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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