Senior Chef Culinary Innovation; on-site

Position: Senior Chef Culinary Innovation (on-site)
At Nestlé Health Science, we believe that nutrition, science, and wellness must merge, not collide. Here, we embrace the intrinsic connections of these three pillars, harnessing their collective strength to empower healthier lives. Our broad product portfolio includes renowned brands like Garden of Life®, Nature's Bounty®, Vital Proteins®, Orgain®, Nuun®, BOOST®, Carnation Breakfast Essentials®, Peptamen®, Compleat Organic Blends®, and more.

We also have extensive pharmaceutical expertise, offering innovative medicines that aim to prevent, manage, and treat gastrointestinal and metabolic-related diseases.

At Nestlé Health Science, we bring our best for better lives. Our people are challenged to bring fresh, diverse views and make bold moves to empower healthier lives through nutrition. We know brilliant ideas can come from anyone, anywhere. Here we embrace the entrepreneurial spirit and collaborate with teams that champion focused and forward thinking. We are committed to fostering professional growth and celebrating the achievements of our people along the way.

We offer dynamic career paths, robust development, opportunities to learn from talented colleagues around the globe, and benefits that support physical, financial, and emotional wellbeing.

Join us to innovate for impact and reimagine the future of health and nutrition for patients and consumers.

** Position Summary*
* The Senior Chef Culinary Innovation leads cooking, rapid prototyping, and promotion of culinary mastership for Nestlé Nutrition & Health, based out of the Nestlé Development Center in Bridgewater, NJ.  The role supports front-end innovation across all Nutrition and Health centers.

The position is fully onsite and based in our Bridgewater, NJ location. The role will require regular travel to our other locations in Fremont, MI and Konolfingen, Switzerland.  Relocation assistance is available for qualified candidates who require relocation to the Bridgewater , NJ area.

** Responsibilities*
* + Lead culinary mastership within front-end innovation, transforming emerging ideas into new prototypes based on consumer needs and business opportunities

+ Apply culinary, food & confectionary science to develop prototypes that deliver functionality, nutrition and great taste in diverse formats (drinks, shakes, purees, gummies, puddings, tablets) to inspire R&D and brand teams

+ Partner closely with Sensory & Product Experience teams to ensure product superiority and drive best in class experiences during the pre-development phase

+ Track consumer trends in functional ingredients, flavors, flavor technologies, and food supplements and present insights to senior leaders, brand teams and employees during food inspiration showcases

+ Facilitate cross-functional ideation and prototyping workshops to develop new concepts for Innovation & Renovation pipelines and lead rapid prototyping to support stakeholder decisions

+ Work closely with cross-functional (PD, S&T) and external (flavor houses, ingredient suppliers) networks to enable effective prototype development

+ Inspire and support opportunities with the Nestlé Chef Network in creativity, problem-solving, and information sharing

+ Support Science & Technology and R&D Leads to prototype with early ingredients and ideas, including guidance on processing nutritional bio actives (plant extracts, vitamins, peptides) across formats

+ Support Nestlé Quality Management System initiatives and administrative budgeting (OPEX, CAPEX) related to the Creative Kitchen

+ Support executive events and strategic visits through prototyping and innovation showcase

** Requirements*
* + Culinary Art degree or certifications preferred

+ Strong science foundation a plus

+ 5+ years of professional experience as a culinary chef in high-end restaurants (e.g., Michelin Star, James Beard) or as an innovation chef working in R&D.

+ Mastery across multiple culinary backgrounds (food, confectionary) and ability to learn new techniques such as tableting, soft chews, and melts

+ Proficient in use of functional ingredients, including hydrocolloids and starches, to support prototyping and product development

+ Mastery of professional culinary…