SUMMARY
Supports the Culinary Development Team's workstreams by executing product preparation and kitchen testing. Responsible for delivery / planning of product development food showings,� special events, Inspire and AFA Board meetings, CLT's, Executive Team meetings, focus group taste panels, and agency showings. Owns day-to-day product preparation, product ordering / inventory within� Jimmy John's� areas of Inspire Test Kitchen. Lead execution of assigned new product development menu items, equipment /� smallwares, and processes to support� Jimmy John's� Culinary Team� objectives.� Culinary plays a critical role� in advancing the brand's strategy and� long term� growth� –� we win through high-quality ingredients� and flawless execution that� guests� can count on every time.�
RESPONSIBILITIES
Provide project support for Culinary Development Team� �
Conduct organoleptic evaluations of test and production samples as assigned.�
Assist� in the execution of product presentations for key stakeholders.�
Assist� in the planning and execution of food preparation for product showings.�
Plan, execute, and� disseminate� information from analytical studies of test products. This includes cook temperature studies, product size / weight studies, recipe portioning studies, and the measurement of other key product attributes as assigned.� �
Manage and� maintain� Jimmy John's� test kitchen storage areas for� product availability,� ease of access, organization, and shelf life.�
Manage and� facilitate� all Product Development� special events� and product showings for internal� stake holders� to include but not limited to Inspire Board, executive team, agency reviews, merchandising / ops reviews, company� special events, pre-production showings for photo shoots and TV commercials.�
Manage and organize labor needs for each event and manage team and the execution in the venue.�
Manage the� setup� of Test Kitchen or special facilities for food� showings.�
Responsible for� management of� special food ordering requests for the test kitchen for product showings, taste panels, and photo shoots.�
Train event staff and other Culinary Team members for� special events/cuttings.�
Manage and execute Product� Development� external� special events� and product showings for all external� stakeholders� to include but not limited to CLT's, Focus Groups, Franchise Convention / Conference, photo shoots, TV commercials, and Agency Showings.�
Manage and organize labor needs for each event and manage team for the execution at each facility.�
Review Marketing team and Culinary Team prep sheet order guides and ensure correct product is being ordered for all external events.� �
Manage and train event staff and other Culinary Team members for external events / cuttings.�
Culinary innovation & product development, including core menu and LTO innovation. Partner with cross-functional teams throughout the innovation process, including concept/ideation, product development, in-market� testing� & commercialization� for system� launch.� �
Inspires the team to push boundaries and strives to create the� first in class, best in class and/or only products of target category offered in� QSR.�
Responsible for translating culinary briefs into product innovation that drives new guest acquisition and industry-leading guest� satisfaction.�
Work with� Insights� Team to conduct consumer/guest research to understand consumer needs & product optimization, including execution/preparation of� product for� testing.� �
Work with vendor partners to develop new products from concept to prototype, prototype to� costed� commercially� viable� sample, and through system commercialization process.� � �
Research culinary trends and competitive innovation�
Includes 20% travel for Supplier visits, Industry Events, Research & Culinary Tours, Brand Events�
EDUCATION QUALIFICATIONS
Minimum: Bachelor's Degree with Concentration in Culinary Arts or Food Science / Food Technology / closely related scientific discipline
EXPERIENCE QUALIFICATIONS
1 to 3 years experience preferred in restaurant culinary, restaurant operations, food manufacturing, food laboratory�
REQUIRED KNOWLEDGE,� SKILLS� or ABILITIES�
Passion for Food & Culinary Arts – deep interest in food and flavors� �
Collaboration – ability to work collaboratively across teams of varying backgrounds� � �
Strategy & program development – ability to take idea to execution, while managing multiple priorities� �
Strong organization – balance multiple priorities, keep timelines & records, clear written & verbal communication� �
Thrives in ambiguity – ability to multi-task and move quickly on tight timelines while� maintaining� strong work product & quality standards.�
Proficient� in Microsoft Office (Excel, Word, PowerPoint)�
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