Culinary Specialist

Culinary R&D Specialist

The Culinary R&D Specialist is responsible for ensuring the accuracy and consistency of all information and assets related to food products that are taken through ideation, and recipe formulation. They will ensure items are developed to meet the safety, operational, nutritional, and financial requirements of the organization. This individual will draw from their strong food science background to ensure developed menu items meet all technical and regulatory criteria, while continually delivering on quality and value expectations.

Responsibilities:

• Assists the Corporate Executive Chef with documenting and testing of Culinary Prototypes and coordination of Product Samplings, Gate Presentations and Studies.
• Assists the Corporate Executive Chef with development and documentation of proprietary product commercialization and testing.
• Responsible for maintaining a database of all samples, equipment tests, yield, shelf life and hold time tests to track and document findings and analysis of results.
• Responsible for development, conducting, and recording sensory evaluations for all food products within the Food Programs and Offers Team.
• Thorough knowledge of food safety standards, HACCP, GMP practices, and Serve Safe Certification.
• Work cross-functionally with Food Safety, Category, Demand Planning, Marketing and Operations on projects.
• Responsible for the upkeep and maintenance of the Test Kitchen, including inventorying all incoming products, cleaning and sanitizing equipment and managing the Test Kitchen schedule.
• Develops nutritional panels, maintains nutritional information and database, coordinates approval and validation with Food Safety and Quality Team and internal teams when updates are required.
• Conduct regular audits of digital and physical assets to ensure compliance with ingredient specs, recipe builds, and product formulations.

Qualifications:

• 2-3 years' experience in food product R&D for QSR, institutional, manufacturing, or retail food service required.
• Bachelor of Science degree in Food Science, Biochemistry, Biology, Culinary Science & Nutrition preferred.
• Culinary Degree a plus.
• Ability to create & document sensory studies, recipe cards, interpret technical data sheets, and develop nutritional panels with a focus on FDA requirements.
• Experience working in ESHA Genesis or other Nutrition Management Systems
• Working knowledge of HACCP and SQF Practices. Strong knowledge of food product labeling requirements
• Proficiency in using Microsoft Office Suite and other relevant software.
• Strong math skills including calculations of percentages, scaling recipes & yields, and unit of measurement conversions, statistical analysis, etc.
• Strong interpersonal skills with the ability to work well with others and participate as part of a team.
• Serve Safe certification a plus.