Primary Location : WINSFORD, United Kingdom
At Solina, our community of close to 5,000 people share a passion for food and live our entrepreneurial culture.
We design customised savoury solutions for our clients operating in the food industry, food service, butchery and nutrition markets. With sustainability at the heart of our business model, we aim to produce food that is good in every sense of the word: delicious, nourishing, affordable, sustainable and convenient.
Solina is a fast-growing business, with around 50 production sites and R&D laboratories present in more than 19 countries mainly in Europe and North America.
By constantly rethinking culinary solutions, we make food matter for people and the planet.
If you're ready for a new adventure in a dynamic, expanding, passionate, international company, join us!
As a Business Development Chef within the Solina Foodservice Channel Sales Team, you will bring our brands Essential Cuisine, Rich Sauces and Zafron Foods to life through inspiring, commercially focused culinary solutions and concepts. You will play a key role in delivering the culinary and sales strategy, turning ideas into impactful action across a fast‑paced, multi‑channel foodservice environment.
Acting as a brand ambassador, you will combine strong culinary expertise with commercial awareness and market insight to develop innovative, customer‑led food concepts. Your work will support growth across national and regional route‑to‑market partners, foodservice manufacturers, and operators within both social and commercial sectors.
Job Description
Responsibilities
* Brand Ambassador: Represent the business at trade shows, industry events and conferences, building brand presence while gathering valuable insights on market trends, competitor activity and opportunities across multiple channels.
* Multi-Channel Development: Support a cohesive foodservice strategy across national and regional route‑to‑market partners, foodservice manufacturers, and operators within both social and commercial sectors, ensuring solutions are relevant, scalable and adaptable across all channels.
* Collaboration: Work closely with sales, marketing, procurement, operations and the wider Solina team to successfully develop and implement projects, initiatives and customer solutions.
* Relationship Management: Develop, maintain and grow strong culinary relationships with internal teams and external customers, strengthening engagement and driving growth across multiple touchpoints.
* Culinary Innovation & Recipe Development: Create, develop and refine innovative recipes and food concepts that align with brand vision and meet evolving customer needs across a variety of foodservice environments.
* Menu & Concept Development: Design commercially viable menu solutions that demonstrate product versatility, correct usage and multi‑functional applications, ensuring relevance across different sectors and channels.
* Customer Insight: Gather and evaluate customer feedback to continuously improve menu offerings, concepts and overall customer satisfaction.
* Product & Quality Management: Ensure all recipes and applications meet required standards for cost, quality, consistency and scalability within diverse foodservice operations.
* Training & Support: Deliver engaging training sessions, demonstrations and presentations to internal teams and external customers, supporting successful implementation across all channels.
* Trend & Market Awareness: Stay ahead of emerging food trends, translating insights into innovative, channel‑relevant product and menu development.
* Sustainability & Efficiency: Champion cost‑effective, practical and sustainable culinary solutions that support both customer and business objectives.
* Ingredient & Technique Exploration: Source and experiment with new ingredients, flavours and cooking techniques to drive continuous innovation.
* Food Safety & Compliance: Maintain the highest standards of food safety, hygiene and health & safety, ensuring compliance at all times and reporting any risks or incidents appropriately.
Requirements
* Ability to create recipes that balance creativity with operational feasibility.
* Ability to work in a fast‑paced environment and meet deadlines.
* Excellent communication, presentation, organisational and collaboration skills.
* Experience in cost control and menu engineering.
* Proficiency in food safety, allergen and hygiene standards.
* Proficient with Microsoft Office programs
* Proven experience in a senior culinary role, preferably in a development or innovation role.
* Strong knowledge of culinary techniques, ingredients, and food trends.
We are open to talents of all backgrounds. Our recruitment process is based on competences, and we openly welcome all candidates of all types according to our DEI Commitment.
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