R&D Chef: Whole-Food, Plant-Based Innovation 4 days ago • Be among the first 25 applicants Contract-to-Hire (Potential for Permanent Role) Location: Atlanta, GA (On-site, with some flexibility) We’re looking for a culinary leader with passion, purpose, and creativity who wants to change the way people eat for the better. Our brand is rooted in the belief that health is wealth, and we’re seeking an R&D Chef who can bring that philosophy to life through innovative, whole‑food, plant‑based (WFPB) recipes that taste incredible, nourish deeply, and stay true to our clean‑label standards. If you’re energized by the idea of creating food that helps people feel good, performs well in a retail and wholesale environment, and has the power to transform lifestyles, this role may be your calling. What You’ll Do Develop 100% whole‑food, plant‑based dishes. Innovate across retail, grab‑and‑go, and wholesale food categories (soups, salads, bowls, snacks, beverages, sauces, dressings, etc.). Create recipes that balance nutrition, flavor, scalability, and cost. Build and maintain a recipe database with standardized measurements, nutritional profiles, shelf life, and production SOPs. Conduct testing for quality, consistency, and commercial feasibility. Partner with internal teams on packaging, labeling, marketing storytelling, and production hand‑offs. Support store openings, seasonal launches, and menu refreshes. Who You Are A culinary innovator with deep expertise in whole‑food, plant‑based cuisine. Adept at developing food that tastes indulgent while staying clean. Experienced in R&D, product development, or culinary innovation for CPG, restaurants, or food manufacturing. Skilled at scaling recipes from kitchen samples to production runs. Comfortable working in a fast‑paced, entrepreneurial, purpose‑driven environment. Collaborative, open‑minded, resourceful, and excited to build something that matters. Why This Role Matters It’s more than recipe development. It’s about making healthy, life‑gaining food accessible to more people. Your work will help shape the next chapter of our brand and inspire a community to choose wellness. Compensation Contract role with competitive project or hourly compensation. Potential to transition to a full‑time permanent position. Qualifications Must‑Haves Proven track record developing WFPB recipes (not just vegan, must be whole‑food). Understanding of nutritional balance in plant‑forward cuisine. Strong knowledge of food safety and commercial kitchen operations. Exceptional palate, creativity, and attention to detail. Ability to document, systematize, and train others on recipes and processes. #J-18808-Ljbffr Arden's Garden
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