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Location

Bangalore | India

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Job description

Griffith Foods is a global manufacturer of food products. We provide a wide range of taste and texture components for food industry customers throughout the world. Our products include seasoning blends, dry mixes, coating systems, dough blends, crumbs, flavors, sauces and food bases that are used in an extensive variety of application from snack foods and processed meat and poultry to ready meals. Our customers include food processors, restaurant operators and grocery retailers. While our name may not be familiar to consumers, our products are key components of foods offered by many of the world's best-known companies.

Director Culinary- India

We blend care and creativity to nourish the world

Griffith Foods is global product development partner; we specialize in high-quality food ingredients. We serve global food companies and regional food companies worldwide.

As a family business, we've valued people above all else for 100 years. Griffith is renowned for true, collaborative innovation. Our people care. We're committed to helping our customers create better products - and a better, more sustainable world. Learn more about Griffith Foods on ;

• Purpose of the Position
• Execute strategic plan and activities aligned with Griffith Foods Purpose Driven Strategy and Long-Term Operating plan.
• Actively participate with the R&D department in the creation of products. Lead culinary training efforts for Griffith staff when required.
• To provide culinary leadership, sales, marketing support, and expertise for the development of differentiating food products for national and regional accounts to deliver budgeted annual sales goals in accordance with our Triple Bottom Line. Responsibilities
• Major Duties & Responsibilities
• Serve as a member of the India leadership team developing and executing overall unit strategies and operating plans for GF India.
• Collaboration with all the leaders in the overall development and execution of the Culinary Strategic Plan (LRP) aligned with AOPs and Commercial Teams initiatives.
• Alignment and execution to Account Planning with all the members of India Leadership Team for Strategic accounts and across India.
• Acts as leadership advisor with Managing Director for AOPs, Business Reviews, LRPs and implementation of initiatives through unit Culinary Teams.
• Strategic leadership of the India Business Unit Culinary team, their objectives and initiatives aligned with India Leadership Teams.
• Delivers the total business sales revenues and margin targets on an annual basis as well as the sales revenues established for targeted channels which aligned with fiscal & LRP goals.
• Responsibilities include planning, assigning, and directing work; appraising performance; coaching and development planning, motivating, rewarding, and disciplining employees; addressing complaints and resolving problems; interviewing, hiring, training, and retaining employees. 
• Develops and leads targeted Culinary Arts training programs to Sales, R&D and Marketing teams.
• Manage the overall culinary talent management process including development of individual culinary personnel plans (aligned with required functional Competencies and personnel growth plans). Provides ongoing evaluation of culinary talent aligned with required responsibilities.
• Responsible for the upgrading of culinary capabilities and processes that build a company and employee success.
• Responsible for coordinating and managing projects and activities with culinary consultants.
• Develops product prototypes for external or internal teams and works as a liaison between customer and R&D personnel to assist in the development process.
• Ensures accountability for a culinary account management approach that drives a proactive and sustainable development of culinary personnel relationships at targeted accounts, across and applies culinary skills to plan, lead and execute required opportunities.
• Directs the overall needs to manage the culinary center activities including presentation guidelines, use of the culinary center, and general upkeep via the Application Chef / Executive Sous Chef which will allow for full utilization of the space.
• Ensures a solutions approach to concept and opportunity development and related presentations by leveraging and integrating other support capabilities including, but not limited to Consumer Insights, Sensory and Product development, external industry experts/consultants/ecosystems, and Customers.
• Leads inventory control and management of small and large wares in the Culinary Center.
• Works closely with R&D team for enablement of Commercialized/Innovation and/or R&D Operating Plan Initiatives.
• Leads in conjunction with Marketing Team and Insight in the implementation and validation of Market relevant trends.
• Provide culinary guidance to marketing, sales representatives, and developers on specific projects.
• Leads targeted company culinary-based activities which require coordination with chefs from other Griffith business units and/or customer chefs. Activities may include training, cuisine presentations, product demonstrations, etc.
• Ensure safety, quality, legality, and authenticity of products in accordance with regulations and standards, as this role dictates.
• Scope:
• Operating Budget: Accountability for delivering the budgeted sales revenues and gross margin targets for the business as well as the specific revenues within targeted channels and/or accounts. Assign & monitor relationship accounts for each Chef to add incremental volume/margin to the annual plan.
• Expense Budget: Responsible for the overall culinary expense budget (amt. varies annually but includes general expenses ingredient & non-ingredient, associations, personal travel, and meal/entertainment)
• Capital Budget: Accountability for the management of the capital funds allocated for the Culinary Center.
• Staff Size: Headcount may vary but will consist of approx. 5 Direct Reports (Includes: Executive Sous Chef, Application Chefs, any resources provided through temporary agencies and interns from culinary-based institutions.)
• Development of annual PAGs and achievement of reviews in the timeline required by the organization.
• Problem Solving/Decision Making:
• Culinary processes and presentation of recipes to customers.
• Development of culinary plans to achieve required financial goals by segment/overall function.
• Management of multiple priorities (internal and external) within defined resource pool.
• Management of customer needs, actions and communications aligned with culinary requirements.
• Personnel management when issues occur or actions are requirement to minimize unfavorable impact to the business.
• Decisions vary from culinary management of activities to meet business needs, culinary strategies, personnel hiring and disposition, culinary structure, talent development and promotion or eliminations.
• Management of department spend and allocation of funds.
• Proactive culinary development and problem solving to support the culinary business strategy.
• Understanding cross functional interaction to determine strategies to best fit customer needs.
• Working Relationships:

