Position Summary:

Supports the OSI Culinary Team in the preparation and development of bench-top samples and new products for production.

Principal Duties & Responsibilities:

• Job is an individual contributor.

• Job is an individual contributor and has no direct reports.

• Support food product formulation from initial bench-top development to commercialization, continuously enhancing expertise in food formulation and processing equipment.

• Collaborate with the culinary team on customer presentations, while refining culinary skills for product design and innovation.

• Prepare bench-top samples as directed for various projects, assessing ingredient and process performance against customer specifications, and making adjustments as needed.

• Develop and finalize food product formulations, ensuring the creation of a gold standard from bench-top to commercialization with growing proficiency in formulation techniques and equipment capabilities.

• Record and document processes, ingredients, and results related to production tests, bench-top samples, and product evaluations, including details on yields, weights, throughputs, and ingredient performance.

• Select and ship samples for customer review and feedback.

• Maintain a clean, organized, and sanitary work environment in the Culinary Innovation Center.

• Assist with internal and external luncheons and special event requests as needed.

• Prepare reports for management as required.

• 10-20% local/domestic travel may occur as needed.

• Perform additional tasks as assigned.

Experience & Skills:

• Preferred 1-3 years of experience in a related field.

• 0-3 years of experience in food formulation or Research and Development.

• Familiarity with food preparation, presentation methods, techniques, and quality standards.

• Ability to creatively apply food formulation principles to meet large-scale production needs.

• Proficient in accurately working with various units of ingredient measurements; capable of measuring, adding, subtracting, multiplying, and dividing.

• Strong communication skills to effectively interact with production staff, peers, management, and customers at all levels.

• Excellent proficiency in Microsoft Office Suite.

• No known allergies.

Preferred Education:

• BA/BS or equivalent is preferred.

• Bachelor's Degree in Food Science.

• Associates Degree in Culinary Arts combined with relevant industry experience

Work Environment:

• Work can be performed within a manufacturing plant environment with noise, extreme temperatures, and significant movement of powered equipment, people and conveyor (may depend on the role).

• 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.