The Product Development Chef performs and oversees Research & Development activities for multiple projects, products, and clients surrounding the creation, development, and commercialization of poultry products. This role incorporates knowledge of culinary and product development fundamentals to create gold standard recipes, process capable formulations, and customer-focused presentations in support of overall business objectives.

Key responsibilities include:

• Creation of gold standard recipes and translation into process capable formulations.
• Development and execution of customer and product focused business presentations.
• Participation in product development projects, including development of benchtop prototype products and communication with customers.
• Assisting in the commercialization of products to ensure compliance with guidelines and regulations.
• Partnering with internal departments to coordinate plant scale up activities.
• Providing culinary support for internal events and meetings as needed.

Knowledge, skills, and abilities required for this position include:

• Knowledge of product development and culinary fundamentals applicable to various business sectors.
• Strong working knowledge of manufacturing and project management.
• Ability to resolve issues efficiently and effectively.
• Knowledge of food preparation regulations and compliance requirements.
• Effective communication skills with internal and external stakeholders.
• Self-starter with strong initiative and multitasking abilities.
• Attention to detail and strong organizational skills.
• Ability to work collaboratively while maintaining confidentiality.

Education requirements include a Bachelor’s Degree in Food Science, Food Quality, or Culinary from an accredited institution, with a minimum of 5 years’ experience in product development and 2 years in product development or commercial kitchen facilities.

While performing the duties of this job, the employee is exposed to typical risks of injury in an office environment. Travel requirements are expected to be less than 20%. As an Equal Opportunity Employer, Wayne-Sanderson does not discriminate on any protected basis.

• Exposure to typical risks of injury in an office environment.
• Reasonable accommodations may be made for individuals with disabilities.
• Must adhere to the company’s Code of Conduct and all other policies.
• Follows all departmental and company safety policies and programs.

• Demonstrated knowledge of product development and culinary fundamentals.
• Strong working knowledge of manufacturing, process focus, and project management.
• Knowledge of federal, state, and local regulations related to food preparation.
• Ability to effectively communicate with internal and external customers.
• Self-starter with strong initiative and ability to manage multi-step processes.
• Strong attention to detail and organizational skills.
• Ability to work collaboratively with others while maintaining confidentiality.
• Bachelor’s Degree in Food Science, Food Quality, or Culinary.
• Minimum 5 years’ experience in product development.
• Minimum 2 years’ experience in product development or commercial kitchen facilities.