Food Service Intern
Position Summary:
Are you curious about solving complex business challenges for a leading convenience retailer? Do you have a passion for cross functional collaboration? Then you may be the perfect addition to our team!
Cumberland Farms is a member of the EG America family of brands. EG America is one of the fastest-growing convenience store retailers in the United States, committed to becoming America’s #1 ‘one-stop’ destination. The business has an established pedigree of delivering excellent fuel, grocery and merchandise, and food service. Headquartered in Westborough, Massachusetts, our Company has grown to over 1,500+ locations across the United States employing over 18,000 team members. You can find us operating under the following store banners: Certified Oil, Cumberland Farms, Fastrac, Kwik Shop, Loaf N Jug, Minit Mart, Sprint Food Stores, Tom Thumb, Turkey Hill, and Quik Stop. Our headquarters in Westborough, MA is home to our Store Support Center, Company Warehouse, and Culinary Center.
The Foodservice Intern will partner with our Marketing and Culinary Center teams to support the development and commercialization of new menu items for our food & beverage program. This role will work cross-functionally to lead new product development processes from ideation all the way through in-store launch, leveraging data and culinary expertise to help us build the future of food.
Responsibilities:
- Develop new menu concept ideas for stagegate review
- Conduct research on trends and flavor profiles, including competitive assessment, market research, and consumer insights
- Generate 3-5 ideas for new menu items and submit for further vetting based on market data
- Manage stagegate process for advancing ideas
- Prepare materials for submission to stagegate reviews, including briefing documents, market research, and preliminary financial model
- Follow stagegate process, securing necessary reviews and building timelines for launch that include all readiness activities as defined by the organization
- Value engineer products for our economic requirements, in partnership with Culinary Center
- Engage vendors for samples and costs
- Develop recipes and cook settings using available equipment
- Coordinate cuttings with relevant stakeholders
- Lead in-house sensory events to gather broader consumer feedback
- Rigorously document options and builds in compliance with reporting requirements
- Provide information on product specs to production, Health & Safety, and advertising teams
- Maintain accurate costing and financial information
This section is intended as a guide only. Duties may be changed at the discretion of the position’s supervisor.
Working Relationships:
Work at the intersection of Marketing and the Culinary Center, with close contact with the warehouse, external suppliers, consumer insights/brand team, and health & safety
JOB REQUIREMENTS & QUALIFICATIONS
Minimum Education:
Going into Junior or Senior year of undergraduate degree, studying culinary science or related fields (major or minor)
Preferred Education:
Some economics or financial coursework preferred
Minimum Experience:
N/A
Preferred Experience:
N/A
Licenses/Certifications:
N/A
Soft Skills:
- Excellent oral and written communication skills
- Proficient in Microsoft Office Suite
- Organized problem-solver capable of building a workplan to support achieving an objective
Hours & Conditions: Monday – Friday 8 hour day in office setting
Physical Requirements: Ability to maneuver and regularly lift and or move up to 10 pounds, frequently lift and/or move up to 25 pounds.
Salary: $20-22.50 an hour