Code Red Ingredients Jobs in Usa

Position Summary: Are you tired of not being home on nights and weekends? Do you want to make dinner for your family again or at least have a life outside of work? Do you want to be more creative in the kitchen where your expertise and talent as a chef are valued?

We are seeking a talented and passionate Personal Chef to join our team. The ideal candidate will have a strong background in nutrition, professional kitchen experience, and a knack for recipe development. A deep passion for healthy cooking, expertise in ingredient replacement, and the ability to learn quickly on the job are essential. Additionally, the candidate must have experience working with clients and excellent communication skills.

About Us: We are a health and wellness-focused brand known for our personal chef services for meal prep, events and cooking classes. We specialize in catering to individuals and families with dietary restrictions, allergies, and healthy lifestyles.

Key Responsibilities:

Plan and prepare nutritious, flavorful meals tailored to clients’ dietary needs and preferences.

Develop and test new recipes, ensuring they meet high standards of taste and nutrition.

Demonstrate expertise in ingredient replacement to accommodate dietary restrictions and preferences (e.g., gluten-free, dairy-free, vegan, kosher).

Maintain a clean, organized, and efficient kitchen environment at all times.

Shop for high-quality ingredients, ensuring freshness and nutritional value.

Communicate professionally with clients to understand their dietary requirements, preferences, and feedback.

Stay updated on culinary trends and nutrition research to continuously improve menu offerings and cooking styles.

Adapt quickly to new kitchen tools, techniques, and client needs.

Manage inventory and budget for kitchen supplies and ingredients in each client’s home.

Qualifications:

Certification in Culinary Arts or equivalent in past experience

Background in nutrition or a relevant certification is highly preferred.

Minimum of 1 year of kitchen and cooking experience.

Experience in recipe adaptation and creation.

Strong understanding of ingredient replacement for various dietary needs and healthy cooking techniques.

Excellent communication and interpersonal skills.

Ability to work independently and as part of a team.

High level of professionalism and client confidentiality.

Flexibility to accommodate varying client schedules and dietary requirements.

Additional Requirements:

Valid driver’s license and reliable transportation.

Ability to lift heavy items and stand for extended periods.

Willingness to undergo a background check.

Benefits:

Competitive salary based on experience.

Opportunities for professional development and continuing education.

Positive and supportive work environment.

How to Apply: Interested candidates should submit their resume, cover letter, and a sample menu or portfolio of their work via email at

We are an equal-opportunity employer and welcome applicants from all backgrounds to apply.

About Seroogy’s Chocolates

Founded in 1899, Seroogy’s Chocolates is a fourth-generation, family-owned Wisconsin tradition known for small-batch craftsmanship, classic recipes, and exceptional quality. We proudly produce handmade confections that have become part of generations of family traditions across the Midwest. As we continue to grow, we are looking for a skilled confectioner who can honor our heritage while driving innovation for the future.

Position Overview

We are seeking an experienced, hands-on Lead Chocolatier & Product Development Manager to lead all aspects of confectionery creation and quality at Seroogy’s Chocolates. This role safeguards our signature recipes, oversees chocolate and ingredient ordering, ensures consistent product quality, and develops new seasonal and year-round products.

This position blends technical expertise, creativity, and a passion for traditional small-batch methods. You’ll collaborate closely with our Production Manager, Retail Manager, and company leadership to maintain the excellence our customers expect, while also shaping the next generation of Seroogy’s products.

Key Responsibilities

Recipe Stewardship & Production Oversight

• Maintain and consistently execute Seroogy’s established recipes, processes, and product standards.
• Train and support team members in confectionery techniques and product specifications.
• Serve as the subject-matter expert for chocolate tempering, caramelization, enrobing, panning, and other confectionery methods.
• Partner with the Production Manager to ensure daily production runs meet quality, yield, and efficiency goals.

Technical Expertise & Equipment Mastery

• Operate, maintain, and troubleshoot a wide range of confectionery and chocolate production equipment, including: melters, tempering machines, enrobers, copper kettles/stoves, batch cookers, cooling tables, depositors, cutters, panners, wrapping machines, and other specialized tools.
• Ensure equipment is used safely, efficiently, and in alignment with Seroogy’s product standards.
• Evaluate and introduce new equipment, technologies, or processes that increase quality and productivity without compromising craftsmanship or tradition.
• Work closely with the Production Manager to optimize workflows, implement improvements, and ensure smooth integration of new processes into daily operations.

