Sr Specialist, R&D - Culinary

Job description

​​Demonstrates understanding of culinary basics: the principles of cooking techniques, product characteristics, safe food handling techniques, food & nutrition, and ideation. ​Understands how to effectively apply food insights and sensory attributes and principles into project work to guide decision making. ​Demonstrates basic understanding of functional ingredients and their application within developed formulations or as needed for

Culinary Concept Development. ​Understand and execute against business strategies through creative recipe development, package directions, performance testing, immersions, and culinary events with the guidance of a manager. ​Develops consumer-driven recipe strategies and partners with Marketing on media content, photography, and other communication needs. ​Demonstrates clear communication, attention to detail, and proactive ownership while contributing to assigned work. ​Works well in a team environment, able to balance multiple and/or shifting priorities, and flexes to provide support to colleagues as needed ​Familiarity with consumer research workstreams, including CLTs, HUTs, and focus groups.

Exposure to upstream innovation processes such as trend scouting, dig site methodology, and white space identification. ​Translates culinary concepts into scalable product opportunities, incorporating consumer insights, technical feasibility, and business considerations.​ ​​Bachelor's degree in culinary arts, food science, nutrition, or a closely related field with a minimum of 2 years of progressive culinary experience with demonstrable expertise in product development, cooking techniques, and flavor application. ​Minimum 2 years of experience in a corporate CPG or food manufacturing R&D environment. ​Working knowledge of food safety principles (ServSafe) ​Experience with recipe management systems, PLM platforms, or SAP in a product development workflow. ​RCA Certified

Research Chef (CRC®) or equivalent culinary R&D / product development certification, bonus. ​Excellent communication, influencing, prioritization, and project management skills ​Strong critical thinking skills and ability to make connections to the big picture ​Ability to travel up to 15% of the time ​ Physical demands include but not limited to ​​Constant standing and walking in a kitchen/lab/plant environment for extended periods. ​Frequent use of hands and arms for food preparation, weighing/measuring, knife work, stirring, mixing, and operating small equipment; repetitive motions are common. ​Occasional lifting/carrying ingredients and equipment (e.g., up to 25-50 lbs, with or without reasonable accommodation).​