Food Scientist/Culinologist I/II (Product Development)

FUTURE DIFFERENCE MAKERS WANTED! 

At CuliNEX, we nourish a brighter future through food innovation by developing delicious, clean label foods that create a better planet, healthier people, and happier communities. We continue to grow. And while we continue to add like-minded people and passionate food professionals to our team, we never forget our roots. We’re a group of friends who think of our place more as a boutique than your typical office.  

Are you Hungry, Humble and Smart? If so, then CuliNEX may be the place for you! These are the core requirements for every employee at our company. If you are looking to accelerate your career in culinary innovation and food product development, let’s start the conversation today.  

Our business is growing, and we have an immediate need for a Product Developer/Culinologist to join our team. We prefer a Culinary + Food Science, or Food Science program graduate.  

About you 

We are seeking a dynamic and friendly teammate to help create food innovation for our broad client bases. This unique food product development role is not limited by a brand’s portfolio of foods but provides a unique opportunity to learn an expansive food category and applications from frozen, refrigerated, shelf stable, beverages, meals, seafood, dressings/sauces, baked goods and so much more.  

Our perfect candidate is extremely well organized, loves a good challenge, and looks for good people to work with and learn from. The ideal candidate will have strong people skills and a willingness to jump in and help in multiple areas without losing sight of priorities. An ability to deliver on tight deadlines while ensuring day-to-day tasks are managed appropriately. A sense of humor combined with a sense of pride in your work and a commitment to doing your part to enable the team to succeed. Tech savvy, you can work well with Microsoft's full suite of products including Office 365, Teams, and SharePoint as well as a wide variety of other software products. 

Our Company 

Since 2005, CuliNEX has been the industry’s premier consulting firm providing food innovation and product development services focused on clean label food products. While maintaining our commitment to continuous learning, we exceed our client’s business goals by developing delicious, clean label foods that create a better planet, healthier people, and happier communities. 

What We Do 

We’re passionate about creating great tasting, wholesome food. We specialize in assisting brand owners, food manufacturers, ingredient suppliers and retailers with achieving their growth goals by bringing successful products to market. Our expertise covers a wide variety of food product categories including frozen, refrigerated and shelf stable products, seafood, bakery goods, soups and sauces, dairy products, grains, produce and snack items. 

Job Summary and Mission 

This job contributes to CuliNEX’ success by ensuring the successful execution and implementation of consulting services contracts to meet project deliverables and client expectations, monitoring and balancing labor utilization, and the execution of project timelines and deliverables. The Developer must exhibit CuliNEX Core Competencies and support its Core Values.  

This position is a hybrid role with benchwork to be completed while on premises in our Tukwila, WA test kitchen up to four days per week with limited work that can be completed remotely when possible. 

Summary of Key Responsibilities 

Culinologists are responsible for carrying out project tasks under the direction of the Project Manager and Development Leader. They participate with CuliNEX project teams to source ingredients, execute benchtop development, produce food samples, and deliver on client objectives.  

Essential job functions include but are not limited to the following: 

Communication 

• Communicate regularly with the project team regarding development status. 

Formulation 

• Participate in technical review and design of experiments 
• Write starting formulations and make formula revisions as directed by the team . 
• Research and evaluate ingredient functionality, starting formulation, processes, technologies, and more.  
• Execute formulas on the bench as directed by the team. 
• Update formulas with well-documented notes, next steps, and goals. 
• Produce prototype samples for client tasting, consumer testing, tradeshows and more. 

Ideation and Concept development 

• Explore food categories through store walks and online searches 
• Participate in dynamic ideation sessions led by team members 
• Use emerging tools, like AI (Artificial Intelligence), and food knowledge/creativity to generate and describe winning food product concepts for clients 

Kitchen Management 

• Schedule and book bench time, equipment, and resources and tools. 
• Ensure kitchen cleanliness and sanitation 
• Set up and perform sensory evaluation and product taste sessions 
• Perform analytical tests and measurements, with proper training. 

Ingredient Procurement 

• Identify and communicate with appropriate suppliers based on project/product parameters. 
• Coordinate timely sample orders to coincide with benchtop development. 
• Manage the Ingredient Sourcing Spreadsheet to track ingredient documentation, vendor communication, sample status, etc. 
• Shop for retail ingredients and competitive products as applicable. 
• Manage project storage , ensuring a FIFO system is utilized and samples are labeled and dated. 
• Manage ingredient documentation in the team’s ingredient library and database. 

Shipping 

• Prepare sample shipments, package appropriately, and prepare applicable documentation. Drop packages at carrier or arrange for package drop off. 

Special Tasks 

• Travel for education, trade shows & conferences for industry networking & marketing as required and approved 

Education and Experience 

• Bachelor’s degree or equivalent in Food Science 
• Minimum 2-4 yrs. of food industry product development experience (Could include work-study and internships). 

Certifications, Licenses & Memberships (Recommended) 

• Member of IFT (Institute of Food Technologists) (national & local)RCA (Research Chefs Association) 

Knowledge, Skills, and Abilities 

• Understanding of food safety parameters, kitchen sanitation, ingredient functionality, food science, flavor development  
• Excellent verbal and written communication skills. 
• Excellent interpersonal and customer service skills. 
• Excellent organizational skills and attention to detail. 
• Excellent time management skills with a proven ability to meet deadlines. 
• Strong analytical and problem-solving skills. 
• Ability to function well in a high-paced and at times stressful environment. 
• Proficient user of Outlook, Excel, Word, and PowerPoint software. Experience with database programs, Microsoft SharePoint and Teams a plus 

Physical Work Abilities and Requirements 

As a Culinologist you will be working in both a commercial kitchen and a typical office environment. The following physical abilities and requirements are essential for this role: 

Commercial Kitchen Environment: 

• Standing and Walking: Ability to stand and walk for extended periods (up to 8 hours) while performing kitchen tasks. 
• Lifting and Carrying: Ability to lift and carry items weighing up to 50 pounds, including ingredients, equipment, and supplies. 
• Manual Dexterity: Proficient use of hands and fingers to handle, control, or feel objects, tools, or controls, including knives and kitchen appliances. 
• Reaching and Bending: Frequent reaching, bending, and stooping to access ingredients, equipment, and storage areas. 
• Heat Tolerance: Ability to work in a hot environment, with exposure to heat from ovens, stoves, and other kitchen equipment. 
• Sensory Abilities: Strong sensory abilities, including taste, smell, and sight, to ensure the quality and consistency of food products. 

Office Environment: 

• Sitting: Ability to sit for extended periods while working on a computer or attending meetings. 
• Computer Use: Proficient use of a computer, including typing, data entry, and using various software applications. 
• Communication: Strong verbal and written communication skills for collaborating with team members, writing reports, and presenting findings. 
• Visual Acuity: Good visual acuity for reading documents, analyzing data, and performing detailed work. 

General Requirements: 

• Mobility: Ability to move between the kitchen and office areas as needed. 
• Adaptability: Flexibility to adapt to changing tasks and environments, including transitioning between physical kitchen work and desk-based office work. 
• Safety Compliance: Adherence to all safety and health regulations, including proper use of personal protective equipment (PPE) and following food safety protocols.