Corporate Chef

Job description

Translate global and local market food trends into relevant food concepts and recipes to optimize the Kraft Heinz product portfolio. Partner with cross-functional teams, including Sales, Marketing, and Innovation, to prioritize new product offerings and improvements aligned with business objectives. Lead professional culinary sessions with customers including sports & entertainment, B&I, C&U, healthcare and distributor customers to showcase new products, demonstrate product versatility, and address customer needs.

Manage and grow culinary business relationships with key accounts. Provide on-site consultations, engaging in menu concept development, tastings, and culinary training to meet customer objectives. Contribute innovative concepts supported by market data and insights to customers to align with the company's NPD & Innovation strategy. Collaborate on developing unique selling propositions (USPs) for new product development (NPD) launches.

Develop and deliver culinary training programs focused on product USPs for local sales, marketing teams, and customers. Act as a culinary mentor to junior chefs, providing guidance and professional development opportunities.

• Utilize standardized customer facing templates and other corporate resources
• Lead industry trade shows and activations
• Works on a variety of projects, including menu concept development, product development, customer work sessions, tasting, product cuttings & testing, culinary product training and other company and customer related projects as needed.

Support the elevation of Kraft Heinz brands through engaging culinary experiences and storytelling. Conduct professional and engaging presentations with confidence, ensuring seamless execution through advance planning, organization, detailed communications, and appropriate time management. Manage internal or external kitchens with professionalism and efficiency. Experience using Microsoft Office including PowerPoint, Excel, Outlook, Teams and Word.

Actively participate in the KHC Chefs Network, sharing insights, recipes, growth opportunities, and market trends. Culinary degree preferred (i.e., a culinary or hospitality school certificate or bachelor's degree in a related field) or equivalent corporate chef, sous chef or higher experience. 5 to 7 years of extensive food service experience with a proven background in various food service channels such as sports & entertainment, B&I, C&U, healthcare, FSR, fine dining, etc 4-5+ years of experience as a

Corporate Chef for a food manufacturer, CPG company, distributor, national restaurant chain, agency or non-commercial company preferred. 2-3 years corporate culinary experience supporting or leading engagement with customers A continuous learner passionate about tackling challenges, anticipating consumer needs, and leveraging insights to drive product development.

A strong interest in food trends, flavor profiles, and culinary innovation to inspire new product development and stay ahead of market demands. Strong verbal and written communication skills with a proven ability to build and maintain effective business relationships. Capable of influencing and coaching cross-functional teams without direct authority. Adept at working with live customer interactions, providing culinary demonstrations, and engaging in presentations with confidence and professionalism.

Possess a deep understanding of commercial restaurant cooking equipment, cooking techniques, and principles. Extensive familiarity with food ingredients, including their origin, handling, cooking applications, flavor pairings, and sensory attributes. Basic knowledge of food manufacturing processes and how they impact product development. Proficient in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook), with the ability to create clear reports and presentations.