Chef Research & Development

Role Summary

The Chef, Research & Development is responsible for leading the culinary innovation process from concept through operational approval, creating exceptional food and beverage experiences that support business objectives, seasonal events, intellectual properties (IPs), and permanent menu offerings. This role combines culinary creativity with operational practicality to develop products that are innovative, scalable, financially responsible, and executable across multiple venues.

The Chef, Research & Development oversees the end-to-end product development lifecycle, including culinary ideation, recipe development, ingredient sourcing, testing, operational validation, product costing, and implementation support. This position partners closely with Culinary Operations, Production Operations, Purchasing, Marketing, Quality Assurance, Training, Operations, Finance, and external supplier partners to ensure new products are guest-focused, operationally feasible, and aligned with company standards.

The Chef, Research & Development directly leads the Assistant Manager, Culinary Product Development and fosters a culture of creativity, collaboration, continuous improvement, and culinary excellence.

 

Responsibilities

• Lead the development of innovative food and beverage concepts for permanent menus, seasonal events, festivals, intellectual properties (IPs), and limited-time offerings.

• Develop culinary strategies that align with business goals, guest expectations, and brand standards.

• Research emerging culinary trends, ingredients, preparation techniques, and global cuisines to inspire new menu offerings.

• Create recipes that balance creativity, operational efficiency, quality, profitability, and guest appeal.

• Identify opportunities to enhance existing menu items through recipe refinement and process improvements.

• Build culinary concepts that support storytelling, immersive guest experiences, and themed entertainment.

• Lead products through the complete development process from concept to implementation.

• Manage multiple concurrent development projects while maintaining project timelines.

• Establish development schedules, testing milestones, and launch readiness plans.

• Conduct bench testing, recipe refinement, and sensory evaluations.

• Perform yield studies, hold-time validation, shelf-life testing, and production evaluations.

• Evaluate products based on quality, consistency, labor requirements, guest experience, and financial performance.

• Present concepts and recommendations to executive leadership for approval.

• Develop and maintain standardized recipes and product specifications.

• Ensure recipes accurately document ingredients, preparation methods, yields, allergens, equipment requirements, and production procedures.

• Create culinary standards for presentation, portioning, and execution.

• Maintain recipe management systems and documentation integrity.

• Collaborate with Culinary Operations to transition approved recipes into operational SOPs and training materials.

• Partner with Culinary Operations to ensure products are operationally executable.

• Collaborate with Production Operations to validate production and distribution capabilities.

• Collaborate with Learning & Development to support implementation and operational training.

• Lead culinary tastings, operational validations, and executive presentations.

• Coordinate pilot testing and venue field trials.

• Evaluate operational feedback and refine products before final approval.

• Support venue rollouts during implementation of new menu items.

• Monitor product performance following launch and recommend continuous improvements.

• Build strong relationships with manufacturers, suppliers, distributors, and strategic culinary partners.

• Evaluate new products and ingredients for innovation opportunities.

• Coordinate supplier product demonstrations and culinary workshops.

• Participate in vendor selection and product specification reviews.

• Mentor and develop team members through coaching, feedback, and performance management.

• Foster a collaborative, innovative, and guest-focused culture.

• Encourage continuous culinary education and professional development.

• Manage department priorities, workload, and project assignments.

• Ensure all product development follows company food safety and sanitation standards.

• Maintain compliance with HACCP, allergen management, and local regulatory requirements.