Innovation Chef

Purpose of the Position

Ensures that R&D projects involving product development are delivered in accordance with customer (internal or external) time, scope and cost objectives assigned by or directed by the Group Manager-Corporate Chef of Innovation. Responsible for the development activities of new products and/or improvement of existing products. Takes leadership and direction in innovation and technology initiatives to meet customer support and strategic business objectives set forth by the company or Group Manager-Corporate Chef of Innovation.

Essential Position Responsibilities - This is a Salary Exempt position.

Collaborates with other Chef(s), R&D, Marketing and Consumer Insights with internal and external customers, suppliers, and peer related competitors. Designs and develops products with input from the account team, innovation team, or consumer insights to create gold standard prototypes. Participates in driving innovation. Leads, organizes, and manages all innovation projects for poultry in regards to culinary development.

Manages timelines for multiple projects. Reports on timeline status of projects on a regular basis to Group Manager and puts proper actions in place to ensure projects stay on target or get back on track. Communicates efforts and resources when needed to complete tasks.

Collaborates cross-functionally with other Chefs, R&D, Marketing and Consumer Insights. In addition to collaborating internally with Food Technicians, other Chefs, and with input from account team and innovation team members, also works closely with external partners’ Customer Chefs and Supplier Chefs to design, develop and test products in order to create gold standard prototypes.

Works closely with the Sales team to identify opportunities and gaps for customer innovation and/or to showcase innovative product recipes that account teams can use to promote products that would be eligible for possible commercialization.

Proactively researches and assesses food trends. Read food-related articles and industry reports to learn about current trends, packaging and equipment. Participates/plans activities for customer experiences, dine-arounds, and food immersions for the use of inspiration and continuation of learning around trends to fuel innovation and collaboration.

Participates as a member of the Team. Participates in the ongoing development, communication and implementation of team concepts, programs and policies; coordinates work to ensure best practices with all team members. Attends appropriate team meetings. As a member of the Team, fosters strong cohesiveness regarding all major issues; e.g., direction, annual plan, budget, policy changes, etc. Accepts responsibility to quickly identify any areas that lack cohesiveness, bringing them to the attention of the team leader and working with the team in a supportive manner to resolve issues and actively look for ways, and reinforce actions needed, to achieve synergy possible within the larger organization.

Simmons Operating systems principles and objectives: Is familiar with Simmons’ established operating systems (e.g. quality, security, office environment, company policies, LEAN); understands the responsibility to maintain familiarity with the systems and this position’s role in support of these systems - including a consideration of the impact of individual actions on the systems and the responsibility to communicate concerns and improvement ideas.

Performs other duties as necessary in support of business objectives: This position description is intended to guide the activities of the person in this position and is not intended to limit the thinking and creativity of the person as to the work of this function nor is it intended that this describe all the work that may be required of the person in this position.

Physical Activities: Enters and locates information on a computer. Visually verifies information, often in small print. Communicates with Customers, Vendors, or Employees via telephone, in person, and/or electronic mail. May present information to small or large groups. Must be able to work in various temperatures. Move about in a manufacturing environment, kitchen environment, office environment, and surrounding property. Lifts heavy boxes, equipment or other required objects (up to 50 lbs) as needed. Will use laboratory/kitchen/cooking equipment.

Personal Protective Equipment (PPE): As required by visiting facility

Travel: 30% travel to customers domestically and/or internationally, plants and vendors.

Technical Experience: Minimum 5 years culinary experience required. 3 years' experience in Research & Development in a culinary role required. Must be proficient in the use of a personal computer including basic word processing, spreadsheet software, and PLM software.

Industry Experience: Preference for food processing organization.

Minimum Education: Associate of Occupational Studies Degree in Culinary Arts

Preferred Education: Bachelor's Degree or higher in Culinary Arts field, Food Science or Science related degree. C.C.S or C. R. C or any other certifications are a plus.

We value military experience and welcome veterans to join our team.