Development Chef

Development Chef The Development Chef provides a bridge between R&D Food Scientists, our Sales Team, and our customers. Duties are divided amongst product training (both internal and external), product development, and customer support. The Development Chef is responsible for the development of culinary gold standards as part of the product development process and recipe development supporting both our customers’ and our sales and marketing channels’ needs. Additional responsibilities include working directly with our customers’ culinary and menu teams and coordinating and developing appropriate product presentations.

Duties and Responsibilities:

• Lead innovation prototyping initiatives in strategic categories in collaboration with Category Marketing
• Provide application support for innovation projects within strategic product categories.
• Support strategic customers’ culinary initiatives
• Design and deliver customer innovation presentations to showcase new product concepts.
• Participate in R&D projects focused on new product development, cost optimization, and creation of formulas, recipes, and applications
• Develop and execute training and education programs for the internal and external (broker) sales force to demonstrate best practices for preparation, handling, and serving of our products. .
• Conduct annual reviews of broker workshop best practices, recommending specific modifications or improvements to enhance training outcomes.
• Identify and create new product and innovation opportunities with existing customers.
• Lead "white paper" concept development, tailoring product recommendations to address individual customer needs and market positioning.
• Scout and report new business opportunities to sales channels for potential growth.
• Support Sales & Marketing departments by providing accurate technical information and conducting product presentations to customers.
• Troubleshoot and resolve technical product issues for customers in collaboration with Sales & Marketing.
• Develop and maintain productive working relationships with key suppliers and key customers’ Culinary/Menu/R&D teams to engage them in collaborative work to generate new commercial opportunities.
• Manage the recruitment, hiring, and day-to-day activities of the Culinary R&D Intern, ensuring effective support for the R&D team.
• Develop culinary gold standards for new R&D projects and assist in development of viable, commercialization-friendly products.
• Manage projects and become proficient in PLM software system.
• Performs all other duties as assigned.

Minimum Job Requirements:

Education/Certifications and Experience:

• Degree in Food Science, Baking Science, or other technical field from an accredited institution is preferred.
• Minimum of 5 years work experience in culinary role including back of house restaurant experience and the food manufacturing industry OR national restaurant chain / national distributor “corporate chef” experience.

Knowledge, Skills, and Abilities:

• Proficient use of a computer, Microsoft Office (Word, Excel, PowerPoint, OneNote), and other related applications or software.
• Strong knowledge of and expertise in a wide variety of food preparation methods and cuisines.
• Strong knowledge of food ingredients and their functionality.
• Passion for food and the restaurant industry.
• Comfortable speaking in front of groups, leading presentations, and communicating directly with customers and salespeople.
• Ability to work effectively in multi-functional project teams to achieve business goals. Must be a strong team player.
• Ability to develop strong working relationships with customers and supplier partners to help develop new business opportunities.
• Ability to effectively manage multiple projects and assignments simultaneously.
• Strong verbal and written communication skills and problem-solving skills.
• Must have general working knowledge of technical lab equipment, such as a viscometer, pH analyzer, salt analyzer, and colorimeter.

Supervisory Responsibilities:

• Manage the recruitment, hiring, and day-to-day activities of the Culinary R&D Intern, ensuring effective support for the R&D team.
• Work requires supervising and monitoring work performance of direct reports including making final decisions on hiring and disciplinary actions, evaluating program/work objectives and effectiveness, and realigning work and staffing assignments, as needed.
• Develop functional responsibilities of individuals that report to this position and ensure that best in-class output is created.