October 27, 2021
Functional Food Sensory Laboratory
(2-Year Contractual Position)
This Position is Funded Through An External Grant
The University will consider applications from qualified permanent staff who may be interested in a secondment, subject to departmental approval
The Functional Foods and Brain Health Research Program aims to create novel or improved foods as medicine for the functional foods, plant based or traditional foods markets. The role of the Executive Chef is to provide professional culinary expertise, vision, support and leadership for areas including food quality, safety, culinary creativity, food development, nutrition, composition, and food presentation, specific to creation of global flavors, plant base, traditional or functional foods.
The Executive Chef is responsible for assisting graduate students, food scientists, researchers, government collaborators and industry partners with the creation of new or improved food products, recipes, formulations, ingredients for the health food, traditional food, and functional foods sectors while remaining current with the latest trends and best practices in the culinary field. This role is responsible for training and managing personnel and coordinate all related culinary and food innovation activities in the functional foods sensory laboratory this includes: estimating food ingredient requisitions, reduce food waste, limit excess food storage, develop recipes, standardize production recipes to ensure consistent quality, establish presentation techniques and quality standards, plan and price menus and cost of products created by the Functional Food Sensory Laboratory during research activities, food demonstration or catered special events; ensuring culinary, food processing or product formulation equipment are properly operated and maintained; work in a collaborative context with industry liaison officer, food scientists, analytical chemists, industry, graduate students and research scientists on food innovation projects and product development for the commercial market; applying strict health and safety standards both with food production and workplace safety; coordinating activities with other internal departments and participate as a member of the core management team for the functional foods research program in optimization of the research program efficiency; and interfacing with vendors, industry and key service users within client organization on food innovation service assignments. The candidate must possess very strong skills, knowledge, and experience with global cuisine and food art and have mixology experience and responsible for creating functional or health drink consistent with current trends in global flavors and consumer market preference.
Extensive Experience (5-7 years) of progressive management in a culinary environment, overseeing a large volume production kitchen is required. Completion of a culinary degree or equivalent education and experience from an accredited culinary or hospitality school is required, Executive Chef Designation with graduation of the Culinary Institute of America is preferred. Must have excellent facilitation skills with a well-rounded balance of culinary experience and training in global flavors, menu design, food formulation, food development, ingredients research, food processing and recipe creation, ingredients or food research to develop innovative, creative menus or food products and progressive experience in maintaining food quality and safety in a commercial setting. Experience in Training, mentorship, or work experience in all inclusive, cruise or hospitality industry or academic setting is required. Training in food or culinary art eg food carvings, edible crafts and designs, ice carvings and Planning and successfully delivering large special catered events is considered an asset.
SALARY $53,040 - $74,376 per annum (Non-Bargaining)
All qualified candidates are encouraged to apply; however, preference will be given to applicants who are legally entitled to work in Canada. Memorial University is committed to employment equity and diversity and encourages applications from all qualified candidates, including women, people of any sexual orientation, gender identity, or gender expression; Indigenous peoples; visible minorities and racialized people; and people with disabilities.
The personal information requested in your application is collected under the authority of the Memorial University Act (RSNL 1990 c M-7) for the purpose of identifying and recruiting candidates; assessing applicant qualifications; and maintaining records pertaining to the administration of employment with Memorial University of Newfoundland.
If you are a successful candidate, this information will form part of your permanent employment record and will be used for other activities related to the employment process. This information may be disclosed to government departments and agencies as legally required; and to third party service providers, as necessary to administer programs and activities.
If you have any questions about the collection, use and disclosure of the information on this form, please contact MyHR, Department of Human Resources, at email@example.com.
Inquiries about this opportunity should be directed to Grenfell Campus - Memorial University, University Avenue, Corner Brook, Room AS374, phone (709) 637-4097 or e-mail firstname.lastname@example.org.
Please be advised that we are unable to provide updates on current competitions.
We thank all applicants for their interest, however, only those selected for an interview will be contacted.