Taylor Farms Culinary Development Technician

Job Summary The Taylor Farms Culinary Development Technician supports the development, testing, commercialization, launch, and execution of new food products and culinary programs. This role is highly hands‑on and requires someone who can take an idea from early‑stage development through testing, trial production, launch, and successful execution. Description The ideal candidate combines strong culinary and food‑processing knowledge with excellent organization and communication skills. This person must be comfortable working in a fast‑paced innovation environment, managing multiple projects at different stages, and partnering closely with project managers, clients, suppliers, operations teams, and other cross‑functional partners. A key expectation of this position is the ability to set priorities, take initiative, stay motivated, and complete work with limited day‑to‑day supervision. Essential Functions Reasonable accommodation may be made to enable individuals with disabilities. Operational Administrative Support Merchandising Training & Support Field Execution Core Functions Culinary Innovation & Product Development Support the development of new food products, recipes, menu concepts, and culinary programs. Translate concepts and client needs into practical, executable culinary solutions. Prepare samples for internal and client evaluations. Identify opportunities to improve flavor, quality, consistency, cost, preparation methods, and operational execution. Assist with ingredient selection, formulation adjustments, portioning, preparation procedures, and finished‑product standards. Culinary & Technical Knowledge Professional kitchen organization and workflow Knife skills and basic culinary techniques/cooking methods - roasting, grilling, sautéing, frying, steaming, baking, braising, and reheating. Recipe and formula execution Ingredient functionality and basic food science Flavor development and sensory evaluation Product consistency and quality evaluation Basic food‑processing and production methods – weights & measures Commercial food equipment and smallwares Batch preparation and scaling recipes Packaging and finished‑product handling Temperature control and proper cooling, holding, reheating, and storage procedures Cross‑contamination prevention and allergen awareness Cleaning, sanitation, and safe equipment operation HACCP principles and general food‑safety practices Testing & Validation Plan and execute culinary testing, product evaluations, comparison testing, and preparation trials. Accurately follow recipes, formulas, specifications, and testing procedures. Document test results, observations, measurements, yields, preparation times, temperatures, and recommended adjustments. Conduct repeat testing to confirm product consistency and readiness for launch. Troubleshoot product, preparation, processing, or execution issues and recommend solutions. Trial & Launch Execution Participate in on‑site testing and launch activities when required. Identify execution challenges before full‑scale implementation. Help establish clear preparation methods, procedures, specifications, and standards to ensure successful execution. Follow projects through launch rather than stopping at the development stage. Evaluate launch performance and help resolve issues that arise during implementation. Project Management & Communication Maintain consistent communication with project managers regarding project status, timelines, testing needs, risks, and next steps. Communicate professionally and effectively with clients, vendors, suppliers, and cross‑functional teams. Participate in project meetings, tastings, product reviews, and client presentations. Provide clear and timely updates on project progress. Immediately communicate potential delays, product concerns, execution risks, or resource needs. Maintain organized project notes, testing documentation, specifications, samples, and supporting information. Requirements Education and Experience Food science background, or culinary experience preferred Experience in culinary innovation, research and development, food manufacturing, restaurant operations, retail foodservice, commissary production, or a related field. Understanding basic commercial food production and processing. Ability to accurately execute recipes, formulas, and product specifications. Strong organizational and time‑management skills. Ability to independently prioritize and complete assignments. Ability to receive feedback, make necessary adjustments, and quickly repeat testing. Strong attention to detail while maintaining the ability to work at the pace required by an innovation environment. Comfortable working on multiple projects and changing priorities when business needs require it. Salary Description Starting at $80,000 #J-18808-Ljbffr Empire Marketing Strategies