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Manager Culinary Research Development Jobs in Arizona

Arizona State University

Research Analyst

Tempe, AZ · On-site

Collaborates and strategizes regularly with development staff to gain an understanding of their ... management systems and processes Benefits: * Hybrid work schedule. We work from home two days a ...

Asuep

Research Analyst

Tempe, AZ · On-site

Collaborates and strategizes regularly with development staff to gain an understanding of their ... management systems and processes Benefits: * Hybrid work schedule. We work from home two days a ...

Moxies

Culinary Supervisor

Scottsdale, AZ · On-site

$20/hr

... management, we are here to train, mentor and develop you further into your career, while supporting ... Our restaurants are industry leaders in team development and offer unique opportunities for ...

Moxies

Culinary Supervisor

Scottsdale, AZ · On-site

$20/hr

... management, we are here to train, mentor and develop you further into your career, while supporting ... Our restaurants are industry leaders in team development and offer unique opportunities for ...

Fujifilm

Metrology R&D Chemist

Mesa, AZ

Employee is responsible for effectively self-managing and communicating their activities, data ... field or in a R&D/production laboratory environment * Candidates possessing a PhD will be ...

Fujifilm

Metrology R&D Chemist

Mesa, AZ · On-site

Employee is responsible for effectively self-managing and communicating their activities, data ... field or in a R&D/production laboratory environment * Candidates possessing a PhD will be ...

Fujifilm

Metrology R&D Chemist

Mesa, AZ

Employee is responsible for effectively self-managing and communicating their activities, data ... field or in a R&D/production laboratory environment * Candidates possessing a PhD will be ...

FUJIFILM Biotechnologies

Employee is responsible for effectively self-managing and communicating their activities, data ... R&D/production laboratory environment Candidates possessing a PhD will be considered with less ...

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Manager Culinary Research Development information

What is the difference between Manager Culinary Research Development vs Chef de Cuisine?

AspectManager Culinary Research DevelopmentChef de Cuisine
Primary FocusResearch, development, and innovation of culinary products and recipesKitchen management, food preparation, and culinary execution
Work EnvironmentResearch labs, product development kitchens, corporate settingsRestaurant kitchens, hospitality venues
CredentialsFood science, culinary arts, or related certifications often preferredCulinary degree or extensive culinary experience
Industry UsageFood manufacturing, product development companies, culinary innovation firmsRestaurants, hotels, catering services

The Manager Culinary Research Development primarily focuses on developing new food products and recipes through research and innovation, often working in corporate or lab settings. In contrast, the Chef de Cuisine manages daily kitchen operations and prepares dishes in a restaurant environment. While both roles require culinary expertise, the research manager emphasizes product development, whereas the chef emphasizes culinary execution and kitchen management.

What are the most commonly searched types of Culinary Research Development jobs in Arizona? The most popular types of Culinary Research Development jobs in Arizona are:
What are popular job titles related to Manager Culinary Research Development jobs in Arizona? For Manager Culinary Research Development jobs in Arizona, the most frequently searched job titles are:
What job categories do people searching Manager Culinary Research Development jobs in Arizona look for? The top searched job categories for Manager Culinary Research Development jobs in Arizona are:
Manager Culinary Research Development jobs near you
Sr. Manager of Culinary Development