Product Development & Innovation

• Lead the creation of seasonal, limited-edition, and core new products that align with the Seroogy’s brand and customer expectations.
• Develop prototypes, run test batches, and manage sensory evaluations.
• Research emerging confectionery trends, ingredients, and technologies to inspire new ideas.
• Collaborate with leadership on launch timelines, packaging needs, pricing strategy, and marketing initiatives.
• Maintain strong product pipeline and market presence.

Quality Control

• Oversee product quality from raw ingredients to finished goods.
• Establish and maintain QC protocols including product specs, batch reviews, and shelf-life assessments.
• Troubleshoot inconsistencies or production challenges in real time.
• Continuously identify opportunities to improve yield, reduce waste, and enhance consistency.

Ingredient & Chocolate Procurement

• Order chocolate, inclusions, flavorings, packaging components tied to confectionery production, and other necessary materials.
• Manage supplier relationships and evaluate new vendors or ingredients as needed.
• Monitor inventory levels to avoid shortages while controlling costs.

Cross-Department Collaboration

• Coordinate with the Retail Manager to ensure packing, finishing, and special gift items meet quality standards.
• Work with the Shipping and Production teams to align schedules, capacity, and special production requests.
• Communicate clearly with leadership on production trends, new product opportunities, and operational improvements.

Qualifications

Required

• 3–7+ years of professional experience in confectionery, chocolate production, pastry, or food manufacturing.
• Demonstrated expertise in chocolate work (tempering, molding, enrobing, hand-dipping) and at least three major confection types (caramel, creams, truffles, barks, brittles, etc.).
• Hands-on experience with key confectionery and chocolate equipment: melters, tempering machines, enrobers, copper kettles/stoves, batch cookers, cooling tables, depositors, wrapping machines, and related production tools.
• Strong technical understanding of chocolate crystallization, viscosity, batch scaling, and the variables that impact product quality.
• Ability to troubleshoot equipment, identify process improvements, and introduce new methods or tools while preserving product quality.
• Ability to manage complex projects and timelines.
• Strong understanding of food safety standards, allergens, and manufacturing best practices.
• Proven ability to develop and scale new products from concept to production.
• Excellent problem-solving skills, communication skills, and a detail-oriented, quality-driven mindset.

Preferred

• Experience in a small-batch, artisanal, or heritage brand environment.
• Familiarity with equipment scaling—from benchtop R&D tools to larger factory systems.
• A personal philosophy that balances craftsmanship, innovation, and respect for traditional methods.
• Experience leading or mentoring production staff.

What We Offer

• The opportunity to carry forward a 126-year Wisconsin legacy.
• A collaborative, supportive team environment committed to craftsmanship and quality.
• Competitive compensation and benefits.
• A hands-on role in a business rooted in family, tradition, and community.
• Chocolate. Lots and lots of chocolate.

How to Apply

• Please send your résumé, salary requirements, portfolio of past confectionery work (if available), and a brief note sharing why you’d be a great fit for Seroogy’s Chocolates to

Check all products for accuracy against quality standards and deliver products to customers in a safe, courteous, and timely manner while working as part of a team.

Support the restaurant by performing other workstation duties.

Comply with Domino's uniform, appearance, and operations standards, and with federal, state, and local laws and ordinances.

Job Duties and Responsibilities Perform duties including pre-delivery vehicle preparation, learning the delivery area, checking orders for quality and accuracy, following proper delivery procedures; providing quality customer service through positive and professional interaction with customers in person or by phone.

Deliver flyers and door hangers.

Deliver pizza to individual customer homes.

Must be able to safely interact with customers at their homes.

Receive and process telephone orders.

Handle sensitive and confidential customer information in a responsible manner.

Execute credit transactions, and make bank deposits as necessary.

Work as part of a team and assist each other by being on time for their shift, supporting other workstations during their shift and completing all closing duties, including cleaning, at the end of each shift.

Contribute to an atmosphere of teamwork, energy and fun.

Navigational skills needed to read a map and locate addresses within designated delivery area.

Must navigate adverse terrain including multi-story buildings, private homes, and other delivery sites while carrying product.

