The Research and Development Chef is responsible for formulating and testing new products for Company to present to customers. Their duties involve generating new recipes that meets the Company standards for high quality and meet customer request for new products. The position will be involved with a project from conception to benchtop development and finally commercialization through implementation. Developing new products by conducting consumer testing, observing market trends, and modifying recipes, as applicable. Administering surveys so customers can rate how they perceive sample products. Recording the flavors, portion, and price that customers prefer, making tasty and visually appealing food products based on that. They also comply with standards of product labeling. This position willprovide technical guidance and business recommendations to senior management for strategic business decisions.
Oversees and maintains brand integrity of product development, from concept through production.
Develops and implements the category development strategy to strengthen suppliers’ quality and innovation (in conjunction with the established Foodservice Strategy)
Builds business cases with a focus on the consumer.
Works closely with production, support leaders, and partners involving product by category, quality concerns and overall aesthetics of the product.
Responsible for developing a strategy that will improve financial returns for the business.
Research development of trends, themes, concepts, and product attributes.
Responsible for development of new products and programs that generate incremental sales and create a competitive advantage.
Responsible for collaboration with the customers’ culinary teams, as applicable.
Collaboration with other culinary resources including product vendors, institutions, and retailers.
Responsible for recipes, training materials, rollout to stores, and follow up at store level with chefs.
Incorporates the impact on production planning and labor hours.
Daily inspection of completed products to ensure it meets customer quality standards.
Education and Experience Preferred
Bachelor's degree and/or Food Science degree
Culinary education is required (Associates Degree) culinary accreditation is desired, American Culinary Federation CCC or above
Strong Culinary Work Experience and Product Development experience Required
5 years’ experience in the food manufacturing research industry
Demonstrated success in working through complex issues with senior management utilizing highly developed influencing skills
Proven leadership ability, including team management and development and the ability to foster a partnership approach with merchants and support team
Must demonstrate exceptional written and verbal communication skills, computer literacy a must.
Must demonstrate an ability to work in a team environment.
Possess knowledge regarding a variety of cuisines
Advanced level knowledge of computer software packages including use of PCs, Microsoft Office Software, internet and e-mail
Previous negotiation experience preferred
Strong multi-tasking and attention to detail skills required.
Self-motivated with the ability to work independently.
Detail oriented and highly organized.
Strong analytical and financial skills.
Demonstrated ability to critically evaluate multiple aspects of food products.
Onward Technologies is an Equal Opportunity Affirmative Action employer. We prohibit discrimination in decisions concerning recruitment, hiring, compensation, benefits promotions, training, termination or any other condition of employment or career development. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, marital status, national origin, veteran status, disability status or any other legally protected status.