Executive Chef, North American Foodservice

Company Overview Since 1869, we’ve connected people through food they love. We’re proud to be stewards of amazing brands that people trust, including Campbell’s, 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, supported to build a rewarding career with opportunities to grow, innovate and inspire. Make history with us. Benefits Benefits begin on day one and include medical, dental, short- and long-term disability, AD&D, and life insurance (for individuals, 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. Unlimited sick time, paid time off, and holiday pay. Free access to the fitness center (if in WHQ). On-site day care operated by Bright Horizons and company store access. "Campbell’s Cares" program matches employee donations and/or volunteer activity up to $1,500 annually. Various Employee Resource Groups (ERGs) to support employees. Position: Executive Chef – North American Food Service (NAFS) Reporting directly to the Director of Enterprise Culinary, the Executive Chef is responsible for leading and building culinary strategy and execution for the NAFS business. Key Responsibilities Translate culinary trends and consumer insights into innovative prototypes and line extensions. Apply culinary inspiration to raise the bar on the quality of existing products. Influence and collaborate with cross‑functional partners for the best possible product outcome, including training and education on the culinary selling story. Build, foster, and leverage client relationships to make NAFS an undisputed partner of choice. Collaborate with cross‑functional Campbell’s chefs to support culinary innovation. Collaborate, inspire, and lead with the broker culinary team. Serve as the culinary voice for NAFS. Provide strategic leadership for all culinary functions, partnering with R&D partners, external chefs (brokers), and foodservice operators to support innovation across the NAFS portfolio (soups, sauces, entrees, sides, beverages—frozen and shelf‑stable products). Drive business strategies and objectives within NAFS, including strong understanding of the competitive landscape and ability to win new business through duplication projects and menu gap analysis. Apply knowledge of restaurant operations and navigate complex back‑of‑house systems, providing solutions for foodservice operations. Understand foodservice operators’ headwinds (cost constraints, labor/food) and menu complexity to collaborate effectively with manufacturing capabilities and constraints, enabling successful translation and scale‑up of culinary gold standards to commercialized products. Collaborate with internal and external marketing teams. Develop and mentor direct culinary reports, demonstrating thought leadership, business strategy, and creative problem‑solving. Requirements High school diploma or equivalent. 10+ years of progressive restaurant experience, including 5+ years as an Executive Chef in high‑end establishments, with proven success leading culinary teams, driving innovative menu development, and managing full P&L performance. Proficient culinary expertise and collaborative working style. Sales minded, proficient decision‑making, project management, and prioritization skills. Effective presentation, communication, mentoring/coaching skills. Some understanding of scale‑up/manufacturing challenges. Preferred Qualifications Culinary Degree (AOS) from an accredited culinary school. Bachelor’s Degree. Minimum of 7 to 10 years CPG or culinary industry related experience required. Experience working in restaurant/foodservice operations, leading culinary teams and culinary projects. Working Conditions Camden office‑based, within the Campbell’s Kitchens & Labs, with consistent travel of 20–30%, potentially higher at times. Compensation and Benefits Target base salary range for this full‑time, salaried position is between $131,000 and $180,200. 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 compensation forms. Competitive health, dental, 401(k), and wellness benefits begin on the first day of employment. Equal Opportunity & EEO Statement 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. #J-18808-Ljbffr