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SUMMARY
Directs and coordinates culinary activities by performing the following duties personally or through subordinates.
ESSENTIAL DUTIES AND RESPONSIBILITIES
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Maintains and prioritizes the appropriate project mix (bench and customer support for various sales divisions and technical teams) for culinary team
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Conducts, or leads others within the team, to create new product and menu concepts, product applications, finished products and recipe.
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Provides cross-functional project leadership for designated product development or culinary driven projects
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Maintains and expands database of information about emerging culinary trends
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Provides external customer service to sales and marketing teams by customer site visits, problem solving, consultation and presentation
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Develops and maintains strong relationships with key customers and external culinary community
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Plans and formulates aspects of culinary proposals such as objective or purpose of project, costs of project, and equipment and human resource requirements
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Reviews and analyzes proposals submitted by others to determine if benefits derived and possible applications justify expenditures
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Approves and submits proposals considered feasible to management for consideration and allocation of funds or allocates funds from department budget
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Provides leadership in culinary demonstrations and training for internal and external audiences
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Develops and implements methods and procedures for monitoring projects such as preparation of records of expenditures and research findings, progress reports, and staff conferences, in order to inform management of current status of each project
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Initiates contacts with consulting firms to garner culinary support or culinary research for the department
SUPERVISORY RESPONSIBILITIES
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Directly supervises 2 to 5 employees in the Research and Development Department. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws
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Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems
Education Required: A.A.S, Culinary Arts degree and B.A or B.S. in Business or Natural Science field or related
Experience Required: 15+ years of experience in a culinary position including at least five years either with a food manufacturer or restaurant chain business (>50 stores)
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