Food R&D Specialist

Benefits

• 401(k) matching
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

We conduct research on ingredients, cooking methods, fermented bases, and sauces and translate that research into product development to advance the globalization of Korean cuisine and promote a healthier food culture. By developing new products that differentiate our brand and proposing flavor directions aligned with market trends and consumer needs, we create recipes and content that can be used across home cooking and food service (restaurant) channels.

Through dishes and products that embody our research outcomes, we contribute to a healthy, delicious food culture. Leveraging process and equipment know-how, we tightly link production with R&D for efficient development. Through continuous research and innovation, we strive to widely promote Korean flavors and elevate the value of Korean cuisine.

• Lead new concept and flavor development from bench to scale‑up for ramen powder‑soup materials, sauces, and HMR.
• Establish target flavor profiles and recipes, reflect market/consumer insights, and drive efficient commercialization by optimizing process parameters, equipment application, quality, and cost.
• Coordinate cross‑functional work with Production, Quality, Sales, and Marketing to ensure on‑time, compliant launches.

• Flavor Direction & Concepting: Translate market trends and consumer insights into flavor strategies; conduct competitive benchmarking and tasting reports.
• Recipe Development & Prototyping: Create target recipes and iterate multiple prototypes for short‑ and long‑term projects; design and verify sensory targets.
• Ramen Powder‑Soup Development: Design composition and processing for extracts, broths, powder soups, and flakes; optimize powder flow, dissolution, and flavor release.
• Sauce & HMR Development: Apply trending ingredients, fermented bases, and clean‑label approaches; improve quality, nutrition, and sustainability.
• Channel‑Ready Content: Develop recipes and cooking guidelines suitable for home and restaurant (food service) applications.
• Scale‑Up & Process Optimization: Plan/execute pilot and commercial tests; stabilize yield, texture, and flavor; establish SOPs and critical process parameters.
• Cost/Profitability Improvement: Reformulate for cost efficiency, consolidate materials, and identify process improvements.
• Specifications & Compliance: Prepare product specs and labeling/allergen documentation; coordinate with relevant standards (e.g., FDA/USDA, GMP/SQF) as needed.
• Documentation & Lab Operations: Standardize development records (recipes, process conditions, yields, sensory/physical data) and maintain a clean, well‑run R&D kitchen/lab; propose new tools, equipment, and ingredients.

• Bachelor’s degree in Food Science (Nutrition) or a related field
• Korean/English communication skills (verbal and written)
• Prior experience at a food company (seasonings/ramen soups, sauces, HMR, or adjacent categories preferred)

• Medical/Dental/Vision/Life Insurance
• 401(k)
• Paid Time Off
• Paid Holidays

Please submit a resume to