Do you have a passion for culinary creativity, recipe innovation, and building menus that delight and nourish students? Join Whitsons as an R&D Chef and play a key role in shaping the future of K–12 school nutrition across the Northeast.

This is a unique opportunity to work in our state-of-the-art R&D kitchen with access to a vast supply chain, multi-departmental collaboration, and the support of our Nutrition, Production, and Sourcing teams. You’ll design menus that meet nutritional guidelines, cost targets, and production capabilities—while delivering unique, seasonal, and culturally diverse offerings that keep students engaged and excited about healthy eating.

What You’ll Do

Create innovative menu items that align with cost, nutritional, and crediting parameters.

Collaborate with production kitchens to commercialize recipes from concept to large-scale execution.

Document and maintain yield analyses, routing details, and product specifications for golden sample runs.

Input and verify recipes in our MRP system, apply routings, and run cost analyses.

Conduct taste tests with customers, students, and district partners.

Lead roving chef demonstrations, special events, and seasonal menu launches.

Develop appealing, balanced, and cost-effective student menus.

Drive new product development, process improvements, and cost/quality optimization initiatives.

Assist Sales with proposal sampling and tasting presentations.

Additional Responsibilities

Observe daily operations and provide suggestions for improvements.

Conduct data collection for yield, shelf life, and sensory testing.

Maintain organized inventory of R&D projects.

Perform food cost analysis and culinary math calculations.

Create and manage Bills of Materials (BOM) within cost, nutritional, and operational guidelines.

Package and ship product samples as needed.

Ensure quality control through tasting and observation during production runs.

What We’re Looking For

Education & Certifications

Associate degree or higher in Culinary Arts, Food Science, or related field.

Culinary Degree/Certificate or equivalent professional experience.

ServSafe certification required (must maintain throughout employment).

Skills & Experience

Strong knowledge of cooking techniques, recipe adherence, and sanitation standards.

Familiarity with a variety of cuisines, flavor profiles, and global food trends.

Understanding of nutritional values and their impact on menu development.

Experience with recipe scaling, costing, and food production equipment.

Strong collaboration skills and ability to work across departments.

Comfort with culinary math, cost analysis, and MRP systems a plus.

Why Join Whitsons?

Competitive compensation

Comprehensive benefits including medical, dental, and vision insurance

401(k) with company match

Paid Time Off

Monday–Friday schedule with limited nights/weekends

Opportunity to innovate and make a meaningful impact in school nutrition

Supportive, mission-driven culture: Enhancing Life One Meal at a Time™

Payrate 55-65K Based on experience