Research and Development Chef

As a member of the Insights and Innovation Department, the Research and Development Chef will facilitate project work as directed by the Corporate Executive Chef utilizing real-time, hands-on cooking in the Test Kitchen and will be responsible for creative product development in the form of paper concepts as well as tangible prototypes, on-site and on-location product demonstrations, and all tasks associated with same.

Essential Duties and Responsibilities

1. Research, source, and prepare high quality, tangible food concepts for appropriate channels of business as directed by and in conjunction with the Corporate Executive Chef.

2. Organize the Test Kitchen (including perishable inventory, pantry items, cleaning materials, cleaning staff, and sundries) and oversee the Test Kitchen’s day-to-day operations in conjunction with project work.

3. Work collaboratively and develop relationships with Sales, Marketing, Finance, and Research & Development to provide the delivery of innovative product concepts in a timely and fiscally responsible manner.

4. Write, test, edit, and improve proprietary, commercial formulas and home-cook recipes for use by customers (both internal and external) in conjunction with the Corporate Executive Chef and ensure formula/recipe integrity.

5. Explain, teach, and train basic cooking methods and skills, and showcase BAF products.

6. As directed by the Corporate Executive Chef, coordinate food products for presentations in intimate and large scale formats (single customer, trade show, and internal events), and attend such events when appropriate.

Must maintain the highest standards of ethics and integrity while embodying the tenets of “What We Stand For” and “The Basic Principles.”

Must maintain the highest standards of data management by creating consistent, reliable data which will ensure accuracy and in turn, maximize the use of data and confidence in decision making.