Culinary Innovators

Position Summary

The Culinary Innovator plays a pivotal role in driving food innovation by developing new concepts and products that align with market trends, consumer preferences, and business objectives. This position combines culinary expertise with strategic thinking to create scalable, commercially viable solutions. The Culinary Innovator collaborates closely with cross-functional teams—including Innovation Leads, Operations, Supply Chain, and other External Resources—to bring ideas from ideation to commercialization.

Key Responsibilities

Product Development & Culinary Innovation

• Create and develop new food concepts from ideation through sellable prototype.

• Lead culinary prototyping initiatives in strategic categories in partnership with Innovation Leads.

• Ensure products are feasible, scalable, and meet quality, cost, and operational requirements.

Market & Trend Analysis

• