Director of Culinary - Global Alternative Proteins

This is a culinary leadership role in the development and execution of the product category strategy and related innovation agenda, for our Big Bets (Alternative Protein and Nutrition) by leveraging primary and secondary market, segment, category, and consumer insights, as a key enabler to deliver our 2030 Aspirations and establishing Griffith Foods as a Product Leader.  Drive a culture of innovation, curiosity, excitement, and engagement around each big bet.  Innovation Technologies: Responsibilities to support/lead research & development, proof in concept for commercialization of AP innovation Technologies and/or products in-line with Griffith’s Purpose Driven Strategy and our 2030 Aspirations. Culinary Innovation: Uses Culinary techniques, creativity, and innovation in flavor & texture to translate culinary gold standards (dry blending and liquid blending) into commercial products.  Leads application of R & D and culinary skills to products developed for Alternative Proteins. High level of technical and R&D applications, functional ingredients, methodologies in development of AP products. Uses technical skill to localize concepts and formulation with local Units. Key support of education and transfer of learnings to further develop AP applications and focus on key trends, to apply and communicate customer direct business opportunities. Culinary Presentations: working as part of a multi-functional team, leads/supports the development, coordination, and the execution of Plant based presentations showcasing innovation through culinary products and business solutions both internally and externally. Develop relevant concepts and products with new and emerging Nourish Venture Partners. Leads ideations and prototype sessions for partners local, regionally and globally. Develops and maintains contact with foodservice groups, chef organizations and other trade organizations. Keeps up to date on culinary skills and maintains memberships to key culinary organizations such as RCA, WACS. Extensive knowledge of different manufacturing processes, equipment and functional raw materials as applied to current AP business and new partners. Culinary Expertise: Use culinary techniques, creativity and innovation in flavor, texture and culinary arts to plan, guide and support R & D in development of AP concepts and products (e.g. Gold standard prototype development, ingredient selection, and concept and prototype development). Leads local and Regional Culinary teams with AP applications, alignment and communications for H&N, Sustainability, Regenerative and STUS portfolio development. Training: Responsible for training internal and customer personnel on products, concepts and culinary trends and techniques. Working closely with Global AP R&D, AP Managing Director, AP Director of Marketing, VP of Culinary and Global Business Development. Trends: Identify, apply and communicate culinary trends to proactive and reactive business opportunities. Fundamental knowledge and application of Regulatory Compliance, Food Safety and Quality Assurance Globally. Helps enable customer or product portfolio diversification Lead organizational storytelling efforts and the development of value-based selling tools associated with Big Bet innovations Lead / Collaborate with regional business units to ensure successful commercialization of product innovation. Develop, in partnership with Global Brand Development and Communications, thought leadership content designed to differentiate Griffith Foods Responsible for partnering with respective core capability leaders to develop plans to elevate appropriate capabilities in service of our category strategy.   Must demonstrate expertise in the areas of influencing and collaboration Must have a ‘team first’ mentality, delivering maximum value to the Big Bet organization   This position has the unique responsibility of developing products designed to drive accelerated growth and profitability in the areas of Alternative Protein and Nutrition.  Must be able to demonstrate strong command of our culinary competencies with an emphasis on: customers, networking, collaboration, innovation, and portfolio management. Responsible for collaborating to develop an innovation agenda based on business analytics, insight analysis, and business dynamics. This position will be responsible for ensuring consistent, comprehensive, and collaborative innovation launches (commercialization) around the Griffith world. This position will require innovative thinking and guiding the organization through this journey, adapting and evolving along the way. Working Relationships   Internal   Reports directly to the Managing Director of Alternative Proteins Peer relationships with the Global Business Development Team, Global Communications/Marketing Team, Global Marketing Leaders, Global Leadership Team, Global Culinary Council and the Global Innovation Council.   External   Manage relationships with relevant external business partners   Requirements BS Food Science or equivalent in work experience AOS Degree in Culinary Arts or Equivalent Certification as Research Chef (preferred) Computer Skills – Essential with high level of proficiency 6 years of experience with a preference for those with project/product category with an emphasis on innovation.    5 years’ experience as a chef (Restaurant, hotel or other) Minimum of 3 years’ experience as a Corporate Chef 2 years’ experience in Product Development, R&D or Education Knowledge of manufacturing processes and equipment within commercial/factory environment including industrial food ingredients. Demonstrated track record of working with cross-functional global teams, in addition to working autonomously Ability to manage multiple projects and high priority tasks  High attention to detail for both written and visual context Passion for innovation and continuously adapting to the evolving needs of the world. Physical Demands Light physical requirements; sitting, standing, walking, desk type work   Work Environment Office Environment Global Travel Required (avg. 40-50%)   Competency Model – Individual Contributor Customer Focus:  Building strong customer relationships and delivering customer- centric solutions Cultivates innovation: Creating new and better ways for the organization to be successful Builds networks: Effectively building formal and informal relationship networks inside and outside the organization Collaborates: Building partnerships and working collaboratively with others to meet shared objectives Nimble learning: Actively learning through experimentation when tackling new problems, using both successes and failures as learning fodder Resourcefulness: Securing and deploying resources effectively and efficiently