Executive Chef, North American Foodservice

Benefits

Additional Information

Since 1869, we've connected people through food they love. We're proud to be stewards of amazing brands that people trust. Our portfolio includes the iconic Campbell's brand, as well as Cape Cod, Chunky, Goldfish, Kettle Brand, Lance, Late July, Pacific Foods, Pepperidge Farm, Prego, Pace, Rao's Homemade, Snack Factory, Snyder's of Hanover. Swanson, and V8. Here, you will make a difference every day. You will be supported to build a rewarding career with opportunities to grow, innovate and inspire. Make history with us. Why Campbell's... Benefits begin on day one and include medical, dental, short and long-term disability, AD&D, and life insurance (for individual, families, and domestic partners). Employees are eligible for our matching 401(k) plan and can enroll on the first day of employment with immediate vesting. Campbell's offers unlimited sick time along with paid time off and holiday pay. If in WHQ - free access to the fitness center. Access to on-site day care (operated by Bright Horizons) and company store. Giving back to the communities where our employees work and live is very important to Campbell's. Our "Campbell's Cares" program matches employee donations and/or volunteer activity up to $1,500 annually. Campbell's has a variety of Employee Resource Groups (ERGs) to support employees. How you will make history here... The Executive Chef of NAFS (North American Food Service) is responsible for leading and building culinary strategy and execution for the business. Influence and drive culinary excellence in the product development, business development, and innovation process. 1) Translation of culinary trends and consumer insights into innovative prototypes and line extensions. 2) Apply culinary inspiration to raise the bar on the quality of our existing products. 3) Influence and collaborate with cross functional partners for the best possible product outcome (training and education on culinary selling story). 4) Build, foster, and leverage client relationships to make NAFS an undisputed partner of choice. 5) Collaborate with cross-functional Campbell's chefs to support culinary innovation. 6) Collaboration, inspiration & leadership with our broker culinary team. Position reports directly to Director Enterprise Culinary What you will do... Apply and demonstrate hands on culinary expertise across the current product portfolio & future innovation in ensuring great tasting food/beverages for our consumers, striking the right balance between hands on product development and directing the efforts of others Identify and tracking of influential foodservice and consumer cooking trends. Provides formal guidance and supervision to Senior Chef. Reviews assignments, work plans, and experimental results of others prior to delivery to management. Serve as the culinary voice for NAFS Provide strategic leadership for all culinary functions, Partnership with R&D partners, external chefs (brokers) & foodservice operators to support innovation for the NAFS portfolio (soups, sauces, entrees, sides, beverages- frozen and shelf stable products) Drive business strategies and objectives within NAFS Strategic Strong understanding of competitive landscape and ability to win new business through duplication projects and menu gap analysis. Knowledge of restaurant operations and can navigate and simplify complex BOH (back of house) systems by providing solutions for foodservice operations. Understanding of foodservice operators' headwinds (Cost constraints labor/food) and menu complexity. Cross-functional collaboration and understanding and willingness to learn more deeply the manufacturing capabilities and constraints to enable successful translation and scale up of Culinary Gold Standards to Culinary Prototypes through fully commercialized products Collaboration with internal and external marketing teams. Develop & mentor direct culinary reports. Demonstrate culinary thought leadership, business strategy, & creative problem solving. Who you will work with... Highly proficient culinary expertise & collaborative working style Sales minded professional Proficient decision making Project management & prioritization of projects with team Influence / communicate with functional partners and clients in a way that fosters collaboration Effective presentations skills & ability to influence Mentoring/coaching skills Excellent communication skills- Verbal & Written Some understanding of scale up/manufacturing challenges What you bring to the table (must haves)... HS diploma or equivalent 10+ years of progressive restaurant experience, including 5+ years as an Executive Chef in high-end establishments, with proven success leading culinary teams, driving innovative menu development, and managing full P&L performance. It would be great if you have (nice to haves)... Education: Culinary Degree (AOS) from an Accredited Culinary School preferred Bachelor's Degree preferred Minimum of 7 to 10 years CPG or culinary industry rel