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Food Scientist - Custom Culinary
Griffith Foods 12 reviews - Lombard, IL 60148





For more than half a century, we’ve focused on a single mission at Custom Culinary®: to create the finest-quality, most authentic bases, sauces and gravies for our foodservice and food processing customers. Developed by our culinary specialists to deliver made-from-scratch taste and inspired results in just minutes, our products bring exceptional aroma, flavor and consistency to all your signature dishes. True Taste begins with Custom Culinary®.

Purpose of Position
Participates in planning and conducting projects to develop new and improved products for our customers. Applies scientific and culinary principles in the development, production, quality control, packaging, processing of food products by performing the following duties.

Major Duties & Responsibilities

Works with minimal supervision from the R+D Manager to develop formulas and processing procedures of moderate complexity for new and improved products. Level of supervision depends on project complexity. Participates in all aspects of assigned tasks including proposal of ideas and recommendations based on an evaluation of the results. Ensures that samples are sent out accurately and on time for customer evaluations. Coordinates product presentations to other departments (e.g., Sales, Marketing) and to customers. Evaluates new raw materials in product applications. Maintains good laboratory records. Keeps up to date on necessary technical skills and knowledge through reading and training. Communicates internally with other departments to exchange technical information. Communicates externally with customers and suppliers. Communicates with sales to share technical information and project timing. Works with other scientists in a cooperative manner. Follows protocol for entering formulas onto the computer system. Leads production trials of new products both internally and with customers. Provides guidance to Technicians.
Monitor scientific and technical developments, industry codes of practice, and relevant legislation applicable to the country of raw material supply, production and finished good destination. Responsible for assuring all products manufactured and distributed meet regulatory (legal), Food Safety and Quality requirements. Complete all training defined and made available for the current assigned role. Responsible for attending all training made available assuring full understanding of the training and have the ability to perform trained activities. Responsible for the coordination and review of specific functional area BRC criteria. Ensure BRC protocols are implemented and audited as required. Provide employee training as needed. Ensure Food products meet safety, quality and legal requirements.

Knowledge and Experience:

  • Bachelor's degree (B. A. or B.S.) from four-year college or university. Must be in Food Science, applied science or Culinology. Experience: • -B.S. 2-5 years • -M.S. 1-3 years • Previous experience developing USDA products preferred or a minimum of development experience in seasonings, meat flavors, soups and / sauces.

EOE AA M/F/Vet/Disability


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