Part-Time Research Chef & Food Technologist – On‑Site

Rutgers University; Bridgeton (NJ); On-site; USD 30,000 - 41,000; Part time

Benefits offered by this job

Medical, prescription drug, and dental

Paid vacation and holidays

Competitive retirement benefits

Educational benefits

Life insurance

Employee discount programs

Job summary

Rutgers University, The State University of New Jersey, seeks a Research Chef/Food Technologist at its Food Innovation Center in Bridgeton, NJ. The role focuses on culinary and technical aspects of research projects and on developing formulas for ingredients and final products.

The position is part-time, on-site, 19.5 hours per week, with day shifts. Bachelor’s degree in food or culinary science is required, plus strong project management and analytical skills.

Qualifications

• Bachelor’s degree in food or culinary science from an accredited institution or related field.
• Excellent project management and multitasking abilities in a fast-paced environment.
• Up to ten years of experience as a research chef/food technologist preferred.

Responsibilities

• Works on the culinary and technical aspects of research projects at the Food Innovation Center.
• Conducts competitive reviews of current market food products and develops bench top prototypes.
• Develops formulas and specifications for ingredients, in-process, and final formulas.
• Responsible for the careful production of small batch market samples and maintains production records.
• Sets up and breaks down equipment.

Skills

Project management

Multitasking

Attention to detail

Problem solving

Professional demeanor

Education

Bachelor’s degree in food or culinary science

Job description

Rutgers University, The State University of New Jersey, seeks a Research Chef/Food Technologist at its Food Innovation Center in Bridgeton, NJ. The role focuses on culinary and technical aspects of research projects and on developing formulas for ingredients and final products.

The position is part-time, on-site, 19.5 hours per week, with day shifts. Bachelor’s degree in food or culinary science is required, plus strong project management and analytical skills.