Overview:
Purpose of the Role
The Product Developer plays a key role in transforming chef-created gold standards into functional, testable product prototypes and recipes. This role is highly hands-on—supporting the development, iteration, and validation of MVPs (Minimum Viable Products) that bridge culinary intent with real-world technical feasibility.
Responsibilities:
Prototype and MVP Development:
-
Execute hands-on development of early culinary product prototypes based on direction from Chefs and senior product developers.
-
Works on simple projects in autonomy to deliver prototypes and scalable recipes
-
Support product evaluations, reformulations, and recipe adjustments to align with gold-standard targets
-
Document preparation parameters and product performance to support product iteration and scale-up.
-
Provide input on product handling, quality challenges and pack-out implications.
-
Organize samples, build variants, and prepare materials for sprint reviews and tastings.
Collaboration & Scale-Up Support
-
Work closely with the Chefs, Process development, Supply Chain and quality teams to prepare products for pilot trials.
-
Support troubleshooting during early-stage co-manufacturing or test production runs.
-
Support the product development Managers in daily tasks for complex projects
-
Maintain accurate logs of formulas, build notes, test results, ingredients challenges and learnings, etc.
-
Ensure traceability and development hygiene for all product iterations.
Success in This Role Looks Like
-
High-quality, well-documented prototypes delivered on time and within COGS
-
Strong collaboration and communication with culinary, technical, and operational partners.
-
Rapid iteration with clear learnings feeding into the next development cycle.
-
Prototypes that are practical, consistent, and ready for handoff to senior developers or scale-up leads.
Qualifications:
- Degree in Food Science, Culinary Innovation, Food Technology, Engineering, or related field preferred.
-
7- 10 years of hands-on product development experience in food, culinary innovation, or R&D kitchens.
-
FSQA experience is a major plus
-
Strong practical culinary ability to prototype quickly and accurately.
-
Comfortable in fast-paced, ambiguous R&D environments.
-
Familiarity with pilot production or co-man processes is a plus.
-
Excellent organization, documentation, collaboration and communication skills.
-
Ability to find solutions and proactivity complete the profile
