Duties and Responsibilities:

• Lead innovation prototyping initiatives in strategic categories in collaboration with Category Marketing
• Provide application support for innovation projects within strategic product categories.
• Support strategic customers’ culinary initiatives
• Design and deliver customer innovation presentations to showcase new product concepts.
• Participate in R&D projects focused on new product development, cost optimization, and creation of formulas, recipes, and applications
• Develop and execute training and education programs for the internal and external (broker) sales force to demonstrate best practices for preparation, handling, and serving of our products. .
• Conduct annual reviews of broker workshop best practices, recommending specific modifications or improvements to enhance training outcomes.
• Identify and create new product and innovation opportunities with existing customers.
• Lead "white paper" concept development, tailoring product recommendations to address individual customer needs and market positioning.
• Scout and report new business opportunities to sales channels for potential growth.
• Support Sales & Marketing departments by providing accurate technical information and conducting product presentations to customers.
• Troubleshoot and resolve technical product issues for customers in collaboration with Sales & Marketing.
• Develop and maintain productive working relationships with key suppliers and key customers’ Culinary/Menu/R&D teams to engage them in collaborative work to generate new commercial opportunities.
• Manage the recruitment, hiring, and day-to-day activities of the Culinary R&D Intern, ensuring effective support for the R&D team.
• Develop culinary gold standards for new R&D projects and assist in development of viable, commercialization-friendly products.
• Manage projects and become proficient in PLM software system.
• Performs all other duties as assigned.

Minimum Job Requirements:

Education/Certifications and Experience:

• Degree in Food Science, Baking Science, or other technical field from an accredited institution is preferred.
• Minimum of 5 years work experience in culinary role including back of house restaurant experience and the food manufacturing industry OR national restaurant chain / national distributor “corporate chef” experience.

Knowledge, Skills, and Abilities:

• Proficient use of a computer, Microsoft Office (Word, Excel, PowerPoint, OneNote), and other related applications or software.
• Strong knowledge of and expertise in a wide variety of food preparation methods and cuisines.
• Strong knowledge of food ingredients and their functionality.
• Passion for food and the restaurant industry.
• Comfortable speaking in front of groups, leading presentations, and communicating directly with customers and salespeople.
• Ability to work effectively in multi-functional project teams to achieve business goals. Must be a strong team player.
• Ability to develop strong working relationships with customers and supplier partners to help develop new business opportunities.
• Ability to effectively manage multiple projects and assignments simultaneously.
• Strong verbal and written communication skills and problem-solving skills.
• Must have general working knowledge of technical lab equipment, such as a viscometer, pH analyzer, salt analyzer, and colorimeter.

Supervisory Responsibilities:

• Manage the recruitment, hiring, and day-to-day activities of the Culinary R&D Intern, ensuring effective support for the R&D team.
• Work requires supervising and monitoring work performance of direct reports including making final decisions on hiring and disciplinary actions, evaluating program/work objectives and effectiveness, and realigning work and staffing assignments, as needed.
• Develop functional responsibilities of individuals that report to this position and ensure that best in-class output is created.