Sr. Research Chef

You may know McCormick as a leader in herbs, spices, seasonings, and condiments – and we’re only getting started. At McCormick, we’re always looking for new people to bring their unique flavor to our team.

McCormick employees – all 14,000 of us across the world – are what makes this company a great place to work.

 

We are looking to hire a Senior Research Chef immediately  at our Technical Innovation Center based in Hunt Valley, Maryland. 

 

What We Bring To The Table:

The best people deserve the best rewards. In addition to the benefits you’d expect from a global leader (401k, health insurance, paid time off, etc.) we also offer:

• Competitive compensation

• Career growth opportunities

• Flexibility and Support for Diverse Life Stages and Choices

• Wellbeing programs including Physical, Mental and Financial wellness

• Tuition assistance

 

 

 

Position Summary:

The Senior Research Chef will be responsible for contributing to the activities of the McCormick US 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 of 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.

 

Key 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 plus 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.
• Ability to travel between 25-50% of the time.
• 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.
• Applies advanced technical knowledge, initiative, and creativity in assignments. Experience in creating written menu concepts and culinary gold s