R&D Chef

My Fit Foods is a dynamic and fast-growing food company based in Houston, Texas. Established as a performance-driven brand, the company focuses on preparing fresh, ready-to-eat meals designed to make healthy eating simple and effective. My Fit Foods prides itself on its mission to help customers achieve real health results by providing nutritious and convenient meal options. Known for its strong community presence, the company has donated over one million meals to those in need and has been recognized on the Inc. 5000 list as one of the fastest-growing companies in the United States. They maintain robust partnerships within the fitness and wellness communities, underscoring a commitment to health and well-being. My Fit Foods operates with a vision to deliver quality, innovation, and scalability in its food production, continually addressing the evolving needs of health-conscious consumers.

The role of R&D Chef at My Fit Foods is a pivotal position that goes beyond traditional kitchen responsibilities. Located at 10351 W. Little York Ste. 100 in Houston, TX, this full-time position offers a salary range between $70,000 and $85,000, with a full benefits package. This role is uniquely designed for a culinary professional who not only has experience at the chef level but also possesses the creativity and strategic thinking to innovate and scale food products. The R&D Chef is responsible for driving culinary innovation, taking ideas from concept to production, and creating repeatable recipes that can be scaled across thousands of meals weekly. This position requires hands-on involvement, mentorship, and systems development aimed at supporting high-volume meal prep operations. The successful candidate will report directly to the Director of Culinary and will lead research and development efforts for new meal launches, ensuring that products are created with scalability and quality in mind. The R&D Chef will also keep abreast of emerging food trends, collaborate with vendors for ingredient sourcing, and participate in training and food shows to support ongoing growth. The role demands strong leadership skills, the ability to handle feedback constructively, and a solutions-oriented mindset. Travel may be required occasionally to provide kitchen support and training. With a Monday through Friday schedule and occasional travel, the role offers a structured yet flexible environment ideal for a results-driven culinary professional intent on making a significant impact within a vibrant food brand.