Assistant Test Kitchen Jobs in Hazel Crest, IL (NOW HIRING)

About Purple Carrot

Founded in 2014, Purple Carrot delivers clean, long-lasting energy through the power of plants. As the only company in America devoted entirely to plant-based eating, we have spent over a decade perfecting the balance of protein and fiber that only plants can provide. Offering chef-crafted, dietitian-designed meals delivered right to your door, we make plant-forward eating effortless, flexible, and endlessly exciting. Our menu spans quick weeknight dishes, occasion-worthy dinners, breakfast, lunch, snacks, and ready-to-eat meals. 

Purple Carrot prioritizes taste and flexibility, offering no membership fees, the freedom to skip or unskip weekly deliveries whenever you want, and a no-pressure, cancel-anytime policy. We pride ourselves on doing plants better than anyone else - and we have the receipts to prove it.

Description

We are looking for a Culinary Innovation Manager, Ready-to-Eat to join our mission-driven team. As an integral part of the Culinary department, you will join forces with the Director of Culinary (to whom you will also report) in our continued effort to inspire people to eat more plants!

This position will play an important role in owning the Ready-to-Eat (RTE) portfolio — serving as the primary culinary partner to our co-manufacturer and driving the day-to-day strategy and execution of the category.

As the Culinary Innovation Manager, Ready-to-Eat, you will oversee product commercialization, menu planning, portfolio management, and cross-functional execution, partnering closely with Operations, Procurement, Marketing, Creative, QA, and Fulfillment to ensure our meals are operationally sound, financially successful, and aligned with the Purple Carrot brand.

We greatly thank all applicants; however, only those under serious consideration will be contacted.

Location 

• This role is based in Chicago, IL, with on-site presence alternating between our Fulton Market test kitchen, Marketing Office, Chicago production partner, and co-manufacturer in the northwest suburbs. 

On the Plate 

• Own the Ready-to-Eat portfolio end-to-end, ensuring products align with our culinary standards, operational capabilities, financial targets, and customer expectations.
• Lead RTE commercialization with co-manufacturing partners — from product handoff through testing, scale-up, launch, and post-launch optimization.
• Serve as the primary culinary contact for co-manufacturing and production partners, building relationships that ensure consistent product quality and operational excellence.
• Partner with vendors to resolve product, quality, and commercialization challenges, and identify opportunities for continuous improvement.
• Drive cross-functional execution with Procurement, Operations, QA, Marketing, Creative, and Fulfillment to launch new products and execute weekly menus.
• Manage commercialization timelines, workbacks, and milestones to keep launches on schedule.
• Be on-site at production facilities during key launches to troubleshoot issues in real time.
• Manage RTE merchandising (menu rankings, web display) and maintain accurate product documentation — pricing, specs, shelf life, launch dates.
• Assist with ad-hoc projects and tasks as necessary.

Main Ingredients for the Role 

• Culinary degree or equivalent professional culinary experience.
• 5+ years of experience in recipe development, product development, or culinary innovation.
• Strong understanding of product commercialization, from concept through launch.
• Working knowledge of recipe costing, ingredient specifications, nutrition labeling, and food manufacturing processes.
• Comfortable working in both a test kitchen and at manufacturing facilities.
• Proficient in Google Workspace; able to quickly learn recipe management, project management, and product lifecycle software.
• Able to commute regularly to our Chicago-area sites (test kitchen, office, co-manufacturer).

Extra Special Sauce

• Leadership experience is a plus, including managing direct reports and leading cross-functional initiatives.
• Experience working with co-manufacturers, commissaries, meal kits, or large-scale food production.
• Demonstrated experience managing multiple projects, priorities, timelines, and stakeholders in a fast-paced environment.
• Strong analytical skills — comfortable using customer insights, product performance, and business metrics to drive decisions.
• Experience collaborating cross-functionally across Culinary, Procurement, Operations, QA, Marketing, Creative, Product, and Fulfillment.
• Exceptional organizational skills with strong attention to detail and commitment to accuracy.

Compensation

The anticipated base salary range for this role is $85,000 - $105,000. In addition to base salary, this role is eligible for an annual bonus based on a combination of individual achievements and overall company performance. Compensation is based on experience and qualifications, and the posted range is not a guarantee of any specific offer.

Garnish

We love our staff, and show it with benefits (including but not limited to medical, dental, vision, FSA, and life insurance), matching retirement plan, generous and flexible paid time off, Purple Carrot box delivery credits, professional development, and the opportunity to work in collaboration with teammates who are passionate about food!

Final Touches

We are committed to a safe and inclusive work environment, free of discrimination based on race, color, religion, sex, gender identity or expression, sexual orientation, genetics, national origin, ancestry, age, medical condition, mental or physical disability, handicap, veteran status, or marital status.