Descripción de la oferta
OverviewThe Product Developer plays a key role in transforming chef-created gold standards into functional, testable product prototypes and recipes. This role is highly hands-on—supporting the development, iteration, and validation of MVPs (Minimum Viable Products) that bridge culinary intent with real-world technical feasibility.ResponsibilitiesPrototype and MVP Development: Execute hands-on development of early culinary product prototypes based on direction from Chefs and senior product developers.Works on simple projects in autonomy to deliver prototypes and scalable recipesSupport product evaluations, reformulations, and recipe adjustments to align with gold-standard targetsDocument preparation parameters and product performance to support product iteration and scale-up. Provide input on product handling, quality challenges and pack-out implications.Organize samples, build variants, and prepare materials for sprint reviews and tastings.Collaboration & Scale-Up SupportWork closely with the Chefs, Process development, Supply Chain and quality teams to prepare products for pilot trials.Support troubleshooting during early-stage co-manufacturing or test production runs.Support the product development Managers in daily tasks for complex projectsMaintain accurate logs of formulas, build notes, test results, ingredients challenges and learnings, etc. Ensure traceability and development hygiene for all product iterations.Success in This Role Looks LikeHigh-quality, well-documented prototypes delivered on time and within COGSStrong collaboration and communication with culinary, technical, and operational partners.Rapid iteration with clear learnings feeding into the next development cycle.Prototypes that are practical, consistent, and ready for handoff to senior developers or scale-up leads.QualificationsDegree in Food Science, Culinary Innovation, Food Technology, Engineering, or related field preferred.5 to 7 years of hands-on product development experience in food, culinary innovation, or R&D kitchens.Experience within at east 2 of these technologies within Savory products: Ready Meals, Frozen foods, Pasteurization, chilled meals, shelf stable and/or culinary products.Experience with product comercialization and product scale up. FSQA experience is a major plusStrong practical culinary ability to prototype quickly and accurately.Comfortable in fast-paced, ambiguous R&D environments.Familiarity with pilot production or co-man processes is a plus.Excellent organization, documentation, collaboration and communication skills. Ability to find solutions and proactivity complete the profileJob SummaryReq ID: 2026-471452# of Openings: 1Job Function: R&DRelocation: No
