Food Technologist

2 weeks ago

Sydney, New South Wales, Australia Blackbook Executive Full time $90,000 - $120,000 per year

We're seeking an experienced Food Technologist to take ownership of the end-to-end development of dry food products for the food service sector. This highly autonomous role bridges technical expertise with customer engagement, working on everything from stocks and seasonings to coatings, sauces, and functional blends.

As part of a small, agile team, you'll work closely with sales, production, QA and procurement to create custom solutions that balance flavour, functionality, and cost. You'll also act as the technical face of the business, meeting with customers, responding to briefs, and delivering products that perform in commercial kitchens.

Key Responsibilities:

  • Lead the formulation and development of dry food products from concept to launch.
  • Balance customer briefs with proactive innovation to maintain competitive edge.
  • Translate customer requirements into high-performance, shelf-stable formulations.
  • Ensure compliance with food safety, HACCP, labelling and certification requirements.
  • Partner cross-functionally to ensure seamless scale-up and first production runs.
  • Manage costings and ingredient functionality to optimise margins.

Skills & Experience:

  • Degree in Food Science, Food Technology or related discipline.
  • 5+ years' NPD experience, ideally in dry food formulation for food service.
  • Strong technical knowledge in seasonings, coatings, gravies, sauces, and functional ingredients.
  • Proven customer-facing capability with strong communication skills.
  • Hands-on, practical problem solver with excellent project management skills.

This business values practical innovation, agility and customer responsiveness. It's an environment for someone who thrives on trust, autonomy, and accountability, and enjoys being involved from concept to customer delivery.

Should this opportunity be of interest to you click on the APPLY button above or contact Hannah Bulmer at Blackbook Executive on if you would like to discuss further.

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