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Sr. Manager of Culinary Development

Boar's Head -
Phoenix, AZ

Apply Now

Job Details

Full-time

Qualifications

Customer communication
Basic math
English
Measuring ingredients

Full Job Description

Hiring Company:

Delicatessen Services Co., LLC

Overview:

Boar’s Head Brand is seeking a strong candidate with dynamic and polished relationship driven professional with a strong knowledge and passion for food and the retail foodservice industry. In this role, the candidate will be responsible for developing and implementing new Prepared Foods products, programs and foodservice concepts in both manufacturing and retail environments, enabling the Boar’s Head Brand to bring fresh, innovative, and trendsetting products. The Prepared Foods, Culinary Development Senior Manager will allow retail/foodservice customers as well our Local Purveyors and Sales teams to growth sales while promoting and protecting the Boar’s Head Brand. Duties include food production management, ordering, managing labor, quality assurance, sanitation and staff relations.

Job Description:

Essential Duties and Responsibilities

Represent, protect and grow our Brand across all business channels by elaborating on trend recipes across multiple dayparts.
Collaborate under the direction of the Ass. Director of Culinary Development and in conjunction with the Prepared Foods team.
Maintain strategic accountability for all product development and research, including management and scheduling of test kitchen facilities and collaboration with Commercialization Manager.
Builds and nurtures customer relationships that separate Boar's Head Experience from competition.
Develop effective build sheets and training materials to insure the ability to execute at both store level and at central manufacturing facilities.
Sells a premium brand as a food solution by generating concrete value added propositions to Chefs and retailers.
Creates effective and simple demonstration recipes and techniques that effectively help Distributors to sell the "better because aspect" into foodservice accounts.
Assist in menu development for retail and foodservice concepts, including on-site training and evaluation of operations.
Determine how to get the most utility across product lines. Understand the benefits of additional sales opportunities and secondary opportunities for selling products, reducing overall shrink risk.
Design and implement new products in high volume facilities. When possible be on-site for initial product runs to ensure first runs meet document organoleptic measures.

Actively supports training and development team in Sarasota and New York with Best- Practices and trainer leadership. Routinely shares relevant best-practices with internal network.
Analyze customer menus to create and communicate Boar’s Head Products into unique, versatile and operational concepts.
Organize, schedule and conduct off-site demonstrations with clients to illustrate the benefits of various BH products and their potential applications.
Research, create, and write recipes that are scalable in retail and commissary environments.
Engage with professional affiliations (ACF, WCR, Catersource) to showcase Boar's Head commitment to Culinary Arts while networking for business development.
Maintain current and up-to-date on evolving all food and culinary trends with focus on global and domestic influences.
Assist clients and Local Purveyors in development of new culinary and Grab & Go programs.
Possess well-developed ability to taste and evaluate food with a strong ability to accurately communicate findings using sensory-based language.
Ability to communicate important details from customer, Local Purveyor meetings and other interactions to internal team members using communication tools in an accurate and timely manner. Preference is to provide written documentation (i.e minutes meeting, call report, photographs…).
Other duties and responsibilities as assigned.

Education and Experience

Associate degree in Culinary Arts, or Certified Research Chef preferred
Additional BS in Food Science preferred or related discipline
ACF Certification
7-10 years of field experience as an Executive/Corporate Chef or Chef de Cuisine.
At least 5 years of progressive broad and deep product innovation, value generation, and commercialization experience required.
Knows difference with premium brands vs. value drivers
A mix of career experiences across culinary, R&D, and QA is desirable

Skills / Abilities

Advanced working knowledge of Microsoft office: excel, word, outlook, and power point; competencies: e-mail, cell phones etc.
Excellent organizational skills to include time/project management skills and the ability to prioritize projects based on business.
Be a self-starter: i.e. be able to recognize, analyze, develop solutions and initiate problem solving action with very little information and/or direction.
Ability to coordinate off site training sessions, communicate with on site management and/or distributors.
Demonstrate above average problem solving abilities
Ability to present at all levels.
Ability to effectively communicate with all levels of the organization, particularly with Local Purveyors, Product Managers, Channel Sales and cross functional teams
Highly motivated self-starter with results orientation
Work independently and/or with teams
Ability to manage and prioritize multiple projects
Ability to manage and control, under specific criteria, budget and expenses

Be able to travel extensively utilizing commercial flights, automobile and other forms of transportation
Understanding dynamics of commercial and non-commercial channels

Language Skills

Must be fluent in English (oral and written)

Mathematical Skills

Intermediate to Advanced math skills required – ability to convert grams to lbs, oz to kg, and be able to properly quantify recipes, formulas, etc.

Reasoning Ability

Position requires the ability to work independently, exercise good judgement and be proactive. The candidate must also maintain confidentiality to ensure the integrity of the department is not jeopardized.

Work Environment

This position involves up to approximately 35% travel utilizing commercial flights, automobile and other forms of transportation. The remainder of time is spend in an office environment.

Location:

Phoenix, AZ

Time Type:

Full time

Department:

Sales Office

Apply Now

Refine Your Search

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