Associate Corporate Chef

Overview:

The T. Marzetti Company leads the industry in setting the standard for Culinary excellence. The Associate Corporate Chef is responsible for providing culinary support to the greater Culinary Team with the development and execution of menu concepts, recipe development and culinary presentations to internal & external stakeholders supporting innovation, retail, and foodservice pipeline development. They will work under the direction of the Director of Culinary and Principal Chefs to ensure that the company’s culinary offerings meet quality standards, align with corporate objectives, and exceed customer expectations. We are looking for someone who is creative, strategic, independent and collaborative and who can execute with attention to detail and communication. The Associate Corporate Chef collaborates with various departments, including Retail & Foodservice R&D, Innovation, Marketing and Sales to drive culinary innovation and excellence across the organization.

Responsibilities:

o Working under the direction of the Senior Manager of Culinary, support in developing innovative menu concepts that align with retail and foodservice customer initiatives, brand positioning and customer preferences.

o Assist in the creation and testing of new recipes and concepts that showcase creativity, ensuring they meet quality standards, taste expectations, operational considerations, and cost parameters.

o Collaborate with Retail & Foodservice R&D, Culinary, Marketing and Sales teams to provide support for customer work sessions, culinary demonstrations, tastings, product ideations, culinary product training, vendor partner chef and supplier showings, and other company and customer related projects as needed.

o Support and assist in the planning, set-up, preparation, development of content, and execution of trade shows & conferences for industry networking & marketing, in-house culinary events, meetings, and other special corporate functions as needed.

o Stay updated on industry trends, market insights, consumer preferences, emerging ingredients, and culinary techniques to bring innovative ideas to the development process.

o Maintain a clean and organized work area and document all research, development, and testing processes in an organized and comprehensive manner. Develop and maintain recipe databases, ensuring accuracy and consistency across all locations.

o Assist in maintaining Innovation Center Kitchens including sanitation, inventory of retail and foodservice branded products, perishable and pantry items, proprietary customer ingredients and equipment, and support the day-to-day operations in conjunction with project work and facility events.

Qualifications:

o Bachelor’s degree in Culinary Arts or Food Science.

o Minimum of 2 years of culinary/ restaurant experience in a professional kitchen with proficient understanding of commercial restaurant cooking equipment and cooking principles and methods and kitchen operations.

o Strong culinary skills, including proficiency in various cooking techniques, recipe development, flavor balancing, and ingredient knowledge and handling.

o Proficient understanding of food science principles and ingredient functionality.

o Creative mindset with a passion for exploring new flavors, ingredients, and cooking techniques and the ability to develop innovative and appealing menu concepts and recipes.

o Understanding of food safety protocols and regulations.

o Ability to work respectfully and professionally both independently and in a fast-paced and dynamic cross-functional team environment, and flex to provide support to colleagues as needed with clear communication.

o Capable of planning work based on deadlines set by project timelines and willing to follow detailed instructions and specifications.

o Strong communication skills (written and verbal) to collaborate effectively with cross-functional teams and present complex information in a clear and concise manner.

o Basic computer skills and detail-oriented with the ability to maintain accurate records and documentation and develop presentations using software like Microsoft Word, Excel, PowerPoint, etc. and general understanding of key social media platforms (Instagram, Twitter, TikTok, Facebook)

o Ability to travel as needed for culinary training, menu development, and culinary events.

Competencies:

Customer Focus, Collaborates, Plans & Aligns, Ensures Accountability, Communicates Effectively, Nimble Learning

Working Conditions/Environment:

· Work primarily in research and development lab or culinary kitchen with exposure to heat, steam and noise.

· Ability to travel up to 30% to various locations.

· Stand for extended periods.

· Light to heavy lifting required. Not to exceed 50 lbs.

· Ability to operate a computer and view screens.

Permanent