Top 18 R&d chef 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
R&D Lab Operator - Bakery & Confectionery
FERRERO —Chicago, IL
- $69,280 - $92,374 a year
- Online Application
- Sanitation
- Mid-level
- Analysis skills
- Health insurance
- Paid time off
Lead, Culinary – Innovation & Activations
Kraft Heinz Company —Glenview, IL
- $141,500 - $176,900 a year
- Microsoft Excel
- Microsoft Outlook
- Up to 50% travel
- AD&D insurance
- Paid holidays
Foodservice Chef (Field Sales/Corporate Accounts)
Basic American Foods —Chicago, IL
- $130,000 - $140,000 a year
- Full-time
- Remote
- 7 years
- Microsoft Excel
- Merchandising
- Profit sharing
- AD&D insurance
Quick Apply
8d
Sr Corporate Chef (Food & Beverage Manufacturing)
Baldwin Richardson Foods —Westmont, IL
- $100,000 - $110,000 a year
- Travel
- In-person
- Senior level
5d
Menu Strategy Analyst
Home Chef —Chicago, IL
- $60,000 - $75,000 a year
- Google Workspace
- Merchandising
- Mid-level
- Paid holidays
- Disability insurance
Quick Apply
Corporate Chef, Chain Accounts
Acxion —Chicago, IL
- Full-time
- 7 years
- Microsoft Excel
- Microsoft Outlook
Quick Apply
Senior QA Manager
Purple Carrot —Chicago, IL
- $105,000 - $125,000 a year
- Full-time
- Hybrid work
- Google Workspace
- Office
- Bachelor's degree
- Health insurance
- Dental insurance
Quick Apply
Maple & Ash Chicago - Chef De Cuisine
MAPLE HOSPITALITY GROUP —Chicago, IL
- $135,000 - $150,000 a year
- Travel
- Senior level
- 4 years
Quick Apply
Sous Chef - Cindy's
Cindy's —Chicago, IL
- $60,000 - $75,000 a year
- Weekends as needed
- Mid-level
- 3 years
- Ability to lift 50 pounds
- Paid parental leave
- Health insurance
Quick Apply
Sous Chef - Gingie
Gingie —Chicago, IL
- $65,000 - $70,000 a year
- Full-time
- Mid-level
- Ability to lift 50 pounds
- Mentoring
- Paid parental leave
- Health insurance
Quick Apply
Sous Chef
Midtown Athletic Clubs —Chicago, IL
- $25 - $30 an hour
- Evenings as needed
- Hospitality
- ServSafe
- Mid-level
Quick Apply
Director of Assembly - Berkeley Culinary Center
Whitsons Culinary Group —Berkeley, IL
- $110,000 - $120,000 a year
- Extended hours
- ServSafe
- Writing skills
- Cooking
- Health insurance
- Dental insurance
Quick Apply
Senior Marketing Manager
Irca Group —Chicago, IL
- $110,000 - $130,000 a year
- Full-time
- Hybrid work
- Microsoft Excel
- Marketing
- Office
- Paid holidays
- Health insurance
Quick Apply
14d
Sous Chef - Alla Vita - Chicago
Alla Vita - Chicago —Chicago, IL
- $70,000 - $74,000 a year
- Full-time
- Mid-level
- Mentoring
- 2 years
- Paid parental leave
- Dental insurance
Quick Apply
Gourmet Sales Manager
Barry Callebaut —Chicago, IL
- $105,000 - $125,000 a year
- Hybrid work
- 5 years
- Analysis skills
- Bachelor's degree
- Paid holidays
- Paid time off
7d
Executive Sushi Chef - Momotaro - Chicago
Momotaro - Chicago —Chicago, IL
- $85,000 - $95,000 a year
- Weekends as needed
- Ability to lift 50 pounds
- Team management
- Mentoring
- Paid parental leave
- Relocation assistance
Quick Apply

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Director - International Culinary Innovation
The Wendy's Company —Dublin, OH
Partners with supply chain and QA leaders to assess risks, validate manufacturing readiness, and protect global product quality.
$154,000 - $277,000 a year
Director - International Culinary Innovation
Wendy's —Dublin, OH
Partners with supply chain and QA leaders to assess risks, validate manufacturing readiness, and protect global product quality.
$154,000 - $277,000 a year

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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

r&d chef jobs in chicago il

Manager, R&D - Culinary Innovation Lab

R&D Lab Operator - Bakery & Confectionery

Lead, Culinary – Innovation & Activations

Foodservice Chef (Field Sales/Corporate Accounts)

Sr Corporate Chef (Food & Beverage Manufacturing)

Menu Strategy Analyst

Corporate Chef, Chain Accounts

Senior QA Manager

Maple & Ash Chicago - Chef De Cuisine

Sous Chef - Cindy's

Sous Chef - Gingie

Sous Chef

Director of Assembly - Berkeley Culinary Center

Senior Marketing Manager

Sous Chef - Alla Vita - Chicago

Gourmet Sales Manager

Executive Sushi Chef - Momotaro - Chicago

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