R&D Chef

Universal City, TX, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $15.75 - $29.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

flexible scheduling

Job Description

Founded in San Antonio, Taco Cabana has grown into a beloved restaurant brand known for its vibrant flavors, warm hospitality, and dedication to bold, handcrafted Tex-Mex cuisine. The establishment prides itself on being a pioneer of fresh, fun food that captures the heart and soul of Tex-Mex traditions. Taco Cabana is more than just a restaurant; it is a celebration of culture and culinary innovation deeply rooted in the San Antonio community. The company’s philosophy emphasizes authenticity and creativity, making every meal a flavorful experience that honors the rich heritage of Tex-Mex cooking while inviting new ideas and interpretations to delight guests.

The current opportunity is for a Research & Development Chef who will play a key role in driving Taco Cabana’s culinary vision forward. This position is ideal for an individual who embodies the spirit of San Antonio—a blend of passion, energy, and pride in tradition. The R&D Chef will work closely with the Corporate Chef and other cross-functional teams to identify, develop, and implement new product initiatives that align with the brand’s strategy for growth and innovation. This role is essential to maintaining the fresh and authentic taste that guests expect while exploring fresh twists and creative concepts.

The Research & Development Chef’s responsibilities include concept ideation, prototype development, operational viability optimization, and the efficient scaling of new menu offerings. The individual will also be responsible for maintaining detailed recipe and costing databases, supporting training departments, and collaborating with purchasing and marketing teams. This position demands a strong culinary background, especially with a focus on Tex-Mex, Mexican, and Latin-inspired cuisines, combined with operational and financial acumen. Skills in food costing, vendor management, and product evaluation are critical, along with the ability to manage multiple projects in a fast-paced, dynamic environment.

This role challenges candidates to bring creativity and practical culinary experience to the table, ensuring that Taco Cabana remains a leader in QSR and fast casual dining within the Tex-Mex segment. Working here means contributing to a company culture that thrives on innovation and quality, all while celebrating the unique flavors of San Antonio and its diverse culinary heritage. The company offers an environment conducive to professional growth and creative expression, inviting chefs who are passionate about food and eager to make a meaningful impact on the brand’s future offerings. This is an exciting chance to join a thriving team dedicated to excellence in food development, customer satisfaction, and cultural authenticity.

Job Requirements

Bachelor’s degree in culinary arts or related field preferred
minimum 2 years progressive experience as an R&D or executive chef
excellent written and oral communication skills
bilingual Spanish-English preferred
strong presentation skills in food cutting and training environments
ability to engage and leverage knowledge in cross-functional ideation and meetings
proficiency in Microsoft Excel, Word and PowerPoint
ability to lift up to 40 pounds
ability to stand and/or walk for extended periods
willingness to travel up to 20 percent
ability to manage multiple tasks in a fast-paced environment

Job Qualifications

2 plus years minimum progressive experience as an R&D chef or executive chef
creativity to identify opportunities and create new innovative solutions
culinary expertise with theoretical understanding and practical application of culinary principles
ability to create a prototype product solely from an idea and reverse engineer finished products to source ingredients
well-developed sense of taste, aesthetics, and value-drivers in food with knowledge of Tex-Mex, Mexican, Latin cuisine
operations experience with familiarity and comfort with operational capabilities and equipment platforms
financial acumen including experience in food costing, yield analysis and financial reporting
consumer driven integrating feedback, trends and insights into product development
ability to take direction, formulate and execute plans with limited supervision
exceptional attention to detail for documenting formulations, costs, evaluating products and managing multiple deliverables

Job Duties

Identify and present opportunities to optimize core menu products, procedures or workflow
function as a liaison with operations and various departments to provide culinary R&D solutions and improvements to in-restaurant performance
support training department with the development and execution of operations procedure, job aids and in-field training
regularly audit unit-level execution of food and beverage initiatives, providing feedback and solutions for improvement
maintain and regularly update the internal recipe and recipe costing databases, yield calculations and vendor portfolio
partner with purchasing and other departments on the development of packaging and procedural solutions for all products
prepare appropriate documentation and materials to insure a seamless transition from research and development to key departments, including cost analysis