R&D Lab Operative

About the role

The Ferrero Innovation Center represents a breakthrough in innovation within the world of sweet products, including bakery items, cookies, and healthier snacks like energy bars and protein bars. It is a laboratory where new products are conceived, baked, and tasted, a place where novel ingredients and raw materials are meticulously studied and blended to meet high‑quality standards. It is a space where a creative and scientific approach is the key to bringing innovative products to life. The Innovation Center is in Chicago and consists of a small multicultural team, but it’s expanding! The company is linked to the Ferrero Group and our team collaborates with all the Ferrero labs and plants in the world. As part of our recruitment process, Ferrero may use artificial intelligence (AI) enabled tools to assist with reviewing candidate applications. These tools are used solely to support recruiters by summarizing application information and identifying potential alignment with job requirements. AI does not independently screen out or select candidates, and it does not replace human judgment. Final decisions regarding candidate progression are always made by Ferrero recruiters and hiring managers.

Responsibilities

• Work on the development of new products to meet internal needs related to market, sensory attributes, quality, technology, etc.; report to a Food Technologist.
• Laboratory activities: create and produce pastry food products while ensuring precise recipe instructions; manufacture samples needed for tasting sessions and physical‑chemical tests; ensure timely and efficient execution of all laboratory tests in line with project development; record and analyze data; present product results to colleagues; investigate and test new equipment and ingredients; understand manufacturing processes for each food application (which may involve visiting factories).
• Product innovation and development: be involved in development and execution of potential products and ideas for tasting and samplings; contribute ideas and concepts to initiate or advance food projects; under the guidance of the Food Technologist, develop food prototypes as needed for the range of products based on the company’s food technology.
• Main interfaces: local Food technologist; local product observatory and sensory.

Requirements

• Culinary education or diploma/training in Pastry and Baking.
• 1‑3 years of experience in pastry/chocolate or bakery making, with specialized training or certification.
• Creative and adaptable with flexibility; able to make use of new technologies/raw materials to create new flavors.
• Cur