Corporate Executive Chef

 

The Corporate Executive Chef contributes to the success of Harry’s Fresh Foods by directing research and development efforts and supporting sales across all business channels.

Essential Duties and Responsibilities :

 

 

1.      Lead product innovation and stay current on new food and flavor trends.

 

2.      Manages 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.

 

 

3.      Works in conjunction with sales to conduct chef to chef key account calls and ideation sessions across all channels of business.

 

 

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

 

 

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

 

 

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

 

 

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                                                

 

 

Directly supervises employees in the Research & Development Department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

 

 

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                                             

 

 

Bachelor’s degree in culinary arts or equivalent gained through coursework and/or apprenticeship; and ten-fifteen years culinary related employment 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