Culinary R&D Specialist

JOB SUMMARY

The Culinary R&D Specialist plays a crucial role in supporting research and development chefs in creating innovative products. Responsibilities include maintaining a clean and organized Culinary Center, ensuring development workstations are equipped with necessary tools and materials, preparing R&D samples for shipment, and providing culinary support by preparing and cooking customer samples. Additionally, this role serves as an ambassador for "Honoring Food".

 

ROLE AND RESPONSIBILITIES

• Execute sample recipes from start to finish with minimal supervision.
• Assist with special functions within the scope of R&D, whether on-site or off-site.
• Maintain cleanliness, sanitation, and organization of the Culinary Center, including kitchen, pantry, cooler, and freezer spaces.
• Ensure optimal stock levels of ingredients through proper rotation, labeling, and storage.
• Requisition and record the usage of raw materials and ingredients as required.
• Set up kitchen equipment each morning, gather recipes, and procure necessary raw materials.
• Supply the culinary team with clean and sanitized equipment and raw materials throughout the day.
• Assist with cooking and/or batching recipes under supervision.
• Manage inventory and record-keeping for all development samples.
• Package, label, and ship development samples as needed.
• Coordinate product orders and arrange soup tastings for clients.
• Provide assistance to chefs during internal taste panels and customer visits as necessary.

 

LEVEL OF RESPONSIBILITY

• Work under close supervision with limited decision-making authority.
• Indirectly interact with customers on matters of minor impact on revenue.
• Make indirect contributions to revenue-generating efforts at a moderate level.
• Decisions or actions have a limited impact on the business, typically within the department.
• Errors are typically detected through routine verification/review but may result in some workflow disruption or repetition of work.
• Not responsible for influencing the decisions or actions of others.

**This role is pivotal in supporting culinary innovation and maintaining high standards within the organization's research and development processes.

SKILLS REQUIRED

• Associate's degree, or equivalent experience required
• Requires one - three years of experience
• On-the-job training of 3-6 months.
• Must be proficient with MS Office programs, specifically Excel and Outlook.

WORKING CONDITIONS AND PHYSICAL EFFORT

The work environment characteristics described here are representative of those a Assistant Product Developer encounters while performing the essential functions of this job.

Physical Demands/Efforts

• Work requires occasional physical exertion including some lifting of objects weighing up to 40 pounds
• Willing and able to stand for long periods of time

Mental & Visual Demands

• Work performed by this position requires moderate mental concentration to effectively execute moderately complex tasks.
• Work requires continuous visual effort for extended periods of time.

Work Environment and Hazards

• Employee works in a manufacturing setting with frequent exposure to heat/cold, dust, or other factors that may require protective equiptment and still pose a hazard.
• This position has regular exposure to hazards that could result in significate injury and lengthy loss of time at work.
• Travel is not required for this position.

Additional skills

• Passion for food
• Culinary training; i.e. cooking techniques / knife work / sanitation / HACCP / ingredient knowledge

• ServSafe certification a plus

• Ability to adapt and multi-task via a dynamic work environment with a positive attitude
•        Collaborative
• Customer- Centric
• Strong verbal and written communication skills
• Keen attention to detail