Research Chef

A Food Scientist 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 visionRegular attendance and punctualityApplies GMP/GLP in all areas of responsibility, as appropriatePlans 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 mannerPerforms other duties as assigned