Corporate Executive Chef

Summary: The Corporate Executive Chef contributes to the success of Harry’s Fresh Foods by supporting sales across all business channels and by helping lead product development efforts.

 

 

 

 

 Essential Duties and Responsibilities

 1.      Leads product innovation and stays current on new food and flavor trends for food service, club and retail channels.

 2.      Works closely with sales to conduct key account calls and ideation sessions across all channels of business.

 3.      Provides technical and sales support services to sales teams and brokers across all channels of business.

 4.      Attends all relevant trade shows to keep current and actively solicit new business opportunities.

 5.      Clearly defines product requirements in collaboration with customers and the sales force and then transfers those requirements clearly to the Product Development Group.

 6.      Coordinates efforts between Marketing, Sales, Customer, Operations, Regulatory and QA to assure product integrity and quality standards are achieved.

 7.      Supports managing R&D resources and budget to facilitate product and package development work across all channels of business.  This will include gold standard development and product commercialization.

 Must maintain the highest standards of ethics and integrity while embodying the tenets of “What We Stand For” and “The Basic Principles.”

 Other duties may be assigned.

 Supervisory Responsibilities 
                                                

No direct reports in the Research & Development Department, although will direct project-related work assigned to incumbent.  Works as a peer to R&D Executive Chef who supervises R&D staff. 

 Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

 Education and/or Experience  

Master's degree (M. A.) or equivalent with Culinary Arts certification; and at least 15 years related experience and/or training including product development, sales support, and manufacturing; or equivalent combination of education and experience.

 Language Skills  
                                          

 Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents.  Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.  Ability to write speeches and articles for publication that conform to prescribed style and format.  Ability to effectively present information to top management, public groups, and/or boards of directors.

Mathematical Skills 
                                                

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.  Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Reasoning Ability 
                                                    

Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Computer Skills
                                            

To perform this job successfully, an individual should have knowledge of Internet software; IFS and ERP systems Manufacturing software; Optiva Project Management software; MS Excel Spreadsheet software and MS Word, PowerPoint & Project software.

Certificates, Licenses, Registrations

RCA, C.R.C and/or ACF C.E.C

Other Skills and Abilities 
                                                    

 Managerial, supervisory, project management, organizational, & relationship building.

 Other Qualifications 
                                                

 Must be able to travel up to 40-50% of the time.

 Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is regularly required to taste or smell. The employee is frequently required to talk or hear. The employee is occasionally required to stand; walk; sit and use hands to finger, handle, or feel. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include color vision and depth perception.

 Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is occasionally exposed to moving mechanical parts. The noise level in the work environment is usually moderate.

Contact

To apply send resume to:

dcooper@baf.com