Executive Chef

Oak Lawn, IL

Posted: 04/04/2019 Industry: Laboratory - Food & Beverage Job Number: 150.19TS Pay Rate: 109,000

Executive Chef

To drive new business opportunities through culinary leadership and expertise for the development of differentiating food products that support their Customers’ success.  Be a role model to the Company Culture by living the Company Values and strive each day to explore, create, and develop new food product concepts to support their Customers’ brands success in the marketplace while strengthening their communities.

Essential Duties & Responsibilities:

  • Lead the Culinary Account Management of Focused Accounts to identify and execute new business opportunities through collaboration with key functions and other Supplier partners
  • Culinary Consultant: Use culinary techniques, creativity and innovation in flavor, texture, and practical demonstration of production to plan, guide, and support R&D Scientists in development of concepts and products (for example, Gold standard prototype development, plate presentation, product preparation, ingredient selection, paper concept development) based on daily requests and/or Account initiatives
  • Cultivate a Culinary network across companies, Customer and Supplier Partners, to strengthen company’s position and deliver value
  • Presentations: Working as part of a multi-functional team, leads the development, coordination and execution of product-based presentations that showcase culinary products and business solutions
  • Innovation: Work closely with the Innovation team to support the commercialization of Innovation technologies as part of the product and concept development process
  • Trends: Identify, apply and communicate culinary trends to daily business activities
  • Supports and/or leads targeted company culinary-based activities which require coordination with chefs from other company business units and/or customer chefs. Activities may include training, cuisine presentations, product demonstrations, etc.
  • Responsible for organizing and/or assisting and executing targeted industry/company culinary luncheons/charity/executive requested activities including development of menu, organization of outside resources, alignment of resources (internal & external), training resources to execute at required level to excellence and expectations, demonstration of culinary savvy and excellence in the food prepared and offered

**If you’d like to hear more about this opportunity and others we are currently working on, please contact Tamra Sanders at tsanders@cps4jobs.com.

JO:  150.19TS
#LI-TS1

 

Requirements:

  • Minimum (2) year AOS degree of Culinary Arts from an accredited institution or graduated from a 3-year cooking apprenticeship
  • Minimum 5 years’ professional experience in a commercial kitchen of a food service operation and/or industrial organization specializing in the development of new concepts and menu items for commercial production
  • Optional: Minimum 2 years responsibility for supervision of a culinary operations and decision-making as a Sous Chef, Saucier or Chef de Cuisine or in an equal position within an industrial organization

**If you’d like to hear more about this opportunity and others we are currently working on, please contact Tamra Sanders at tsanders@cps4jobs.com.

JO:  150.19

#LI-TS1

Tamra Sanders
Sr. Technical Recruiter

Tamra Sanders

Sr. Technical Recruiter/Food and Beverage 

Specialties: All Food and Beverage Industries positions including: Product Development, Research, Sensory, Nutrition, Culinary, Flavorist, Applications, Analytical, Regulatory, Quality Assurance, Technical Service, Ingredients, and B2B Ingredient Sales.

Experience: I have 10+ years of experience in recruiting and the last 5 years in Food and Beverage. I partner with small and big Food and Beverage companies (CPG and Ingredient) throughout the US helping them secure GREAT employees.

 

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