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JBS USA CORPORATE RESEARCH & DEVELOPMENT CHEF in Greeley, Colorado

Pilgrim’s Pride Corporation is the second largest chicken producer in the world, with operations in the U.S., Puerto Rico, Mexico and the U.K., and the capacity to process 45.2 million birds per week. Pilgrim’s processes, prepares, packages and delivers fresh, further-processed and value-added poultry products for sale to customers in more than 100 countries, employs nearly 51,300 people, and contracts with more than 5,200 family farmers. Pilgrim’s is headquartered in Greeley, Colorado at the JBS Corporate Headquarters.

The culinary manager is an integral part of the pilgrim’s culture with involvement in a 360 approach to innovation; a catalyst to IDEATE to strategic opportunities, CREATE best in class products at scale, and top notch SERVICE to our key customers.

Job Responsibilities:

Ideate:

  • Work cross-functionally to create a short and long term innovation pipeline.

  • Identify branded growth opportunities within retail and food service outlets.

  • Be the foodie or operator lens while harvesting and filtering through consumer insights.

  • Facilitate ideation, dine-arounds, menu analysis and concept development for key growth areas.

  • Foster growth opportunities and technologies through strategic supplier partnerships.

Create:

  • Lead accelerated gold standard prototype development against innovation growth channels and customer requests.

  • Partner with R&D counterparts to optimize an agile product development process.

  • Develop standardized recipes for product applications.

  • Apply product innovations to fit the brand and BOH needs of our retail and food service customers.

Service:

  • Setting the tone of a culinary culture through proactive presentation of consumer lead trends and customer needs.

  • Work closely with customers and internal development teams to provide on trend concepts and menu guidance.

  • Embody a strong hospitality mindset to create memorable customer experiences.

  • Maintain a food safety culture & ownership of the kitchen facilities sanitation and organization.

  • Provide general kitchen duties to internal and external resources when needed.

Qualifications:

  • 5+ years’ experience as a Corporate/R&D Chef, or 5+ years industry chef experience with a B.S in Food Science or related degree.

  • Must possess strong culinary skills and working knowledge of new product development/product commercialization process

  • Ability to stay agile as a team player through evolving business needs and opportunities.

  • Should be able to work well both independently and as part of a broad cross-functional team

  • Strong communication and listening skills while maintaining an organized work plan.

  • Travel up to 50%

Education:

  • Culinary Degree from accredited culinary arts institution preferred

  • S. Food/Meat Science a plus, but not required

  • R.C. certification preferred

  • ServSafe Certification preferred

EOE/M/F/V/Disabled

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