- Purpose of the Position
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- To support Local Customers and Segment Leads through culinary/ technical expertise of Protein Processors and Other Food Processors, and local clients. Provides Segment expertise in concept/product development guidance to the Commercial Teams with focus in the seasonings category.
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2) Major Duties &
Responsibilities
- Include all essential job functions This section should include the primary day-to-day responsibilities & activities of the position. These should represent the “core” of the job duties.
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- Drive new and existing business opportunities.
- Collaboration with regional and segment leads in the overall development and execution of Operating Plans and LRPs through the function of Culinary.
- Support Local Commercial Team(s) in Protein Processors and Other Food Processors segments.
- Manages Peer-level Culinary Customer relationships. Leverages Segment and/or Product category Leads as needed.
- Support acquisition customer development in Cenam unit. Supports Penetration of existing accounts.
- Leverages and enables Proactive and Reactive Innovation in the Cenam unit and provides unique applications of Innovation aligned with Customer needs.
- Supports in conjunction with Marketing and Insights in the implementation and validation of Market relevant trends needed for NPD.
- Works closely with R&D for local unit enablement of Commercialized/New Innovation and/or NPD.
- Participation in the Communication of Global Culinary Council initiatives and activities and local leadership.
- Supports Region Culinarians with ideations aligned to Customer, Product Category and/or Segment needs.
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3) Scope:
- Other Measurable Factors?
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4) Problem Solving/Decision Making:
- Describe the most difficult or challenging problems that must be resolved.
- Identify the types of decisions the incumbent will be allowed to make on his/her own.
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- Broad-based internal and external communication
- Strategy development with Regional Leadership Team
- Obtaining timely and complete responses.
- Tactical application and execution of Strategies
- Product improvement
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5) Working Relationships:
Internal
- Supervises whom?
- Peer Relationships
- Frequent Contacts
External
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Internal
- Segment Leads, Directors and Unit Leadership Teams
- Sales, Marketing, Quality, Supply Chain, R&D, Sensory, Consumer Insights, Regulatory, HR
External
- Strategic customers, Academia, social media, ingredient suppliers,
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6) Knowledge and Experience:
- List the minimum amount of education and/or experience required to perform the job. Be specific in terms of the type of experience required.
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- Post Primary/Secondary Education Certificate/Degree.
- Minimum 2-year AOS Degree of Culinary Arts from accredited institution or graduated from a 4-year cooking apprenticeship or equivalent.
- Food Science, Technical Experience or Certification preferred.
- Minimum 2 years professional experience in an industrial organization specializing in new product development.
- Proven experience in building and maintaining business relationships.
- Operates with a high level of tenacity, personal commitment, and enthusiasm.
- Technical acumen in understanding needs and developing effective strategies.
- Exceptional written and verbal communication skills.
- Proficient in English
- Basic Computer proficiency skills in Word, Excel, Power Point, Microsoft and others.
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7) Work Environment
- Describe the working conditions related to the job including physical requirements, equipment used, time constraints, public contact, etc.
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- Must be able to sit or stand for long periods of time.
- Regional and Global Travel
- Use and understanding of Kitchen/Manufacturing Machinery and Equipment.
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8) Competencies
- Select 10 competencies from the appropriate PDI competency model.
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- Drives Results
- Customer focus
- Communicates Effectively
- Drives Engagement
- Manages Complexity
- Builds Networks
- Ensures Accountability
- Cultivates Innovation
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