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 through communication with internal departments as well as outside suppliers.

Job Description:

Essential Duties and Responsibilities

• Communicate/coordinate/supervise the department’s daily activities.

• Develop, communicate and coordinate Family Foods programs.

• Develop, coordinate, and maintain systems that evaluate and monitor the sales and quality through effective use of distribution channels and category management, Key focus area of Dry Cured category.

• Provide the 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