R&D Chef: Sous Vide & Protein Innovation

Ruprecht-Company; Mundelein (IL); On-site; USD 65,000 - 75,000; Full time

Job summary

Kilcoy Global Foods in Mundelein, IL seeks an innovative R&D Chef to drive new product development from concept through production. You will lead cross-functional collaboration, specify ingredients and processes, and validate cooking instructions for retail and foodservice items.

The role requires 1–3 years of R&D chef experience, a culinary arts degree (food science/R&D preferred), and strong communication skills. Travel may be required to support customer interactions.

Qualifications

• Bachelor’s Degree in Culinary Arts with concentration in food science / R&D preferred.
• 1 to 3 years R&D Chef Experience.
• Must be Proficient in MS Office Suite with intermediate level.
• Experience with Sous Vide cooked proteins is a plus.
• Strong written and verbal communication skills.
• Proficiency in Microsoft Office Products.

Responsibilities

• Participate & contribute to cross-functional teams to drive new product innovation.
• Identify gaps in our portfolio through competitive analysis of categories.
• Competitive product analysis and trend identification for foodservice and retail.
• Coordinate multiple concurrent product development projects from bench to production commercialization.
• Assist operations/production in new product scale ups and specify ingredients/processes.
• Develop and validate cooking and reheat instructions for retail packaging and foodservice items.
• Provide technical support to sales; overnight travel may be necessary.
• Ensure GMPs are followed and quality standards are met.

Skills

R&D Chef Experience

MS Office Proficiency

Sous Vide Knowledge

Written & Verbal Communication

Microsoft Office Suite

Education

Bachelors in Culinary Arts with Food Science / R&D concentration

Job description

Kilcoy Global Foods in Mundelein, IL seeks an innovative R&D Chef to drive new product development from concept through production. You will lead cross-functional collaboration, specify ingredients and processes, and validate cooking instructions for retail and foodservice items.

The role requires 1–3 years of R&D chef experience, a culinary arts degree (food science/R&D preferred), and strong communication skills. Travel may be required to support customer interactions.