Internal

• Reports directly Managing Director India dotted line to Vice President Global Culinary.
• Supervision: Responsible for the management of Executive Chefs, Application Chefs, and other support resources to the culinary team [temporary personnel, interns]
• Works daily with all levels of the organization and across most functions within the company. Closely aligned with Leaders (Sales, Marketing, and R&D) in addition to Key Operating Plan Initiative Leaders
• Frequent internal contacts include R&D, Sales, and Marketing
• Work Location: Bangalore
• Geographic coverage - India

External:

• Builds and maintains relationships with Customer Sr. Management, Chefs, Development Scientists, and Marketers of key accounts. Depth of interaction and levels of participation will differ based on customer requirements. Chefs will also interact with suppliers of raw ingredients to Griffith Foods (dependent on project activities & requirements)
• Organizes, manages, and leads interactions with Culinary-based Institution, associations.
• Represents company at industry events as appropriate
• Qualification and Experience:
• Graduate or Postgraduate in Hotel Management or Culinary Arts.
• Minimum 10 to 15 years of professional experience in a commercial kitchen of a food service operation or in an industrial organization specializing in the development of new concepts and menu items for commercial production.
• Minimum 10 years of responsibility for supervision of a culinary operation and decision-making as an Executive Sous Chef or Executive Chef de Cuisine or in an equal leadership position within an industrial organization.
• Strong and proven organization and communications skills. Ability to think creatively to solve complex problems.
• Effective financial analytic skills with proven ability to develop plans to meet targeted goals.
• Demonstrated experience as a leadership team member that emphasizes collaborative decision making and a high degree of coordination between functions.
• Competencies
• Creating New & Different: Strategic Mindset
• Understanding the Business: Customer Focus
• Understanding the Business: Financial Acumen
• Focusing on Performance: Drives Results; Ensures Accountability
• Influencing People: Drives Engagement
• Being Flexible and Adaptable: Situational Adaptability
• Managing Execution: Plans and Aligns
• Optimizing Diverse Talent: Builds Effective Teams
• Being Authentic: Courage

Working at Griffith Foods

We are a caring family company where everyone has the opportunity to grow, follow their own personal 'Purpose' and find fulfilment in their work. We support each other, demonstrate mutual respect and nourish people's well-being .

We believe in doing the right thing, especially when it is hard to do and recognize that our success depends on our customers' success consequently, we work together, leveraging our skills, knowledge and ideas to create exceptional products and solutions.

We value diversity at our company and celebrate our cultural and personal differences , knowing that together, we create a unique source of strength. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, or age.

EQUAL EMPLOYMENT OPPORTUNITY

Griffith Foods believes that all persons are entitled to equal employment opportunity. Griffith Foods does not discriminate against qualified employees or applicants because of the following actual or perceived characteristics: race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, breastfeeding or related medical condition, national origin, ancestry, citizenship, age, physical or mental disability, genetic characteristic or information, AIDS or HIV status, order of protection status, marital status, military or veteran status, unfavorable discharge from military service, or any other status protected by federal, state, or local law. Equal employment opportunity will be extended to all persons in all aspect of the employer-employee relationship, including recruitment, hiring, participation in benefit programs, training, promotion, transfer, discipline, layoff, recall, and termination.

In carrying out our commitment to equal employment opportunity, Griffith Foods will make reasonable accommodations for applicants and employees with known disabilities unless doing so would result in an undue hardship, safety, and/or health risk. Applicants and employees requiring reasonable accommodations must notify Human Resources.

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