Location: Department #849 2200 Palace Street La Crosse, WI  54603  
Requisition: 146390 
Shift: Daytime
Related Military Occupational Classification (MOC):3F1X1, 4D0X1, 3M0X1, 922A, 92G, 500, CS, FS, 3381, 3599, 35S9, 752, CSS, CS, R01A, MS, SK

Product Development Chef

Full Time Product Development Chef:  Kwik Trip Inc. is looking for a Corporate/Research & Development Chef to help support our production facilities & retail stores by developing new items as well as improving our existing offerings. Kwik Trip’s vertically integrated production facilities includes a Sweets Bakery, Bread & Bun Bakery, Kitchens, and a Dairy/Beverage facility.

Main job focus will be developing products for the Commissary to produce but will also be expected to gain a background or understanding of the other facilities, which includes the Dairy, Sweets Bakery, and Bread and Bun Bakery.

• Prepare new menu items, build standard recipes, maintain ingredients, allergens, and product nutritional’s
• Identifies and creates cooking/storage procedures, assists with product shelf-life, and conducts product yield analysis.
• Conceive accessible, creative new recipes in the test kitchen that align with cost, ingredients, caloric/nutritional, and transportation constraint requirements
• Menu Development and LTO (Limited Time Offering) improvements and additions
• Perform product testing and proper documentation of results.
• Utilize knowledge of ingredients and processing at the bench top level to translate to large scale manufacturing in the facility
• Conducts focused food research and monitors trends within the industry and geographic areas to determine the best and most cost-effective menu offerings while maintaining a high level of quality.
• Effective communication of planned, ongoing, and finalized product testing.
• Develop professional working relationships with suppliers.
• Perform sensory evaluations and cuttings.

Qualifications:  Minimum of a 2 Year Associates Degree in Culinary Arts or Food Science. Preferred to have a 4 Year bachelor’s degree in culinary arts or Food Science, plus 4 years of experience in culinary experience; preferably experienced with a food related company in various aspects of food manufacturing and processes. Certified Research Chef is preferred but not required. All applicants with less than 4 years of experience are still encouraged to apply.

Knowledge Required:

• Versed in GMPs, HACCP, food safety, product formulation
• The ability to creatively develop recipes or match products, ensure a quality product and understand the concept of cost and margin maximization as they are all key elements of the job position. Manufacturing Processes
• The candidate must be versed in the concept of product development with a working knowledge in food chemistry and/or design.
• Understanding of small- and large-scale culinary skills.

Work Schedule: Typically, Monday through Friday daytime hours, however, includes evening and weekends as necessary.

Pay Grade: Exempt Salary Structure 
Function: Research; Strategy - Planning
Referral Bonus Program Reward Amount (if eligible): $250.00