Operate all equipment.

Clean equipment and facility daily.

Perform other assigned workstation duties including making quality products, preparing ingredients, preparing product, and taking orders.

Ability to add, subtract, multiply and divide accurately and quickly (may use calculator).

Must be able to make correct monetary change.

Must have verbal, written and telephone skills to take and process orders.

Motor coordination between eyes and hands/finders to rapidly and accurately make precise movements with speed.

Ability to enter orders using a computer keyboard or touchscreen.

Stock ingredients from delivery area to storage, work area, walk-in cooler.

Take inventory and complete associated paperwork.

Ability to safely operate a motor vehicle.

Physical Demands STANDING: Most tasks are performed from a standing position.

Walking surfaces include ceramic tile \"bricks\" with some linoleum in the back area.

Height of work surfaces is between 28\" 48\".

WALKING: Walking is generally in short distances for short durations.

SITTING: Paperwork is normally completed in an office at a desk or table.

LIFTING: Bulk product deliveries are made twice a week or more and are lifted/moved to walk-in cooler or other sections of the store by the team member.

Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'.

Cases are usually lifted from floor and stacked onto shelves up to 72\" high.

CARRYING: Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves.

Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store.

Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray.

During delivery, carry pizzas, sides and beverages while performing \"walking\" and \"climbing\" duties.

PUSHING: Pushing is performed to move trays which are placed on dollies.

A stack of trays on a dolly is approximately 24\"-72\" and requires a force of up to 7.5 pounds to push.

Trays may also be pulled.

CLIMBING: Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, and perform maintenance.

STOOPING/BENDING: Forward bending at the waist is necessary at the pizza assembly station.

Toe room is present, but workers are unable to flex their knees while standing at this station.

Duration of this position is approximately 30-45 seconds at one time, repeated continuously during the day.

Forward bending is also present at the front counter and when stocking ingredients.

CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas.

REACHING: Reaching is performed continuously; up, down and forward.

Workers reach above 72\" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves.

Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes.

Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones.

HAND TASKS: Eye-hand coordination is essential.

Use of hands is continuous during the day.

Frequently activities require use of one or both hands.

Shaping pizza dough requires frequent and forceful use of forearms and wrists.

Workers must manipulate a pizza peel when removing pizza from the oven, and when using the railing cutter.

Frequent and/or forceful pinching is required in the assembly of cardboard pizza boxes.

Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes.

MACHINES, TOOLS, EQUIPMENT, WORK AIDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel.

DRIVING: Deliver pizzas within a designated delivery area.

A team member may make several deliveries per shift.

WALKING: Delivery personnel must travel between the store and delivery vehicle and from the delivery vehicle to the customer's location with a steady and efficient (hustle) pace.

Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks, as well as when delivering product, driving and couponing.

In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas.

Sudden changes in temperature in work area and while outside.

Fumes from food odors.

Exposure to cornmeal dust.

Cramped quarters including walk-in cooler.

Hot surfaces/tools from oven up to 500 degrees or higher.

Sharp edges and moving mechanical parts.

SENSING: Talking and hearing on telephone.

Near and mid-range vision for most in-store tasks.

Depth perception.

Ability to differentiate between hot and cold surfaces.

Far vision and night vision for driving.

TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions.

Education and/or Experience High School diploma or GED preferred

About Kerry

Kerry is the world's leading taste and nutrition company for the food, beverage and pharmaceutical industries. Every day we partner with customers to create healthier, tastier and more sustainable products that are consumed by billions of people across the world. Our vision is to be our customers' most valued partner, creating a world of sustainable nutrition. A career with Kerry offers you an opportunity to shape the future of food while providing you opportunities to explore and grow in a truly global environment.

About the role

Are you ready to take your culinary career to the next level? Well: you get to work with passionate and driven experts within the fields of flavors, meat ingredients, dairy, and bakery. In your role, you’ll be supporting chefs and scientist to deliver meaningful presentations internally and externally. As a unit supporting other businesses, we’re focused on performing with speed, service, and precision to cook up delicious ideas. You’ll be part of a team that is thrilled to be a force of change for the industry and that is willing to learn and collaborate in a highly focused environment.

