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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.

Responsibilities:

Ideate:

  • 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.

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%

  • Culinary Degree from accredited culinary arts institution preferred

  • Food/Meat Science a plus, but not required

  • C. certification preferred

  • ServSafe Certification preferred

EOE/M/F/Disabled/Vet

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