Sr Chef I

Profile

SUMMARY:

This position will be a part of our Culinary team in the development of product positioning and application solutions for national account customers. The position is charged with distilling available information into meaningful insights to recommend relevant growth opportunities for key Tyson customers. The position interacts closely with Tyson sales, marketing, and research and development and with key customers research and development marketing and operations functions. Working within sales and in tandem with Marketing, R&D, and Operations counterparts this position is charged with helping the Tyson team to identify product solutions for our key customers and to position Tyson resources as a necessary component of the decision making process. The position will have the opportunity to grow within the National Account or other Culinary areas within the company.

REQUIREMENTS:

Education: Culinary degree or certified chef credentials from the American Culinary Federation required. Food Science training or education is a plus but not required.

Experience: 3 plus years chef experience including 2 years of supervisory leadership experience in the foodservice industry. Experience in at least 2 or 3 foodservice segments i.e. foodservice national accounts menu development manufacturing experience a plus in addition to catering banquet leadership segments could include: commercial restaurant hotel and on-site foodservice .

Computer Skills: Standard computer skills.

Communication Skills: Excellent verbal and written communication skills. Special Skills: HACCP certified; member of at least one professional chef association; project and time management; problem solving; culinary creativity; staff training and development.

Supervisory: None

Travel: Up to 35%

Location: This position may be based in Chicago, IL or Springdale, AR

Work Shift:

1ST SHIFT (United States of America)

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