Culinary Director Job at National Cortina, Asbury Park, NJ

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  • National Cortina
  • Asbury Park, NJ

Job Description

POSITION SUMMARY:

Responsible for leading innovation and driving business growth through culinary excellence. This role bridges culinary creativity with commercial strategy, playing a key role in ideation, product development, customer engagement, and sales enablement by performing the following duties.

DUTIES & RESPONSIBILITIES:

  • Actively works to execute on the VP of Cortina Innovations culinary vision.
  • Creates strong relationships with suppliers by learning about their products and helping to foster product knowledge and productive partnerships between the Cortina sales team and our suppliers.
  • Drives new product ideas from concept to commercialization. Leads culinary brainstorming sessions and prototype development across categories.
  • Partners closely with sales teams to deliver compelling product narratives and solutions that meet client needs. Assists in customer presentations and demos.
  • Represents the brand at industry trade shows and culinary events, showcasing innovation, and elevating brand presence.
  • Leverages extensive industry connections to generate new leads and identify emerging opportunities across food service, retail, and manufacturing.
  • Collaborates with R&D, operations, and procurement to bring innovations to market efficiently and cost-effectively.
  • Trains internal teams including sales and customer service on new products, key ingredients, trends, and culinary applications.
  • Works hand-in-hand with the marketing team to create digital assets, recipes, content, and culinary-driven campaigns that highlight product strengths.

REQUIRED EDUCATION, SKILLS & EXPERIENCE:

  • Degree in Culinary Arts
  • 10+ years in a culinary leadership or innovation role, preferably within CPG, food service, or manufacturing
  • Strong understanding of commercialization processes and the product lifecycle
  • Proven ability to connect culinary creativity with market trends and customer needs
  • Knowledge of operations in foodservice kitchens and industrial plant settings
  • Experience working with cross-functional teams: sales, R&D, operations, and marketing
  • Excellent communication and presentation skills
  • Strong industry network and presence within the culinary community
  • Must be able to travel up to 35% of the time

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