CULINARY MANAGER

Research & Development Greeley, Colorado


Description

Position at Pilgrim's

Position:

 

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:

 

Ideate:

 

  • 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.

 

Create:

 

  • 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.

 

Service:

 

  • 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.

 

Qualifications:

 

  • 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%

 

 

Education: 

 

  • Culinary Degree from accredited culinary arts institution preferred

 

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

 

  • R.C. certification preferred

 

  • ServSafe Certification preferred

 

 

EOE/M/F/V/Disabled