Associate R&D Chef

1 month ago

Mundelein, United States Kilcoy Global Foods Full time
Job DescriptionJob DescriptionDescription:

Provide research driven innovation of raw value-added proteins and fully cooked sous vide products that align with Kilcoy Global Foods vision for unparallel high quality growth and excellence within the food industry.

Role and Responsibilities

  • Participate & contribute in cross-functional teams to drive new product innovation
  • Identify gaps in our portfolio through competitive analysis of our categories
  • Comparison shop and perform competitive product analysis
  • Create and execute on trend innovation ideas and formulas for foodservice and retail channels
  • Coordinate multiple concurrent product development projects (raw value-added protein and fully cooked sous vide items) from bench top testing to production commercialization
  • Manage new product development projects and assist in setting specifications to include:
  • sourcing/qualifying ingredients, establishing equipment requirements, determining manufacturing processes for new products
  • Assist operations/production in new product scale ups
  • Performance test developed products based on use case
  • Provide new product specifications to Regulatory, Sales, QA and Purchasing
  • Develop and validate cooking & reheat instructions for retail packaging and applicable foodservice items
  • Process, schedule, produce, inventory and ship product samples (Labeling, FedEx, etc.)
  • Organize ingredient inventory and request necessary ingredients for development projects
  • Manage and execute production sample evaluations and document results
  • Prepare food for in-house evaluations including shelf-life studies
  • Culinary expert for internal and external events (trade shows, sales calls, etc.)
  • Prepare and serve food for customer presentations
  • Provide technical support services to sales team. Overnight travel may be necessary
  • Expert knowledge of industrial sous vide cooking including robust understanding of CCP’s combined with the sensory objective and the ability to program our cooking apparatuses accordingly
  • Know, adhere to and enforce all GMP’s
  • Performs other duties as assigned
Requirements:

Qualifications and Education Requirements

  • Bachelor’s degree in culinary arts with concentration in food science / R&D preferred
  • 6 months intern experience and/or 1 to 2 years R&D Chef experience
  • Must be Proficient in MS Office Suite with intermediate skills in MS Excel
  • Experience with sous vide cooked protein is a plus
  • Strong written and verbal communication skills
  • Proven ability to interact with teammates in a professional manner, including under stressful situations
  • Proven ability to problem solve and organize a large volume of information in a fast moving, dynamic environment
  • Ability to work independently as well as part of a team

Good working knowledge of experimental design and product development protocols, including formulation, process development, regulatory requirements, systems/data entry, sensory and consumer testing methodology

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