Job Details:

Job Summary:

The Senior Chef II is an integral part of our culinary team, focused on the development of innovative product positioning and application solutions for our retail/foodservice brands and our highest strategic customers. The role involves transforming available information into meaningful culinary insights to recommend relevant growth opportunities for key Tyson customers, closely interacting with Tyson sales, marketing, and research and development teams within key brands to develop new recipes, improve existing products, or create entirely new product lines. Key support will be provided to the sales teams once products are launched on the market, serving as a best-in-class culinary resource for customers by providing education such as cooking demonstrations, recipe development, and usage tips to maximize product potential.

Essential Duties and Responsibilities:

• Develop tailored product positioning and culinary application solutions that meet specific customer requirements.
• Design and implement best-in-class ways of working, promoting new methods and processes to both the enterprise and in the industry.
• Analyze and develop market data and consumer trends to identify growth opportunities for key Tyson customers/Brands such as new ingredients, flavors and cooking techniques.
• Collaborate with sales, marketing, and R&D teams to drive brand development through culinary insights and flavor innovation.
• FS Operations Expertise shown through equipment and BOH consulting, troubleshooting bottlenecks and offerings product and logistic solutions.
• Lead culinary engagement and expertise to sales teams during product launches and serve as a dedicated customer resource.
• Maintain detailed documentation of culinary development processes and product specifications.
• Ensure a well-maintained test kitchen culture
• Model brand ambassador expectations for the culinary team, supporting internal and external media activations
• Ensure compliance with food safety regulations and Tyson Foods' quality standards.
• Mentor culinary talent; fostering a culture of coaching and modeling best practices consistently.

Education:

Associate's or Bachelor's degree in Culinary, Baking/Pastry, Hospitality, Hotel/Food Management, Food Science, or a related field of study, or an equivalent amount of relevant and progressive work experience with applicable certifications, is required. Master's degree, as well as ACF, IFT and RCA Credentials, are preferred.

Work Experience:

8+ years of relevant and progressive work experience is required with a Bachelor’s Degree; 10+ years of relevant and progressive work experience is required with an Associate’s Degree only; 12+ years of relevant and progressive work experience is required with certifications only.

Additionally, 2+ years of experience is required in at least 2 to 3 food segments (e.g., foodservice national accounts, menu development, manufacturing, catering, banquet leadership, commercial restaurant, hotel, and onsite foodservice) as well as 3+ years of experience creating and commercializing successful new product offerings. Previous experience supporting Media efforts is a plus.

Special/Technical Skills:

Culinary Expertise: Expert in various cooking techniques, service segments, and diverse range of flavor profiles. Strategically presents with confidence.

Kitchen Operations: Knowledge of kitchen equipment and operations with a keen sense of adaptable execution

Menu Planning: Seamlessly plans strategic menu solutions with well-documented scalable recipes.

Hospitality: Driven for delivering memorable customer experiences and client service.

Product Development: Lead benchtop development, DOE, trouble shooting and product sampling. SME in 2 or more product categories.

Technical Expertise: Good computer skills with the ability to fully utilize Microsoft Office products and internal Tyson programs.

Communication Skills:

This role will individually own projects cross functionally across internal teams and external customers and will help mentor other team members in bringing culinary visions to life while working through technical challenges and supporting more junior positions. A very strong ability to communicate across all mediums with model in-person customer presence is expected. In addition, the incumbent will often be featured across media events and will be expected to present, accordingly.

Supervisory:

Provides direction to other team members, but no direct supervisory responsibility.

Travel:

15% to 60%

Relocation Assistance Eligible:

Yes

Work Shift:

1ST SHIFT (United States of America)

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We provide our team members and their families with paid time off; 401(k) plans; affordable health, life, dental, vision and prescription drug benefits; and more.

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