Chef Research & Development

NBC Universal
United States
Workplace: OnsiteFull timeUSD 80,000 - 95,000 annuallyFunction: Research & Scientific (R&D)Experience: 7+ yearsEducation: bachelorsSkills: ["Collaboration","Continuous improvement","Communication","Organizational skills","Coaching"]

Lead culinary innovation from concept through operational approval, developing guest-focused menu items, seasonal events, and limited-time offerings. Own end-to-end product development: ideation, recipe and ingredient development, testing and sensory evaluations, yield and shelf-life validation, product costing, and implementation support. Partner across Culinary Operations, Production, Purchasing, Quality Assurance, Training, Finance, and suppliers to ensure recipes are scalable, profitable, compliant, and successfully roll out across venues.

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FursaFursa
NBC Universal
NBC Universal
4 days ago

Chef Research & Development

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Source: Company careers pageValidated by: Fursa AI
Last checked: 7 hours agoStatus: Live

Job Summary

Lead culinary innovation from concept through operational approval, developing guest-focused menu items, seasonal events, and limited-time offerings. Own end-to-end product development: ideation, recipe and ingredient development, testing and sensory evaluations, yield and shelf-life validation, product costing, and implementation support. Partner across Culinary Operations, Production, Purchasing, Quality Assurance, Training, Finance, and suppliers to ensure recipes are scalable, profitable, compliant, and successfully roll out across venues.
Location: United States
Workplace: Onsite
Employment Type: Full time
Job Function: Research & Scientific (R&D)
Seniority: Manager level

Key Responsibilities

  • •Lead the development of innovative food and beverage concepts for permanent menus, seasonal events, festivals, IPs, and limited-time offerings.
  • •Drive the end-to-end product development lifecycle, including recipe development, ingredient sourcing, testing, operational validation, product costing, and implementation support.
  • •Conduct bench testing, sensory evaluations, yield studies, hold-time validation, shelf-life testing, and production evaluations to ensure quality and consistency.
  • •Maintain standardized recipes and product specifications, ensuring accurate documentation for ingredients, preparation, yields, allergens, equipment needs, and production procedures.
  • •Partner with internal teams and suppliers to coordinate venue field trials and rollouts, monitor post-launch performance, and ensure compliance with food safety standards (including HACCP and allergen management).

Pay and Benefits

Salary: USD 80,000 - 95,000 annually
Perks:Health InsuranceDentalVision401kPaid Leave

Key Requirements

  • •7+ years of progressive culinary experience in restaurants, resorts, hotels, theme parks, production kitchens, or food manufacturing.
  • •3+ years of experience in culinary research and development, menu innovation, or product development.
  • •Demonstrated ability to develop recipes from concept through implementation, balancing quality, profitability, and operational efficiency.
  • •Experience conducting product testing, yield studies, shelf-life evaluations, and operational validations.
  • •Strong project management, organizational skills, and exceptional written and verbal communication.
Experience:7+ years
Education:Bachelor's
Skills:CollaborationContinuous improvementCommunicationOrganizational skillsCoaching
Certifications:Certified Executive Chef (CEC)
Languages:English
Tech Stack:Microsoft Office SuiteRecipe management software

Company Brief

NBC Universal
NBCUniversal is a global media and entertainment company producing and distributing film, television, news, sports and streaming content, and operating theme parks and consumer experiences across a portfolio of well-known brands including NBC, Universal Pictures and Peacock.
Industry: Film & Television
Company Size: Enterprise (1,001+ employees)
Revenue: USD 1B+
Growth: Established Company
Headquarters: New York City, United States
Founded: 2004
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