POSITION AVAILABLE:

JO 15402 Corp. Chef/Culinary R&D

Custom Spices /Seasonings/Flavors/Ingredients Manufacturer

Location:

WI/IL area. Relocation assistance provided if needed

Salary Range:

$ competitive compensation based on your experience + bonus

Summary:

As a research Chef you will create innovative concepts, be knowledgeable about company products, support Sales & R&D by working directly with customers, set culinary standards, lead complex development projects within the R&D organization. With this job approximately 30% or more is traveling with the sales force to visit customers.

Responsibilities:

 

         Creates innovative, consumer and customer driven new product concepts

         Knowledgeable of Company ingredients & product lines and develops applications integrating these materials

         Works directly with customers in development of innovative protein solutions that meet customer's operational needs while driving applications and sales of  products

         Sets culinary standards for the organization

         Leads complex development projects within the R&D organization, from bench top to production

         Ability to travel as needed with sales force visiting customers

         Coordinates product presentations

         Reports to Vice President-Research & Development

Qualifications:

EXPERIENCE:           

         3 + years experience in a corporate research environment as a chef combined with a minimum of 3 years in a restaurant or commercial kitchen as a chef.

         Certified Executive Chef is a plus; and experience working at, or with national protein (meat, poultry, seafood) account customers is a plus.

 

REQUIREMENTS:

         The ideal candidate will have a positive, can-do attitude, demonstrated passion for creative culinary arts, highly professional presentation, and the flexibility to adapt and work efficiently in a fast paced environment.

         Strong teamwork, organizational, interpersonal and time management skills.

 

EDUCATION:

         Culinary degree (BS degree in Food Science or related field a plus)

         Certified Research Chef Preferred

         Certified Culinary Scientist (CCS) Preferred

Contact:

Terri Sherman, Vice President-Industrial Foods, Ingredients & Flavors, Tom Sloan & Associates, tsherman@tsloan.com, 920-261-8890; Cell 414-530-4171

Please reply to position #15402 when responding to this position.