Senior Chef I in Springdale, AR at Tyson Foods

Date Posted: 6/28/2018

Career Snapshot

Career Description

SUMMARY:

This position will be a part of our Culinary team in the development of product, positioning and application solutions for the Rapid Growth Brands business unit. The position is charged with distilling available information into meaningful insights to recommend relevant growth opportunities for key Tyson customers. The position interacts closely with Tyson sales, marketing and research and development and with key customers research and development, marketing and operations functions. Working within Culinary, and in tandem with Sales, Marketing, R&D and Operations counterparts, this position is charged with helping the Tyson team to identify product solutions for our key customers and to position Tyson resources as a necessary component of the decision- making process.

ESSENTIAL DUTIES AND RESPONSIBILITIES:
  • Work closely with the Rapid Growth Brands team of food technologists supporting them as a culinary consultant & providing insight through the development process
  • Strong foundation in relationship (customers, industry associations), project management & presentation skills
  • Interactive process working in the customer's kitchen, with other vendor partner chefs often at customer locations throughout the US
  • Articulate ideas to various audiences in an understandable manner and must possess skills to understand how to build targeted profitability into new product creations
  • Opportunity to grow within the other Culinary arenas within the company.
REQUIREMENTS:
  • Education: Culinary degree or certified chef credentials from the American Culinary Federation required. Food Science training or education is a plus but not required.
  • Experience: 5+ years chef experience including 2 years of supervisory, leadership experience in the foodservice industry. Experience in at least 2 or 3 foodservice segments, i.e. foodservice national accounts, menu development, manufacturing experience a plus, in addition to catering/banquet leadership (segments could include: commercial restaurant, hotel, and on-site foodservice).
  • Computer Skills: Standard computer skills.
  • Communication: Excellent verbal and written communication skills.
  • Special Skills: HACCP certified; member of at least one professional chef association; project and time management; problem solving; culinary creativity; staff training and development.
  • Supervisory: None
  • Travel: Up to 35%
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