Sr Chef, R&D

Campbell Soup Company; Camden (NJ); On-site; USD 88,000 - 121,000; Full time

Job summary

Campbell Soup Company seeks a seasoned culinary leader to drive thought leadership, strategy, and creative problem solving across brand and menu projects. You will collaborate with R&D, sales, and customers to translate culinary trends into scalable recipes for our portfolio, lead kitchens and high-profile culinary events, and travel 30–35%.

This full-time role requires real-world restaurant/food service experience and a ServSafe certification, with compensation between $88,100 and $121,100

Qualifications

• Minimum of 6 CPG or culinary industry related experience required.
• Must have experience leading kitchens, teams, projects, and high profile culinary events/catering.
• Must have “real life” restaurant/food service operation experience.
• Travel (30-35%)
• Serve Safe Certified

Responsibilities

• Demonstrate culinary thought leadership, business strategy & creative problem solving.
• Knowledgeable of culinary trends and ability to apply towards business objectives.
• Expert in restaurant operations and can navigate and simplify complex BOH systems by providing/selling CSC solutions and brands.
• Partnership with R&D and customers to make recipes showcasing the NAFS portfolio of products.
• Cross-functional collaboration and understanding and willingness to learn more deeply the manufacturing capabilities and constraints to enable successful translation and scale up of culinary gold standards.
• Attend product inspections to provide culinary perspectives and expertise.
• Project management & prioritization of projects with staff.
• Collaborate, plan and execute product ideations and presentations with cross functional partners.
• Build strong and sustainable relationship with sales/marketing team members.
• Build strong and sustainable relationship with key customers.
• Strong understanding of competitive landscape and ability to win new business through duplication projects and menu gap analysis.
• Knowledge of restaurant financials and business acumen (P&L’s, menu engineering, food cost)
• To attend and be the culinary lead at Industry Conferences that are targeted to chains.

Skills

Culinary expertise

Leadership

Communication

Project management

Industry conferences

Education

HS diploma or equivalent

Culinary degree (AOS)

Job description

Since 1869, we've connected people through food they love. We’re proud to be stewards of amazing brands that people trust. Our portfolio includes the iconic Campbell’s brand, as well as Cape Cod, Chunky, Goldfish, Kettle Brand, Lance, Late July, Pacific Foods, Pepperidge Farm, Prego, Pace, Rao’s Homemade, Snack Factory, Snyder’s of Hanover. Swanson, and V8. Here, you will make a difference every day. You will be supported to build a rewarding career with opportunities to grow, innovate and inspire. Make history with us.

Benefits begin on day one and include medical, dental, short and long-term disability, AD&D, and life insurance (for individual, families, and domestic partners). Employees are eligible for our matching 401(k) plan and can enroll on the first day of employment with immediate vesting. Campbell’s offers unlimited sick time along with paid time off and holiday pay. If in WHQ – free access to the fitness center. Access to on-site day care (operated by Bright Horizons) and company store. Giving back to the communities where our employees work and live is very important to Campbell’s. Our “Campbell’s Cares” program matches employee donations and/or volunteer activity up to $1,500 annually. Campbell’s has a variety of Employee Resource Groups (ERGs) to support employees.

What you will do:

• Demonstrate culinary thought leadership, business strategy & creative problem solving.
• Knowledgeable of culinary trends and ability to apply towards business objectives.
• Expert in restaurant operations and can to navigate and simplify complex BOH (back of house) systems by providing/selling CSC solutions and brands.
• Partnership with R&D and customers to make recipes showcasing the NAFS portfolio of products
• Cross-functional collaboration and understanding and willingness to learn more deeply the manufacturing capabilities and constraints to enable successful translation and scale up of culinary gold standards.
• Attend product inspections to provide culinary perspectives and expertise.
• Project management & prioritization of projects with staff.
• Collaborate, plan and execute product ideations and presentations with cross functional partners.
• Build strong and sustainable relationship with sales/marketing team members.
• Build strong and sustainable relationship with key customers.
• Strong understanding of competitive landscape and ability to win new business through duplication projects and menu gap analysis.
• Knowledge of restaurant financials and business acumen (P&L’s, menu engineering, food cost)
• To attend and be the culinary lead at Industry Conferences that are targeted to chains.

Who you will work with:

• Highly proficient culinary expertise & collaborative working style
• Sales minded professional / business acumen
• Proficient decision making
• Ability to influence and effectively communicate with functional partners and clients to foster collaboration
• Effective presentation skills & ability to influence
• Excellent communication skills- verbal, written and presentational
• Basic understanding of scale up/manufacturing challenges
• Effective & collaborative leadership skills
• Strategic thinking / ability to translate complex business challenges into tangible solutions
• Recipe / menu development

What you bring to the table (must haves):

• HS diploma or equivalent
• Minimum of 6 CPG or culinary industry related experience required
• It would be great to have (nice to haves)... Education: Culinary Degree (AOS) from an Accredited Culinary School
• Must have experience successfully leading kitchens, teams, projects, and high profile culinary events/catering.
• Must have “real life” restaurant/food service operation experience.
• Travel (30-35%) Serve Safe Certified

Compensation and Benefits:

• The target base salary range for this full-time, salaried position is between $88,100-$121,100
• Individual base pay depends on work location and additional factors such as experience, job-related skills, and relevant education or training.
• Total pay may include other forms of compensation.
• In addition, we offer competitive health, dental, 401k and wellness benefits beginning on the first day of employment.

Please ask your Talent Acquisition Partner for more information about our total rewards package.

We’re proud to be a purpose-driven company, connecting people through food they love.

The Company is committed to providing equal opportunity for employees and qualified applicants in all aspects of the employment relationship, including consideration for employment, without regard to race, color, sex, sexual orientation, gender identity, national origin, citizenship, marital status, protected veteran status, disability, age, religion, or any other classification protected by law.