Position Title: R&D Chef/CookLocation: Bolingbrook, ILReports To: Director of Research and DevelopmentWork Schedule: Monday through FridayShift: First ShiftJob Summary: The R&D Chef/Cook plays a pivotal role in driving culinary innovation and excellence within our organization. This position is responsible for developing new product ideas and recipes that align with market trends, customer preferences, and operational capabilities. The ideal candidate will collaborate closely with the R&D Director and various departments to ensure the seamless integration of new products from concept to market. This role demands creativity, attention to detail, and the ability to manage multiple projects efficiently while maintaining the highest standards of quality and safety.Key Responsibilities:New Product Development: Identify, develop, and create new product ideas and recipes in alignment with marketing strategies, customer needs, and operational capabilities.Kitchen Management: Ensure the cleanliness of the kitchen, document deliveries, and properly store all food items and equipment.Collaboration: Work with the Culinary Director and Chef to strategize the development of market-ready items.Adaptability: Be adaptable to assist with immediate projects or issues that may arise in R&D or the production plant.Logistics: Assist in the shipment of products and samples when necessary.Recipe Formulation: Formulate recipes in a standardized format for costing, labeling, and testing purposes.Ingredient Sourcing: Source ingredients needed for recipes and projects, providing multiple options when possible.Project Management: Update weekly priorities and track projects, with knowledge of MS Project being beneficial.Product Knowledge: Demonstrate measurable growth in product knowledge and ingredient functionality.Culinary Support: Create formulas and support culinary-related activities.Quality Assurance: Assist Quality Assurance (QA) and Production teams to ensure product quality and process efficiency.Event Planning: Plan hospitality functions for the board, potential customers, and employee events.Task Management: Manage multiple tasks independently within established deadlines.Additional Duties: Perform other job duties as assigned.Education/Experience:Culinary Education: Associate or Bachelor's Degree in Culinary Arts.Professional Experience: At least one year of culinary experience in a professional kitchen.R&D Experience: Experience in Research and Development (R&D) is a plus.This role requires a dynamic individual capable of balancing creativity with practical implementation, ensuring both innovative and efficient culinary solutions.