Culinary Operations Specialist Midwest Foods•3.0 Kenosha, WI Job Details $22•$24 an hour 11 hours ago Benefits Disability insurance Health insurance Dental insurance Paid time off Vision insurance 401(k) matching Qualifications Google Drive Food safety management Developing new product formulations Recipe development Team leadership Technical documentation Chemical scale-up projects Team development Collaboration with product development teams Prototype creation Scalability Managing kitchen staff Production batch processing Productivity software Production documentation Cross-functional communication Staff development Full Job Description Edible Cuts Inc. is at the forefront of food innovation, delivering premium, scalable culinary solutions for retail and foodservice markets. We specialize in creating exceptional, high-quality food products that meet rigorous regulatory standards, align with current market trends, and delight consumers. We are hiring a Food Innovation & Product Development Assistant to join our culinary innovation team in Kenosha. If you have a passion for Food, Health, and Nutrition, and the culinary skills to bring new concepts to life, we want to meet you.

Job Description:

This is not a typical line cook position. You will work directly with our Culinary Director to take products from the test kitchen to full-scale production. You will be the bridge between culinary creativity and manufacturing reality, ensuring every new product meets our rigorous standards for quality, taste, and safety.

R D Testing:

Assist in recipe development, shelf-life studies, and rigorous product testing.

Hands-On Innovation:

Weigh, measure, and document ingredients with scientific precision.

Ingredient Discovery:

Research, taste, and review ingredients from all over the world.

Scale-Up Success:

Help transition prototypes into mass production by generating precise SOPs and batch formulas.

Regulatory Compliance:

Collaborate with QA to ensure all products meet USDA, FDA, and GMP standards.

QUALIFICATIONS

Culinary Background:

Formal culinary training or degree, with demonstrated experience as a Sous Chef, Head Chef, Kitchen Manager, or entry-level R D culinary role.

Production Knowledge:

Hands-on experience transitioning recipes from kitchen prototypes to large-scale production runs, proficiency in writing batch formulas and SOPs.

Leadership:

Proven ability to manage high-volume prep schedules, organize large-scale ingredients, and develop kitchen staff.

Precision & Documentation:

Detail-oriented approach to ingredient measurement, recipe documentation, and process improvement.

Technical Proficiency:

Working knowledge of food safety and production protocols; proficiency with Google Workspace (Gmail, Drive, Sheets).

Collaboration:

Strong communication skills with the ability to work cross-functionally alongside Production, QA, Procurement.

BENEFITS

Health Coverage:

Medical, Dental, and Vision Insurance Life & Disability:

Employer-provided Life and Disability Insurance Retirement:

401(k) with employer matching

Paid Time Off:

Paid Vacation, PTO, and Sick Leave Pay:

$22.00•$24.00 per hour

Schedule:

Monday•Friday 6am•2:30pm W/Flexibility as needed

Benefits:

401(k) matching Dental insurance Health insurance Paid time off Vision insurance

Work Location:

In person