Business Development Chef

POSITION PURPOSE AND SUMMARY

The Business Development Chef provides culinary leadership, engages Kagome's strategic customers in partnership with Kagome's Sales Teams, and provides product expertise in the development of world class food products, while working within the financial parameters and manufacturing capabilities of Kagome. This position may require travel up to 75%. Support the review, understanding and compliance of all programs, policies and procedures contained in the Food Safety and Quality Management System. Responsible for reporting food safety issues observed so appropriate action can be taken. Actively participate and support the 5S and MES initiatives.

Security Profile:

Email, Domain Users.

Drives/Folders:

Production Control, Production, Costing, QC, QC_Shared, R & D Shared.

Software:

Office 365, VPN, Product Vision, JustFoods

DUTIES AND RESPONSIBILITY

Partner with Sales & Marketing to pursue strategic business development projects with targeted customersAssist Corporate Chef with delivering culinary presentations and leading working sessions at customer test kitchens and Kagome's Global Innovation CenterWork with Kagome R D managers and scientists to develop products/ideas/applications that meet customer needs and fit within Kagome's capabilities and strengthsShowcase Kagome and our products at a world-class levelWork comfortably in front of an audience and possess strong presentation skillsTranslate culinary recipes and concepts into products Kagome can commercializeDevelop and strengthen relationships with targeted customersProactively develop regular innovation and product working sessions with key customersParticipate in industry and customer trade shows and conferences, as neededActively develop contacts and strengthen communications within professional networks (RCA, IFT, ACF, etc.)

POSITION DIMENSIONS AND QUALIFICATIONS

Internal Contacts All Kagome departments External Contacts Customers, especially customers' chefs, competitors' representatives and chefs, suppliers, trade organizations

Training & Experience:

Education Level and Focus A Degree in Culinary Arts or Food Science and/or restaurant or culinary experienceCertified Research Chef or Certified Culinary Scientist, a plus Years and Type of Related Experience Required Minimum 6-8 years of experience within the industry, with a focus on commercial foodservice, processing, or industrial manufacturing specializing in the development of new concepts and menu items for commercial production

Skills & Abilities:

Uphold Kagome's Values:

Employee works well with others as a team and treats others with respect. Conducts self in a professional manner and exhibits the highest level of integrity. Maintains a positive attitude through good working relationships with our customers, visitors, and co-workers that emphasizes our commitment to good customer service.

Employee Retention:

Build a culture employees and/or co-workers want to be a part of. Be helpful to others and work as a team toward company goals. Participate in an exceptional onboarding experience for new hires and ensure they have the necessary tools to succeed in their roles by welcoming and assisting them. Build employee engagement, recognize, and reward employees, provide avenues for professional development, and manage to retain. Interpersonal and Communication Well developed in communications skills, both oral and writtenDirectly interfaces with internal/external customers Technical and Analytical Use of cooking equipment commonly found in professional kitchensDemonstrated knowledge of culinary techniques and global cuisines that creatively supports innovation Administrative and Operations Computer skills using Excel, Word, PowerPoint Travel Requirements Must be able to travel within the US & internationally to visit customer sites and Kagome facilities.

Work Environment:

Professional kitchens, food technology labs, and office space with low noise level. May be exposed to some food related chemicals. In production facilities, will be exposed to food processing environment with changes in temperatures, damp conditions. This is a Safety Sensitive position.

Special Equipment Used:

Kitchen and pilot plant equipmentPersonal computer (specific experience with Excel, Word & PowerPoint)General office equipment; fax, copier, phone etc.