Senior Culinary Manager

The Senior Culinary Manager also plays an active role in sensory evaluations and product trials to identify opportunities for optimization regarding critical authentic product attributes. The candidate is eager to apply the Culinary expertise in a fast-paced, entrepreneurial setting where innovation fuels growth.

The ideal candidate brings 10-15+ years of hands-on culinary experience, preferably within a multinational CPG food company, with a strong background translating high-end restaurant techniques into consistent, high-volume manufacturing processes.

Some of the duties of this position are those described below. This job description does not state or imply that the duties listed are the only duties and responsibilities assigned to this position. Employees holding this position will be required to perform any other job-related duties as requested by management.

• Lead the development of new Mexican and Hispanic-inspired food products from concept to full-scale production, including recipe formulation, ingredient selection, and flavor profiling.
• Adapt traditional Mexican/Hispanic recipes for industrial manufacturing while preserving authenticity, texture, taste, and cultural integrity.
• Design and execute experiments to develop product formulas, prototypes, and finished products that align with targeted product profiles across various formats.
• Collaborate with food scientists, engineers, quality assurance, and production teams to optimize formulations for scalability, shelf-life, cost efficiency, and nutritional compliance.
• Conduct bench-top trials, sensory evaluations, and iterative refinements to ensure products meet quality, food safety (HACCP, FDA, USDA), and performance standards.
• Source and evaluate authentic ingredients, spices, and suppliers suitable for large-volume production while controlling costs and ensuring consistent supply.
• Stay current with Mexican/Hispanic culinary trends, consumer preferences, regional variations, and global fusion opportunities to drive product innovation.
• Develop and document standardized manufacturing recipes, procedures, and specifications for production handoff.
• Participate in cross-functional teams for product launches, cost reduction projects, and continuous improvement initiatives.
• Train production staff and R&D team members on authentic preparation techniques and quality expectations.
• Collaborate with Marketing and Sales teams to support new product presentations and generate new business opportunities.
• Study and implement methods to improve product attributes such as flavor, color, texture, nutritional value, and shelf stability.
• Enforce employee safety protocols in alignment with company policies and OSHA standards.

• Strong knowledge of the consumer food marketplace, including emerging food trends and innovation drivers.
• Proven expertise in Culinary and food technology with the ability to develop and commercialize products under tight deadlines in a fast-paced environment.
• Exceptional multitasking, project management, and organizational skills.
• Excellent written and verbal communication skills;
  Spanish language proficiency is a plus.
• Working knowledge of USDA organic processor practices and compliance standards.
• Adherence to all state and federal food manufacturing regulations, including food safety requirements, Good Manufacturing Practices (GMPs), and other standard industry protocols when operating in manufacturing environments.

• Culinary Expertise:
  Minimum 10-15 years of professional experience as a chef, with deep specialization in authentic Mexican and broader Hispanic/Latin American cuisines (regional knowledge of Mexico, Central/South America, and Caribbean influences highly preferred).
• Manufacturing
  
  Experience:
  
  Proven track record (minimum 8-10 years) working in food manufacturing, industrial kitchens, co-packing, or large-scale food production environments. Experience scaling restaurant-quality recipes for mass production is essential.
• Education:
  
  Formal bachelor’s degree in culinary arts (culinary school degree/diploma preferred); additional certifications in food safety (Serv Safe, HACCP), food science, or product development (e.g., Research Chefs Association credentials) are a plus.
• Technical
  
  Skills:
  
  Strong understanding of industrial food processes (thermal processing, extrusion, mixing, packaging), ingredient functionality, food chemistry basics, and nutritional labeling.
• Soft Skills:
  
  Creative problem-solver with excellent sensory evaluation skills, attention to detail, strong project management, and the ability to collaborate across departments.
• Other:
  Ability to work in a fast-paced, production-oriented environment with travel for National Accounts presentations, supplier visits, trade shows, or co-packer opportunities.