Executive Chef
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Company: CPS, Inc. (Consumer Products Laboratory Division)
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- Job ID:260.08/ KP
- Date:12/16/2008
- Location:
- State:New Jersey
- Degree:B.S./B.A.
- Major:Food Science
- Salary/Compensation:
- 58-100K
- Job Types:
-
Culinary, Project Manager, R&D Manager
Job Description
Duties: Creates innovative, consumer and customer driven new product concepts and platforms. Develops gold standards and translates this into a commercial bench standard with accurate recipes for manufacture. Knowledgeable of company ingredients product lines and develops applications integrating those materials where practical. Works directly with customers in development of innovative menu solutions that meet customer’s operational needs while driving applications and sales. Possess financial understanding and able to determine concept cost feasibility. Develops, administers and conducts training programs in culinary center, as well as in operating group and customer facilities. Leads complex development projects with the R&D organization. Sets culinary standards for the organization. Recommends strategies to drive culinary innovation and improve culinary skills throughout the organization. Acts as a culinary expert in the organization. Coordinates product presentations on and offsite. Demonstrates knowledge of current and emerging consumer and culinary trends and able to apply this knowledge in the development of new products. Coordinates PR events and special function needs. Provides open lines of communication throughout the company. Develops a culinary network from which to draw upon as needed.
Requirements: At least 3 years experience as a chef in a food manufacturing corporate research environment is required. At least 3 years in restaurant or commercial kitchens as a chef. Certified Research Chef or Certified Executive Chef is preferred. Experience with national account customers or with flavor manufacturer is a plus. Must have culinary, leadership, communication, time management and analytical skills. 30-40% travel to support operating groups and customer needs.
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