Research & Development Greeley, Colorado


Position at Pilgrim's



The culinary manager is an integral part of the pilgrim’s culture with involvement in a 360 approach to innovation; a catalyst to IDEATE to strategic opportunities, CREATE best in class products at scale, and top notch SERVICE to our key customers.


Job Responsibilities:




  • Work cross-functionally to create a short and long term innovation pipeline.


  • Identify branded growth opportunities within retail and food service outlets.


  • Be the foodie or operator lens while harvesting and filtering through consumer insights.


  • Facilitate ideation, dine-arounds, menu analysis and concept development for key growth areas.


  • Foster growth opportunities and technologies through strategic supplier partnerships.




  • Lead accelerated gold standard prototype development against innovation growth channels and customer requests.


  • Partner with R&D counterparts to optimize an agile product development process.


  • Develop standardized recipes for product applications.


  • Apply product innovations to fit the brand and BOH needs of our retail and food service customers.




  • Setting the tone of a culinary culture through proactive presentation of consumer lead trends and customer needs.


  • Work closely with customers and internal development teams to provide on trend concepts and menu guidance.


  • Embody a strong hospitality mindset to create memorable customer experiences.


  • Maintain a food safety culture & ownership of the kitchen facilities sanitation and organization.


  • Provide general kitchen duties to internal and external resources when needed.




  • 5+ years’ experience as a Corporate/R&D Chef, or 5+ years industry chef experience with a B.S in Food Science or related degree.


  • Must possess strong culinary skills and working knowledge of new product development/product commercialization process


  • Ability to stay agile as a team player through evolving business needs and opportunities.


  • Should be able to work well both independently and as part of a broad cross-functional team


  • Strong communication and listening skills while maintaining an organized work plan.


  • Travel up to 50%





  • Culinary Degree from accredited culinary arts institution preferred


  • S. Food/Meat Science a plus, but not required


  • R.C. certification preferred


  • ServSafe Certification preferred