R&D Chef at USPI

Effingham, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Jun, 26

Salary

0.0

Posted On

12 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Food Science, Culinology, Recipe Documentation, Lethality Validation, Process Development, Plant Trials, Product Improvement, Food Safety, Allergen Management, Labeling Regulations, Ingredient Sourcing, R&D Lab Management, Commercial Cooking, Communication, Attention To Detail

Industry

Description

Position Overview We are seeking a creative and technically skilled Research & Development Chef to contribute by driving innovation and quality in our food offerings. HOURS: * Monday-Friday * 8AM-5PM Salary: * Based on experience ESSENTIAL DUTIES and RESPONSIBILITIES * Collaborate with the Director of Research and Development on innovation and product improvement. * Maintain through documentation of recipes, trials, modifications, and final specifications. * Setting up and conducting lethality validation testing for process development. * Assist with managing plant trials to validate formulas and processes. * Work with Operations and Quality on critical product attributes and process controls. * Generating samples of preliminary & developed products. Take part in presentations, food tastings, customer demos. * Assist in ensuring compliance with food safety, allergen, labeling regulations. * Participate in sourcing and evaluating ingredients and suppliers. * Manage inventory and upkeep of R&D lab ingredients & equipment. * Maintain a sanitary, safe, and orderly work environment. * Conducts additional projects and procedures assigned. QUALIFICATIONS * Degree in Culinary Arts, Food Science, Culinology, or equivalent experience. * Excellent palate and creativity. * years’ experience of managing flavor system and product development in food manufacturing. Previous experience in a canning process facility is strongly preferred. * Strong understanding of commercial cooking methods and food manufacturing processes. * Knowledge of food safety, sanitation, allergen management, regulatory requirements. * Strong ability to communicate with others with written and verbal communication. * Ability to carry out instructions furnished in written, oral, diagram form or schedule form. * Attention to detail and the ability to prioritize tasks and conduct experiments and analyses. Must be able to multi-task and work independently as required. * Ability to read and interpret documents such as federal and state laws, legal documents, safety rules, operating and procedure manuals. * Ability to perform advanced calculations and formulas. * Working knowledge of Outlook, Excel, Word and PDF files. * Comfortable working in kitchens, labs, test kitchens, scaling up operations and equipment operating * The position requires close and distance visual acuity to operate machinery, read instructions, inspect work, and detect safety concerns, frequent standing, walking, bending, stooping, and kneeling for extended periods throughout the shift. * The employee will at times be required to move, transport, and position materials weighing up to 50 lbs. The employee will at times and capable of working in an environment with exposure to temperature changes, wet and/or humid conditions, loud noise. The employee will be exposed to moving mechanical parts.

Responsibilities

This role focuses on driving innovation and quality in food offerings by collaborating on product improvement, maintaining detailed documentation of trials and specifications, and conducting validation testing. The chef will also generate samples, participate in tastings, and assist in ensuring compliance with food safety and labeling regulations.