Culinary Director

Job Summary The Director of Culinary is charged with developing and maintaining an industry-leading culinary team through effective product development activity, stakeholder engagement, and collaborative strategies that lead to strong internal and external relationships and overall business success. Essential Functions

• Directly responsible for managing the North America Culinary Team and its ability to make meaningful contributions to the company’s sales efforts by adding value to the customer
• Facilitate and maintain an open line of communication between all NWF worldwide culinary resources creating a platform to share relevant information on development activity across all regions. Connect the broader global innovation team for cross-pollination of concept ideas, system applications, insights and overall successes.
• Demonstrate creative thinking in developing gold-standard recipes that can then be converted into commercialized products.
• Plan and/or conduct product demonstrations highlighting NWF’s capabilities and approach in delivering innovative product solutions to customers.
• Understand Newly Weds’ manufacturing capabilities. product lines and ingredient application techniques/opportunities available.
• Attain a practical, working knowledge of the standard manufacturing/processing methodologies/equipment utilized by Newly Weds' customers to better recognize opportunities represented by our portfolio of products and services.
• Actively engage and network with external customer key decision makers who influence the product development and innovation efforts of their foodservice & food processing companies.
• Leverage industry knowledge/relationships and trade activity to build NWF awareness and best position NWF in generating business opportunities.
• Work collaboratively with NWF Marketing, R&D, and Sales Groups to heighten the visibility of and reliance on the company’s culinary resources both internally and externally.
• Administer employee appraisals/salary reviews and provide employees with feedback and constructive direction for growth
• Perform other duties or special projects as needed

Required Knowledge and Experience

• Requires a minimum of a BS degree in Culinary Arts
• Minimum of 8 – 10 years of culinary experience in a food service or food processing environment
• Supervisory experience required
• Strong communication, interpersonal & organizational skills
• General knowledge in Adobe applications, MS Office and Lotus Notes.

Work Environment * General Office Setting and Standard Kitchen/Laboratory Environment Compensation * $130,000.00 - $175,000.00