Research Chef

A Research Chef at The National Food Lab is well versed in most phases of the recipe and food product development cycles and can work with minimal consultation with a food scientist to develop a new product from conception through plant scale-up.  The Research Chef has strong culinary skills and product development knowledge.

Essential Duties and Responsibilities:

• Demonstrates and promotes the company vision
• Regular attendance and punctuality
• Applies GMP/GLP in all areas of responsibility, as appropriate
• Plans specific activities required by the projects:
  • Develops protocepts and prototypes.
  • Develops consumer recipes and supporting documentation.
  • Executes experimental work, pilot plant scale-up and commercialization as required by the project.
  • Coordinates nutritional and component analysis.
• Recognized and respected as an internal resource by peers. Utilizes education, job experience, and resources to independently direct the work of a team to undertake technical project challenges as they arise.
• Ensures reports, formulas, data and communication are thorough and ready for the client with little or no editing required by supervisor.
• Prepares samples with good GMP’s that are well labeled and of high quality.
• Ensures lab notebook maintenance SOP is followed.
• Ensures appropriate and timely communication of key information among client, team and supervisor.
• Establishes and maintains professional rapport with client.
• Adds insight and value to discussions, understanding client needs. 
• Participates in meetings and conference calls. Reads and responds to emails, phone calls in a timely manner.
• Assists team members to carry out such communication duties as necessary. 
• Interfaces with information/facilities to get the job completed. Collaborates with internal and external resources (suppliers, consultants, professors, service providers and other third party people) to find solutions.   
• Maintains documentation; organizes computer and hard copy files and records in lab notebook for corporate records and sharing. Tracks and manages project time to maximize self efficiencies.
• Keeps updated and educated on food and market trends.  Has knowledge of a wide array of ingredients, techniques, recipes and ethnic cuisines and how to apply them.
• Solid understanding of product formulation and functions of ingredients. 
• Conducts all activities in a safe and efficient manner
• Performs other duties as assigned