overtime
- ServSafe
- Customer service
- Ability to walk for extended periods
- 401(k)
- Flexible schedule
Quick Apply
Line Cook - Food Hall
Wind Creek Chicago —East Hazel Crest, IL
- $18.45 - $22.75 an hour
- Full-time
- In person
- ServSafe
- English
- High school diploma or GED
- Health insurance
- Dental insurance
Quick Apply
PT Line Cook
Hotel Lincoln —Chicago, IL
- $22 an hour
- Part-time
- Background check
- Pass drug screening
- Hotel
- Health insurance
- Dental insurance

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Manager, R&D - Culinary Innovation Lab

Kraft Heinz Company -
Glenview, IL

Apply Now

Job Details

$104,200 - $130,200 a year

Benefits

AD&D insurance
Paid holidays
Disability insurance
Health insurance
Dental insurance
Paid time off
Employee assistance program
Vision insurance
Life insurance

Qualifications

Human-centered design
Kitchen health and safety standards
Food production
Laboratory safety
Recipe development
Food processing plant experience
Food allergen awareness
Testing and evaluation
Focus groups (needs assessment method)
GMP
Taste testing for quality control
Manufacturing facility experience
Sensory evaluation
Bachelor's degree
HACCP
Prototype creation
Agile
Design thinking
User research for product design
Market research experience within consumer goods industry
Experience in a research and development laboratory environment
Manufacturing company experience
Prototypes
Cross-functional communication

Full Job Description

Job Description

As a Culinary Innovation Lab Manager , you will help transform the future of R&D innovation and accelerate Kraft Heinz’s growth ambitions. Our Culinary team shapes and influences food-facing innovations by combining a creative approach with deep technical expertise to drive consumer and product opportunities. We pride ourselves on being the expert culinary connection to food and cooking within the marketplace, and we are looking for a “consumer-obsessed” culinary professional — someone who is creative, strategic, independent, collaborative, and who executes with high attention to detail and effective communication. This is a hands-on R&D innovation role supporting our Culinary Innovation Lab, where we identify strategic opportunities for KHC. This individual will partner closely with internal Marketing, Insights, and R&D Innovation and Functional teams, as well as external partners, to explore, develop, and test new product, ingredient, flavor, and consumer usage opportunities. Using Design Thinking and Agile methodologies, this individual will actively drive opportunity identification, dig site prioritization, minimal viable prototype (MVP) development, and consumer product-fit learning.

Essential Functions & Responsibilities

Apply advanced mastery of culinary fundamentals , including cooking techniques, ingredient functionality, safe food handling, and culinary nutrition , to identify consumer insights, articulate sensory attributes, and translate those insights directly into product development.

Leverage knowledge of functional ingredients and formulation principles to develop minimal viable prototypes (MVPs) for consumer testing, learning, and validation; apply sensory evaluation best practices to assess and communicate product performance.

Lead culinary research to turn food trends, consumer insights, and competitive intelligence into innovation opportunities and strategic concepts aligned to business priorities .

P lan, develop, and execute culinary projects including competitive landscape reviews, immersions, trend presentations, concept ideation sessions, and product cuttings in partnership with the Innovation Lab Lead.

Serve as a creative and collaborative cross-functional partner, connecting culinary expertise to R&D, Marketing, Insights, and external partners throughout the innovation process.

Drive strategic thinking, clear communication, and proactive ownership across all assigned work; demonstrate consistent attention to detail and the ability to manage multiple concurrent priorities.

Leads end-to-end culinary workstreams within innovation initiatives, with accountability for delivering against defined objectives , timelines, and business outcomes.

Influences cross-functional decision-making related to innovation strategy, concept prioritization, and product direction.

Manages multiple concurrent innovation initiatives across brands, platforms, or categories, ensuring alignment to commercial viability and business priorities.

Translates culinary concepts into scalable product opportunities, incorporating consumer insights, technical feasibility, and business considerations.

Expected Experience & Required Skills

Bachelor’s degree in culinary arts , f ood s cience, n utrition, or a closely related field with a minimum of 6 years of progressive culinary experience with demonstrable expertise in product development, cooking techniques, and flavor application.

