Culinary Chef

Essential Duties & Job Responsibilities

• Works primarily with assigned food service chain accounts across all menu categories.
• Gains and can demonstrate knowledge of customer operations, menus, initiatives, goals and objectives.
• Develops solid working relationships with customer contacts through rapport building, earning trust and being the customer’s “go to” culinary contact.
• Develops a track record for eliciting positive customer responses including scheduling presentations, inclusion in work sessions, requests for products and invites to other activities relating to customer initiatives.
• Works on a variety of projects including menu concept development, product development, customer work sessions and other company and customer related projects as needed.
• Becomes a subject matter expert relative to Haliburton’s processing and product capabilities.
• Takes the lead on assigned culinary presentations ensuring seamless execution through adequate advance planning, organization, thorough communication, practice and appropriate time management practices.
• Conducts compelling and engaging presentations with confidence in group or private settings.
• Proactively generates new product and menu concepts for assigned accounts and in support of other team member accounts as determined by the Director of Culinary.
• Collaborates and works with other team members and cross-functional teams in a productive, professional and thoughtful way.
• Cooks with a high degree of execution particularly while under pressure and during customer presentations.
• Generates new innovative product gold standards and finished products.
• On a more limited basis may work with specific retail and/or industrial accounts.
• Responsible for food prep as needed based on a dynamic flow of projects initiated by customers, Haliburton marketing and special events.
• Willing to attend and support trade shows and special events as needed.
• Adheres to and models good manufacturing practices (GMPS) at all times.
• Maintains clean and organized workspace and practices “clean as you go” standard at all times.
• Cooks, preps and grocery shops as needed to support individual and/or team presentations.
• Prepares ingredients for and assists or performs complete menu and product cuttings.
• Utilizes approved forms and follows approved development processes and protocol.
• Maintains Haliburton departmental appearance, behavior and attitude standards at all times.
• Contributes to an atmosphere of mutual trust, teamwork and honesty.

Minimum Qualification Requirements

• Education & Experience: Associate’s degree in culinary arts required. Bachelor’s degree in relevant field strongly preferred. 3 or more years related experience in food industry required.
• Cooking & Other Skills: Strong culinary skills. Basic understanding of food science and technical application. Thorough working understanding of commercial restaurant cooking equipment.
• Communication, Interpersonal and Professional Skills: Computer savvy, including proficiency with Microsoft Excel and Microsoft Outlook. Excellent verbal, written, and interpersonal communications skills, including the ability to lead effective, dynamic and engaging meetings and presentations and to create clear and concise reports as needed.