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Requisition Number :
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5654
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Job Title :
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Executive Chef
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Position Type :
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Full Time
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Job Type :
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Research & Development
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Company :
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Campbell Food Service Company
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Business Unit / Location :
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Campbell Food Dist Company
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Description :
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Imagine...working for a company that knows that its people are the key to its success in the marketplace. A company in which achieving extraordinary results and having a stimulating work experience are part of the same process.
At Campbell, we cultivate and embrace a diverse employee population. We recognize that people with diverse backgrounds, experiences and perspectives fuel our growth and enrich our global culture.
We are looking for an individual who enjoys working in a fast-paced, team-oriented environment, likes to be challenged, and values the opportunity to make a difference.
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General Summary
The Executive Chef is responsible for setting the tone of the culinary organization, demonstrating a passion for food, and driving that passion throughout the organization. This position will sit as a member of the Campbell's Culinary Institute and NAFS R&D leadership team. Through the Campbell's Culinary Institute, this position and its directs are charged with becoming active members of a culinary community to help elevate culinary at Campbell's. This position will partner with senior leaders in the North American Food Service organization to determine how culinary can advance the strategy of the business. The Executive Chef will need to translate that strategy into executable goals and lead a team of culinary experts in achieving them. Primary responsibilities include leading a culinary team in the development of new concepts, menu and recipe solutions, and cross category product innovation. This role will also be responsible for the development of culinary programs and training including the creation and education of gold standard food development, networking with key customers in the development of product programs and supporting corporate PR events. This position will also have responsibility for the development and engagement of the culinary team.
Principal Accountabilities
1. Set the priorities for the culinary team by developing and executing the culinary strategic plan. (20%)
2. Manage culinary staff against AOP product needs including recipe development and product application or menu promotions, heating directions with consumer and operator language, culinary gold standards, leadership in new product innovation process/concepts, customer development and sales support, marketing ideations and product applications. (20%)
3. Keep abreast of culinary trends, consumer trends, restaurant trends, new processes, food products and applications. The ideal individual is adept at maintaining affiliations with culinary institutes, restaurants & associations and is proactive about training and development. (20%)
4. Act as a culinary expert within NAFS as the single point of contact for Strategic NAFS culinary needs/events logistics i.e., board events, annual shareholder meetings, investor meetings, etc. (10%)
5. As a key member of the Campbell's Culinary Institute, contribute the culinary community of chefs, determine appropriate culinary standards/credentials, certifications, training, and proficiency requirements for the culinary career path. Once defined, lead the application of this community and standards within the NAFS culinary team. (20%)
6. Ensure engagement, talent management, coaching, mentoring and overall effectiveness of the culinary team. (10%)
Job Complexity
• Develop strategies to drive culinary innovation and improve culinary skills throughout the organization.
• Develop and lead culinary training for sales and R&D.
• Establish and refine culinary best practices.
• Develop gold standards and translate into commercial bench top standard.
• Focus ongoing efforts to raise NAFS culinary credentials, talent and skill sets.
• Create innovative, consumer and customer driven new product concepts and platforms.
• Cultivate senior level customer relationships with large/strategic accounts in foodservice and retail. Present market insights, trends, and culinary innovation to senior management.
• Utilize culinary insight, menu analysis, and taste trends to enhance concept development and foster creative solutions.
• Work closely with customers in the development of innovative menu solutions that meet customer operational needs and drive sales.
• Develop a culinary network to utilize for best practice sharing.
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Education and Experience
-Minimum education required: Culinary degree with Business Education.
-Education desired: MBA
-Years of relevant experience: Minimum of 10+ years in restaurants, hotels, corporations or other foodservice establishment. Minimum of 5 years within a food manufacturing environment.
Knowledge, skills and abilities required:
• Must be certified Executive Chef or certified Research Chef- (C.E.C., C.F.C., A.A.C, or C.C.E.).
• Must possess corporate research experience within foodservice and retail.
• Strong external credentials within the Culinary Community/Associations; ability to network and affiliate with professional culinary organizations like RCA, CCA, ACF, to further culinary credentials externally.
• Ability to interface with the business and translate strategies into culinary needs and best practices.
• Ability to create direction for the business and teams.
• Communicate with all levels of the organization to ensure that business plans are clearly understood.
• Must possess superior customer presentation skills including showmanship, communication, passion, and creativity.
• Ability to identify and leverage marketing and culinary trends and articulate linkage to enhance credibility.
• Leadership to develop, maintain, and utilize a culinary network.
• Proven ability to motivate and inspire others. People management preferred.
• Ability to deal with ambiguity.
• Ability to multi-task.
• Ability to develop strong work relationships with cross functional teams.
• Knowledge of customer/consumer insights as it relates to culinary trends.
Working Conditions
Travel 35% of the time to customer meetings, shows, and manufacturing facilities.
CAMPBELL SOUP COMPANY
www.campbellsoup.com
Campbell Valuing People, People Valuing Campbell
Campbell Soup Company is an Equal Opportunity Employer
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State/Province :
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New Jersey
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City :
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Camden
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Relocation Approved :
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Yes
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