Director of Culinary Development (Executive Chef + R&D)


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Position Type: Contractor

Location: Remote

Monthly Retainer: DOE

About Us:

Bushka’s Kitchen was created for the risk takers, the rebels, the journey junkies that want to live and breathe the outdoors. Our lineup of nutritionally balanced, delicious, freeze-dried meals will fuel any wild adventure – whether your wild is relaxing with family on a starlit camping trip or conquering the toughest mountaineering experiences.

Ready to eat by simply adding hot or cold water, Bushka’s Kitchen menu balances the need for a tasty while still healthy, gourmet yet affordable, filling but lightweight outdoor meal. We emphasize the important role proteins, carbohydrates, and fats play in outdoor nutrition to support feeling both full and fueled in the backcountry. Made by adventure seekers for adventure seekers.

About The Role:

Bushka's Kitchen is seeking a culinary expert to help us launch new meals, snacks, and products. This role will be part R&D and part executive chef.

The Director of Culinary Development is responsible for designing, executing, and overseeing new meal and snack R&D. The main responsibility of this position will be formulating, developing, and implementing menu and recipe development. This role reports in to the owner, and is a very independent position.

Formal culinary experience is a plus, but not required. We want to ensure our consumers are eating the very best possible meals in the backcountry, and all of our dishes emphasize wholesome ingredients.

This role does not require access to a commercial kitchen, only a home kitchen, for formulating recipes. This position is great for remote workers; however, if local to San Francisco, access to our commercial kitchen for testing new recipes is possible.


  • 3+ year in a previous recipe development role
  • Demonstrated success in culinary creativity (e.g., new products and flavors) and implementing new product development processes
  • 3+ years as a chef with production experience working with different cuisines
  • Bachelor’s degree or equivalent, preferably in Food Science & Nutrition or a related field (this is a plus, but not required)
  • Thorough understanding of food safety and HACCP principles, including but not limited to the manufacturing and handling of protein products