Role Purpose Statement: Responsible for supporting the R&D aspect of the Modular Menu Design Process.
Key Interfaces: (internal, external)
Internal: Culinary Team, Procurement, Product Engineering Team, Customer Service Centers (CSC)
External: Customers, Suppliers, Vendors
Responsible for supporting all R&D culinary related activities in the North American Region.
Work with the menu design Executive chefs on developing new and innovative products for the company.
Participate in culinary related workshops, trade shows and continuing education opportunities on learning new and innovative culinary methods, techniques and ingredients.
Work with external vendors on the development of new menu items and ingredients for our airline customers.
Travel across the North American region supporting menu presentation with the other Program Management teams.
Maintain all areas of the HQ test kitchen and equipment that pertain directly to the R&D culinary process.
Responsible for organizing and rotating all R&D related ingredients products (dried storage, walk-in cooler, walk-in freezer) to maximize shelf life and reduce waste.
Work with cross functional teams consisting of chefs, managers, procurement personnel, analyst, and CBASE team members to achieve common goals in the Modular Menu Design R&D process.
Documentation, yielding and data entry of ingredients used in the Modular Menu R&D design process.
Preparation of menu items to ensure accuracy of recipe specifications and methodology.
Learn, create and document ingredients and recipe specifications to include methodology into company computer program (CBASE) for both MS3 (ingredient) and MS2 (recipe) creation.
Participate in team process improvement strategies and menu development projects.
Maintain detailed information on all R&D projects and their activities.
Learn the Gatekeeper process and create MS3 for requested ingredients.
Participate and support in company sponsored initiatives.
Support all company extracurricular events and activities (Customer luncheons, Special Events, and Executive Board Meetings).
Associate degree in culinary arts program or equivalent accredited culinary apprentice program.
Three to five years working as an experienced Sous chef.
Prior R&D menu development and specification writing skills a plus but not required.
Knowledge of food and hygiene regulations (HACCP).
Excellent oral, written, and interpersonal skills.
Good knowledge of Microsoft Office and Windows-based computer application s with the ability to learn internal company computer programs.
American Culinary Federation certification as a Sous chef a plus but not required.
Ability to travel up to 25% of the time