The Culinary Associate’s responsibilities will include raw ingredient inspections, maintaining culinary SOPs for 3 state-of-the-art kitchens, and supporting chefs and scientists in executing product cuttings and presentations. You’ll get to learn and collaborate with Michelin-background chefs in presenting breathtaking food and building Kerry’s culinary brand as best in the industry.

Key responsibilities

• Responsible for the appropriate handling and storage of all food and supplies; always follow SOPs regarding the proper techniques for food handling
• Always maintain a clean and sanitary workspace in the kitchen and dining areas following established schedules, prescribed methods, and established standards
• Adhere to safety procedures in operating kitchen equipment
• Promote team work daily, communicate and report problems and concerns to the Manager
• Maintain a safe environment by following Serve-Safe standards
• Support supervisor in maintaining adequate inventory of food and supplies
• Support multiple culinary teams and other applications teams in delivering product tastings and presentations attaining to the established SOPs
• Support the culinary team in procuring ingredients for cutting and presentations
• Learn and understand Kerry technologies to create delicious dishes
• Support, and eventually, lead presentation with customer relating technologies to their businesses.

Qualifications and skills

• BPS Culinary Degree or 4 years of relevant work experience
• Strong background in restaurant cookery and advanced culinary skills.
• Proficiency at using Microsoft Excel, Word, and Power Point
• Basic understanding of food chemistry
• Would benefit from:
• Applicable food processing technology expertise.
• Experience with ingredient supplier companies.

The typical hiring range for this role is $75,602 to $123,432 annually and is based on several factors including but not limited to education, work experience, certifications, location, etc. In addition to your pay, Kerry offers benefits such as a comprehensive benefits package, incentive and recognition programs, equity stock purchase and retirement contribution (all benefits and incentives are subject to eligibility requirements).

Kerry is an equal opportunity employer. Employment decisions are made without regard to race, color, religion, national or ethnic origin, sex, sexual orientation, gender identity or expression, age disability, protected veteran status or other characteristics protected by law. Kerry will only employ those who are legally authorized to work in the United States for this opening. Any offer of employment is conditional upon the successful completion of a background investigation and drug screen. Additional information can be found at: Know Your Rights: Workplace Discrimination is Illegal ( ).

Beware of scams online or from individuals claiming to represent us. A Kerry employee will not solicit candidates through a non-Kerry email address or phone number. In addition, Kerry does not currently utilise video chat rooms (e.g., Google Hangouts) to conduct interviews. Refuse any request that asks you to provide payment to participate in the hiring process (e.g., purchasing a “starter kit,” investing in training, or something similar). Kerry will not ask you to pay any money at any point in the hiring process with the exception of reimbursable travel expenses. In addition, any payments made by Kerry will be from official firm accounts bearing the Kerry name.

NOT OPEN TO SPONSORSHIP OR STAFFING AGENCIES - DO NOT CONTACT

The Product Development Specialist is responsible for researching, developing, and improving food products from concept through commercialization. This role combines culinary innovation, food science knowledge, and cross-functional collaboration to create high-quality, market-ready products that meet consumer expectations, regulatory standards, and company objectives. The specialist will work closely with marketing, quality assurance, supply chain, and production teams to ensure successful product launches and continuous product improvement.

Key Responsibilities

Product Development & Innovation

• Develop new food products and reformulate existing products based on market trends, customer feedback, and business goals.
• Conduct bench-top experiments and pilot-scale trials to test formulations, ingredients, and processes.
• Expand current recipes and product lines.
• Translate product concepts into scalable formulas and manufacturing processes.
• Evaluate ingredients for functionality, cost, and supply availability.

Testing & Optimization

• Perform sensory evaluations, shelf-life testing, and product performance analysis.
• Troubleshoot formulation and process issues during product development and scale-up.
• Maintain detailed documentation of formulations, test results, and product specifications.

Cross-Functional Collaboration

• Partner with marketing teams to align product development with consumer insights and brand strategy.
• Create and develop an innovative team.
• Work with operations and manufacturing teams to ensure smooth product scale-up and production.
• Coordinate with quality assurance to ensure compliance with food safety and regulatory requirements.

Regulatory & Compliance

• Ensure product formulations comply with food safety standards, labeling requirements, and regulatory guidelines (FDA, USDA, etc.).
• Prepare technical documentation including ingredient statements, nutritional data, and product specifications.

