Position Description:

Serves as a senior, customer-facing culinary leader responsible for driving product innovation, culinary strategy, and customer engagement for Miniat. This role blends culinary creativity with product development rigor, representing Miniat externally and strengthening business relationships. The role will leverage industry networks, trade associations, and customer culinary partnerships to strengthen relationships, facilitate sales opportunities, and support commercial growth. Internally, the role leads culinary development efforts from concept through commercialization.

Primary Responsibilities:

Culinary Innovation & Product Development

• Develop new recipes, product concepts, and menu applications utilizing Miniat products, aligned with customer needs and manufacturing capabilities.
• Translate flavor, ingredient, and menu trends into differentiated, scalable culinary solutions.
• Develop prototypes and support their transition from benchtop to plant-scale production and commercialization.
• Develop forward-looking culinary concepts, including white papers, trend POVs, and innovation frameworks that translate market and consumer insights into actionable product and menu strategies.
• Partner with G&I, Operations, FSQ, and Supply Chain to ensure products meet quality, safety, and operational feasibility requirements.

Customer & Relationship Management

• Demonstrates exceptional customer presence, credibility, and executive-level communication.
• Anticipates customer needs and proactively proposes culinary solutions aligned with their strategic direction.
• Manages complex customer interactions with professionalism, discretion, and responsiveness.

Customer Engagement, Networking & Sales Enablement

• Serve as a culinary ambassador for Miniat in customer, industry, and internal settings.
• Actively network with industry contacts and participate in trade associations and industry events, with attendance expected as part of representing Miniat and supporting commercial objectives.
• Collaborate with customers’ culinary teams to co-develop applications, strengthen relationships, and identify incremental business opportunities.
• Stay current on culinary, menu, and consumer trends using internal tools and external data platforms; synthesize insights into clear, relevant takeaways and proactively communicate implications to Sales, G&I, and other internal stakeholders.
• Plan and execute customer culinary showings, tastings, and presentations.
• Educate customers and sales partners on culinary techniques, applications, and trends.

Leadership & Organizational Support

• Lead culinary initiatives through influence and subject-matter expertise rather than direct authority.
• Maintain a clean, organized, and professional culinary center as a shared resource for customer-facing presentations, tastings, and internal collaboration.
• Support company-approved employee engagement events by collaborating with the Executive Operations & Engagement to plan menus and lead food and beverage execution
• Support additional internal culinary initiatives as needed.

Project & Workflow Management

• Manage multiple concurrent projects, timelines, and priorities with minimal oversight.
• Ensure timely, well-documented handoff of concepts.
• Maintain organized records of formulations, applications, and customer concepts.

Brand Stewardship & Professionalism

• Uphold Miniat’s brand standards, values, and professional reputation.
• Represent the organization with integrity at customer sites, trade events, and internal meetings.
• Demonstrate sound judgment, agility, and composure in fast-paced, high-visibility environments.

Operational & Food Safety Awareness

• Maintain working knowledge of GFSI, FSMA, allergen management, and food safety best practices.
• Ensure all culinary work aligns with internal quality and food safety standards.
• Partner with FSQ to proactively address risks during development and customer engagement.

Management Responsibilities:

• This role does not initially include direct people management but may assume formal leadership responsibilities as the function evolves

Core Values:

• We take pride in what we do 
• It’s a privilege to serve each other, our customers and the community
• We embrace our legacy and build for the future
• We make decisions and commit
• We are a team that plays to win

Competencies:

• Problem Solving/Analytical:  Breaks down problems into smaller components, understands underlying issues, can simplify and process complex issues, and understands the difference between critical details and unimportant facts.
• Quality:  Is attentive to detail and accuracy, is committed to excellence, looks for improvements continuously, monitors quality levels, finds root cause of quality problems, owns/acts on quality problems
• Initiative:  Tackles problems and takes independent action, seeks out new responsibilities, acts on opportunities, generates new ideas, practices self-development
• Communication:  Able to articulate complex matters and talk professionally with various levels of individuals, demonstrates good listening skills, builds strong relationships, is flexible/open-minded
• Action Oriented:  Understands the sense of urgency and takes appropriate actions to get things done

Requirements:

• Culinary degree, certification, or equivalent professional experience
• 7 - 10 years of experience in culinary product development or corporate culinary roles
• Proven customer-facing experience in manufacturing, multi-unit foodservice, or commercial environments
• Strong industry network and experience collaborating with customer culinary teams
• Working knowledge of food safety regulations and product scale-up
• Proficiency in Microsoft Office; formulation or recipe documentation experience preferred
• Travel approximately 10-30% of time
• Spend approximately 10% of time in the manufacturing plant
• Ability to stand for long periods of time in plant conditions/cold temperatures (40-50°F)
• Ability to lift 50 lbs.

Preferred:

• RCA certification (CRC or CCS)
• Meat processing and/or food science education or experience
• Knowledge of food processing technologies
• Knowledge of USDA and FDA regulations
• Bilingual, English/Spanish preferred

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