Job Description

Job Title: Culinary & Applications Technologist

Function: R&D

Reports to: NPD Manager

Location: Kerrygold Park

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Ornua is a leading dairy co-operative which sells premium dairy products globally on behalf of its Member Co-operatives, Ireland’s dairy processors and, in turn, Irish dairy farmers.

Ornua has revenues of €3.4 billion and is supported by a global team of approximately 2,800 employees. The Group operates as a commercial organisation across 10 business units, including 12 production facilities located in Europe, North America, the Middle East and Africa.

The commercial organisation is responsible for the marketing and sales of Ornua’s consumer brands including Ireland’s most successful food export: Kerrygold. Consumer markets are served by production facilities in Ireland, Germany and the UK and by in-market Sales & Marketing Teams in Asia, Germany, Ireland, MEA, Poland, Spain, rest of Europe and North and Latin America.

It also manages the procurement of Irish and non-Irish dairy products, the sale of dairy ingredients to food manufacturing and foodservice customers globally, and the implementation of de-risking and trading strategies to manage market volatility. These activities are supported by production facilities and in-market teams in Europe, North America, the Middle East and Africa.

The Role

We are seeking a Culinary & Applications Technologist that bridges the gap between chef-led creativity and technical product development. The role focuses on creating, testing, and presenting food concepts and ingredient applications that are both commercially viable and aligned with customer needs

Key Areas of Responsibility

• Culinary development — Prepare, cook, and present prototypes for internal reviews, customer sessions, and sensory panels.
• Application testing — Apply ingredients (e.g., flavours, seasonings, stabilisers, proteins) into real food systems and evaluate performance.
• NPD support — Assist in concept development, recipe formulation, benchmarking, and product optimisation.
• Sample preparation — Produce accurate samples for customer briefs, trials, and exhibitions.
• Technical documentation — Record formulations, process notes, shelf‑life observations, and trial outcomes.
• Sensory evaluation — Support structured sensory testing and gather feedback for product refinement.
• Customer demonstrations — Assist R&D team in presenting concepts and applications to customers.
• Process trials — Participate in pilot‑plant or factory trials to validate product performance at scale.

Key Skills / Attributes

• Culinary arts qualification or equivalent hands‑on kitchen experience.
• Understanding of basic formulation, ingredient functionality, and food processing.
• Exposure to applying ingredients in real food systems (e.g., sauces, bakery, meat, plant‑based, beverages).
• Ability to evaluate flavour, texture, and appearance with accuracy.
• Strong record‑keeping, sample tracking, and attention to detail.
• Comfortable presenting prototypes and discussing technical outcomes.
• Ability to generate ideas and translate culinary inspiration into practical applications.
• Works well with the wider R&D team, commercial teams, and manufacturing tea,s.

Ornua Core Competencies

• Customer Focus: Advocates for the customer, balances customer and business needs, and spots opportunities for growth.
• Forward-Looking: Helps others to accept change, implements change, and looks ahead to anticipate change.
• Curious: Open to asking questions and willing to learn and continuously improve.
• Working Together: Encourages co-operation in own team and supports cross-functional working.