Project Management

• Manage multiple product development projects simultaneously while meeting deadlines and budgets.
• Support product launch activities including production trials, packaging validation, and process optimization.

Required Qualifications

• Bachelor’s degree in Food Science, Food Technology, Chemistry, Nutrition, Culinary Arts or related field.
• Passion for Food!! Curiosity and Creativity required!!

Preferred Qualifications

• Experience with sensory evaluation and consumer testing.
• Knowledge of nutritional analysis and food labeling regulations.

Key Skills

• Product formulation and experimentation
• Analytical and problem-solving skills
• Project management and organization
• Cross-functional communication and collaboration
• Attention to detail and documentation
• Creativity and innovation in food development

Working Conditions

• Work is typically performed in a laboratory, test kitchen, pilot plant, or production facility.
• May require standing for extended periods and handling food ingredients and equipment.
• Occasional travel to manufacturing facilities, suppliers, or industry events may be required.

When it comes to baking, BakeMark has its own secret ingredient: a team of passionate talented employees. For over 100 years, BakeMark has stood for excellence in quality and service, for our customers, our stakeholders and our colleagues. We attribute our success to our colleagues and their contributions towards meeting the needs of our customers and stakeholders. We shall share our values and ways of working. We are passionate about the baking industry. We excel at creating strong partnerships within the company and with our loyal customers. We love to innovate and thrive to manufacture and deliver performing bakery products and world-class customer service.

With over 100 years of service to the baking industry, BakeMark is recognized as an industry leader and trusted partner for quality bakery ingredients, products, supplies and service. BakeMark is a manufacturer and distributor with 23 branches conveniently located across the U.S.

At BakeMark we appreciate our employees and their families and offer a competitive pay and a full suite of benefits:

• Excellent compensation with lucrative commission opportunities and performance incentives
• Health, Dental, Vision & Life Insurance (Comprehensive healthcare benefits package, with many coverage options at a very low employee cost)
• 401K (generous retirement benefits) with a Company Match

Summary: Our Sales Representatives are the backbone of the company’s growth in all market channels. As such, it is the responsibility of the Sales Representative to grow sales of the company’s products and services utilizing the approach, strategies and tactics prescribed by the Company.

Summary: The Manager, Research & Development (R&D) is responsible for leading product innovation, formulation development, and continuous improvement initiatives. This role oversees the development of new bakery products, reformulation of existing products, and collaboration with cross-functional teams to ensure products meet quality, regulatory, and customer requirements.

Responsibilities:

• Lead new product development from concept to commercialization.
• Develop and reformulate bakery mixes, fillings, icings, frozen doughs, and related products.
• Manage R&D projects, timelines, and documentation.
• Collaborate with Sales, Marketing, Operations, and Quality Assurance teams to align product strategy with market needs.
• Conduct bench-top trials, plant trials, and scale-up production runs.
• Ensure compliance with food safety regulations, labeling standards, and industry guidelines.
• Monitor ingredient trends, cost optimization opportunities, and competitive products.
• Oversee sensory evaluations and product performance testing.
• Manage and mentor R&D team members.

Qualifications:

• Bachelor’s degree in food science, Food Technology, or related field (master’s preferred).
• 5+ years of experience in bakery product development.
• Strong knowledge of ingredient functionality, dough systems, and baking processes.
• Experience with regulatory compliance (FDA, labeling requirements, etc.).
• Proven project management and leadership experience.

BakeMark is an equal opportunity employer and does not discriminate in hiring or employment, in accordance with the requirements of all applicable state and federal laws, based on race, color, religion, gender, sexual orientation, marital status, national origin, ancestry, disability, medical condition, age or any other basis prohibited by law.

Prestigious private beach club and residential community in the Hamptons is seeking a talented Sous Chef to join its culinary leadership team for the upcoming summer season. Located across two highly regarded Discovery Land Company properties, Dune Deck Beach Club in Westhampton Beach and The Hills in East Quogue, this role offers the opportunity to work within an elevated private club environment known for exceptional cuisine, thoughtful hospitality, and memorable member experiences.

