Culinary Development Chef

OVERVIEW

WHO WE ARE

T&C is a family-owned company that builds authentic relationships one interaction at a time through consistent commitment to heartfelt service, relating to people as people (not numbers) and by selling the freshest, highest-quality products available. We have a deep passion for food and people and are always looking for service-minded individuals of all backgrounds to join our community.

WHO YOU ARE

You are genuine and authentic in your interactions both with your customers and co-workers. You thrive in a team environment, take your responsibilities seriously, and always consider the customer in your decisions. You see richness and strength in a diverse workforce and treat others with respect to create a place of belonging for all.  You care about your community and the environment. Pursuing knowledge in order to add value and grow is your idea of fun. Oh, and you love food!

WHAT WE OFFER (IN ADDITION TO BEING A FUN PLACE TO WORK)

We have a highly competitive benefits package ($5-$19 weekly medical premiums), vacation/sick time, paid holidays, premium pay rates, an Employee Assistance Program, a discount on virtually everything in our markets, 401(k) plans, profit-sharing and a pension, scholarship program and an employee referral bonus program. Whoa! That’s a lot of great stuff!

THE SMALL PRINT WE WANT YOU TO BE AWARE OF

T&C is proud to be an Equal Opportunity Employer. We value a diverse workplace and do not discriminate based on race, color, national origin, religion, caste, gender identity, sexual orientation, age, disability, or any other applicable characteristic protected by law. We invite women, people of color, LGBTQ individuals, members of ethnic minorities, foreign-born residents, and veterans to apply. Duties and responsibilities may be added, deleted, or changed at any time at the discretion of management, formally or informally, either verbally or in writing.

If your experience looks a little different from what we’ve identified and you think you can thrive in this role, we’d love to learn more about you. Research shows that women and members of other under-represented groups tend to not apply to jobs when they think they may not meet every qualification, when, in fact, they often do! We are committed to creating a diverse and inclusive environment and strongly encourage you to apply.

A TYPICAL DAY WILL INCLUDE THE FOLLOWING . . .

• Reports to Director of Culinary Development & Services
• Responsible for carrying out vision and direction provided by Culinary Steering Committee for value-added product development
• Oversees operations of test kitchen
• Anticipates food trends through constant research and feedback loop
• Generates new ideas seasonally to present to stakeholders
• Creates new recipes and refines existing recipes following roadmap created with Product Directors
• Leads research, development, formulation and documentation of new products within time, cost and processing requirements including developing and managing SOP’s
• Produces sample products and conducts taste tests to evaluate flavor, appearance, texture and feasibility
• Identifies and resolves production challenges
• Ensures final products meet safety, and regulatory standards for all counties of operation and with appropriate labeling and nutritional fact panels
• Manages ingredient functionality and recipe formulation within processing parameters
• Designates proper packaging for each item collaborating with Product Directors
• Maintains costing system for all recipes using Chef Tec or similar platform
• Oversees design, test and trial plans taking into consideration risk, operational constraints and overall profitability contribution
• Coaches and mentors production teams on processes and procedures
• Carries out successful launch of products through cooperative work with Product Directors and Department Managers
• Establishes and complies with Culinary Development Program budget commensurate with volume of work
• Oversees quality assurance process for inspection of proper procedures including recipe adherence and food safety specifications
• Improves (kaizen) product quality through constant and ongoing review of formulation and process parameters
• Provides technical support to culinary chefs, line cooks and food service managers to ensure operational quality and efficient results
• Informs Director of Culinary Development & Service and Culinary Steering Committee of progress, roadblocks and needed resources
• Negotiates contracts with partner commissaries when outsourcing is required, working with Product Directors to meet all operational needs
• Facilitates all microbial testing necessary for compliance
• Ensures the dissemination and adherence to all company policies
• Stays current with all training including online training and professional development opportunities
• Supports and follows sustainability programs
• Provides and demonstrates attitude of service to staff and guests
• Operates within the Company’s Core Values, Company Brand and Business Principles

THIS JOB MIGHT BE FOR YOU IF . . .

• 5 years or more experience in supermarket or food service areas at the administrative/ corporate level preferably in a fresh-food environment
• Proven experience as a chef in new product development and menu creation
• Strong knowledge of food production, quality control, and food regulations
• Excellent palate and creativity in the kitchen
• Familiarity with food processing technologies
• Ability to work under pressure and meet tight deadlines
• Strong communication skills in all modalities, listening, writing, and speaking
• Proficient using all kitchen equipment and tools
• Ability to work independently as well as collaboratively with others
• Experience with recipe documentation and reporting
• Detail oriented with strong organizational skills
• Willingness to stay connected which may require travel, research and working evenings or weekends as called for
• Commitment to personal and professional development as well as staff development at all levels of Culinary Services
• Possesses full body mobility (bending, stooping, twisting and reaching) with excellent manual dexterity
• Good understanding of food science and nutrition
• Critical thinker with the ability to analyze and interpret financials
• Must possess an attitude of service to others
• Demonstrates self-discipline and accountability
• Must have intermediate or higher computer skills including MS Office (Word, Excel, Outlook)
• Ability to build and maintain effective relationships and trust with a diverse group of staff, customers, and vendors
• Displays excellent work ethic
• Ability to lift and carry 50 lbs.
• Exemplifies health department standards

Entry Level Compensation

Maximum Compensation

Salary : $95,300 - $127,600