Position Overview This role supports the Product team at Chief. You will assist in delivering new product development (NPD) projects efficiently, help maintain high product quality standards and provide day-to-day support to improve our product processes. Your work will help bring new innovations to market quickly, enhance customer satisfaction, and reduce quality risks. Key Responsibilities Like any small team, we wear many hats and do whatever needs to be done, but here’s a guide to your core responsibilities: 1. Product Innovation & Formulation Develop new product concepts aligned with Chief Nutrition’s philosophy (clean-label, real food, no artificial additives). Translate consumer trends (protein, collagen, gut health, functional foods) into viable product ideas. Formulate recipes using wholefood ingredients like grass-fed beef, collagen, organ meats, oats, seeds, etc. Analyse and conduct research to develop theories, techniques and processes, and testing the reliability of outcomes under different conditions Developing practical applications of experimental and research findings Testing food products for flavour, colour, taste, texture and nutritional content Managing experiments and tests to identify the chemical composition and reactive properties of substances and materials Advising on preserving, processing, packaging, storing and delivering foods Balance taste, nutrition, and functionality while meeting regulatory requirements. 2. Regulatory & Compliance Ensure all formulations comply with FSANZ, TGA, FDA, and other international regulations for food and supplements. Manage product claims (e.g., protein content, gut health benefits, organic certification). Prepare documentation for export markets (COAs, health certificates, ingredient origin, shelf-life studies). 3. Technical & Manufacturing Oversight Work with co-manufacturers and ingredient suppliers to scale up lab formulations to commercial production. Troubleshoot technical challenges in processing, texture, flavour, and stability. Oversee pilot trials and first production runs, ensuring quality matches lab samples. Implement shelf-life testing, stability studies, and packaging compatibility. 4. Quality & Safety Developing quality control procedures and safety standards for the manufacture of food products Set product specifications (nutrient profile, sensory profile, microbiological standards). Ensure HACCP, GMP, allergen control, and traceability are built into every product line. Lead root-cause analysis and corrective actions if quality issues or complaints arise. 5. Cross-Functional Collaboration Partner with marketing to translate science into consumer-friendly messaging. Work with operations on sourcing, packaging design, and cost optimisation. Support sales with technical product knowledge for retail and export partners. 6. Continuous Improvement & Research Keep up to date with nutrition science, ingredient innovations, and food technology trends. Optimise existing formulations for nutrition, flavour, cost, and sustainability. Explore regenerative, organic, and premium ingredient sourcing opportunities. The ideal candidate will have: 3–5 years in R&D or manufacturing Bachelor’s degree in food science, food technology, food engineering, nutrition, chemistry, microbiology, or a related discipline Experience with food safety and quality assurance (HACCP, GMP, FSANZ/US FDA/EU regulations). Experience with product development and formulation: understanding ingredients, functionality, and sensory evaluation. Experience with food processing & preservation: experience with different technologies (drying, extrusion, fermentation, packaging) Experience with analytical testing: knowledge of lab techniques for nutritional, microbiological, and chemical analysis. Experience with regulatory compliance: familiarity with labelling laws, allergen declarations, and claims. Please include a CV and cover letter addressing your specific experience in response to the above.
