Fractioal Chef

Hale & Hearty Soups is a well-established USDA-inspected soup manufacturer based in Brooklyn, New York. Known for its premium refrigerated soups and related food products, the company supplies to retail outlets, foodservice operators, and private label customers. Hale & Hearty Soups is committed to delivering exceptional quality and innovative soup varieties that meet the evolving tastes and preferences of a diverse customer base. With a reputation for excellence and continuous growth, the company prides itself on maintaining rigorous food safety standards and adhering to USDA inspection guidelines, ensuring customers receive safe and delicious products every time.

As a dynamic and growing player in the food manufacturing industry, Hale & Hearty Soups is looking for a highly experienced Fractional Research and Development (R&D) Chef who specializes in soup development and commercial food manufacturing. This role is designed for a culinary professional who excels in creating outstanding soup recipes and navigating the technical challenges involved in scaling kitchen concepts to commercial production. The position offers flexibility, with work assigned on an hourly, as-needed basis depending on active projects, making it ideal for professionals seeking project-based culinary innovation roles.

The Fractional R&D Chef will play a critical role in driving product innovation and commercialization. Responsibilities include developing innovative soup recipes and line extensions, improving and optimizing current formulations for quality, cost-efficiency, and manufacturability, as well as conducting plant trials and participating in production start-ups. The role demands close collaboration with Operations, Quality Assurance, Purchasing, and Production teams to ensure seamless integration of new products into the manufacturing process.

Additionally, the Fractional R&D Chef will be responsible for sourcing and evaluating new ingredients and flavor systems to keep product offerings fresh and competitive. A strong emphasis is placed on ensuring that all products meet quality standards, food safety regulations, shelf-life requirements, and customer expectations. Troubleshooting production and formulation issues will also be a key part of the role, requiring analytical skills and practical problem-solving abilities.

This opportunity is well-suited for culinary professionals with over 10 years of experience in food product development, particularly those with significant expertise in commercial soup production. Experience in USDA-inspected manufacturing environments is highly preferred, as is a background with refrigerated, fresh, frozen, or prepared foods. Candidates should also possess a keen understanding of ingredient functionality, process controls, and commercial scale-up processes. An ability to translate creative culinary concepts into manufacturable products is essential for success in this role. A culinary degree or equivalent professional experience is preferred.

Compensation for this position is competitive and offered on an hourly basis, providing flexible scheduling to accommodate project-based assignments. This model supports professionals who prefer flexibility while continuing to contribute valuable expertise to a reputable and innovative food manufacturer. With potential for ongoing work, this role offers a unique opportunity to influence product lines at a respected company committed to quality and culinary excellence.