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Corporate Executive Chef – Southern California – Portails carrière

Corporate Executive Chef – Southern California – Portails carrière

10 September, 2019

Position Summary:  The Corporate Executive Chef provides culinary leadership, support and expertise for the development of differentiating food products for the National Account Segment of the business to ensure success for our customers and the company. 

**CANDIDATES MUST RESIDE IN SOUTHERN, CALIFORNIA**

 

Essential Duties & Responsibilities:

Customer Development

  • Assists in identifying strategic projects with new and current customers          
  • Assists in identifying strategic new customer targets
  • Leads in creating and presenting products/ideas/applications that meet key customer needs and fit within Custom Culinary’s ® capability portfolio
  • Personally plans, prepares and executes hands on culinary presentations
  • Possesses strong presentation skills
  • Possesses strong organizational skills to keep projects on track
  • Possesses ability to translate customer needs to internal resources
  • Communicates Custom Culinary’s ® points of differentiation
  • Responsible for customer interaction and development of key relationships within customer’s culinary group

Brand Development

  • Understands and promotes attributes of branded portfolio
  • Incorporates branded products, where applicable, into menu ideation development
  • Assists organization in identifying ways to improve branded portfolio
  • Recommends products that have potential for branded execution
  • Understands our manufacturing capabilities and is able to translate customer needs into manufactured products

Business Development

  • Assists in continually defining the Custom Culinary ® differentiation platform
  • Understands and works within identified financial parameters for product development
  • Works with NAM to identify products that meet volume parameters
  • Actively develops contacts and lines of communication with networks such as; ACF, RCA, COEX and other professional groups
  • Understands strategic direction of Segment Group and promotes projects/customers that fit within set strategy
  • Assists in translating authentic global products and applications to customers via interaction with Griffith network of Culinarians



Education & Requirements: 
 

  • Minimum of 10 years of professional experience in commercial kitchens and foodservice operations
      
  • Minimum of 6 years responsibility for supervision of culinary operations and decision making as an Executive Chef,  Executive Sous Chef
  • Minimum of 5 years of experience as a Research Chef in a commercial foodservice, processor or industrial organization specializing in development of new concepts and menu items for commercial production
  • Minimum of 5 years of experience in working with or for National Chain Accounts?
  • Has current ACF Certified Executive Chef (CEC) certification or meets certification at this level
  • Demonstrated knowledge of culinary techniques with ability to creatively support innovation in taste, flavor and texture
  • Proven ability to present new products and concepts to customer audience
  • Culinary Ambassadorship       
  •  Member of ACF and RCA, Certified Executive Chef (CEC
  • Proactively participates in ACF, RCA and other industry organizations professionally representing Custom Culinary®
  • Communicates, builds and maintains customer relationships in a professional manner
  • Minimum (2) year AOS degree of Culinary Arts

Recommended skills

Presentations

New Product Development

Manufacturing

Creativity

Decision Making

Business Development

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