Product Developer, Culinary Innovation, Food Ventures

Job Description:

Overview

Purpose of the Role
The Product Developer plays a key role in transforming chef-created gold standards into functional, testable product prototypes and recipes. This role is highly hands-on-supporting the development, iteration, and validation of MVPs (Minimum Viable Products) that bridge culinary intent with real-world technical feasibility.

Responsibilities

Prototype and MVP Development:
* Execute hands-on development of early culinary product prototypes based on direction from Chefs and senior product developers.
* Works on simple projects in autonomy to deliver prototypes and scalable recipes
* Support product evaluations, reformulations, and recipe adjustments to align with gold-standard targets
* Document preparation parameters and product performance to support product iteration and scale-up.
* Provide input on product handling, quality challenges and pack-out implications.
* Organize samples, build variants, and prepare materials for sprint reviews and tastings.
Collaboration & Scale-Up Support
* Work closely with the Chefs, Process development, Supply Chain and quality teams to prepare products for pilot trials.
* Support troubleshooting during early-stage co-manufacturing or test production runs.
* Support the product development Managers in daily tasks for complex projects
* Maintain accurate logs of formulas, build notes, test results, ingredients challenges and learnings, etc.
* Ensure traceability and development hygiene for all product iterations.
Success in This Role Looks Like
* High-quality, well-documented prototypes delivered on time and within COGS
* Strong collaboration and communication with culinary, technical, and operational partners.
* Rapid iteration with clear learnings feeding into the next development cycle.
* Prototypes that are practical, consistent, and ready for handoff to senior developers or scale-up leads.
Qualifications

* Degree in Food Science, Culinary Innovation, Food Technology, Engineering, or related field preferred.
* 7- 10 years of hands-on product development experience in food, culinary innovation, or R&D kitchens.
* FSQA experience is a major plus
* Strong practical culinary ability to prototype quickly and accurately.
* Comfortable in fast-paced, ambiguous R&D environments.
* Familiarity with pilot production or co-man processes is a plus.
* Excellent organization, documentation, collaboration and communication skills.
* Ability to find solutions and proactivity complete the profile

Prototype and MVP Development:
* Execute hands-on development of early culinary product prototypes based on direction from Chefs and senior product developers.
* Works on simple projects in autonomy to deliver prototypes and scalable recipes
* Support product evaluations, reformulations, and recipe adjustments to align with gold-standard targets
* Document preparation parameters and product performance to support product iteration and scale-up.
* Provide input on product handling, quality challenges and pack-out implications.
* Organize samples, build variants, and prepare materials for sprint reviews and tastings.
Collaboration & Scale-Up Support
* Work closely with the Chefs, Process development, Supply Chain and quality teams to prepare products for pilot trials.
* Support troubleshooting during early-stage co-manufacturing or test production runs.
* Support the product development Managers in daily tasks for complex projects
* Maintain accurate logs of formulas, build notes, test results, ingredients challenges and learnings, etc.
* Ensure traceability and development hygiene for all product iterations.
Success in This Role Looks Like
* High-quality, well-documented prototypes delivered on time and within COGS
* Strong collaboration and communication with culinary, technical, and operational partners.
* Rapid iteration with clear learnings feeding into the next development cycle.
* Prototypes that are practical, consistent, and ready for handoff to senior developers or scale-up leads

Candidate Requirements:

* Degree in Food Science, Culinary Innovation, Food Technology, Engineering, or related field preferred.
* 7- 10 years of hands-on product development experience in food, culinary innovation, or R&D kitchens.
* FSQA experience is a major plus
* Strong practical culinary ability to prototype quickly and accurately.
* Comfortable in fast-paced, ambiguous R&D environments.
* Familiarity with pilot production or co-man processes is a plus.
* Excellent organization, documentation, collaboration and communication skills.
* Ability to find solutions and proactivity complete the profile