Research Chef/Food Scientist – Dallas, TX


How to Apply for this Job

Contact Name: Robert Johnson

  1. Email your resume (Click Here)
  2. Mail To:
    10283 Tybow Trail
    Roscoe Illinois 61073
  3. Phone: 815-623-6300
  4. Fax: (815) 713-3240

Use one of the above methods to apply for this job.

·         Job ID:RCDT

·         Date:10/01/2009

·         Location:Dallas

·         State:Texas

·         Degree:B.S./B.A.

·         Major:Food Science or Culinary Science related degree




Job Types:

Culinary, Food Technol/Scientists, Research & Development

Job Description

Summary: This position is responsible for the creative and technical development of culinary projects, new customer product development, and bench top development of innovative concepts, and direct support to Executive Chef in account managing. The incumbent must be able to effectively and efficiently work within a team environment in order to support the Company’s goals and objectives. Essential Duties and Responsibilities include the following. Other duties may be assigned.

•Assist in planning and formulating various aspects of culinary development proposals such as objective or purpose of project, costs of project and equipment resources requirements.

•Support and coordinate new product concepts bench/production samples and assistance with customer presentations for new products and concepts.

•Responsible for maintenance and upkeep of the culinary kitchen and presentation areas.

•Supports Executive Chef and customers’ culinary needs with in-kitchen help, when needed, in order to build and maintain customers culinary relationships.

•Assists facility R&D in development and implementation of new product executions into commercialization.

•Incumbent responsible for the development of new product specifications including raw materials, packing, and finished goods.

•Works with purchasing to source new or innovative raw materials for new products when needed, and co-packed items.


Minimum Requirements & Skills: •Culinary Arts Degree or equivalent experience •Food Science Degree (a plus) from an accredited university or a minimum of 5 (five) years of experience with a food or meat manufacturing company. •Excellent communication and presentation skills required. •Familiar with all meats, batter/breading, sauces and kettle cooked products. •Skill and knowledge of Excel, Word, and PowerPoint. •Experienced sensory capability (taste, smell, visual, texture, etc)

If you are interested in this opportunity please email your full resume to or call (815)623-6300 for more information.



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