Kerry Work Values

Daily Duties at Kerry:

On a day to day basis I spent the majority of my time in the lab, formulating, evaluating designing, producing different sauces for Kerry's National Restaurant Chain and Global Accounts. I ran small production lines, wrote formulas, designed menu items utilizing Kerry's other technologies. Made product presentations, sat in Key account strategic meetings, traveled with Kerry sales people to provide technical expertise as to what Kerry could and could not do. Meet with chefs and culinary teams from different key accounts to build relationship. Sat on outside advisory boards with some of these companies to help them brainstorm new ideas and products. Worked with the EMC group to help them expand and upgrade their cheeses bases, creams and butters. Advised Kerry on how to transition into the chain restaurant sauce business, Sucessfully help design and develop products for several new customers, including Tyson Foods and Olive Garden

What they like about Kerry:

Working in an organization that is technologically advanced, creative, and innovative is critical in your assessment of hiring companies. Less important to you are stability of the organization, the length of time an organization has been in business, and the business' plans for the future. You prefer a fast-moving company that will take risks to achieve its goals and objectives. The length of time the company has been in business is irrelevant. Maintaining status quo is unnecessary. You thrive on change, uncertainty and the upside of potential business risks, especially those associated with innovation. Stability for the long haul is not nearly as important as is working in an atmosphere that is charged with a sense of urgency and constant change.

Tags

Chef, Training, Food Service, Retail, Manufacturing, Management, Product Development, Product Formulation, New store Openings, Vertical Formulation, Dairy Replacement, Concept Development, Menu Development, Purchasing, Label Deck Writing, Food Presentation

Skills

Concept Development, Menu Development, Vertical Product Formulation, Tasting, Dairy Replacement Systems, Building Teams, Creative Problem Solving, Leadership & Accountability , Training Chefs, BOH and Trainers, Breaking Products Down and Rebuilding Them, Taking Products from the bench to production to market, Collaboration

These are some of the questions we asked our climbers about their experiences with Kerry: