Research and Development Chef

Houston, TX, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

competitive salary

performance-based incentives

Health Insurance

Dental Insurance

Vision Insurance

Paid Time Off

vacation days

Employee Discounts

Career growth opportunities

Job Description

Goode Company is a renowned culinary establishment deeply rooted in the rich traditions and flavors of the Gulf Coast and Southern United States. Founded in 1977 by Jim Goode, the company has grown from a humble barbeque house into a celebrated restaurant group that emphasizes authentic, live-fire cooking and scratch-made recipes. The company prides itself on preserving the deep intermingling of cultures and cuisines that define the diverse and vibrant region they serve. From hand-blending their own sauces and spices to fostering close relationships with ranchmen, fishermen, and farmers, Goode Company maintains a commitment to quality, tradition, and sustainability. The restaurants under the Goode Company umbrella reflect the soul of Texas, the spice of the border, and the heritage of Southern cooking.

The R&D Chef role at Goode Company is a pivotal position that blends culinary artistry with strategic innovation. This role entails leading the research and development efforts for new recipes, menu items, and food products that can be introduced across the company’s restaurants, concessions, events, and retail segments. The ideal candidate will be responsible for conceptualizing and testing culinary innovations, ensuring they align with the brand’s identity and cost parameters. By leveraging a deep understanding of food science and global culinary trends, the R&D Chef will drive product development that resonates with consumer preferences while ensuring operational feasibility. This includes collaborating cross-functionally with marketing, sales, operations, supply chain, and culinary teams to bring concepts from idea to market.

In addition to developing new products, the R&D Chef will also lead culinary teams by mentoring and training staff on innovative cooking methods and presentation techniques. This leadership component is essential to maintaining the high culinary standards and fostering a culture of creativity within the company. Moreover, the role involves managing cost-effectiveness through recipe development, yield analysis, and food cost assessment to optimize profitability without compromising quality. The R&D Chef will also ensure compliance with food safety standards, allergen management, and labeling regulations.

Goode Company is an environment that values culinary passion, creativity, and excellence, guided by the leadership of Levi Goode, a classically trained chef with prestigious accolades. This role offers an exciting opportunity for a culinary professional to contribute to a beloved brand while advancing their career in a dynamic, supportive setting. The R&D Chef position comes with competitive salary and performance-based incentives, comprehensive health benefits, and opportunities for career advancement within a rapidly expanding company.

Job Requirements

Bachelor's degree in culinary arts food science or a related field preferred
Minimum of 5-10 years of experience in a high-volume kitchen food manufacturing or R&D environment
Experience in new product development menu innovation and commercialization
Strong culinary creativity and deep knowledge of global cuisines flavor profiles and cooking techniques
Understanding of food science ingredient functionality and product formulation
Knowledge of food safety regulations FDA USDA HACCP etc
Ability to translate restaurant-quality recipes into scalable foodservice or retail products
Proficiency in kitchen equipment food preparation techniques and operational efficiencies
Excellent project management problem-solving and communication skills
Ability to work collaboratively in a fast-paced cross-functional environment

Job Qualifications

Bachelor's degree in culinary arts food science or a related field preferred
Minimum of 5-10 years of experience in a high-volume kitchen food manufacturing or R&D environment
Experience in new product development menu innovation and commercialization
Strong culinary creativity and deep knowledge of global cuisines flavor profiles and cooking techniques
Understanding of food science ingredient functionality and product formulation
Knowledge of food safety regulations FDA USDA HACCP etc
Ability to translate restaurant-quality recipes into scalable foodservice or retail products
Proficiency in kitchen equipment food preparation techniques and operational efficiencies
Excellent project management problem-solving and communication skills
Ability to work collaboratively in a fast-paced cross-functional environment

Job Duties

Conceptualize develop and test new recipes menu items and food products for restaurants concessions events and retail
Experiment with ingredients flavors cooking techniques and presentation styles to enhance product offerings
Ensure recipes and formulations align with brand identity nutritional guidelines and cost parameters
Adapt global and emerging food trends into innovative scalable culinary solutions
Conduct food trend analysis competitive benchmarking and consumer research to identify opportunities for innovation
Collaborate with marketing sales and insights teams to understand customer preferences and develop relevant offerings
Stay up to date on emerging ingredients sustainability practices and culinary advancements
Partner with operations and supply chain teams to ensure consistency scalability and efficiency in production
Collaborate with culinary operations team and location management teams to maintain food safety and compliance standards
Align with brand team photographers and stakeholders for photo shoots website work and all related collateral
Lead and mentor culinary teams in R&D initiatives fostering a culture of creativity and excellence
Take conceptual ideas and bring them to market in our locations
Develop training materials and conduct sessions for kitchen staff on new products cooking methods and presentation techniques
Provide guidance on kitchen equipment food preparation methods and process improvements
Develop recipes with a focus on cost-effectiveness ingredient availability and production feasibility
Conduct yield analysis portion control and food cost assessments to optimize profitability
Ensure adherence to food safety allergen management and labeling regulations