Culinary Scientist

The T. Marzetti Company leads the industry in masterfully blending science and the culinary arts to create new dressing and sauces. The Culinary Scientist will be an integral part of our Culinary Team, responsible for integrating culinary arts and food science to passionately drive the creation of innovative and high-quality food products and menu concepts. The Culinary Scientist is responsible for supporting culinary strategic planning, innovation pipeline development, and insights into food trends and consumer experiences. We are looking for someone who is creative, strategic, independent, and collaborative and who can execute with attention to detail and communication. This is a hands-on position that is responsible for assisting in the execution of culinary presentations to internal & external stakeholders yet must also be able to manage bench-top development projects. The Culinary Scientist position requires working a salaried- exempt schedule to best execute against customer and internal expectations.

Responsibilities

Collaborate with cross-functional teams including chefs and food scientists to create and optimize sauces and dressings that align with our company’s and customer’s goals and design criteria, considering taste, texture, shelf life and cost.

Develop and test new recipes, and concepts that showcase creativity, taste, and nutritional value in a clean and organized work area and document all research, development, and testing processes in an organized and comprehensive manner.

Participate and/or lead product ideation with internal and external R&D, Culinary, and/or Marketing, providing input on new product and flavor ideas.

Work collaboratively with R&D, Culinary, Marketing and Sales teams to provide support and/or lead customer work sessions, tastings, culinary product training, vendor partner chef and supplier showings, and other company and customer related projects as needed.

Assist in the planning, set-up, preparation, developing content, and execution of customer presentations, trade shows & conferences for industry networking & marketing.

Shop for retail ingredients and competitive products as applicable.

Stay updated on industry trends, emerging ingredients, and culinary techniques to bring innovative ideas to the development process.

Qualifications

Bachelor’s degree in Culinary or Food Science, or Culinary/Hospitality school certification and 2+ years’ experience in food service.

Experience in a restaurant atmosphere and knowledge of cooking principles and methods and kitchen operations is preferred.

Knowledge of food ingredients including handling, origin, cooking application and flavor combinations and a strong grasp of culinary techniques with proficiency in recipe development and flavor balancing.

Strong understanding of food science principles and ingredient functionality.

Creative mindset with a passion for exploring new flavors, ingredients, and cooking techniques.

Understanding of food safety protocols and regulations.

Ability to work respectfully and professionally both independently and in a fast-paced and dynamic cross-functional team environment, and flex to provide support to colleagues as needed with clear communication.

Capable of planning work based on deadlines set by project timelines and willing to follow detailed instructions and specifications.

Strong communication skills (written and verbal) to collaborate effectively with cross-functional teams and present complex information in a clear and concise manner.

Basic computer skills and detail-oriented with the ability to maintain accurate records and documentation and develop presentations using software like Microsoft Word, Excel, PowerPoint, etc.

Working Conditions/Environment

Full-time, onsite Monday through Friday

Work primarily in research and development lab or culinary kitchen.

Ability to travel up to 30%.

Stand for extended periods.

Light to heavy lifting required. Not to exceed 50 lbs.

Ability to operate a computer and view screens.

Regular Full-Time