EatingWell has been at the forefront of the healthy-eating movement for more than 25 years. Through our award-winning magazine and high-quality, content-rich website, we publish deliciously healthy recipes like Balsamic & Parmesan Roasted Cauliflower and Zucchini Noodles with Avocado Pesto & Shrimp and healthy cooking how-to guides, such as How to Cook Quinoa and The Right Way to Prepare Oatmeal and 5 Tips for Making It Better.
Our authoritative, science-based journalism-such as 8 Ways to Follow the Mediterranean Diet for Better Health and The Best Breakfast Foods for Weight Loss-helps our readers make better-informed food choices. Our easy-to-follow meal plans are designed by registered dietitians and food experts to help you lose weight, eat clean, get more fiber, go vegan, vegetarian and more.
We are based in Vermont-where the magazine was originally founded in 1990-where we are surrounded by a robust local, sustainable food culture, farm-to-table restaurants and a renowned craft beer and cider scene.
Successful candidate will demonstrate a comprehensive knowledge of food science and cooking, and apply that knowledge to recipe testing and development according to EatingWell brand standards. Must be able to shop for ingredients, read and write recipes according to brand style, accurately record testing results, demonstrate good judgment when making changes to recipes, and present recipes to tasting panel and record comments. Must have experience collaborating with a team. Recipe writing and testing experience preferred. Proficiency in Microsoft Office required. Minimum 5 years experience in food preparation and/or culinary science training or education or comparable experience.
Located in Shelburne, Vermont, the EatingWell Test Kitchen features 4 test kitchens, a video kitchen, and an outdoor grill station. The Test Kitchen is responsible for ensuring all recipes and food content printed in EatingWell Magazine, the nation’s largest food magazine, are delicious, healthy and beautiful.
The Test Kitchen Associate/Recipe Tester & Developer reports directly to the Test Kitchen Manager.
Essential Job Functions
Demonstrates a comprehensive understanding of food science and cooking; applies that knowledge while testing recipes. Shops for specific ingredients needed for testing. Precisely records testing results using the appropriate recipe style and correct food terminology. Works efficiently and demonstrates good judgment when making changes in recipes.
Presents recipes to tasting panel and records evaluation of the recipe and testing comments. Actively participates in the evaluation of recipes. Summarizes recipe testing and testing results for tasting panel.
Minimum Qualifications and Job Requirements | All must be met to be considered.
Education: B.S. or B.A., a culinary degree or extensive (5+ years) professional restaurant or test kitchen experience
Experience: Thorough knowledge of food science, food preparation, food safety and food technology.
Specific Knowledge, Skills and Abilities: Attention to detail. Strong cooking and baking skills. Good time management. Proficient use of computer.
% Travel Required: none
Start date: 12/01/2020
Location: Shelburne, Vermont (2 days per week in office or per COVID regulations). Remote candidates not eligible.