CULINARY R&D
CAREERS
At Culinary Culture, we don't just develop food — we engineer experiences.
We're currently looking for Culinologists, Research Chefs, and Food Scientists who live at the intersection of the kitchen and the lab, and who get genuinely excited about solving the problems most people don't even know exist yet. Whether you're formulating the next hero sauce for dipping, researching where the industry will be in 10 years, or representing world-class ingredient suppliers, you'll be doing culinary R&D that actually ships — for restaurants, manufacturers, and brands who need innovation with rigor behind it. At the end of the day, we're a hospitality company. Every formula, every trend deck, every sensory panel exists to create a better experience for the people on the other end of it.
If you've got a palate as sharp as your pipette technique, we want to hear from you. Our team thrives on menu development, product innovation, sensory testing, trend analysis, and project ownership — and we hire people who bring both technical precision and creative instinct to the table. No corporate jargon, no bureaucracy slowing down good ideas — just a team that respects the craft and the science equally.
Ready to put your expertise where the flavor meets the formula?
Current Openings
Coporate Research Chef
POSITION SUMMARY
The Austin, TX-based Corporate Research Chef is responsible for the ownership of partner projects, retainer clients, and direct support of the owner in her assigned projects and duties. This includes but is not limited to partnership growth and new project onboarding, project management and strategy, meticulous planning, benchtop product/recipe development and commercialization, partner presentations, tradeshow representation, kitchen cleanliness and maintenance, pantry/ingredient stock maintenance, and all other tasks deemed necessary to support the growth and success of the organization.
ESSENTIAL FUNCTIONS
REASONABLE ACCOMMODATIONS STATEMENT
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodation may be made to enable qualified individuals with disabilities to perform the essential functions.
Essential Functions:
➔ Project ownership - including development of execution plan.
➔ Benchtop product/recipe development achieved within time and budget requirements and in accordance with an approved execution plan.
➔ Precise formula creation with meticulous tracking of recipe changes and outcomes in accordance with the scientific method.
➔ Lead product cuttings and capabilities presentations for project partners including preparation of ingredients/products/required documents, planning, and follow-up.
➔ Ideation of concepts driven by consumer data and industry trends.
➔ Supplier and co-manufacturer sourcing, relationship management, and maintenance of internal documentation.
➔ Ongoing new partnership development and relationship building leading to increased project opportunities and potential retainer clients.
➔ Operation, cleaning, and maintenance of all working spaces, supplies, and equipment.
➔ Thorough time and expense tracking.
➔ Knowledge of state and federal food regulations.
➔ Keep up to date with industry trends, ingredients, equipment, technology, businesses, and other topics as needed.
➔ Actively participate in the Goal Setting Program.
➔ Execution of additional tasks as needed to support the success of the organization.
POSITION QUALIFICATIONS
SKILLS & ABILITIES
Education:
➔ Bachelor’s degree in Culinology, Food Science, Culinary Arts, or related field
Experience:
➔ 5+ years of experience in food science, culinary R&D, or product development.
➔ 3 years of experience working in restaurant or food service kitchens.
➔ 2 years of experience managing projects within a team from kickoff to completion.
➔ Confident public speaking and presenting capabilities.
➔ Microsoft Teams & Office Suite proficiency.
Certificates & Licenses:
➔ CRC or CCS (or progressing toward)
➔ ServSafe (if required by project)
➔ Driver’s License
OTHER REQUIREMENTS
➔ Strong knowledge in food science, food product development for CPG, commercialization, functional, and value-added ingredients in formulation.
➔ Independent and self-motivated able to flourish with minimal oversight.
➔ Flexible and able to pivot responsibilities as partner priorities evolve.
➔ Exceptional verbal and written skills
➔ Meticulous organization and tracking with an eye for efficiency.
➔ Proactive continuing education to keep pace with an ever-changing industry.
➔ Familiarity with commercial and industrial cooking equipment and ingredients.
➔ Consummate professional with high integrity.
➔ Demonstrates a “fail-forward” mindset.
WORK ENVIRONMENT
Work is performed in the Austin, Texas-based R&D Kitchen, vehicles (cars and planes), at venues such as conference halls or tradeshows, and on-site at client and partner locations. Some outdoor work may be required. Business hours are standard 10 AM - 6 PM, but flexibility is expected to accommodate partnerships and organizational needs. Minimum 40 hours per work week, but 42–48-hour weeks are common. Manufacturing facilities with a high noise/risk level will provide ear/eye protection.
Job Status: Open
Work Schedule: Full-Time
Work Style: Hybrid (Based in Austin, TX)
Travel: ~30%
Benefits: Negotiable
Applicants must be authorized to work in the United States. We are not able to sponsor employment visas for this role.
To Apply: Click below to email your resume and cover letter (PDF) to our review team made of real humans! If the button isn’t working, send your email directly to arittman@culinary-culture.com.