R & D Scientist, Culinary

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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

• Required
  • Bachelors Degree in Food Science Poultry Science Culinary Science or related field
  • 3 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.

• Preferred
  • Masters 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.

Georges is committed to providing reasonable accommodation to among others individuals with disabilities and disabled veterans. If you need an accommodation because of a disability to search apply or interview for a career opportunity with the Company please send an email to or call to let us know the nature of your request and your contact information to assist you

We are an Equal Opportunity Employer including Disabled/Veterans