Product Development Manager, Food Ventures

Overview:

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.

• 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.

• 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.

• Degree in Food Science, Culinary Innovation, Food Technology, Engineering, or related field preferred.


• 5 to 7 years of hands\-on product development experience in food, culinary innovation, or R\&D kitchens.


• Experience within at east 2 of these technologies within Savory products: Ready Meals, Frozen foods, Pasteurization, chilled meals, shelf stable and/or culinary products.


• Experience with product comercialization and product scale up.


• 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

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