• Represent, protect, and grow our Brand across all retail and foodservice channels.
• Collaborate under the direction of the Sr. Manager of Culinary Development/Executive Chef with various business channels to move prepared foods programs and recipes from concept stage to an executable operational reality and scalability.
• Maintain strategic accountability for all product development and research, including management and scheduling of test kitchen facilities in collaboration with PF Operations Managers.
• Develop in collaboration with PF Operations Managers effective build sheets and training materials to ensure the ability to execute at both store level and at central manufacturing facility (FFM).
• Actively support a culture of safety which includes, but it not limited to, food safety, employee safety and customer safety.
• Design and implement new products in high volume facilities. When possible be on-site for initial product runs to ensure first runs meet documented organoleptic measures.
• Adhere to federal, state and county or local regulations and existing laws regarding food safety. Work with food scientists on nutritional and ingredient statements while constantly championing nutritionally responsible foods.
• Maintain awareness of competitive activity and new trends in the business, communicating ideas for improvement.
• Maintain awareness of optimizing ingredient usage, production capabilities and production requirements.
• Determine how to get the most utility across product lines. Understand the benefit of additional sales opportunities and secondary opportunities for selling products, reducing overall shrink risk.
• Assist in menu development for retail and restaurant concepts, including on-site training and evaluation of operations.
• Review and evaluate retail execution of designed programs, including initial training, profitability review and on-site audits.
• Analyses customer menus to create and communicate Boar’s Head products into unique, versatile and operational concepts.
• Organize, schedule and conduct off-site demonstrations with clients to illustrate the benefits of various BH products and their potential applications.
• Research, create, and write recipes that are scalable in retail and commissary environments.
• Actively supports training and development team in Sarasota and New York with Best-Practices and trainer leadership. Routinely shares relevant best-practices with internal network.
• Engage with professional affiliations (ACF, WCR, Catersource) to showcase Boar’s Head commitment to Culinary Arts while networking for business development.
• Assist clients and Local Purveyors in development of new culinary and Grab & Go programs
• Maintain current and up to date on evolving all food and culinary trends with focus on global and domestic influences.
• Possess well-developed ability to taste and evaluate food with a strong ability to accurately communicate findings using sensory-based language
• Support the Culinary Development Team with the operations for the Foodservice Culinary Lab including but not exclusive to the following: Maintenance & Cleaning, Supplies and Inventory Control, Operations & Security.
• Coordinate – work cross-functionally with supply chain, culinary, marketing, operations, training, and sales to integrate recipe development plans and new product roll outs throughout the company in a collaborative, efficient and profitable manner.
• Coordination and attendance at regional, national food shows and association specific shows.
• Maintain an active, up-to-date calendar of events and activities (training dates, events, tradeshows)
• Other duties and responsibilities as assigned

Education and Experience

• Culinary or Hospitality (BA/BS) Degree or related discipline
• ACF Certification or similar preferred
• 5-7 years of culinary experience in the hospitality or restaurant industry
• Knows the difference with premium brands vs. value drivers

Skills / Abilities

• Passionate about food, flavors, and the prepared foods industry
• Technical competency in deli meats, cheeses & innovation, trends, ingredient functionality, and commercialization.
• Adept understanding of sensory, consumer, analytical
• Ability to multi-task and work agilely across different product types and categories.
• Strong commercial acumen, technical development skills, judgment and understanding of the business and industry.
• Experience and understanding of food forward consumer trends, including culinary as well as technical/regulatory experience with non-gmo, organic, and/or clean-label food design.
• Demonstrated leadership strength in capability development and stakeholder management and supplier relationships. Excellent communications skills to interact with general management at a senior level.
• Strong project management skills and proven ability to work with cross-functional teams.
• Experience and passion for the intersection of creativity and innovation, including consumer-centric approaches.

Language Skills

• Must be fluent in English (oral and written)

Mathematical Skills

• Intermediate to Advanced math skills required – ability to convert grams to lbs, oz to kg, and be able to properly quantify recipes, formulas, etc.

Reasoning Ability

• Self-starter that does not need to be micro-managed and comfortable with navigating ambiguity.  The candidate must also maintain confidentiality to ensure the integrity of the department is not jeopardized.

Work Environment

• This position involves up to approximately 25% travel utilizing commercial flights, automobile and other forms of transportation. The remainder of time is spend in an office or commercial kitchen environment.