Director of Culinary Business Solutions

Summary

The Director is responsible for leading the culinary team in helping our customers succeed through product, processes, and technology.  This role combines culinary excellence, foodservice business acumen and effective training and leadership skills to contribute to our success by positioning Simplot as a value-add partner to our strategic customers.

Through collaboration, strong relationships and a sound understanding of the foodservice industry, they will lead cross-functional teams in creating new processes, exploring new products, creating innovative menu concepts, and uncovering cost-saving opportunities and operational efficiencies for our customers.  Through this collaboration, they will lead the development of a business solutions training curriculum for our customers and sales team.

In addition to leading the direction of the culinary team, the incumbent will have direct responsibility of supporting strategic global and national account customers through culinary and business solutions.  They will also partner closely with Product Development to build a strong rapid-prototyping front-end innovation process to better meet the needs of our customers.  And by collaborating with Product Marketing, Customer Marketing and Marketing Operations they will guide the development of relevant culinary-based content and training materials.   This person will also work closely with vendors, suppliers and industry partners to explore new products and stay updated on emerging culinary and industry trends.

Lastly, this role will be crucial in building a strong culinary/food culture within Global Food by collaborating with culinary peers across the globe.

Key Responsibilities

• Culinary & Business Solutions Strategy: Develop culinary and business solutions strategies for broader culinary & training team, and key customers, that align with business objectives. Set clear vision and business plan based on company strategy and expectations, holding self and team accountable for delivering against goals that are aligned to business priorities.

• Customer Collaboration & Ideation: Collaborate with key customers to understand their unique needs and business objectives.  Develop new product ideas that delivery on their goals, proactive menu development and gap analysis.

• Business Solutions & Training: Evaluate customer back-of-house operations and identify areas for improvement to drive efficiencies & present business solutions to operators.  Assist in creation of internal training curriculum and tools to assist culinary and training teams in offering business solution consultations. Includes developing deep understanding of each of our priority segments. Works directly with the director of training to develop the learning & development strategy for the sales & marketing function.

• Foodservice Trends and Research: Stay updated on industry trends, market demands and food technologies to provide cutting-edge culinary and business solutions.  Attend relevant conferences and culinary events to continually enhance knowledge and expertise.

• Team Leadership: Provide leadership and guidance to culinary team locally and globally, ensuring adherence to processes, and increasing visibility to projects and best practices. Leads efforts for talent attraction, development, and retention for team.

• Product Development: Participate in research and development activities, exploring new ingredients, cooking techniques and equipment.  Stay informed about industry advancements and technological innovations that can enhance culinary operations and training programs.

Typical Education

• Bachelor’s Degree (B.A. or B.S.) from 4-year college or university in relevant fields of study (i.e. Culinary)

Relevant Experience

• 8+ years leading and managing high performing professional teams and creating and driving effective business strategies
• R&D, or food science experience preferred, but not required
• Foodservice business acumen and ability to understand clients’ needs and translate them into business solutions
• Strong operational understanding of various foodservice segments in which we participate in (i.e. QSR, Education, Healthcare)
• Excellent leadership and interpersonal skills to effectively collaborate with customers, and cross-functional partners
• Knowledge of food safety regulations and guidelines
• Up-to-date knowledge of culinary trends, emerging technologies, and industry best practices.
• Strong presentation and selling skills
• Advanced knowledge of menu and recipe costing
• Knowledge of professional kitchen management
• Ability to work in a matrixed organization (globally), managing multiple stakeholders
• Travel: 30%, may include some international travel (5%)
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