Concept Technologist

Charlie Bigham's | B-Corp; Greater London; On-site; GBP 55,000 - 75,000; Full time

Job summary

Charlie Bigham's is seeking a Concept Technologist to support NFD and EFD development from concept brief to handover. You will link chefs, NFD/EFD managers, procurement, operations and supply chain to shape new food concepts.

You will lead concept documentation, costings, and labelling implications, ensuring recipes are accurate, aligned with brand values and margins, while driving efficiency with formalised processes.

Qualifications

• Love for food and a passion for product development.
• Experience with either NFD or EFD programmes.
• Food manufacturing experience, preferably chilled meals.

Responsibilities

• Support concept development from concept to handover with NFD/EFD managers.
• Ensure recipes, process setup and packaging are accurate for production.
• Lead costing and pricing considerations for new foods and margins.
• Collaborate with procurement, technical and supply chain teams to align goals.

Skills

Confident communicator

Analytical

Attention to detail

Organised

Education

Food Technology or Food science degree

Job description

Job Introduction

We are looking for a concept technologist to support the NFD or EFD Manager throughout the new food development process from concept brief through process handover and be the vital link between our chefs, NFD and EFD Manager, procurement, operational, technical and supply chain teams.

Role Responsibility

First Class Concept Development (NFD & EFD)

• Supporting the chefs in ensuring recipes are set up accurately and appropriately on P74, this includes:
• Accurate process set up
• Packaging understanding and application
• Deep labour understanding working with site teams to verify theory
• Theoretical concept data for directional application.
• Costing accuracy for business led decisions.
• Validate innovation concepts for cooking and shelf life.
• Ensure all food is developed in accordance with our brand values and nutritional guidelines. Implement the derogation process for all NFD or EFDdevelopments.
• Consider production implications and ensure the chefs take these into consideration when developing new food.
• Cost all new food ensuring it meets the margin targets with costs approved internally before being presented to the customer/Brand Tastings or other sign off forums.
• Buy product benchmarks and conduct tastings to assess all relevant food concepts in order to ensure we are always developing best in class food.
• Taste food over its shelf-life from fresh / frozen and that customers accept the quality at each stage of the product life.
• Prepare and deliver professional food presentations that show detail of recipe, ingredients, costs, brand values, nutritionals, cooking method for each food submission.
• Complete all concept development documentation accurately and in a timely manner.
• Identify and embed documentation process & paperwork improvements to drive efficiency.

COGS & Pricing Owner

• Owning the pricing and ingredient set up of all NRM working with supply chain, procurement and finance
• Owning the COGs management and pricing scenarios for all NFD/EFD dishes to support the NFD/EFD managers and project requirements.
• Future proofing COGS by working through financial year impacts and pricing fluctuations

New Raw Material Expert

• Collaborate with Procurement and Technical teams to source new raw materials for NFD and EFD projects, using ingredient briefing forms to define clear quality specifications and meet critical path deadlines.
• Work closely with the Technical team to ensure final specifications are approved on time and that all materials meet the company’s commercial, technical and operational requirements.
• Ensure new raw materials align with Brand Values, including working with Technical to understand any back-of-pack labelling implications.
• Partner with Procurement to ensure ordering requirements, delivery patterns and MLORs support production schedules and kitchen operations.
• Attend New Raw Material meetings and maintain accurate sourcing documentation, status trackers and project updates.
• Manage the impact of new raw materials on project critical paths, working with the EFD and NFD Managers to ensure concept development and trial activity remain viable.
• Develop strong knowledge of the supplier base to support Procurement in identifying the most appropriate ingredient and supplier combinations.
• Help resolve ingredient supply issues and sourcing challenges as required.

NFD Meetings

• Attend the weekly NFD and Process meeting
• Complete feasibility forms & concept handover forms.
• Support the NFD or EFD manager with putting all new food through the feasibility process before being shown to site teams.
• Ensure chefs have products, sub mix and are ready to demonstrate products in the feasibility or concept handover meetings.

Ad-hoc project leadership and Stakeholder management & alignment

The Ideal Candidate

Qualifications And Experience

• A genuine love for food.
• Experience with either NFD or EFD programmes.
• Previous food manufacturing experience, preferably chilled meals would be preferred.
• Food Technology or Food science-based degree

Key Skills

• A confident communicator who is informative and engaging
• Numerate with strong analytical skills
• Highly accurate
• Organised, able to manage and prioritise multiple tasks.
• Focused with excellent attention to detail.
• Good interpersonal skills.

Key Attributes

• Passionate about great food and ingredient
• Positive ‘Can Do’ attitude.
• Full of drive & energy.
• Enjoys being part of a team.
• Creative and Innovative.
• Independent and proactive.
• A good networker
• Proactive
• Proud
• Comfortable in introducing and implementing change