Culinary Technician

Position Summary:

Supports the OSI Culinary Team in the preparation and development of bench-top samples and new products for production.

Principal Duties & Responsibilities:

• Job is an individual contributor.

• Support food product formulation from initial bench-top development to commercialization, continuously enhancing expertise in food formulation and processing equipment.

• Collaborate with the culinary team on customer presentations, while refining culinary skills for product design and innovation.

• Prepare bench-top samples as directed for various projects, assessing ingredient and process performance against customer specifications, and making adjustments as needed.

• Develop and finalize food product formulations, ensuring the creation of a gold standard from bench-top to commercialization with growing proficiency in formulation techniques and equipment capabilities.

• Record and document processes, ingredients, and results related to production tests, bench-top samples, and product evaluations, including details on yields, weights, throughputs, and ingredient performance.

• Select and ship samples for customer review and feedback.

• Maintain a clean, organized, and sanitary work environment in the Culinary Innovation Center.

• Assist with internal and external luncheons and special event requests as needed.

• Prepare reports for management as required.

• 10-20% local/domestic travel may occur as needed.

• Perform additional tasks as assigned.

Experience & Skills:

• Preferred 1-3 years of experience in a related field.

• 0-3 years of experience in food formulation or Research and Development.

• Familiarity with food preparation, presentation methods, techniques, and quality standards.

• Ability to creatively apply food formulation principles to meet large-scale production needs.

• Proficient in accurately working with various units of ingredient measurements; capable of measuring, adding, subtracting, multiplying, and dividing.

• Strong communication skills to effectively interact with production staff, peers, management, and customers at all levels.

• Excellent proficiency in Microsoft Office Suite.

• No known allergies.

Preferred Education:

• BA/BS or equivalent is preferred.

• Bachelor's Degree in Food Science.

• Associates Degree in Culinary Arts combined with relevant industry experience

Work Environment:

• Work can be performed within a manufacturing plant environment with noise, extreme temperatures, and significant movement of powered equipment, people and conveyor (may depend on the role).

• Work conditions are typical of an R&D Center.

• This role requires 10% domestic travel.

• Position may require the physical agility of lifting up to 50 pounds.

• Position may require frequent and/or infrequent of bending, squatting, pushing, pulling, stretching/reaching, use hands or fingers, talk, hear, feel objects, tools, controls and standing/walking on concrete flooring.

• Position may require the physical ability to stand/walk for greater than 4 hours.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)