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 for a company with an emphasis on social values and helping society is a clear and important priority for you - a critical factor in who you choose to work for. In contrast to other factors, you place an organization's reputation for fairness and concern for the community above most other aspects of the company. As you search for a new job opportunity, it is usually possible to find out if the company is involved in the community and/or if it is addressing problems and issues in society. Pay special attention to non-profit organizations and those specifically involved in social action. Moreover, speaking with current and former employees should enlighten you to perceptions of the fairness of the company's leaders and the treatment of employees.

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: