Culinary Development Manager

Boar’s Head Brand is seeking dynamic professional candidate with good knowledge and passion for food and foodservice industry. In this role, the candidate will be a dedicated resource to building and maintaining positive recognition of the Boar's Head Brand across all industry segments and be a resource to internal and external customers; both Purveyors, Channel Business Development Managers (CBDM) and Operators. Reporting to the Sr. Culinary Development Manager, the candidate will collaborate with his/her supervisor, the CBDM team and be tasked with relationship development and product marketing to increase the quantity of new business opportunities and ultimately the foodservice division’s success. Essential Duties and ResponsibilitiesSupport the Culinary Development Team with the operations for the Foodservice Culinary Lab including but not exclusive to the following: Maintenance & Cleaning, Supplies and Inventory Control, Operations & Security.Coordinate – work cross-functionally with supply chain, culinary, marketing, operations, training, and sales to integrate recipe development plans and new product roll outs throughout the company in a collaborative, efficient and profitable manner.Conduct product demonstrations and training activities.Execute recipe development and menu integration.Coordination and attendance at regional, national food shows and association specific shows.Relationship development with Purveyors, Operators and Sales Team.Support local activities and generate ideas to promote brand awareness.Support the launch of new products via trade shows, recipes.Handle sample requests and follow up when needed in collaboration with marketing.Maintain an active, up-to-date calendar of events and activities (training dates, events, trade shows)Menu Analysis – provide regular reporting on menu and product performance. Identifying opportunities and strategies to improve revenue, awareness among the Top 50 products.Supports BH Purveyors, Channel Sales Managers to meet or exceed the individual and team goals.Research and elaborate value proposition playbooks tailored to channel and operator type.Actively supports training and development team in Sarasota and New York with Best-Practices. Routinely shares relevant best-practices with internal network.Culinary stewardship in local community and culinary schools.Engage with professional affiliations (ACF, WCR, and Catersource) to showcase Boar’s Head commitment to Culinary Arts while networking for business development.Support the Food Service team with additional Trend /Industry information - This would be using external data from contracted affiliations such as ACF, NRA, RCA, Catersource, Public Publications, as well as information found in general public publications.Other duties and responsibilities as assignedEducation and ExperienceCulinary or Hospitality (BA/BS) Degree or related disciplineACF Certification or similar preferred5-7 years of culinary experience in the hospitality or restaurant industryKnows the difference with premium brands vs. value driversSkills/AbilitiesAdvanced working knowledge of Microsoft office: excel, word, outlook, and power point; competencies: e-mail, cell phones etc.Good organizational skills to include time/project management skills and the ability to prioritize projects based on business.Be a self-starter: i.e. be able to recognize, analyze, develop solutions and initiate problem-solving action with very little information and/or direction.Ability to coordinate off site training sessions, communicate with on site management and/or Purveyors.Ability to effectively communicate and present with all levels of the organization, particularly with Purveyors, Channel Business Development and cross functional teamsKnows the difference with premium brands vs. value driversAbility to manage and control budgetWork independently and/or with teamsAdherence to corporate policies as requiredFull timePosting Date: 2026-07-27