Executive Sous Chef - R&D

Executive Sous Chef - R&D
Location: Addison, IL – Onsite 8:00 am-4:00 pm
Target Pay: $60K - $75K
Industry: Food Manufacturer

Benefits: Medical, Dental, Vision, PTO, 401K

Position Summary:

We are seeking an Executive Sous Chef - R&D to support the development and continuous improvement of fully cooked meat products. In this role, you will assist in product formulation, lead test trials, conduct sensory evaluations, and ensure compliance with food safety and regulatory standards. You’ll collaborate with cross-functional teams to innovate and commercialize products that meet both internal standards and consumer expectations.

Key Responsibilities:

Support the development of new fully cooked meat products from concept through commercialization.
Conduct hands-on product trials including batching, cooking, and packaging.
Evaluate product quality, taste, texture, and appearance through sensory testing.
Collaborate with production, quality, and marketing teams to meet product development goals.
Document all formulations, processing steps, trial results, and revisions accurately.
Troubleshoot production issues and refine formulations to ensure consistency.
Conduct shelf-life testing and monitor product stability.
Ensure adherence to USDA, FDA, and internal food safety standards and regulations.
Monitor trends, ingredients, and technologies relevant to the meat and protein space.

Requirements & Qualifications:

Education/Experience (any of the following):

Degree or certification in Culinary Arts, Food Science, or a related field
OR
3–5 years of hands-on experience in a professional kitchen, with preference for experience across multiple cuisines or concepts

Preferred Skills:

Experience in developing meat or protein-based products
Understanding of food science and food processing equipment
Strong knowledge of ingredients, their functionality, and flavor profiles
Ability to conduct and interpret sensory and quality evaluations
Familiarity with HACCP, GMP, and USDA/FDA regulations
Proficiency in Microsoft Office (Excel, Word, PowerPoint)
Strong documentation and recipe-writing skills
Excellent communication, organization, and problem-solving abilities
Adaptability to work in kitchens, pilot plants, and lab settings

Work Environment & Physical Requirements:

Must be comfortable working in both office and plant environments, including cold and loud areas
Physical ability to stand for long periods, lift up to 50 lbs, and perform repetitive tasks
Willingness to work long hours or weekends when necessary

Qualified applicants will receive consideration for employment without regard to race, color, age, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or genetic information.