Working closely with the Executive Chef and Culinary Director, the Sous Chef will play a critical role in overseeing daily kitchen operations, supervising culinary staff, and ensuring the consistent execution of high-quality food across dining outlets and special events. The ideal candidate is a highly organized and hands-on culinary professional with strong leadership skills, a refined palate, and a passion for seasonal ingredients and thoughtful menu development. This is a seasonal, full-time position running approximately April through October, operating on a flexible schedule aligned with club dining service and event programming, including evenings, weekends, and holidays within a fast-paced, member-driven environment.

Responsibilities include but are not limited to:

• Assist the Executive Chef in overseeing daily kitchen operations, ensuring the highest standards of food quality, presentation, and consistency
• Supervise and mentor culinary team members, assigning responsibilities and providing ongoing training and development
• Collaborate with culinary leadership on menu development, recipe refinement, and seasonal offerings utilizing high-quality and locally sourced ingredients
• Monitor food preparation to ensure proper taste, temperature, presentation, and adherence to established portion and plating standards
• Maintain strict food safety and sanitation standards including ServSafe, HACCP, and all applicable health regulations
• Assist with scheduling kitchen staff in alignment with projected business levels while carefully managing labor costs
• Oversee inventory management and assist with ordering to ensure optimal product quality while minimizing waste and spoilage
• Evaluate ingredients, products, and vendor options that may improve food quality, operational efficiency, or cost management
• Support the planning and execution of private events, club dining services, and special culinary programs
• Ensure kitchen organization, cleanliness, and proper maintenance of equipment in coordination with stewarding teams
• Monitor kitchen equipment and report maintenance needs to prevent operational disruptions
• Maintain accurate communication with front-of-house teams to ensure seamless service execution
• Foster a positive, collaborative kitchen culture that supports teamwork, professionalism, and exceptional member experiences

Requirements:

• Strong command of English language. Strong communication skills, both written and verbal, multilingual a PLUS
• Excellent references required from both current and previous employers
• 5 + years of progressive culinary experience within high-end restaurants, resorts, or private clubs
• Prior experience in a culinary leadership or supervisory role strongly preferred
• Culinary degree or equivalent professional culinary training preferred
• Maintain a professional demeanor at all times, demonstrating excellent communication and interpersonal
• Advanced knowledge of culinary techniques, food preparation methods, and kitchen operations
• Strong understanding of seasonal ingredients, product sourcing, and menu development
• Knowledge of food safety standards, sanitation procedures, and occupational health regulations
• Strong leadership, organizational, and communication skills
• Ability to remain composed and efficient in a fast-paced service environment
• Team-oriented mindset with a commitment to maintaining high hospitality standards
• Must be willing and able to work both indoors and outdoors in all weather conditions, standing and moving for extended periods (over 8 hours), and lifting items over 50 pounds
• Must be flexible and available to work long shifts, weekends, holidays, and split schedules
• Valid Driver’s License; confident driver
• Legally able to work in the United States

Compensation: $85,000 annually (prorated for seasonal 4 month commitment; Weekly salary of $1,634.50)

Benefits: Medical, dental, and vision benefits eligibility, Employer-provided housing available, Employee meals, referral incentives, and recognition programs, professional development and potential transfer opportunities within the Discovery Land Company portfolio upon successful completion of the season

All salaries are Dependent On Experience, References, and the results of a Federal Background Check

Join us and celebrate the beauty of human experience. Create for happier, healthier lives, with love for nature. Together, with our customers, we deliver food innovations, craft inspired fragrances and develop beauty and wellbeing solutions. There's much to learn and many to learn from, with more than 16,000 employees around the world to explore ideas and ambitions with.
In the USA, we develop, market and produce a wide array of solutions from our 25 most innovative sites, based across the country. Stretch your skills, create and get inspiration from passionate colleagues. Every day, your energy, your thirst for knowledge, and your creativity will shape our future, making a positive difference on billions of people. Every essence of you enriches our world. We are Givaudan. Human by nature.

Givaudan's Flavors Science & Technology department is looking for a Molecular Pharmacologist to join our versatile team and promote the latest flavor ingredient discovery. You will use your knowledge in molecular biology, receptor pharmacology, and advanced biological assay techniques to support flavor ingredient discovery from screening through lead optimization. Working with cheminformatics, chemistry, natural products, and sensory teams, you will help solve important challenges in taste modulation through rigorous, data-driven science.

