JOB SUMMARY:
Serves as the strategic culinary leader for Jones Dairy Farm, driving menu innovation, product application and customer culinary partnerships that authentically represent the brand with culinary excellence and professionalism.
ESSENTIAL DUTIES and RESPONSIBILITIES:
An essential job duty of this position is regularly reporting to work on time and being able to perform the essential duties of the position, listed below.
% Of Total Time
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Supports product development projects by providing feedback on flavor, form, and functionality as it relates to initial prototypes and customer end use application (cooking, reheat, size, pack format).
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Tests product end use application by utilizing different cooking or heating methods and develops recipe standards for Jones Dairy Farm products to be used on finished product packaging and in sales and marketing supporting documents.
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Serve as the culinary authority and assists the sales team in account development and management of sales accounts as needed.
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Assists in driving Jones Dairy Farm goals for sales volume, product focus, market penetration and profitability
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Works cross-functionally with the Marketing, Sales and Innovation teams to develop sales assets for new product launches, including POS, sales collateral and menuable concepts for print, digital and website.
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Oversees ownership and management of the Jones Dairy Farm Culinary Center, ensuring the space is maintained, well-equipped and optimized for customer events, product demonstrations and culinary innovation.
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Develops inspiring, on-trend culinary programs that showcase Jones Dairy Farm products and provides culinary support for onsite and offsite meetings and events.
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Engages collaboratively with Jones Dairy Farm leadership, sales teams, suppliers and customers at all levels.
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Accepts special projects and completes them promptly.
The above list reflects the general details necessary to describe the principle and essential functions of the position and shall not be construed as the only duties that may be assigned for the position.
COMPETENCIES:
Approachability
Puts others at ease by listening, allowing adequate time for interactions, and giving undivided attention. Show receptivity to message being delivered.
Collaboration
Seeks and enlists active participation of others to reach goals.
Customer Focus
Builds effective relationships, identifies customer expectations, sees issues from their point of view; offers practical recommendations.
Dependability
Meets deadlines, works independently, accountable, maintains focus, punctual, good attendance record.
Ethics & Integrity
Possesses a strong set of core values and beliefs consistent with social, ethical, and organizational principles. Confronts unethical situations.
Innovation
Generates new ideas and approaches to enhance the organization's systems, products, or effectiveness.
Personal Accountability
Accepts responsibility for own actions including failure. Embraces experience as learning opportunities and not chances to blames.
Results Orientated
Drives behavior to emphasize achievement. Self-directed toward accomplishment. Is action oriented. Likes challenge. Pursues Opportunities. Consistently high achieving.
Time Management/ Prioritization
Determines the interrelationships and relative importance of tasks and allocates time efficiently to the most important issues. Knows what not to spend time on; completes work in a timely fashion.
Trust & Respect
Offers respect to all in the work environment, adheres to high personal standards of acceptance, reliability, openness, and consistency of action with words.
MINIMUM QUALIFICATIONS:
Education: Bachelor’s degree in Culinary Arts, Food Science or related field or equivalent experience.
Experience or Training: 8+ years of progressive culinary experience, with at least 3 years in a corporate, food manufacturing or branded culinary role. Experience in menu development, product application and culinary innovation within the food industry. Excellent presentation, written and oral communication and interpersonal skills. Strong understanding of food manufacturing, product development processes and commercialization.
Technology/Equipment: Strong computer skills with proficiency in MS Office (Word, Excel, Outlook) culinary documentation tools.
PREFERRED QUALIFICATIONS:
Education: Graduate of a culinary accredited program.
Experience or Training: Experience working with foodservice operators, retail buyers or national chain accounts. Knowledge of USDA and FDA food safety regulations and standards.
Licenses/Certificates: Certified Executive Chef (CEC) or similar professional culinary certification.
PHYSICAL AND MENTAL DEMANDS:
An individual must meet the mental and physical requirements described here to successfully perform this position's essential functions.
Intermittent (less than 15%), Occasional (15-45%), Frequent (50-75%), and Continuous (over 75%)
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Manual dexterity to operate office and production equipment efficiently
Continuous
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Visual dexterity to operate all office and production equipment efficiently
Continuous
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Exposure to cold, hot, damp, and noisy environments
Continuous
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Lift and carry up to 50 lbs.
Occasional
WORKING ENVIRONMENT:
The majority of work duties are conducted in a manufacturing environment. There will be exposure to production areas requiring the use of PPE, uniform or protective clothing, and safety equipment.
EMPLOYEE ACKNOWLEDGEMENT:
An individual in this position must successfully perform the essential duties and responsibilities, and the physical and mental demands listed above. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.
