"Alerted.org

Hiring Company:

Delicatessen Services Co., LLC

Overview:Work Closely with the Project Manager to develop and manage the growth and high-quality standards of the Family Foods Dry Cured category business through effective team leadership and through communication with internal departments as well as outside suppliers.

Job Description:

Essential Duties and Responsibilities

+ Communicate/coordinate/supervise the department’s daily activities.

+ Develop, communicate and coordinate Family Foods programs.

+ Develop, coordinate, and maintain systems that evaluate and monitor the sales and quality through effective use of distribution channels and category management, Key focus area of Dry Cured category.

+ Provide the professional leadership to sustain the positioning, growth, and image of the Boar’s Head Brand that reflects the principles of Boar’s Head and the Frank Brunckhorst Company

Education and/or Experience

+ Education

+ Degree in Food Science, Meat Science, Culinary Arts, or a related field. Master’s degree preferred.

+ Certifications such as HACCP (Hazard Analysis Critical Control Point), and other food safety and quality control programs.

+ Technical Knowledge

+ In-depth understanding of meat properties, including muscle structure, fat content, and moisture levels.

+ Knowledge of microbiology, specifically the microorganisms involved in fermentation and curing (e.g., lactic acid bacteria, molds).

+ Familiarity with the chemistry of curing, including the role of salt, nitrites/nitrates, and pH changes.

+ Practical Experience

+ Understanding of traditional and modern curing methods and techniques.

+ Hands-on experience in producing dry-cured salami, including meat selection, grinding, seasoning, stuffing, and fermentation.

+ Experience with the drying and aging process to achieve the desired texture and flavor.

+ Experience in quality control and troubleshooting common issues in salami production.

+ Minimum 5 years’ experience

+ Skills

+ Sensory analysis skills to assess the quality and flavor profile of cured salami.

+ Strong attention to detail for ensuring consistency and quality.

+ Problem-solving skills for addressing issues in the curing process.

+ Self-starter, results driven individual.

+ Ability to work collaboratively with internal and external individuals.

+ Ability to simplify complex concepts to drive action.

+ Industry Knowledge

+ Awareness of industry trends and advancements in curing technologies.

+ Knowledge of food regulations and standards for cured meats.

+ Networking and Professional Development**:

+ Membership in professional organizations such as the American Meat Science Association (AMSA) or similar groups.

+ Participation in workshops, seminars, and conferences related to meat curing and food safety.

+ Teaching and Mentoring

+ Ability to train and mentor others in the art and science of dry curing salami.

+ Good communication skills for sharing knowledge and techniques with peers and novices.

Compensation Range:$115,381.40 - $184,610.24

Time Type:Full time

Department:Family Food Management