Sr Culinary Research Specialist

Schwan's Company•Marshall, MN

12d•$61,776 - $100,000•Hybrid

About The Position

Schwan’s Shared Services, LLC, a subsidiary of Schwan’s Company, seeks a Senior Culinary Research Specialist in Marshall, Minnesota. Under limited supervision, this position forms and leads product development projects to make processed foods safe, palatable, and healthful. The role applies food development and culinary knowledge through qualitative and quantitative research to determine optimal methods for processing, packaging, preserving, storing, and distributing quality food products in support of business-unit strategies. It also provides experienced product-development and presentation support to sales and marketing, including for top customers. The specialist leads development of new food products using gold-standard culinary recipes and brings them to market, including through competitive and market research. The role develops customized formulations to meet customer or consumer needs, with targeted sensory attributes, shelf life, and cooking or preparation instructions. It also develops creative formulation solutions to production issues involving ingredients, formulas, processing procedures, and specifications, supporting continuous production and product quality and safety. The position develops experimental formulas, processing procedures, and specifications for raw ingredients, subassemblies, and finished products for new products, product improvements, and cost reductions, within established pricing, marketing, regulatory, and operational parameters. It establishes project teams and works with members on successful product start-ups and changes. The specialist evaluates ingredients for improvement and cost-reduction opportunities, executes projects from culinary kitchen through lab to commercial production, and works with process engineering, QA/QC, R&D, and packaging colleagues to resolve development problems. It provides primary product-knowledge support to B2B business, sales, and marketing. Work from home one day a week in the Marshall, Minnesota area is permitted but not required. The role is full-time and requires proof of legal authority to work in the United States.

Requirements

Associate’s degree (U.S. or foreign equivalent) in Occupational Studies – Culinary Arts or a closely related field, or a bachelor’s degree (U.S. or foreign equivalent) in Food Science or a closely related field.
For candidates with a qualifying associate’s degree: four years of experience as a Bazaar Cook, Kitchen Extern, Kitchen Supervisor, R&D Researcher, Food Scientist, or Culinary Research Specialist.
For candidates with a qualifying bachelor’s degree: two years of experience as a Bazaar Cook, Kitchen Extern, Kitchen Supervisor, R&D Researcher, Food Scientist, or Culinary Research Specialist.
For either education pathway, experience must include at least one year and six months as an R&D Researcher, Culinary Research Specialist, or Food Scientist at a food manufacturer and distributor, using culinary and food skills to develop customized formulations and conduct qualitative and quantitative research on methods for processing, packaging, preserving, storing, and distributing quality food products.
Must have proof of legal authority to work in the United States.

Responsibilities

Form and lead product development projects to make processed foods safe, palatable, and healthful.
Apply qualitative and quantitative research to determine optimal methods for processing, packaging, preserving, storing, and distributing quality food products.
Lead development of new food products using gold-standard culinary recipes and bring them to market, including through competitive and market research.
Develop customized formulations to meet customer or consumer needs, including targeted sensory attributes, shelf-life, and cooking or preparation instructions.
Develop formulation solutions to production issues involving ingredients, formulas, processing procedures, and specifications, supporting continuous production and product quality and safety.
Develop experimental formulas, processing procedures, and specifications for raw ingredients, subassemblies, and finished products for new products, improvements, and cost reductions within project parameters.
Establish project teams and work with members to ensure successful start-ups and changes to products, ingredients, formulas, or specifications.
Evaluate ingredients from a culinary perspective to identify and commercialize product improvement and cost-reduction opportunities.
Execute projects from culinary kitchen to lab and commercial production.
Work with process engineers, QA/QC engineers, R&D specialists and technicians, and packaging engineers to resolve product-development problems.
Provide primary product-knowledge support to B2B business, sales, and marketing.
Perform other duties as assigned.