Chef Research Development

Responsibilities: Lead the development of innovative food and beverage concepts for permanent menus, seasonal events, festivals, intellectual properties (IPs), and limited-time offerings. Develop culinary strategies that align with business goals, guest expectations, and brand standards. Research emerging culinary trends, ingredients, preparation techniques, and global cuisines to inspire new menu offerings. Create recipes that balance creativity, operational efficiency, quality, profitability, and guest appeal. Identify opportunities to enhance existing menu items through recipe refinement and process improvements. Build culinary concepts that support storytelling, immersive guest experiences, and themed entertainment. Lead products through the complete development process from concept to implementation. Manage multiple concurrent development projects while maintaining project timelines. Establish development schedules, testing milestones, and launch readiness plans. Conduct bench testing, recipe refinement, and sensory evaluations. Perform yield studies, hold-time validation, shelf-life testing, and production evaluations. Evaluate products based on quality, consistency, labor requirements, guest experience, and financial performance. Present concepts and recommendations to executive leadership for approval. Develop and maintain standardized recipes and product specifications. Ensure recipes accurately document ingredients, preparation methods, yields, allergens, equipment requirements, and production procedures. Create culinary standards for presentation, portioning, and execution. Maintain recipe management systems and documentation integrity. Collaborate with Culinary Operations to transition approved recipes into operational SOPs and training materials. Partner with Culinary Operations to ensure products are operationally executable. Collaborate with Production Operations to validate production and distribution capabilities. Collaborate with Learning & Development to support implementation and operational training. Lead culinary tastings, operational validations, and executive presentations. Coordinate pilot testing and venue field trials. Evaluate operational feedback and refine products before final approval. Support venue rollouts during implementation of new menu items. Monitor product performance following launch and recommend continuous improvements. Build strong relationships with manufacturers, suppliers, distributors, and strategic culinary partners. Evaluate new products and ingredients for innovation opportunities. Coordinate supplier product demonstrations and culinary workshops. Participate in vendor selection and product specification reviews. Mentor and develop team members through coaching, feedback, and performance management. Foster a collaborative, innovative, and guest-focused culture. Encourage continuous culinary education and professional development. Manage department priorities, workload, and project assignments. Ensure all product development follows company food safety and sanitation standards. Maintain compliance with HACCP, allergen management, and local regulatory requirements.

Required Qualifications: Bachelor's Degree or Associate Degree in Culinary Arts, Hospitality Management, Food Science, or related field preferred. Minimum 7 years of progressive culinary experience in restaurants, resorts, hotels, theme parks, production kitchens, or food manufacturing. Minimum 3 years of experience in culinary research and development, menu innovation, or product development. Demonstrated experience developing recipes from concept through implementation. Strong understanding of culinary science, ingredient functionality, and production methods. Experience conducting product testing, yield studies, shelf-life evaluations, and operational validations. Strong project management and organizational skills. Exceptional written and verbal communication skills. Proficiency with Microsoft Office Suite and recipe management software.

Preferred Qualifications: Certified Executive Chef (CEC) designation.

Required On-Site: This position is required to be performed full-time from an NBCUniversal-designated worksite. This position is eligible for company sponsored benefits, including medical, dental and vision insurance, 401(k), paid leave, tuition reimbursement, and a variety of other discounts and perks. Learn more about the benefits offered by NBCUniversal by visiting the Benefits page of the Careers website. Salary range: $80,000-$95,000 (bonus eligible)

Additional Information: As part of our selection process, external candidates may be required to attend an in-person interview with an NBCUniversal employee at one of our locations prior to a hiring decision. NBCUniversal's policy is to provide equal employment opportunities to all applicants and employees without regard to race, color, religion, creed, gender, gender identity or expression, age, national origin or ancestry, citizenship, disability, sexual orientation, marital status, pregnancy, veteran status, membership in the uniformed services, genetic information, or any other basis protected by applicable law. NBCUniversal will consider for employment qualified applicants with criminal histories, or arrest or conviction records, in a manner consistent with relevant legal requirements, including the City of Los Angeles' Fair Chance Initiative For Hiring Ordinance, the Los Angeles County Fair Chance Ordinance for Employers, and the California Fair Chance Act, where applicable. If you are a qualified individual with a disability or a disabled veteran and require support throughout the application and/or recruitment process as a result of your disability, you have the right to request a reasonable accommodation. You can submit your request to AccessibilitySupport@nbcuni.com. Compensation $80,000-$80,000 per year