Sr. Family Foods Manager- Dry Cured Professional (New York) Job at Boar's Head, New York, NY

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  • Boar's Head
  • New York, NY

Job Description

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 communication with internal departments as well as outside suppliers.

Job Description:

Essential Duties and Responsibilities:

  • Communicate, coordinate, and supervise the department’s daily activities.
  • Develop, communicate, and coordinate Family Foods programs.
  • Develop, coordinate, and maintain systems that evaluate and monitor sales and quality through effective use of distribution channels and category management, with a key focus area on the Dry Cured category.
  • Provide 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.

Location: Brooklyn, NY, Sarasota, FL

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

Time Type: Full time

Department: Family Food Management

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Job Tags

Full time,

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