Job Description

Job Description

Job Description

WHO WE ARE

Baldwin Richardson Foods, Co. is a global manufacturer of custom food and beverage ingredients and one of the largest African-American family-owned and-operated businesses in the food industry. The Company has strong supply relationships with some of the world’s largest Consumer Packaged Goods (CPG), Quick Service Restaurant (QSR) and Food Service customers. Iconic, global food brands entrust Baldwin Richardson Foods as their partner to deliver the highest quality products that exceed industry standards. The Company also manufactures and markets Mrs. Richardson’s Ice Cream Toppings and Nance’s Mustards and Condiments. Baldwin Richardson Foods has manufacturing locations in Macedon, NY and Williamson, NY; Corporate Offices in Oakbrook Terrace, IL and Food Innovation Center Westmont, IL. This role is in our Westmont, IL Food Innovation Center .

WHAT WE NEED

The Culinary Innovation Intern will be assigned projects that align with their educational track and have a direct impact on proactive innovation and culinary excellence at BRF. The student intern will work directly with our culinary team, and a variety of other individuals within the R&D team.

WHAT YOU WILL DO

• Assisting BRF in proactive innovation and prototype development through market analysis and real-time benchtop work; projects may include:
  1. Market analysis for coffee/tea concentrates
  2. Kitchen tastings and sensory attribute evaluations
  3. Ingredient procurement and supplier interaction
  4. Gold-standard development
  5. Lab formula development
  6. Development and execution of a creative culinary menu

WHAT YOU NEED TO BE SUCCESSFUL

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Required Education/Experience:

• Currently enrolled in an accredited undergraduate program in Culinology, Food Science, or Culinary Arts.
• Preferred completion of two years of program (going into 3rd or 4th year), or 2nd year of Culinary AAS program.

Knowledge, Skills and Abilities:

• Strong attention to detail
• Strong understanding of culinary fundamentals.
• Some scientific knowledge of food functionality.
• Intermediate skills in MS Office – Word and Excel
• Excellent project management, organizational, and follow-through skill sets.
• Ability to work autonomously.
• Strong oral and written communication as well as interpersonal skills, with ability to communicate with diverse populations.

• Due to SQF regulations, all employees must be able to fluently read, write, and converse in the English language.

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