Chef II, Culinary

As Chef II, you will independently executing product development activities and contributing to customer-focused culinary solutions. This role applies developing expertise to create concepts and begin translating them into scalable, manufacturable products.

This role is on-site based out of our Chicago campus location. 

RESPONSIBILITIES 

 Culinary Execution & Development

• Develop and execute culinary and commercialized concepts that are aligned with customer needs


• Modify and refine concepts based on feedback and technical requirements

 Product Development

• Contribute to ideation and concept creation


• Begin translating culinary concepts into viable components for commercialization


• Maintain documentation and formula accuracy


• Stay current with relevant trends and consumer insights

Customer Support

• Participate/lead in customer meetings and product presentations


• Support preparation for various internal and external customer engagements / training

 Cross-Functional Collaboration

• Work closely with Sales, Marketing, and R&D teams in daily developments


• Support project execution and timelines

Operational Excellence

• Maintain food safety, sanitation, and organization standards at NWF and customer facilities


• Support kitchen operations and inventory

QUALIFICATIONS

• Culinary degree or equivalent experience


• 3–5 years of culinary or food product development experience


• Understanding of ingredient functionality and recipe scaling


• Exposure to food manufacturing or commercialization processes preferred


• Proficiency in Microsoft Office; familiarity with formula documentation systems

Preferred:

• Experience in a B2B food manufacturing or R&D environment

Compensation: $70,000 -$93,000/annually