- Location
- Barcelona, 8, ES
- Type
- Full-time
- Department
- Education
- Seniority
- Manager
- Closing date
- Today
- Source
- iCIMS
Description
Overview
The Product Developer plays a key role in transforming chef-created gold standards into functional, testable product prototypes and recipes. This role is highly hands-on—supporting the development, iteration, and validation of MVPs (Minimum Viable Products) that bridge culinary intent with real-world technical feasibility.
Responsibilities
Prototype and MVP Development:
- Execute hands-on development of early culinary product prototypes based on direction from Chefs and senior product developers.
- Works on simple projects in autonomy to deliver prototypes and scalable recipes
- Support product evaluations, reformulations, and recipe adjustments to align with gold-standard targets
- Document preparation parameters and product performance to support product iteration and scale-up.
- Provide input on product handling, quality challenges and pack-out implications.
- Organize samples, build variants, and prepare materials for sprint reviews and tastings.
Collaboration & Scale-Up Support
- Work closely with the Chefs, Process development, Supply Chain and quality teams to prepare products for pilot trials.
- Support troubleshooting during early-stage co-manufacturing or test production runs.
- Support the product development Managers in daily tasks for complex projects
- Maintain accurate logs of formulas, build notes, test results, ingredients challenges and learnings, etc.
- Ensure traceability and development hygiene for all product iterations.
Success in This Role Looks Like
- High-quality, well-documented prototypes delivered on time and within COGS
- Strong collaboration and communication with culinary, technical, and operational partners.
- Rapid iteration with clear learnings feeding into the next development cycle.
- Prototypes that are practical, consistent, and ready for handoff to senior developers or scale-up leads.
Qualifications
- Degree in Food Science, Culinary Innovation, Food Technology, Engineering, or related field preferred.
- 5 to 7 years of hands-on product development experience in food, culinary innovation, or R&D kitchens.
- Experience within at east 2 of these technologies within Savory products: Ready Meals, Frozen foods, Pasteurization, chilled meals, shelf stable and/or culinary products.
- Experience with product comercialization and product scale up.
- FSQA experience is a major plus
- Strong practical culinary ability to prototype quickly and accurately.
- Comfortable in fast-paced, ambiguous R&D environments.
- Familiarity with pilot production or co-man processes is a plus.
- Excellent organization, documentation, collaboration and communication skills.
- Ability to find solutions and proactivity complete the profile
