Sr. Manager of Culinary Development

Duties

• 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.
• Create effective and simple demonstration recipes and techniques that effectively help Distributors to sell the "better because aspect" into foodservice accounts.
• Affiliate with clients to develop new culinary and Grab & Go programs.
• 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.
• 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.
• 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.

Qualifications

• Associate degree in Culinary Arts, or Certified Research Chef preferred.
• 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.