Culinary Technologist Associate

About the Role

• Supports the OSI Culinary Team in the preparation and development of bench-top samples and new products for production.
• Role will support the development and commercialization of a variety of food products, with significant focus on soups, sauces, side dishes, and other prepared food products manufactured at the facility.

Key Responsibilities

• Job is an individual contributor with no direct reports.
• Support food product formulation from initial bench-top development to commercialization, with a focus on soups, side dishes, and other prepared food products manufactured at the facility, while 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.
• Perform additional tasks as assigned.

Requirements & Tech Stack

• Microsoft Office Suite
• Experience in a related field: 1-3 years (preferred)
• Experience in food formulation or Research and Development: 0-3 years
• 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.
• Basic understanding of food formulation and processing principles, with an interest in developing products such as soups, sauces, side dishes, and other prepared food applications.
• Strong communication skills to effectively interact with production staff, peers, management, and customers at all levels.
• No known allergies.

Qualifications

• BA/BS or equivalent is preferred.
• Bachelor's degree in food science.
• Associate's 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.
• Requires 10% domestic travel.
• May require the physical agility of lifting up to 50 pounds.
• May require frequent and/or infrequent bending, squatting, pushing, pulling, stretching/reaching, use of hands or fingers, talking, hearing, feeling objects, tools, controls, and standing/walking on concrete flooring.
• May require the physical ability to stand/walk for greater than 4 hours.