What are the responsibilities and job description for the Culinary Technologist position at OSI?
Elevate culinary work in the preparation and development of bench top samples and new items for production. Use creative and functional knowledge of food to innovate and present to customers of products under the OSI capabilities umbrella based on project brief.
Job Responsibilities
• Job is an individual contributor and has no direct reports.
• Work directly with the customer, supplier partner, and/or internal cross functional teams to execute and identify new projects
• Completes food product formulation of a gold standard from bench top to commercialization using a continuously developing skill set in food formulation and processing equipment capability understanding.
• Participates in innovative customer presentations, cuttings, and product evaluations both internally and externally
• Developing and refining professional culinary skills for use in design and presentation.
• Able to analyze trend data and use trends hand in hand with the creative knowledge and design of food.
• Prepares bench top samples, evaluate ingredient and process performance of bench top samples against customer specifications and modify as needed.
• Completes the setup, performance, and evaluation of production tests on pilot plant equipment such as grinders, blenders, kettles, mixers, fillers, forming, coating, cooking, freezing, and packaging.
• Document processes, ingredients and results related to production tests, bench top samples and product evaluations. Provide information on product ingredients, yields, weights, in process and post process analytical data, throughputs, etc. for food formulations.
• Select and ship samples for customer evaluation.
• Responsible for assisting any internal or external luncheon requested activities.
• Maintains a clean and sanitary work environment in the Corporate Culinary Center.
• Prepare reports for management as needed.
• This role has the responsibility to understand and places in practice appropriate safety procedures. This responsibility is achieved through education, training, use of protective equipment (as applicable) and by following safety policies, regulations, standards, and laws.
• Perform other duties as assigned.
Experience & Skills
• 1-3 years of experience in related field is preferred.
• 2-3 years of experience of professional experience in a commercial kitchen with a food service operation
• Knowledge of food preparation and presentation methods, techniques, and quality standards.
• Culinary experience with commercialization, processing, and good science knowledge is preferred.
• Ability to creatively apply food formulation principles to large scale production requirements
• Ability to work accurately with different units of ingredient measurements; measure, add, subtract, multiply and divide.
• Ability to communicate effectively with all levels, including production personnel, peers, management, and customers
• No food allergies
Education
• BA/BS or equivalent is preferred.
Work Environment
• Work is generally performed within a business professional office environment, with standard office equipment available.
• Work conditions are typical of an R&D Center.
• This role requires 10% domestic travel.
• Position may require the physical agility of lifting up to 50 pounds
• Position may require frequent and/or infrequent of bending, squatting, pushing, pulling, stretching/reaching, use hands or fingers, talk, hear, feel objects, tools, controls and standing/walking on concrete flooring.
• Position may require the physical ability to stand/walk for Greater than 4 hours.
