Description: Description: C:\Users\pmgray.AD\Documents\FoodHACCP\indexcopynews_files\title2.gif

Director of Culinary and Product Development - Dedham, MA

Location:

Corporate Headquarters

ZIP Code:

02026

Employment Type:

Full Time

Hours of Position:

Monday through Friday


Description

JOB SUMMARY: 
The responsibilities for this position will include all facets of product development, from product definition to beta testing, launch, and post launch evaluation, inclusive of finding key drivers to improve product performance, execution, efficiencies and consistency to the consumer.  

The Director role will interface with key leaders from across the organization to drive ideation, assess consumer trends, drive the research and development process and ensure quality control from procurement to restaurant. The Director manages the HACCP system and has oversight of culinary training for the Papa Gino’s and D’Angelo brands. 

ESSENTIAL FUNCTIONS:
•    Working in close collaboration with the CEO, CFO and Brand Heads, responsible for the implementation, follow-through, testing and closure of product development (to include concept consumer panels, creative showings, financial showing) for the purpose of maximizing results and meeting timelines. Collaborate cross-functionally through each stage of the Product Development process. 
•    Partner with internal subject matter experts and cross functional leaders to meet budgeted metrics (i.e. COGS, labor, Guest Satisfaction & Employee Satisfaction). Take responsibility and lead the team on the culinary side to drive the food program at Papa Gino’s/D’Angelo to be top in class.
•    Drives the direction and early development of new products/beverages and serves as an integral member of the Product Development Team. Ensures that we have a steady stream of tested new products ready for market introduction.
•    Tests and evaluates new or existing products for quality, shelf life, and operational feasibility. Completes analysis in a written form. Writes procedures, recipes or test outlines for products to be operationally tested.
•    Trains test restaurants on procedures, monitors the execution of test by visiting restaurants and completes the results in an analytical spread sheet.
•    Reviews or develops specifications for all products purchased. Develops HACCP critical control points on high risk products. 
•    Maintains the nutritional data base and product ingredients information for the Company, ensuring accurate information is housed on the website and in restaurants.
•    Manages the corporate test kitchen. Tracks all samples or products to be tested. Maintains a high level of sanitation and organization.
•    Systematically identify, address and initiate resolutions to unacceptable variance in product quality, especially sensory attributes that could negatively impact the brand. 

REQUIREMENTS:  
•    Ability to handle multiple priorities simultaneously and effectively collaborate with internal and external teams to drive projects.
•    Excellent written, verbal, presentation, organization and project management skills.
•    Skilled in using a personal computer which includes thorough knowledge of Microsoft Word, Excel and PowerPoint.  Strong working knowledge of POS inventory control and purchasing programs is important. 
•    Bachelor's degree in Culinary Arts, Food Science, Business, Hospitality or a related field; or equivalent combination of education and experience.
•    10-15 years of industry experience in product development, recipe procedures, sanitation, and quality assurance.
•    Regular and reliable attendance and punctuality.
•    ServSafe food handling certification or equivalent. 
•    Must have certified chef working papers from the A.C.F. or equivalent.

 

Apply Now

 

 

Main Page

Description: Description: setstats            Copyright (C) All rights reserved under FoodHACCP.com

            If you have any comments, please send your email to info@foodhaccp.com