R&D Chef

SUMMARY

Performs a variety of duties relating to Research & Development in a facility specializing in sauces, dressings, marinades, and other fluid goods. These duties include but are not limited to the development of new products from initial bench-top concept to a commercially producible product, provide technical support to other departments such as sales and production, and reverse engineering recipes.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

• Demonstrate a passion for food and drive that passion throughout the organization
• Develop experimental recipes and production techniques and specifications.
• Document all work according to established procedures and reports and document potential challenges
• Assist in developing specifications for both raw material and processed subassemblies and finished products processing techniques for recipe testing
• Evaluate existing formulas and processes, identify cost savings and product improvement opportunities and recommend solutions
• Develop cooking instructions or other product documentation according to established guidelines and procedures of manufacturers
• Assist with sensory testing by preparing ingredients subassemblies or finished goods according to instructions and assist in the documentation of results
• Coordinate test run requirements or testing methods
• Observe recipe test results and challenges and recommend solutions
• Maintain product records and other relevant manufacturer data
• Lead or assist in the training and implementation of finished concepts on the floor.
• High degree of flexibility and capability in handling multiple projects and priorities at once
• Any additional assigned duties
• Knowledge and understanding of GMP’s, SSOP’s, Allergens, food safety rules and regulations
• Complies with all company policies and procedures
• Must have excellent communication skills
• Understand and adhere to government regulations and documentation requirements
• Must be able to provide written or face to face reports on progress on projects
• Ability to work well with others

EDUCATION and/or EXPERIENCE

• Associate of Science in Culinary Arts from an ACFEI accredited program
• Five years of experience as an Executive Chef in related contract food service environment
• Strong knowledge and experience with electronic food production systems
• Intermediate computer skills including Microsoft Office
• HACCP certification
• Advanced problem solving skills as it relates to operations in all segments
• Solid mathematical skills as it relates to operations including percentages, fractions, and word problems
• Ability to operate and calibrate R&D kitchen equipment
• Understanding of food production across all segments of the contract food service industry
• Ability to taste and ingest any type of food product currently under development (allergens excluded)

LANGUAGE SKILLS

Able to read, analyze, and interpret ingredient specifications and recipes, general business periodicals, and or governmental regulations. Able to write and develop specific, accurate, and scalable recipes and procedure manuals. Able to effectively present information and respond to questions from customers, staff and owners.

PHYSICAL DEMANDS

While performing the duties of this job, the employee is frequently required to reach with hands and arms; and talk or hear. The employee is required to regularly stand, stoop, kneel and walk. The employee must occasionally lift and/or move up to 30 pounds. Specific vision abilities required by this job include close vision, color vision, and ability to adjust focus.

WORK ENVIRONMENT

The noise level in the office environment is usually quiet. Exposure to outdoor elements is possible on a daily basis.