We are NotCo, one of the fastest growing Latin American startups in recent times. We innovatively combine science and technology to create plant-based products that are just as tasty, but with less environmental impact and taking the animal out of the equation. Our goal? For the good of the planet, we are going to reinvent the food industry: one delicious bite at a time. We are currently operating and conquering palates in Chile, Brazil, Argentina, Colombia, USA, Canada and Mexico.
Part of our DNA is to undertake, take risks, innovate and move the needle! We are not a perfect company and we do not have the perfect culture, but we do have the right culture: we are a group of people working tirelessly to change the food system and mass market mindset to protect our world, our health, our future generations, animals , and what remains of the beautiful wildlife. We embrace diversity, at NotCo everyone is welcome, here the only thing that matters is talent, potential and the motivation to want to generate high-impact changes: we are a group of unusual people, under a common goal.
We are currently looking for a Chef to be part of the Artificial Intelligence group at NotCo. The position is located in Brazil.
The Chef will develop plant-based product prototypes in the experimental kitchen according to the product brief and the development pipeline protocols. The primary task will be to make use of and feed back our algorithm for prototype development.
Responsibilities
- Recipe design and prepare formulations suggested by our AI-enabled system, Giuseppe, and digitally document them in our platforms to improve the database of our algorithm.
- Find novel ingredients proposed by the algorithm and incorporate them into the kitchen-scale formulas.
- Apply tools and learnings from the algorithm and incorporate them into the kitchen & benchtop scale formulas.
- Develop plant-based products in the experimental kitchen according to product brief and the development pipeline protocols. Communicating the team formulation advances.
- Organize the work area and bring in new equipment ideas or new ingredients for better work environment and work performance.
- Support the operation of the projects, with continuous improvement of culinary processes and techniques.
- Support the sensorial tasting meetings with other areas and customers.
- Make sustainability efforts to reduce food and packaging waste, recycle appropriately and, in general, design methods that make our daily work in the kitchen and office more sustainable.
- Maintain a clean, safe, work environment. Follow guidelines set out for good housekeeping, GMP’s and safety.
- Create, innovate, and constantly develop new initiatives.
- Promote and engage others in developing a strong plant-based food loving culture.
Requirements, experience & education
- Degree in Culinary arts or equivalent (technical or professional recipe development experience, or similar).
- Have more than 5 years of experience in the culinary field (in food service applicable channels: FSR- QSR-industry- or institutional).
- Manage different cooking techniques. Experience in cooking (baking and pastry-making in general).
- Skills to develop presentations with eloquent and reliable speeches.
- Proficiency in English and Spanish (both intermediary level).
- Have skills and abilities for digital work and platforms. Knowledge of Microsoft Office (PowerPoint, Word and Excel).
- Plan and self-manage the daily work. Ability to work priorities simultaneously and meet time-sensitive deadlines in a fast-paced environment.
- Willingness to travel for presentation meetings or projects to different NotCo locations or new countries to start our business. Ability to travel abroad and locally (8 weeks / year).
- Teamwork experience in the experimental kitchen and capacity to work under pressure.
- Maintain a clean, safe, work environment. Follow guidelines set out for good housekeeping, GMP’s and Safety.
If our purpose and way of working vibrates with you, and you want to be part of this story, apply to join this squad.
WHY NOT!
