Scientist II, Research Chef, Taste and Sensory (Innovation)

Our purpose is unlocking the potential of people, nature, and science to nourish the world. We consistently incorporate social and environmental impact into decision making given its importance to the success and profitability to our business.

At Kalsec, we are committed to creating a diverse and inclusive environment by embracing the wisdom and strengths that diversity brings.

Job Summary:

Kalsec is seeking a creative Research Chef to join our Taste & Sensory Innovation team. This role is dedicated to driving innovation and delivering exceptional flavor solutions for our customers by combining culinary expertise with scientific knowledge. The Research Chef will collaborate closely with cross-functional teams, including Marketing, Sales, and Regulatory, to design and develop savory flavors that align with market trends and customer expectations.

Essential Job Responsibilities:

1. Lead the development and application of innovative flavor products, ensuring alignment with customer needs and market trends. You will also provide culinary and technical expertise to support the formulation and optimization of our products, enhancing their sensory appeal and functionality.
2. Collaborate with internal teams and customers to create customized product prototypes that showcase the benefits of Kalsec’s flavor products in real-world applications.
3. Serve as a key culinary resource for customer presentations, product demonstrations, and technical training sessions.
4. Maintain a robust understanding of ingredient functionality and stay informed of emerging trends in the food and beverage industry and apply insights into product development.

Education/Experience:

Required:

• M.S. in a technical area such as Food Science or other related scientific discipline with a Culinology/Culinary focus in previous education with minimum of 1 - 3 years of experience in a research chef role; or equivalent combination of education and experience.
• Demonstrated ability to manage multiple projects simultaneously while meeting deadlines and maintaining attention to detail.
• Excellent collaboration and communication skills.

Desired:

• Comprehensive knowledge and strict adherence to food safety standards, including an up-to-date Food Handlers card/certification (ServSafe) or equivalent.
• Hands-on experience in the development and manufacturing of sauces, dressings, and condiments.
• Familiarity with flavor creation, formulation, and sensory evaluation techniques.

Equipment Operation:

• Standard and Advanced laboratory equipment and instrumentation
• Lab scale grinding and extraction equipment

Physical Requirements:

• Working with liquids, dry powders, solvents, gases, and reagents in a chemistry lab environment
• Lab bench work will involve basic motions of bending, leaning, lifting, twisting and turning with the need to lift 4 oz to 10 lbs on a frequent basis and up to 25 lbs on an infrequent basis.
• Lab work will involve standing and walking between lab benches and rooms between 4-8 hours / day.

Travel:

• 15%

This job description is not intended to cover every detail or every aspect of the job identified. Other duties may and will be assigned based upon the workload and needs of the department.

Kalsec is committed to providing safe food to its customers. This position requires completing annual food safety training. Food safety training is conducted through Kalsec electronic training program and on-the-job training in each department.

The organizational chart identifies personnel responsible for covering food safety responsibilities in the absence of this position.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

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