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Production Line Chef

Our client is a growing food manufacturing company.  They are seeking a Production Line Cook/Chef to join their team.  This person will plan and coordinate activities related to product preparation, product creation and other culinary innovation. Maintain an in-depth understanding of culinary and food ingredient trends as they pertain to the business.

PRINCIPAL DUTIES AND RESPONSIBILITIES:

• Develop and execute food samples for testing and sales support.

• Track food sample tests for yields.

• Send food samples for micro and shelf testing.

• Execute test runs through the pilot units as it pertains to new facility potential product lines.

• Manage the day-to-day culinary operations in the corporate office.

• Research food trends and testing innovations related to the company’s current and potential equipment.

• Collaborate with visiting chefs and guide visitors through pilot equipment tests.

• Support Research & Development with food tests.

• Collaborate with other personnel to plan and develop products.

• Demonstrate new cooking techniques or equipment.

• Work closely with the Sales Department to understand customer needs and communicate the benefit of products as tools to meet those needs.

• Maintain an in-depth understanding of culinary and food ingredient trends as they pertain to the   business.

• Responsible for communicating opportunities, products and results to the Corporate Chef as well as the broader organization.

• Comply with federal, state, and company policies, procedures and regulations.

• Support all safety, food quality and sanitation initiatives and policies.

• Follow Companies safety rules and procedures.

• Perform other duties and tasks as assigned

 

EXPERIENCE:

Minimum of five years of experience in the culinary field as chef or sous chef.

ABILITIES, KNOWLEDGE, AND SKILLS REQUIRED:

• Possesses extensive knowledge and skills in the culinary field.

• Possesses skills and knowledge required to operate food preparation and cooking equipment.

• Able to read and comprehend printed and electronic information.

• Able to use computers, especially programs like Microsoft Office suite, specifically Outlook, Excel and PowerPoint.

• Able to use critical thinking to identify strengths and weaknesses of alternative solutions or approaches to problems.

• Possesses the skills needed to develop creative ways to solve a problem.

• Possesses the skills and experience to be an innovative, qualified professional resource and has a record of innovation and accomplishment in the culinary industry.

• Possesses the skills needed to communicate with persons inside and outside the organization.

• Able to guide oneself with little or no supervision and depend on oneself to get things done.

• Knows sales and marketing strategies, especially from an ingredient perspective.

• Able to use logic and reasoning to weigh production capability, marketing tactics and economical gain.

• Knows principles and processes for providing customer and personal services.

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