Research Chef II

C

Culinex

Research Chef II

Tukwila, WA
Full Time
Paid
  • Responsibilities

    FUTURE DIFFERENCE MAKERS WANTED!

    CuliNEX is dedicated to continuous learning and exceeding our clients’ business goals by developing delicious, clean label foods that create a better planet, healthier people and happier communities. We continue to grow. And while we continue to add like-minded people and passionate food professionals to our team, we never forget our roots. We’re a group of friends who think of our place more as a boutique than your typical office.

    Are you Hungry, Humble and Smart? If so, then CuliNEX may be the place for you! These are the core requirements for every employee at our company. If you are looking to accelerate your career in culinary innovation and food product development, let’s start the conversation today.

    Our Company

    Since2005, CuliNEX has been the industry’s premier consulting firm providing product development & strategic business services focused on clean label food products. While maintaining our commitment to continuous learning, we exceed our client’s business goals by developing delicious, clean label foods that create a better planet, healthier people and happier communities.

    What We Do

    We’re passionate about creating great tasting, wholesome food. We specialize in assisting brand owners, food manufacturers, ingredient suppliers and retailers with achieving their growth goals by bringing successful products to market. Our expertise covers a wide variety of food product categories including frozen, refrigerated and shelf stable products, seafood, bakery goods, soups and sauces, dairy products, grains, produce and snack items.

    About you

    Weare seeking a dynamic and friendly teammate who is extremely well organized, loves a good challenge and good people to work with. The ideal candidate will have strong people skills and a willingness to jump in and help in multiple areas without losing sight of priorities. An ability to deliver on tight deadlines while ensuring day to day tasks are managed appropriately. A sense of humor combined with a sense of pride in your work and a commitment to doing your part to enable the team to succeed. Tech savvy, you can work well with Microsoft's full suite of products including Office 365, Teams and SharePoint as well as a wide variety of other software products. The ideal candidate is an expert orator and presenter who loves to engage an audience and share knowledge as much as they love developing food products on the bench with their colleagues.

    Interested? Read on!

    Job Title: Research Chef II

    Department: Research & Development

    Reports to: Product Development Manager

    Direct Reports: None

    J ob Summary and Mission

    This position contributes to CuliNex Companies’ success by representing culinary expertise in the product development process, delivering delicious products that delight the senses. The Research Chef II also functions as a client-facing ambassador and subject matter expert to the clients and food industry by attending events, speaking engagements, tradeshows and product demonstrations. The Research Chef II must exhibit CuliNex Core Competencies and adhere to Core Values (see exhibits A and B).

    Summary of Key Responsibilities

    Essential job functions include but are not limitedto the following:

    • Develop original formulations, recipes and food products from concept to completion based on company goals, customer needs, and food trends
    • Engage with the community through public speaking events, panels, and forums to foster a positive image of the organization and deliver
    • Conduct extensive research on ingredients, flavors, preparation techniques, and emerging food innovations to inspire recipe development
    • Optimize and test product repeatedly to achieve the desired taste, texture, consistency, quality, and cost targets
    • Write complete, detailed recipes with precise measurements, step-by-step cooking instructions, and visual representations to support consistency
    • Standardize recipes for manufacturing, including scaling for mass production and streamlining processes while maintaining quality
    • Calculate nutritional profiles of recipes and modify as needed to meet health and dietary goals
    • Develop recipes and products that are on-trend, differentiated, and aligned with a company’s brand and business objectives
    • Present new recipe ideas, food products, and initiatives to stakeholders through pitches, tastings, and proposals
    • Follow good manufacturing practices and food safety protocols at all times during recipe testing and evaluation
    • Comply with any regulatory, labeling, or special dietary requirements for developed products
    • Travel to fine dining restaurants, trade shows, and culinary events to identify inspirational ingredients, techniques, and concepts
    • Perform sensory and technical analyses on food products for color, texture, mouthfeel, shelf life, and other qualities
    • Keep detailed notes and records of recipe and product formulation processes, results, feedback, and areas for improvement
    • Stay current on emerging food trends, new ingredients and technologies, and shifting consumer preferences
    • Evaluate prepared recipes and recommend improvements or variations
    • Collaborate with marketing team to name and position new products
    • Develop recipes that utilize seasonal, local, or cost-effective ingredients when possible
    • Create visually appealing food products and plate presentations
    • Manage recipe and product lifecycles from ideation to commercialization
    • Mentor junior chefs and provide coaching to build culinary skills
    • Maintain an organized, clean, and sanitized kitchen environment
    • Participate in ideation sessions and brainstorming to contribute new ideas

    Special Tasks

    • as assigned
    • Moderate travel as needed

    Education and Experience

    • 5-10 years culinary experience
    • Chef food preparation techniques - plating, cooking techniques, baking
    • Foodservice kitchen experience - Demo in commercial kitchen
    • Trade show chef experience, able to develop concepts and prepare/serve with flair
    • Speaking and presentation - spokesperson capabilities
    • Culinary Arts or Culinology degree preferred.

    Certifications and Licenses

    • IFT CFS or RCA CRC or CC desired

    Physical Work Abilities and Requirements

    • Mobility: The ability to move around the laboratory, production area, and research facilities.
    • Lifting and Carrying: Depending on the specific tasks, lifting and carrying equipment, ingredients, or samples may be necessary.
    • Standing and Sitting: Spend time at workstations, in laboratories, and during experiments.
    • Fine Motor Skills: Precise handling of small instruments, measuring devices, and samples.
    • Visual Acuity: Reading labels, observing reactions, and analyzing data.
    • Hearing: Communication with colleagues, supervisors, and team members.
    • Taste and Smell: Essential for sensory evaluation and quality control.
    • Manual Dexterity: Handling delicate equipment and performing precise measurements.
    • Bending and Stooping: Accessing low shelves, equipment, or samples.
    • Safety Awareness: Adherence to safety protocols, including handling chemicals and operating machinery.
    • Temperature: Work in various environments, including cold storage, kitchens, and laboratories.
    • Chemical Exposure: Handling food ingredients, additives, and preservatives.
    • Noise Levels: Laboratories and production areas may have varying noise levels.
    • Lab Safety: Proper use of protective gear (gloves, lab coats, goggles) when handling chemicals or biological samples.