Innovation CPK Chef

JOB SUMMARY:

Under the direction of the Corporate Chef, works in conceptualizing Tomorrow’s concept constantly testing cutting edge ideas & products based in seasonality of fresh produce and other key ingredients. Research, innovates and commercializes all new product development at central production kitchen. Develops bench top recipes & formulas and works closely with Production Manager and Quality Assurance Manager in the scaling and commercialization of every recipe manufactured in Central Commissary.

Conducts all Research & development for all departments in Central commissary: Hot kitchen, cold prep, dried packs and Carniceria. Constantly researching existing products and raw material for all departments always looking to optimize quality, flavor, and price.

Works closely with Supply Chain Manager in developing new value-added products and ideas and tests in a control environment all initiatives directed by Corporate Chef and Supply Chain Manager.

Works side by side with production Manager in the training and development of cooks to improve their cooking skills, product knowledge, cooking techniques and overall execution of formulas.

Works as the main liaison between corporate chef and central commissary management team in the developing and implementation of every food program. Through his/her innovation, assists Plant management on all production, efficiency  & productivity of the manufacturing plant across multiple shifts, departments and line assemblies, to manufacture products that meet established quality, customer service, safety, sanitation, innovation and cost metrics consistent with schedules and policies; implements work standards and maintains improvement through sustaining behaviors, operating with discipline and rigor, oversees that the production team consistently executes quality products to fulfill customer requirements; works within the framework of the budget to optimize company profitability.

  This position leads by example. Maintains a positive work environment and ensures fair and consistent treatment of all associates.  Demonstrates care and compassion for people; shows empathy and concern. Set a positive example of the company values and excellent customer service.

   Exemplifies the desired culture, values, and philosophies of the NGM organization:  Servant Leadership, Hard Work, Respect, Loyalty, Unity, Innovation, Communication, Openness, Objectivity, Education, Humility, Trust & Honesty.                                                                                                         

·        Executes formulation with a high degree of precision, execution, efficiency, and productivity.

·        Works closely with other Department Heads in kitchen, Carniceria and dried pack to research and develop new ideas & promotions and supports them to improve operational efficiencies, reduce shrink and promotion execution.

·        Follows Food trends in Industry and uses date as base for new creations.

·        Responsible for all testing in central commissary and monitors, trains and develops plant personnel for better execution of our Food.

·        Under direction of Corporate Chef, conducts consumer testing and administrates surveys, observes, follows & analyze Marketing trends and modify recipes as needed/planned.

·        In conjunction with Quality Assurance, manages all organoleptic tests of products and records findings: Shelf-life, pH, color, flavor, odor, viscosity, temperature peak points, CCP’s, etc.

·        Leads R&D Technicians to develop better ways to retain flavor, freshness, consistency and nutritional value of food products and to develop acceptable substitutes for current formulas that may trigger digestive sensitivities.

·        Assists corporate chef in developing and constantly updating creative, safer packaging to enhance product presentation.

·        Complies with Standard labeling laws on all developed products.

·        Responsible for conducting training of store operators, merchandizers and cocina team leaders in implementation of all new central commissary products.

·        Works closely with Category buyer and Finance Department to provide accurate costing of new projects.

·        Responsible for maintaining recipe book in central production kitchen up to date. 

·        Assists Corporate chef in conducting food cuttings for innovation committee and sales & marketing.

·        Responsible for generating all training materials and job aids for all central production kitchen roll out programs.

·        Executes the Food Safety program. trains, mentors and develop all Cocina personnel.

·        Executes HACCP and GMP programs and follows all safety rules and regulations per Company standards.

·        Ensures that test kitchen is always in optimum operational conditions and that all food preparation is made per recipe and sanitation standards. Maintains test kitchen areas always clean, organized and in optimum operational conditions and provides R&D technicians with clear direction.

·        Performs other duties as directed.  

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

·       Must have critical thinking with exceptional problem-solving skills and able to work independently or in team environment.

·       Must be able to lead, delegate, monitor, and follow up.

·       Supervisor experience and knowledge of current management and supervisory techniques.

·       Must have strong leadership skills.

·       Must be HACCP Certified.

·       Must have good communication and mentoring skills.

·       Ability to cross merchandise effectively with other departments.

·       Must have a very strong Customer service commitment.

·       Able to resolve operational problems related to projects and minimize delays or unexpected cost increases.

·       Proactive, resourceful & highly motivated with good communication skills and ability to work in high output environment.

·       Ability to develop creative solutions to problems and challenges as they are identified and resolve them in a timely manner.

·       Able to demonstrate attention to detail and follow through in all areas of responsibility.

·       Ability to develop & coordinate project plans/projects and communicate changes and progress effectively in writing as appropriate for the needs of the department associates and plant management. 

·       Must have solid knowledge on Microsoft Excel, Word, and Outlook

·       Must be able to lift 25 Lbs. frequently and 40 Lbs. occasionally; stand, reach, climb, and lift frequently.

·       Must be able to use calculator to perform general mathematical functions.

·       Must be able to work with others and coordinate production with other associates.

·       Must work with minimum or no supervision.

·       Must have an excellent attendance record, reliable and flexible cooperated with busy season required occasionally.

·       Must be able to work in a fast-paced environment.

• Completion of a Post-Secondary Culinary Arts certificate or degree program or apprenticeship is desired.
•  Have a minimum of 5 years directly related to Menu Development & Management experience in multi-Unit Corporations.
• Demonstrated experience in supervising a large group of employees.
• Formulated Food processing experience.
• Experience in good manufacturing practices and food safety for a restaurant kitchen environment.

·       To perform this job successfully, an individual must be able to read, write and speak English satisfactorily to perform the essential functions.

·       Bi-lingual English – Spanish highly desirable.

·       Ability to calculate figures and amounts such as discounts, proportions, percentages, and volume.

·       Ability to define problems, collect data. Establish facts and draw valid conclusions.

·       Strong excel, word and power point knowledge.

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

(Occasionally 1-33%; Frequently 34-66%; Continuously 67-100%)

·       Must be able to lift to 10 Lbs. (Continuously)

·       Must be able to lift to 30 Lbs.  (Frequently) and exert force up to 40 Lbs. (Occasionally)

·       Stand (Frequently)

·       Walking (Frequently)

·       Sitting (Frequently)

·       Use hands to finger, handle or feel (Continuously)

·       Reach with hands and arms (Continuously)

·       Climb or balance (Occasionally)

·       Stoop, kneel, crouch or crawl (Occasionally)

·       Talk or hear (Continuously)

·       Taste or smell (Continuously)

·       The kitchen environment may be subject to extreme temperatures with exposure to heath, water, noise, and some chemicals.

·       Occasional Office Environment

(Occasionally 1-33%; Frequently 34-66%; Continuously 67-100%)

·       Work near moving mechanical parts (continuously)

·       Vibration (Frequently)

·       Moderate noise (Continuously)

(The work environment characteristics and physical demands described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.)

IMPORTANT DISCLAIMER NOTICE

The job duties, elements, responsibilities, skills, functions, experience, educational factors, and the requirements and conditions listed in this job description are representative only and not exhaustive of the tasks that an employee may be required to perform. The Employer reserves the right to revise this job description at any time and to require employees to perform other tasks as circumstances or conditions of its business or the work environment change.