Director of Culinary

Company Overview

The Director of Culinary will play a pivotal role in shaping our product development strategy while planning and implementing our products. This position will work closely with the SVP of Culinary Innovation to plan and execute innovative food concepts while coordinating resources across our Innovation and Design teams.

In addition to leading culinary initiatives, this role will collaborate with the Sales team to drive key business initiatives, support client presentations, and foster strong relationships with external stakeholders. The ideal candidate will bring exceptional culinary expertise, strategic leadership, and a deep understanding of business and market trends to propel our innovative efforts forward.

ESSENTIAL DUTIES AND RESPONSIBILITIES include but are not limited to the following:

Culinary Leadership

Provide strategic guidance and culinary expertise across all channels to drive innovation and product development.

• Engage daily with cross-functional teams, including Innovation & Design (I&D), Sales, Operations, Commercialization, Supply Chain, and Quality Assurance, ensuring seamless collaboration.
• Coordinate the day-to-day activities of the I&D team at our Lakeville, Minnesota Innovation Center.
• Partner with the Director of Innovation and Design to optimize bench formulas for successful commercialization.
• Serve as a trusted representative of Innovation & Design (I&D), stepping in for the SVP of Culinary as needed for internal and external engagements.
• Actively participate in weekly project meetings, providing insights and updates across all business channels.
• Offer hands-on support in the test kitchen, assisting with bench work and product development.
• Champion a culture of creativity, collaboration, and innovation, aligning with Buddy’s Kitchen’s core values.
• Establish and uphold high standards for culinary excellence, work habits, and teamwork.

SALES SUPPORT AND BUSINESS DEVELOPMENT

• Drive best-in-class product innovation to support Sales initiatives and business growth.
• Lead and facilitate customer presentations and workshops, both on- and off-site, showcasing capabilities and conducting product cuttings.
• Utilize consumer insights and market data to proactively develop new products and platforms that align with industry trends.
• Attend plant trials and startups to ensure specification accuracy, address operational concerns, and implement best practices.
• Effectively manage and communicate project status and deliverables across the organization, ensuring alignment with key stakeholders.
• Build and maintain strong relationships with culinary leadership across key accounts, fostering collaboration and long-term partnerships.
• Travel within the U.S. and Canada as needed, sometimes on short notice.
• Uphold and embody Buddy’s Kitchen CORE VALUES in all professional interactions and decision-making.
• Perform additional duties as assigned to support the success of the Innovation & Design team.

QUALIFICATIONS

EDUCATION AND EXPERIENCE

· AOS in culinary arts or BA in Culinary Science, or related field. 8-10 years’ experience in product development or R&D, including supervisory experience and a proven track record of leading workshops and presentations.

CERTIFICATES, LICENSES, AND REGISTRATIONS

None required.

REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES

· Exceptional communication and organizational skills, with the ability to manage multiple projects and shifting priorities in a structured, efficient manner.

· Proven ability to collaborate within diverse teams in a fast-paced, cross-functional environment.

· Strong working knowledge of the frozen food industry, with comfort working in both test kitchens and manufacturing plant environments.

· Expertise in culinary skills, with the ability to teach, mentor, and elevate team capabilities.

· Understanding of food processing, nutritional requirements, and labeling regulations.

· Proficiency in Microsoft Office Suite (Word, Excel, Outlook, PowerPoint), with the ability to quickly learn new tools such as Genesis nutrition software and X3 ERP systems.

· Experience working in open office environments, managing multiple projects with evolving goals and deliverables.

· Strong technical literacy, including the ability to read and interpret spec sheets, nutritional documents, recipes, and procedure manuals in English.

· Excellent presentation and public speaking skills, with confidence in engaging both internal teams and external customers on- and off-site.

· Ability to analyze food trend data and customer requests to drive rapid development and prototyping for short-lead projects.

WORKING CONDITIONS

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an Associate to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the Associate is regularly required to sit; use hands to finger, handle, or feel and talk or hear. The Associate is frequently required to reach with hands and arms. The Associate is frequently required to stand, walk, climb, stoop, and/or kneel. The Associate must frequently lift and/or move up to 25 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an Associate may encounter while performing the essential functions of this job. While performing the duties of this job, the Associate is occasionally exposed to extreme cold (non-weather). The noise level in the work environment is usually low.

REQUIRED TRAINING

This position requires training in Good Manufacturing Practices critical to the effective implementation of the Food Safety Plan and the maintenance of food safety, quality, and process efficiency. Training is also required on how to identify food safety issues such as temperature control, cross-contamination, sanitation, and cleanliness of the lines, etc., critical to the effective implementation of the Food Safety Plan and the maintenance of food safety, quality, and process efficiency.

Benefits

Buddy’s Kitchen provides competitive salaries and a wide variety of benefits including programs that provide for your health and welfare, help you prepare for retirement and truly enable you to balance your work and family life. Buddy’s Kitchen is an equal opportunity employer who provides employment opportunities to qualified persons without regard to race, religion, gender, gender identity, sexual orientation, national origin, age, disability, marital status, veteran status, or any other area prohibited by applicable laws and regulations.

Job Type: Full-time

Pay: $100,000.00 - $130,000.00 per year

Benefits:

• 401(k) matching
• Referral program

Shift:

• Day shift

Supplemental Pay:

• Bonus opportunities

Education:

• Bachelor's (Preferred)

Ability to Commute:

• Lakeville, MN 55044 (Required)

Ability to Relocate:

• Lakeville, MN 55044: Relocate before starting work (Preferred)

Work Location: In person

Salary : $100,000 - $130,000