Minimum 3 years of experience in a corporate CPG or food manufacturing R&D environment.

Proven ability to develop and evaluate MVPs using structured sensory and consumer research methods (e.g., descriptive/scoring, discrimination testing) in partnership with sensory and insights teams.

Working knowledge of food safety principles (HACCP, GMP, allergen management) and safe culinary lab practices.

Demonstrated ability to apply Agile and Design Thinking frameworks within an innovation or product development process.

Excellent written and verbal communication skills with strong project management and cross-functional influencing capabilities.

Experience with recipe management systems, PLM platforms, or SAP in a product development workflow.

RCA Certified Research Chef (CRC®) or equivalent culinary R&D / product development certification, preferred.

Familiarity with consumer research methods including CLTs, HUTs, or focus group facilitation.

Exposure to upstream innovation processes including trend scouting, dig site methodology , or white space identification.

Ability to travel up to 15% of the time

Work Environment & Schedule

This position operates primarily in a hybrid work environment and is based at the Kraft Heinz R&D Innovation Center in Glenview, IL. Our hybrid model provides flexibility based on business needs, allowing employees to work virtually up to two days per week, with an expectation to work on-site at least three days per week at the Glenview R&D Innovation Center .

Physical demands include but not limited to

Constant standing and walking in a kitchen/lab/plant environment for extended periods.

Frequent use of hands and arms for food preparation, weighing/measuring, knife work, stirring, mixing, and operating small equipment; repetitive motions are common.

Occasional lifting/carrying ingredients and equipment (e.g., up to 25–50 lbs , with or without reasonable accommodation).

Our Total Rewards philosophy is to provide a meaningful and flexible spectrum of programs that equitably support our diverse workforce and their families and complement Kraft Heinz’ strategy and values.

New Hire Base Salary Range:

$104,200.00 - $130,200.00

Bonus: This position is eligible for a performance-based bonus as provided by the plan terms and governing documents.

The compensation offered will take into account internal equity and may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors

Benefits: Coverage for employees (and their eligible dependents) through affordable access to healthcare, protection, and saving for the future, we offer plans tailored to meet you and your family’s needs. Coverage for benefits will be in accordance with the terms and conditions of the applicable plans and associated governing plan documents.

Wellbeing: We offer events, resources, and learning opportunities that inspire a physical, social, emotional, and financial well-being lifestyle for our employees and their families.

You’ll be able to participate in a variety of benefits and wellbeing programs that may vary by role, country, region, union status, and other employment status factors, for example:

Physical - Medical, Prescription Drug, Dental, Vision, Screenings/Assessments
Social - Paid Time Off, Company Holidays, Leave of Absence, Flexible Work Arrangements, Recognition, Training
Emotional – Employee Assistance Program , Wellbeing Programs, Family Support Programs
Financial – 401k, Life, Accidental Death & Dismemberment, Disability

Location(s)

Glenview R&D Center

Kraft Heinz is an Equal Opportunity Employer – Underrepresented Ethnic Minority Groups/Women/Veterans/Individuals with Disabilities/Sexual Orientation/Gender Identity and other protected classes. In order to ensure reasonable accommodation for protected individuals, applicants that require accommodation in the job application process may contact [email protected] for assistance.

Apply Now

Refine Your Search

test kitchen jobs in chicago, il

Manager, R&D - Culinary Innovation Lab

Prep Cook and Line Cook

Recipe Developer

Research Chef

Relocate to Chicago: Director, Food Science & Product Development - Edibles

Culinary Innovation Manager: Ready-to-Eat

Director, Product Development - Edibles

Kitchen Team Member / Food Development Associate ⭐

Corporate Chef, Chain Accounts

Cook II - Seasonal (Commissary)

Executive Sous Chef (Travel/Relocation)

Cook II-Gardemanger

Cook - Part Time

FT Prep Cook

SEO & Organic Growth Manager

VCS Cook - Chicago

Line Cook

Part-Time Kitchen Server

Line Cook - Food Hall

PT Line Cook

I want to receive the latest job alert for test kitchen in chicago, il

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