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 #J-18808-Ljbffr Boar's Head
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