R&D Chef

Job Description

Job Description

POSITION SUMMARY

The R&D Chef will be responsible for the new concept and flavor development of products that will fit the Lee Kum Kee brand and strategic priorities. With knowledge of culinary trends, proficiency in culinary techniques and food sciences, the R&D Chef will bring expertise in flavor development and culinary execution and will be a key part of the Innovation Team. Using technical and culinary expertise, the chef will create Gold Standard recipes in assigned categories to support products portfolio penetration and ability to land in manufacturing. This position contributes to an innovative culture to execute strategic initiatives and build relationships both internally and externally. This role will work in a fast-paced environment of changing priorities, multiple projects, and short deadlines.

ESSENTIAL FUNCTIONS

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job responsibilities include but not limited to :

• Partner with Sale Channels mainly Chain to generate a multitude of innovative product ideas and recipes, build prototypes according to short term and long-term project goals.
• Apply new and trending ingredients and flavors relevant to restaurant menu, customer demographics, food cultures, into culinary experience.
• Maintain acute awareness of trends, restaurant menu, flavor, consumer food products, and comparative products from all major channels; analyze and report findings from competitor product analysis.
• Work closely with R&D function groups, to create, innovate, and land new initiatives from innovation to commercialization and continuously improve quality, process, and cost of existing products.
• Formulate Gold Standard recipes to set target standards; thoroughly document the results of recipe development, cook yields, and descriptive qualities.
• Research and propose new innovative restaurants operational technology, restaurants cooking machineries, and tools.
• Organize / maintain R&D kitchen in good / clean condition, maintain necessary inventories.
• Support activities related to food shows and customers presentation as assigned.
• Maintaining affiliations with culinary institutes, restaurants and associations.
• Travel is required to support customer presentations, trade shows, launch of new products, and improvement in production as needed.
• Support with administrative work and other duties / projects as assigned.

COMPETENCIES

SUPERVISORY RESPONSIBILITIES

This job has no formal subordinate supervisory responsibilities.

QUALIFICATIONS

To perform this job successfully, the candidate must be able to perform each essential duty satisfactorily.

CERTIFICATES, LICENSE, REGISTRATIONS

Professional certificate holder (National / California Code Certification), preferred.

TRAVEL

LANGUAGE SKILLS

MATHEMATICAL SKILLS

Advanced mathematic and statistical skills.

REASONING ABILITY

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram forms. Demonstrates problem solving skills with logic; Assesses critical information to make effective decisions or recommendations; Independent ability to develop root cause analysis. Executes plans and identifies issues or obstacles, gains alignment and brings to resolution.

PHYSICAL DEMANDS

While performing the duties of this job, the individual is regularly required to work in office / food lab / test kitchen environment; use hands or fingers to handle or feel; reach with hands and arms; walk, talk, or hear; and taste or smell.

WORK ENVIRONMENT

While performing the duties of this job, the employee may be exposed to wet and / or humid conditions; high, precarious places; fumes or airborne particles. The individual will handle and is exposed to allergenic and sensitive materials, such as soy, wheat, milk, seafood, nuts, sulfites, sesame etc.

It is Lee Kum Kee’s policy to seek and employ the most qualified persons in all jobs in a manner which will ensure equal employment opportunity as well as administer personnel actions in a manner as to not discriminate against any person on the basis of race, color, religion, national origin, age, sex, sexual orientation, disability or protected veteran status. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.