JBS USA JUNIOR CORPORATE CHEF in Lafayette, Colorado
Planterra Foods is a fully funded plant-based protein start-up. It’s an investment by the JBS Company, the second largest global food company and the world’s largest protein producer.
Planterra Foods is building its team and looking for a talented and driven marketing professional based Lafayette, CO to help build the best plant-based protein company in the world.
The Jr. Corporate Chef is an integral part of the Planterra Foods culture with involvement in a 360 approach to innovation; a catalyst to IDEATE to strategic opportunities, CREATE best in class products at scale, and provide top notch SERVICE to our key customers.
Work cross-functionally to deliver a short term innovation pipeline.
Support growth opportunities within retail and food service outlets.
Foster growth opportunities and technologies through strategic supplier partnerships.
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.
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.
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%
Culinary Degree from accredited culinary arts institution preferred
Food/Meat Science a plus, but not required
C. certification preferred
ServSafe Certification preferred