Development Chef

Job Description

Job Description

Product Development Chef

Employer Information

Organization Name:

Stir Foods LLC

Website:

About Our Organization:

We are the WOW flavor behind some of your favorite meal experiences. We are the partner to some of the most well-known names in food, food service and retail. You will find our products on fast-casual menus, frozen meals, retail deli, meal kits and RTE bagged salads.

We co-create and supply our partners with hot-cooked products including sauces, cheese sauces, soups, chilis and marinades. Our cold-processed products include dressings, sauces, spreads and batters.

We are a fast-growing food organization with 2 production facilities in So Cal.

Department:

Culinary

Reports To:

Director of Culinary R&D

Job Location:

Orange/ Fullerton, CA

Hours/Week:

Monday through Friday 40+

FLSA Status :

Non-Exempt

Prepared Date:

06/15/2026

Benefits

• 401(k)
• Dental Insurance
• Health Insurance
• Fringe Benefits
• Paid Holidays

• Free Snacks
• Tuition Reimbursement
• Paid Vacation
• Life Insurance

Safety and Quality

Stir Foods employees are committed to safety and quality. We adhere to, promote, and improve quality and safety policies and practices within the department and throughout the facility. Safety and quality are at the forefront of our culture.

Job Purpose

Work under the direction of the Director and assigned direct reports. Position is responsible for developing samples on the bench and with training over time begin specific areas of modifying recipes, manufacturing processes, and technical documents of food products. Working with existing and newly discovered ingredients and technologies to support development of new recipes and white paper culinary concepts.

Job Functions

• Navigate our software platforms to pull up formulas, specifications, and answer to internal emails.
• Generate specific samples assigned by the Director and/or specific direct reports.
• Research current consumer markets, ingredients, and technolosies to develop new product concepts.
• Ability to create documentation to repeat processes, ensure safety and consistency as well as optimize products.
• Create new or optimized food products on white paper concepts to present to customers based on specific requests from Director and Sales.
• Carrying out process support and development, new product development, and documentation of quality attributes.
• Liaising and cooperating with technical and commercial colleagues in procurement, sales, and technical services, marketing and distribution.

Competencies

• Team Player: Great communication skills
• Ethical: Ability to demonstrate conduct conforming to set of values and accepted standards.
• Accountable: Ability to accept responsibility and account for his/ her actions
• Ability to inspire oneself and others to reach a goal and or perform to the best of their ability.
• Ability to actively attend to, convey and understand the comments and questions of others.
• Technical Aptitude: Ability to comprehend complex technical topics and specialized information.
• Resource management (People & Equipment): Ability to obtain and appropriate the proper usage of equipment, facilities, materials, as well as personnel.
• Applied Learning: ability to participate in needed learning activities in a way that makes the most of the learning experience.
• Communication: Ability to communicate effectively with others using the spoken word.
• Organized: Possessing the trait of being organized or following a systematic method of performing a task
• Process and Detail Oriented: Ability to pay attention to the minute details of a project or task.
• Safety Awareness: Ability to identify and correct conditions that affect employee safety.

Skills

• Knowledge of Microsoft Office is needed Word, Outlook, Excel.
• Must be able to manage multiple priorities and provide direction to accomplish tasks as necessary.
• Strong understanding of GMP, Food Science, and Food Safety best practices.
• Experience utilizing common kitchen equipment used for handling food the research and development process.

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Work Content

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job.

Lifts Weight or Exerts Force Work Environment

The employee will occasionally lift to 15 pounds.

Visions

Specific vision abilities required by this job include Close vision; Distance vision; Ability to adjust focus.

Work Environment

This is a fast-paced, constantly changing environment. Warehouse, Distribution, and office centre that is subject to exposure to extreme temperature changes, moisture, noise, orders, and moving equipment.

Qualification

Qualifications

Education and Experience

Years of Experience

Minimum of 2 years’ experience in the field of Food Manufacturing, Product Development field or with a Bachelors: 12 plus months of experience in Food Manufacturing, Product Development.

Education

High School Graduate or General Education Degree: Required associate’s degree, A.A. or A.S Required Bachelor’s Degree (University or Technical School) related filed of study: Food Science, Culinary or related discipline. Food handlers’ certificate and HACCP certification preferred.

AAP/EEO Statement

Other Duties

We are an EEO employer.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.