Corporate Research & Development Chef

Furmano's•Northumberland, PA

8d•Hybrid

About The Position

At Furmano Foods, you join a value-driven company with a legacy built on farm, faith, and family since 1921. We are dedicated to producing quality, shelf-stable foods while nurturing our team members, community, and the environment. We offer competitive pay, comprehensive benefits, and the opportunity to make a lasting impact while contributing to a culture of quality, service, and sustainability. Furmano Foods is seeking a highly skilled and innovative Corporate Chef to lead our new product development and food science initiatives. The ideal candidate will possess a deep understanding of culinary techniques, food science principles, and Foodservice Operator and Retail Consumer trends. This role requires a strategic thinker with the ability to manage tactical execution and detail in a fast-paced, dynamic environment. Proven ability to manage projects from inception through commercialization working cross-functionally to achieve goals on timeline.

Requirements

Minimum of 8 years in product development, culinary research; or related field
Proven track record of successful product launches.
Strong understanding of food science principles, including ingredient functionality, processing techniques, and sensory evaluation.
Excellent project management and organizational skills.
Ability to work effectively in a fast-paced, collaborative environment.
Strong leadership and communication skills.
Highly proficient in Excel, PowerPoint, Microsoft Word and Outlook.
Experience in Food Manufacturing industry
Knowledge of statistical analysis and data interpretation
Proficient in recipe and menu development.
Solid communication and presentation skills.
Demonstrates the ability to win business.
Good physical and mental health, sound judgment and high moral standards and a sincere desire to work with individuals from varied backgrounds.

Nice To Haves

Preferred BS or advanced degree in Culinary Arts or Food Science.
Is active in industry associations and organizations i.e., Research Chef’s Association, IFT, etc.

Responsibilities

Conceptualize, develop, and launch new food products aligned with company objectives and market trends relative to Foodservice operators and consumer facing Retail products.
Work with VP Sales & Marketing, Marketing team and New Product Development group to conduct thorough market research to identify consumer preferences and competitive landscapes.
Lead the New Product Development group to develop and track the NPD pipeline. Vet new product ideas with Operations and Manufacturing capabilities and capacity in mind. Refresh existing assortment as needed to remain on point with market preferences and ingredient trends.
Work directly with customers to build customize products whether to match an existing item or collaborate to build a new item through ideation and feedback.
Manage co-pack relationships as well as commercialization and on-going manufacturing with third party partners.
Collaborate with cross-functional teams (Sales, Marketing, R&D, Production, Operations, Quality) to bring products from concept to commercialization.
Develop and maintain detailed product specifications, formulations, and process documentation.
Conduct sensory evaluations and consumer testing to assess product quality and acceptability.
Apply food science principles to optimize product development, ensuring product safety, quality, and shelf life.
Research and implement new food technologies and ingredients to enhance product innovation.
Possess and maintain a strong understanding of food regulations (e.g., FDA, GFSI etc.) and compliance standards.
Conduct ingredient and supplier evaluations to ensure product integrity.
Work with and assist Quality Assurance through commercialization process as needed (e.g., heat penetration work for new items, testing and validation of raw materials).
Foster a culture of innovation and experimentation within the team.
Provide technical guidance and support to the culinary team.
Assist with customer or trade show presentations as needed.
Develop and manage Culinary and New Product Development budgets.
Analyze product performance and profitability to inform future product strategies.
Present product concepts and results to senior management.