Major Duties, Responsibilities & ACCOUNTABILITIES:
- Lead the innovation and development of new product concepts, playing a pivotal role in driving culinary creativity and product differentiation.
- Develop and implement product innovation strategies and tactics, actively generating innovative products and menu concepts that meet market trends and customer preferences.
- Drive the ideation, conceptualization, and prototype development for innovation projects, ensuring that culinary excellence and consumer satisfaction are at the forefront.
- Collaborate closely with food technologists, providing valuable culinary expertise and acting as a consultant throughout the development process.
- Foster and maintain strong customer relationships and industry associations, leveraging these connections to identify new opportunities and enhance partnerships.
- Demonstrate strong project management and presentation skills, effectively articulating ideas and concepts to various audiences within Tyson Foods, as well as external stakeholders.
- Conduct interactive sessions and culinary demonstrations in Tyson Foods and customers kitchens, collaborating with vendor partners, chefs, and other stakeholders to showcase innovative ideas and solutions.
- Possess the ability to strategically incorporate targeted profitability into new product creations, ensuring that profitability goals are met without compromising quality or customer satisfaction.
- Actively seek opportunities for professional growth within the culinary field and other areas of expertise within the company.
- Stay updated on industry trends, emerging technologies, and culinary innovations, providing insights and recommendations to drive continuous improvement and competitive advantage.
Qualifications/EXPERIENCE
- Culinary degree or certified chef credentials.
- Additional training or education in Food Science, Culinary Technology, or a related field is a plus.
- Minimum of 8 years of experience as a chef, including at least 2 years in a supervisory leadership role in the foodservice industry.
- Experience across multiple foodservice segments such as national accounts, menu development, manufacturing, catering, or banquet is preferred.
- Leadership experience in commercial restaurant, hotel, and/or on-site foodservice segments.
Technical Competencies
- Proficiency in standard computer skills, including Microsoft Office and familiarity with social media platforms.
- HACCP certification and active membership in at least one professional chef association.
- Strong project management and time management abilities.
- Ability to design, develop, and innovate menu concepts aligned with market trends and customer preferences.
- Ability to strategically incorporate targeted profitability into product creations without compromising quality or customer satisfaction.
- Awareness of industry trends, emerging technologies, and culinary innovations.
Behavioural Competencies
- Strong problem-solving and critical-thinking skills.
- Effective communication skills verbal and written for both group and one-on-one interactions.
- Ability to interact professionally and positively with employees, customers, and cross-functional partners.
- Ability to lead, inspire, and motivate team members.
- Demonstrated ability to thrive in a fast-paced environment and manage multiple projects with tight deadlines.
- Strong organizational, systematic, and collaborative working style.
- Creativity and passion for culinary excellence and continuous improvement.
Other Requirements
- Willingness to travel as required.
- Ability to conduct culinary demonstrations and interactive sessions with customers and internal teams.
- Participation in company events or activities when needed (based on handwritten notes such as organizing company events).
- Monthly reporting responsibilities as required (based on handwritten annotations).
Technical Competencies
- Proficiency in standard computer skills, including Microsoft Office and familiarity with social media platforms.
- HACCP certification and active membership in at least one professional chef association.
- Strong project management and time management abilities.
- Ability to design, develop, and innovate menu concepts aligned with market trends and customer preferences.
- Ability to strategically incorporate targeted profitability into product creations without compromising quality or customer satisfaction.
- Awareness of industry trends, emerging technologies, and culinary innovations.
Behavioural Competencies
- Strong problem-solving and critical-thinking skills.
- Effective communication skills verbal and written for both group and one-on-one interactions.
- Ability to interact professionally and positively with employees, customers, and cross-functional partners.
- Ability to lead, inspire, and motivate team members.
- Demonstrated ability to thrive in a fast-paced environment and manage multiple projects with tight deadlines.
- Strong organizational, systematic, and collaborative working style.
- Creativity and passion for culinary excellence and continuous improvement.