Title:Molecular Pharmacologist

Department:Givaudan Flavors Science & Technology

Location: Cincinnati, Ohio

Reporting To:Flavors Science & Technology Leadership

Responsibilities

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  Provide insight and lead in vitro biology assay development to support flavor ingredient discovery programs, from screening to lead optimization

  
  
  

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  Guide in vitro biology strategies for exploratory and early-stage discovery efforts

  
  
  

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  Manage experimental design, development, and implementation of cell-based assays for small molecule discovery projects

  
  
  

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  Apply advanced biological assay techniques to discover and develop novel flavor ingredients

  
  
  

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  Oversee review, analysis, and interpretation of in vitro data

  
  
  

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  Translate experimental results to improve understanding of taste and olfaction and elucidate how receptor-active substances modulate sensory endpoints.

  
  
  

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  Collaborate with researchers in cheminformatics, chemistry, natural products, and sensory teams

  
  
  

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  Collaborate with functional experts toidentifynovel research approaches supporting long-term strategic targets

  
  
  

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  Build andfacilitatecollaborations with academic partners, CROs, universities, and the broader Givaudan scientific network

  
  
  

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  Mentor junior scientists in developing skills essential for rigorous research execution

  
  
  

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  Present research findings through peer-reviewed publications, scientific meetings (talks and posters), and internal presentations

  
  
  

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  Represent research programs to Givaudan leadership

  
  
  

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  Ensure all research and discovery activities meet the highest quality, ethical, regulatory, QC, and compliance standards

  
  
  

Your Professional Profile Includes

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  PhD in Molecular Pharmacology

  
  
  

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  2-3 years of experience in pharmaceutical or biotechnology industries; alternatively, 2-3 years of postdoctoral research focused on GPCRs

  
  
  

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  In-depth knowledge of receptor pharmacology with practical experience working with GPCRs

  
  
  

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  3+ years of experience with cell-based techniques including Fluorescence Imaging, HTRF,NanoBRET, Tag-Lite, andAlphaScreen

  
  
  

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  Expertisein the development of in vitro biological assays supporting small-molecule discovery programs

  
  
  

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  Experience using AlphaFold and Cryo-EM 3D structural models to interrogate GPCRpharmacology ishighly desirable

  
  
  

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  Demonstrated scientific rigor in critically reviewing data and independently formulating and testing novel scientific hypotheses

  
  
  

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  Demonstrate a scientific approach grounded in creativity and data-driven decision-making.

  
  
  

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  Communicate complex scientific concepts to team members.

  
  
  

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  Experience managing external studies at CROs or universities (desirable)

  
  
  

Compensation and Benefits

The established salary range for this position is $96,000-$130,000. Actual compensation will depend on individual qualifications. Medical, dental, and vision coverage and a high-matching 401(k) retirement plan.

#LinkedIn

At Givaudan, you contribute to delightful taste and scent experiences that touch people's lives.
You work within an inspiring teamwork culture - where you can thrive, collaborate and learn from other talented and passionate people across disciplines, regions and divisions.
Every essence of you enriches our world.
Diversity of perspectives fuels innovation and fosters deeper connections with our employees, customers, and partners. At Givaudan, we are dedicated to cultivating an inclusive environment where every individual's voice is valued and has the power to shape our world. Join us in making a difference together.

Big Lake, Minnesota, D & D PIZZA, INC.

JOB REQUIREMENTS

You must be 16 years of age or older.

General Job Duties For All Store Team Members Operate all equipment. Stock ingredients from delivery area to storage, work area, walk-in cooler. Prepare product. Receive and process telephone orders. Take inventory and complete associated paperwork. Clean equipment and facility approximately daily. Orientation and training provided on the job. Ability to comprehend and give correct written instructions. Ability to communicate verbally with customers and co-workers to process orders both over the phone and in person.

Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). Must be able to make correct monetary change. Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions

EXPOSURE TO Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and while outside. Fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts.

SENSING Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces.

TEMPERAMENTS The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions.

