Product Developer

Wholly Veggie; Toronto; Remote; CAD 70,000 - 100,000; Full time

Job summary

Wholly Veggie in Toronto is seeking a hands-on Product Developer who blends culinary creativity with food science to turn home kitchen prototypes into scalable products. You will travel to Ontario manufacturing facilities weekly, develop recipes, run small-batch tests, document results, and partner with co-manufacturers to launch new frozen snacks.

This remote-first role requires Ontario residence, strong recipe-development skills, and the ability to translate kitchen experiments into commercial

Qualifications

• Professional experience spanning both hands-on culinary development and food science or technical food formulation
• At least 4-5 years of relevant experience in food product development, culinary R&D or commercial food manufacturing.
• Strong cooking and recipe-development skills plus a practical understanding of ingredient functionality and processing.
• Ability to independently plan, execute, document and present development work while working remotely.
• Residence in Ontario and ability to visit manufacturing facilities in person at least weekly.
• Access to a clean, functional, suitably equipped home kitchen for recipe development and small-batch testing.

Responsibilities

• Culinary innovation: develop recipes and prototype concepts from concept to bench-top prototypes.
• Develop original recipes and flavour profiles with emphasis on craveable taste, texture and appearance.
• Conduct small-batch trials from a suitable home kitchen; document ingredients, methods, yields and results.
• Explore emerging ingredients, food trends and culinary techniques; benchmark competitive products.
• Improve existing formulas based on product feedback, quality opportunities and cost targets.
• Apply food science principles to ingredient functionality, binding, texture, moisture, stability and processing.
• Develop repeatable formulas with commercial ingredient availability, nutritional objectives and product cost in mind.
• Evaluate freezing, thawing, heating and reheating performance, including air-fryer and oven preparation.
• Troubleshoot technical issues with ingredients, processing conditions and finished-product consistency.
• Maintain accurate formulas, trial reports, ingredient specifications and development records.
• Travel to manufacturing facilities in Ontario at least once per week, with additional visits around key trials or launches.
• Work directly with plant teams and co-manufacturers to translate kitchen recipes into scalable manufacturing processes
• Participate in plant trials, pilot runs and initial commercial production; record results and next actions.
• Help solve manufacturing issues related to texture, yield, equipment, quality, ingredient substitutions and cost.
• Run structured sensory evaluations and competitive benchmarks for taste, texture, aroma and appearance.
• Validate consumer cooking directions and evaluate product quality under realistic at-home preparation conditions.
• Recommend formula or process improvements and track outcomes through additional testing.

Job description

ABOUT WHOLLY VEGGIE

Wholly Veggie is a Toronto based food company focused on pushing the boundaries of vegetable innovation through delicious frozen snacks, veggie burgers and frozen potato products. Our mission is to make it easy, tasty and rewarding to add vegetables to your diet.

THE OPPORTUNITY

We are looking for a hands-on Product Developer who brings culinary creativity and food science together. You will independently develop recipes and prototypes in your own home kitchen, then partner with our manufacturing facilities to bring the strongest concepts to commercial scale. This role is for someone who enjoys both cooking and solving technical formulation problems—not just managing a project plan.

WHAT YOU WILL DO

Culinary innovation & kitchen development

Create new food products from concept through bench-top prototypes, sensory testing and commercial readiness

Develop original recipes and flavour profiles with an emphasis on craveable taste, texture and appearance

Conduct small-batch trials from a suitable home kitchen; document ingredients, methods, yields and results

Explore emerging ingredients, food trends and culinary techniques; benchmark competitive products

Improve existing formulas based on product feedback, quality opportunities and cost targets

Food science & formulation

Apply food science principles to ingredient functionality, binding, texture, moisture, stability and processing.

Develop repeatable formulas with commercial ingredient availability, nutritional objectives and product cost in mind.

Evaluate freezing, thawing, heating and reheating performance, including air-fryer and oven preparation.

Troubleshoot technical issues with ingredients, processing conditions and finished-product consistency.

Maintain accurate formulas, trial reports, ingredient specifications and development records.

Manufacturing & scale-up

Travel to manufacturing facilities in Ontario at least once per week, with additional visits around key trials or launches.

Work directly with plant teams and co-manufacturers to translate kitchen recipes into scalable manufacturing processes

Participate in plant trials, pilot runs and initial commercial production; record results and next actions.

Help solve manufacturing issues related to texture, yield, equipment, quality, ingredient substitutions and cost.

Sensory evaluation & product improvement

Run structured sensory evaluations and competitive benchmarks for taste, texture, aroma and appearance.

Validate consumer cooking directions and evaluate product quality under realistic at-home preparation conditions.

Recommend formula or process improvements and track outcomes through additional testing.

WHAT YOU BRING

Required

Professional experience spanning both hands-on culinary development and food science or technical food formulation

At least 4-5 years of relevant experience in food product development, culinary R&D or commercial food manufacturing.

Strong cooking and recipe-development skills plus a practical understanding of ingredient functionality and processing.

Ability to independently plan, execute, document and present development work while working remotely.

Residence in Ontario and ability to visit manufacturing facilities in person at least weekly.

Access to a clean, functional, suitably equipped home kitchen for recipe development and small-batch testing.

Preferred

Education or training in food science, culinary arts, food technology or a related discipline.

Experience with frozen foods, savoury snacks, prepared meals or plant-based products

Experience with co-manufacturers, commercial plant trials, sensory testing and formulation costing.

HOW WE WORK

This is a remote-first, highly independent role—not a desk-only position. You should enjoy working from your home kitchen, communicating proactively with a small team and spending meaningful time on the plant floor. Weekly manufacturing visits are essential, not occasional. Successful candidates will be comfortable moving between culinary experimentation, rigorous documentation and production realities.