Culinary R&D Specialist

KETTLE CUISINE LLC•Lynn, MA

5d•$50,000 - $65,000•Onsite

About The Position

The Culinary R&D Specialist plays a crucial role in supporting research and development chefs in creating innovative products. Responsibilities include maintaining a clean and organized Culinary Center, ensuring development workstations are equipped with necessary tools and materials, preparing R&D samples for shipment, and providing culinary support by preparing and cooking customer samples. Additionally, this role serves as an ambassador for "Honoring Food".

Requirements

Associate's degree, or equivalent experience required
Requires one - three years of experience
Must be proficient with MS Office programs, specifically Excel and Outlook.

Nice To Haves

Passion for food
Culinary training; i.e. cooking techniques / knife work / sanitation / HACCP / ingredient knowledge
ServSafe certification a plus
Ability to adapt and multi-task via a dynamic work environment with a positive attitude
Collaborative
Customer- Centric
Strong verbal and written communication skills
Keen attention to detail

Responsibilities

Execute sample recipes from start to finish with minimal supervision.
Assist with special functions within the scope of R&D, whether on-site or off-site.
Maintain cleanliness, sanitation, and organization of the Culinary Center, including kitchen, pantry, cooler, and freezer spaces.
Ensure optimal stock levels of ingredients through proper rotation, labeling, and storage.
Requisition and record the usage of raw materials and ingredients as required.
Set up kitchen equipment each morning, gather recipes, and procure necessary raw materials.
Supply the culinary team with clean and sanitized equipment and raw materials throughout the day.
Assist with cooking and/or batching recipes under supervision.
Manage inventory and record-keeping for all development samples.
Package, label, and ship development samples as needed.
Coordinate product orders and arrange soup tastings for clients.
Provide assistance to chefs during internal taste panels and customer visits as necessary.