Sr. Manager of Culinary Development

Boar's Head Brand

Phoenix, AZ • On-site

Full-time

Posted 7 days ago

Boar's Head rating

7.3

Company rating: 7.3 out of 10

Based on 35 frontline employees who took The Breakroom Quiz

177th of 432 rated food and drinks producers

Job description

Hiring Company:
Delicatessen Services Co., LLC
Overview:
Boar's Head Brand is seeking a strong candidate with dynamic and polished relationship driven professional with a strong knowledge and passion for food and the retail foodservice industry. In this role, the candidate will be responsible for developing and implementing new Prepared Foods products, programs and foodservice concepts in both manufacturing and retail environments, enabling the Boar's Head Brand to bring fresh, innovative, and trendsetting products. The Prepared Foods, Culinary Development Senior Manager will allow retail/foodservice customers as well our Local Purveyors and Sales teams to growth sales while promoting and protecting the Boar's Head Brand. Duties include food production management, ordering, managing labor, quality assurance, sanitation and staff relations.
Job Description:
Essential Duties and Responsibilities
  • Represent, protect and grow our Brand across all business channels by elaborating on trend recipes across multiple dayparts.
  • Collaborate under the direction of the Ass. Director of Culinary Development and in conjunction with the Prepared Foods team.
  • Maintain strategic accountability for all product development and research, including management and scheduling of test kitchen facilities and collaboration with Commercialization Manager.
  • Builds and nurtures customer relationships that separate Boar's Head Experience from competition.
  • Develop effective build sheets and training materials to insure the ability to execute at both store level and at central manufacturing facilities.
  • Sells a premium brand as a food solution by generating concrete value added propositions to Chefs and retailers.
  • Creates effective and simple demonstration recipes and techniques that effectively help Distributors to sell the "better because aspect" into foodservice accounts.
  • Assist in menu development for retail and foodservice concepts, including on-site training and evaluation of operations.
  • Determine how to get the most utility across product lines. Understand the benefits of additional sales opportunities and secondary opportunities for selling products, reducing overall shrink risk.
  • Design and implement new products in high volume facilities. When possible be on-site for initial product runs to ensure first runs meet document organoleptic measures.

  • Actively supports training and development team in Sarasota and New York with Best- Practices and trainer leadership. Routinely shares relevant best-practices with internal network.
  • Analyze customer menus to create and communicate Boar's Head Products into unique, versatile and operational concepts.
  • Organize, schedule and conduct off-site demonstrations with clients to illustrate the benefits of various BH products and their potential applications.
  • Research, create, and write recipes that are scalable in retail and commissary environments.
  • Engage with professional affiliations (ACF, WCR, Catersource) to showcase Boar's Head commitment to Culinary Arts while networking for business development.
  • Maintain current and up-to-date on evolving all food and culinary trends with focus on global and domestic influences.
  • Assist clients and Local Purveyors in development of new culinary and Grab & Go programs.
  • Possess well-developed ability to taste and evaluate food with a strong ability to accurately communicate findings using sensory-based language.
  • Ability to communicate important details from customer, Local Purveyor meetings and other interactions to internal team members using communication tools in an accurate and timely manner. Preference is to provide written documentation (i.e minutes meeting, call report, photographs...).
  • Other duties and responsibilities as assigned.

Education and Experience
  • Associate degree in Culinary Arts, or Certified Research Chef preferred
  • Additional BS in Food Science preferred or related discipline
  • ACF Certification
  • 7-10 years of field experience as an Executive/Corporate Chef or Chef de Cuisine.
  • At least 5 years of progressive broad and deep product innovation, value generation, and commercialization experience required.
  • Knows difference with premium brands vs. value drivers
  • A mix of career experiences across culinary, R&D, and QA is desirable

Skills / Abilities
  • Advanced working knowledge of Microsoft office: excel, word, outlook, and power point; competencies: e-mail, cell phones etc.
  • Excellent organizational skills to include time/project management skills and the ability to prioritize projects based on business.
  • Be a self-starter: i.e. be able to recognize, analyze, develop solutions and initiate problem solving action with very little information and/or direction.
  • Ability to coordinate off site training sessions, communicate with on site management and/or distributors.
  • Demonstrate above average problem solving abilities
  • Ability to present at all levels.
  • Ability to effectively communicate with all levels of the organization, particularly with Local Purveyors, Product Managers, Channel Sales and cross functional teams
  • Highly motivated self-starter with results orientation
  • Work independently and/or with teams
  • Ability to manage and prioritize multiple projects
  • Ability to manage and control, under specific criteria, budget and expenses

  • Be able to travel extensively utilizing commercial flights, automobile and other forms of transportation
  • Understanding dynamics of commercial and non-commercial channels

Language Skills
  • Must be fluent in English (oral and written)

Mathematical Skills
  • Intermediate to Advanced math skills required - ability to convert grams to lbs, oz to kg, and be able to properly quantify recipes, formulas, etc.

Reasoning Ability
  • Position requires the ability to work independently, exercise good judgement and be proactive. The candidate must also maintain confidentiality to ensure the integrity of the department is not jeopardized.

Work Environment
  • This position involves up to approximately 35% travel utilizing commercial flights, automobile and other forms of transportation. The remainder of time is spend in an office environment.

Location:
Phoenix, AZ
Time Type:
Full time
Department:
Sales Office

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