Research And Development Scientist, Culinary

SUMMARY: The Culinary Scientist is responsible for developing innovative, customer-focused solutions that align with market trends, operational requirements, and business objectives. This role combines culinary expertise with food science principles to research, develop, and commercialize new products while continuously improving existing offerings. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but are not limited to, the following:Lead the development and commercialization of new products from culinary concept through plant implementation, ensuring alignment with customer needs and business objectives.Research and evaluate ingredients, flavor systems, culinary techniques, processing technologies, and emerging food trends to drive innovation and continuous product improvement.Develop culinary concepts, recipes, prototypes, and product solutions that address market opportunities, consumer trends, and customer requirements.Conduct bench-top and plant trials, validate formulations, and analyze results to ensure product quality, functionality, scalability, and manufacturability.Apply culinary and food science principles to optimize flavor, texture, appearance, ingredient functionality, shelf life, and overall product quality.Maintain accurate documentation of formulations, recipes, specifications, testing results, project activities, and commercialization processes.Collaborate with Marketing, Sales, Operations, Production, and Quality Assurance teams to translate consumer insights and customer needs into successful product launches.Support plant trials and commercialization activities by providing culinary and technical expertise, troubleshooting, and formulation guidance to ensure successful scale-up.Present culinary concepts, product applications, technical findings, and recommendations to internal stakeholders and customers while supporting innovation initiatives and business development projects. SUPERVISORY RESPONSIBILITIES This position will not have supervisory responsibility. EDUCATION and/or EXPERIENCE RequiredBachelor’s Degree in Food Science, Poultry Science, Culinary Science, or related field3+ years experience in corporate culinary, food manufacturing, restaurant innovation, R&D, or a related food industry role.Working knowledge of product development processes that translate bench-top concepts into commercial manufacturing environments.Experience supporting customer-focused innovation and commercialization initiatives.Strong analytical, problem-solving, project management, and organizational skills.Excellent written and verbal communication skills with the ability to collaborate cross-functionally. PreferredMaster’s Degree in Food Science, Poultry Science, Culinary Science, or related field.Certified Culinary Scientist (CCS) or Certified Research Chef (CRC), or equivalent.Experience in poultry, protein, or value-added food product development.