RESEARCH CHEF - SENIOR

McCormick & Company, Inc., a global leader in the spice, flavor, and seasonings industry, is seeking a full-time  Senior Research Chef.   This new hire will work at our Technical Innovation Center located at 204 Wight Avenue in Hunt Valley, MD.  This is an on-site position.  The Senior Research Chef will report to a Senior Director, Culinary  Executive Chef.

McCormick & Company, Incorporated is a global leader in flavor with approximately 14,000 employees worldwide. With over $6 billion in annual sales across 160 countries and territories, we manufacture, market, and distribute spices, seasoning mixes, condiments, and other flavorful products to the entire food industry including e-commerce, retail,food manufacturers and foodservice businesses. Our most popular brands include McCormick, French's, Frank's RedHot, Stubb's, OLD BAY, Lawry's, Zatarain's, Ducros, Vahiné, Cholula, Schwartz, Kamis, DaQiao, Club House, Aeroplane, and Gourmet Garden. Every day, no matter where or what you eat or drink, you can enjoy food flavored by McCormick. Our Purpose is "To Stand Together for the Future of Flavor and our Vision is "A World United by Flavor—where healthy, sustainable and delicious go hand in hand."

As a company recognized for its exceptional commitment to employees, McCormick offers a wide variety of benefits, programs, and services. Benefits include, but are not limited to, tuition assistance, medical, dental, vision, disability, group life insurance, 401(k), profit sharing, paid holidays, and vacations.

Position Overview

The Senior Research Chef will be responsible for contributing to the activities of the McCormick North American Food Away from Home Culinary team to drive innovation and grow sales to support the business. Uses extensive culinary knowledge and expertise of recipe and concept creation, product development and back-of-house operations to effectively manage short- and long-term projects for the custom and branded segments of our business. Works cross-functionally with Sales, Marketing, Product Development, and others to lead and collaborate on projects from start finish to result in successful outcomes for McCormick and our customers. Demonstrates a high-level creativity and expertise in providing solutions both internally and for our national account, QSR and non-commercial customers. Ability to travel between 25-50% of the time.

Responsibilities

• Works cross-functionally on projects to provide culinary expertise through the product, recipe, and concept creation. Ensures culinary voice is present from front-end design through final product/content delivery. Works closely with PD, Sales, Marketing, Insights, Content teams and others to deliver best in class products, recipes, and content.
• Actively provides culinary leadership for external customer initiatives and projects they are assigned. Fully represents the scope of the product portfolio and capabilities to drive business for the Food Away from Home business. Manages the development of gold standard recipes and culinary prototypes for new product/menu concepts. Executes high-level culinary presentations to customers.
• Implements best-in-class practices/procedures for culinary recipe, content, and product development.
• Tracks and share broadly with teams - food and flavor trends, including cuisines, ingredients, preparation methods, equipment, demographic, and generational preferences. Demonstrate turning insights into action in daily work/projects.
• Supports additional projects and culinary team members as needed

Qualifications

• BA/BS – Culinary / Culinary Nutrition / Culinary Science or AA Culinary degree with significant related industry experience
• CEC, CRC, CCS preferred
• 8+ years of Culinary Development experience including working with national account restaurant chains, QSR chains and/or non-commercial foodservice companies in the College and University, Healthcare/Senior Living and Business dining segments.
• Completes difficult technical assignments which require a comprehensive knowledge of, and experience in, culinary product development, menu design, and back-of-house operations for a variety of industry segments.
• This position requires 25 - 50% travel to customer locations for demos and presentations.
• Applies advanced technical knowledge,  initiative, and creativity in assignments. Experience in creating written menu concepts and culinary gold standard recipes based on customer needs and objectives. Understand how to incorporate trends and data into projects.
• Experience working cross-functionally with Product Development, Sales, Marketing, Insights and Content teams. Food manufacturing experience preferred.
• Significant experience in presenting product portfolio, culinary concepts and finished dishes to clients with the ability to provide rational, trends and insights data to support the concepts.
• Excellent written and verbal communication skills
• Ability to work well and collaborate with cross-functional teams, internally and externally
• Ability to lead and influence and obtain results for the business.
• Excellent problem-solving skills on complex projects when dealing with limited or ambiguous details or information
• Excellent presentation skills and proficiency speaking and demonstrating in front of groups including senior leaders
• Strong project and time management skills. Ability to juggle multiple projects and priorities
• Good communicator with the ability to deliver details concisely

#LI-SM1

McCormick & Company is an equal opportunity/affirmative action employer.  All qualified applicants will receive consideration for employment without regard to sex, gender identity, sexual orientation, race, color, religion, national origin, disability, protected veteran status, age, or any other characteristic protected by law.

As a general policy, McCormick does not offer employment visa sponsorships upon hire or in the future.