Posted 01/21/2026
Job Number: 15280

Institutional Research and Development Chef

Omaha, NE Onsite

Industry:  Food and Beverage

Job Category: Food and Beverage

Job Type:  Direct Hire

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Job Description

A dynamic foodservice holding companyis hiring an experienced Institutional Research & Development Chef to lead the creation, testing, and scaling of innovative food products built for large-scale production. This role blends culinary expertise with food science, working directly with clients, sales, and operations to bring new products from concept through consistent manufacturing. You’ll reverse-engineer recipes, refine shelf stability, and develop scalable solutions that meet institutional and commercial foodservice demands. They are looking for a seasoned R&D chef with deep institutional experience, strong client-facing confidence, and a genuine passion for innovation, problem-solving, and product development at scale.

Institutional R&D Chef Responsibilities:

  • Research, develop, test, and refine new recipes for institutional and commercial production
  • Reverse-engineer client recipes and competitor products with limited information
  • Scale recipes for manufacturing while maintaining flavor, quality, and consistency
  • Partner with clients to understand production processes, shelf-life needs, and cost constraints
  • Conduct product tastings, sensory evaluations, and iterative improvements
  • Develop kettle-based, cold-blend, and boil-in-bag recipes including soups, sauces, chili, rice, mac & cheese, and toppings
  • Collaborate weekly with sales, R&D, procurement, and operations teams
  • Research and test new ingredients, including gluten-free innovations
  • Attend 1-2 industry trade shows annually

Institutional R&D Chef Requirements:

  • 5+ years of experience in institutional or commercial food R&D
  • Proven experience developing kettle-based and large-batch food products
  • Strong understanding of boil-in-bag and foodservice production methods
  • Ability to reverse-engineer recipes and act as a subject-matter expert with clients
  • Experience working with procurement teams and ingredient suppliers
  • Comfortable meeting directly with clients and translating needs into scalable solutions
  • Experience with Hispanic recipe development preferred
  • Proficiency with Microsoft 365 and SharePoint
  • Experience with gluten-free product development and shelf-stable foods preferred
  • Background in food science preferred
  • Pizza, flatbread, or topping R&D experience preferred

Benefits:

  • Relocation assistance
  • Comprehensive medical insurance  
  • HSA eligibility after 60 days
  • 401(k) with annual profit sharing
  • Generous PTO and vacation accrual
  • Paid holidays and annual personal day
  • Stable, family-owned organization with long-term growth

If you want to own innovation, work directly with clients, and see your products come to life at scale, this is the role. Apply now! #LI-BT1

Job ID: a0CUm00003e4ggoMAA

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