Culinary Systems Analyst - West Region

The Culinary Systems Analyst is responsible for the input, administration, and analysis of culinary-related data for SSP America’s menus, recipes, ingredients, food cost, food safety and nutrition. The position is under the supervision of the Director of Culinary Systems. The position is remote and will report to the Director of Culinary Systems.

*Short-term position for a period of 18 months, subject to an extension of up to six (6) additional months*

Ideal candidate located in *West Region* Seattle, WA Portland, OR Phoenix, AZ Detroit, MI

Required travel up to 30% throughout the United States and Canada

Pays $74,000 - $85,000 per year

Essential Functions

Analyze recipe cooking techniques, ingredient quantities, assembly procedures and recipe yields to identify potential errors in recipes

Review menu & recipe nutritional analysis using Crunch Time software solution in compliance with USDA and FDA guidelines and regulations

Review and analyze recipe & menu theoretical costs for commercial viability

Professionally write culinary specific preparation methods and HACCP procedures for food service style recipes

Culinary Data Input: Recipes, ingredients, costs, cooking procedures and nutrition into multiple software systems (Excel, My Inventory, Crunch Time Restaurant Management Software)

Assist with the preparation, development and testing of SSP recipes in coordination with SSP’s Research & Development Chef

Performs any other duties as assigned by manager

Skills and Qualifications

Minimum of five (5) years’ experience as a working Chef or Kitchen Manager required

Formal Culinary Education or equivalent professional experience required, with a background in nutrition preferred

Analyze recipe cooking techniques, ingredient quantities, assembly procedures and recipe yields to identify potential errors in recipes

Review menu & recipe nutritional analysis using Crunch Time software solution in compliance with USDA and FDA guidelines and regulations

Review and analyze recipe & menu theoretical costs for commercial viability

Professionally write culinary specific preparation methods and HACCP procedures for food service style recipes

Culinary Data Input: Recipes, ingredients, costs, cooking procedures and nutrition into multiple software systems (Excel, My Inventory, Crunch Time Restaurant Management Software)

Assist with the preparation, development and testing of SSP recipes in coordination with SSP’s Research & Development Chef

Performs any other duties as assigned by manager

SSP America is an equal opportunity employer and does not unlawfully discriminate against team members and applicants for employment on the basis of race, color, ancestry, national origin, citizenship, age, physical or mental disability, medical condition, pregnancy, religion, sex, gender, gender identity, gender expression, marital status, sexual orientation, protected U.S. military or veteran status, political affiliation, genetic information, union activity or any other bases protected by law. All SSP America, Inc. employees, other workers and representatives are prohibited from engaging in unlawful discrimination.