Additional Job Details PHYSICAL REQUIREMENTS, including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking surfaces include ceramic tile \"bricks\" with linoleum in some food process areas. Height of work surfaces is between 36\" and 4\". Walking For short distances for short durations Sitting Paperwork is normally completed in an office at a desk or table Bulk product deliveries are made twice a week or more and are unloaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72\" high. Carrying Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray. Pushing To move trays which are placed on dollies. A stack of trays on a dolly is approximately 24\" - 30\" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. Climbing Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. Stooping/Bending Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station. Duration of this position is approximately 30 - 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. Crouching/Squatting Performed occasionally to stock shelves and to clean low areas. Reaching Reaching is performed continuously; up, down and forward. Workers reach above 72\" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones. Hand Tasks Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must manipulate a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or forceful pinching is required in the assembly of cardboard pizza boxes. Team Members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes. Machines, Tools, Equipment, Work Aids Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel.

All your information will be kept confidential according to EEO guidelines.

Corpus Christi, Texas, DWD Pizza Company, Inc.

About The Job

You were born to be the boss. You get up in the morning and you make sure everyone else in the house is doing what they need to do. Then you go to work and you make sure that everyone there is doing what they need to do, even your boss. You just do that because you've always done it. Well maybe it's time you moved up. You want to be the boss? Well now's your chance - Domino's Pizza is hiring bosses - more specifically assistant managers. It's a tough job, one that needs a natural like you. Of course, you'll need some skills - judgment, math and the ability to multitask.

You'll be working for a company that's fun and flexible. Not to mention, it's work experience you're going to use for a long time to come. You've had our pizza delivered to you, now help us be the best in pizza delivery. Go on, boss, show us what you've got. Apply now!

Job Requirements And Duties

You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and customer relations. You must set the example. You must follow all policy and procedures 100% of the time and expect the same from your crew.

In addition: Staffing, paperwork, cost controls, cash control, food management, work to a schedule, perfect image and adherence to standards, great customer service, attendance & punctuality, transportation to/from work, store cleanliness, marketing, profitability.

Advancement

Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From delivery driver to management, general manager to franchisee or manager corporate operations, our stores offer a world of opportunity.

Diversity

Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential.

Summary Statement

We take pride in our team members and our team members take pride in Domino's Pizza! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's Pizza, our people come first!

Qualifications

General job duties for all store team members

Operate all equipment. Stock ingredients from delivery area to storage, work area, walk-in cooler. Prepare product. Receive and process telephone orders. Take inventory and complete associated paperwork. Clean equipment and facility approximately daily.

Training

Orientation and training provided on the job.

Communication Skills

Ability to comprehend and give correct written instructions. Ability to communicate verbally with customers and co-workers to process orders both over the phone and in person.

Essential Functions/Skills

Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). Must be able to make correct monetary change. Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen.

Work Conditions

Exposure to

Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and while outside. Fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts.

Sensing

Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces.

Temperaments

The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions.

Physical Requirements including, but not limited to the following:

Standing

Most tasks are performed from a standing position.

Walking

For short distances for short durations. Surfaces include ceramic tile \"bricks\" with linoleum in some food process areas. Height of work surfaces is between 36\" and 48\".

Sitting

Paperwork is normally completed in an office at a desk or table.

Lifting

Bulk product deliveries are made twice a week or more and are unloaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72\" high.

Carrying

Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray.

Pushing

To move trays which are placed on dollies. A stack of trays on a dolly is approximately 24\" - 30\" and requires a force of up to 7.5 pounds to push. Trays may also be pulled.

Climbing

Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance.

Additional Information

Stooping/Bending

Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station. Duration of this position is approximately 30 - 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients.

Crouching/Squatting

Performed occasionally to stock shelves and to clean low areas.

Reaching

Reaching is performed continuously; up, down and forward. Workers reach above 72\" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones.

Hand Tasks

Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must manipulate a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or forceful pinching is required in the assembly of cardboard pizza boxes. Team Members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes.

Machines, Tools, Equipment, Work Aids

Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel.

Driving Specific Job Duties

Deliver product by car and then to door of customer. Deliver flyers and door hangers.

Requires

Valid driver's license with safe driving record meeting company standards. Access to an insured vehicle which can be used for delivery.

Essential Skills

Navigational skills to read a map, locate addresses within designated delivery area. Must navigate adverse terrain including multi-story buildings, private homes, and other delivery sites while carrying product.

Physical Demands

Carrying

During delivery, carry pizzas and beverages while performing \"walking\" and \"climbing\" duties.

Driving

Deliver pizzas within a designated