JOB SUMMARY
The Culinary R&D Specialist plays a crucial role in supporting research and development chefs in creating innovative products. Responsibilities include maintaining a clean and organized Culinary Center, ensuring development workstations are equipped with necessary tools and materials, preparing R&D samples for shipment, and providing culinary support by preparing and cooking customer samples. Additionally, this role serves as an ambassador for "Honoring Food".
ROLE AND RESPONSIBILITIES
- Execute sample recipes from start to finish with minimal supervision.
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Assist with special functions within the scope of R&D, whether on-site or off-site.
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Maintain cleanliness, sanitation, and organization of the Culinary Center, including kitchen, pantry, cooler, and freezer spaces.
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Ensure optimal stock levels of ingredients through proper rotation, labeling, and storage.
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Requisition and record the usage of raw materials and ingredients as required.
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Set up kitchen equipment each morning, gather recipes, and procure necessary raw materials.
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Supply the culinary team with clean and sanitized equipment and raw materials throughout the day.
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Assist with cooking and/or batching recipes under supervision.
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Manage inventory and record-keeping for all development samples.
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Package, label, and ship development samples as needed.
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Coordinate product orders and arrange soup tastings for clients.
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Provide assistance to chefs during internal taste panels and customer visits as necessary.
LEVEL OF RESPONSIBILITY
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Work under close supervision with limited decision-making authority.
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Indirectly interact with customers on matters of minor impact on revenue.
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Make indirect contributions to revenue-generating efforts at a moderate level.
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Decisions or actions have a limited impact on the business, typically within the department.
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Errors are typically detected through routine verification/review but may result in some workflow disruption or repetition of work.
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Not responsible for influencing the decisions or actions of others.
**This role is pivotal in supporting culinary innovation and maintaining high standards within the organization's research and development processes.
SKILLS REQUIRED
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Associate's degree, or equivalent experience required
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Requires one - three years of experience
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On-the-job training of 3-6 months.
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Must be proficient with MS Office programs, specifically Excel and Outlook.
WORKING CONDITIONS AND PHYSICAL EFFORT
The work environment characteristics described here are representative of those a Assistant Product Developer encounters while performing the essential functions of this job.
Physical Demands/Efforts
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Work requires occasional physical exertion including some lifting of objects weighing up to 40 pounds
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Willing and able to stand for long periods of time
Mental & Visual Demands
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Work performed by this position requires moderate mental concentration to effectively execute moderately complex tasks.
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Work requires continuous visual effort for extended periods of time.
Work Environment and Hazards
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Employee works in a manufacturing setting with frequent exposure to heat/cold, dust, or other factors that may require protective equiptment and still pose a hazard.
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This position has regular exposure to hazards that could result in significate injury and lengthy loss of time at work.
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Travel is not required for this position.
Additional skills
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Passion for food
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Culinary training; i.e. cooking techniques / knife work / sanitation / HACCP / ingredient knowledge
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ServSafe certification a plus
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Ability to adapt and multi-task via a dynamic work environment with a positive attitude
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Collaborative
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Customer- Centric
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Strong verbal and written communication skills
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Keen attention to detail
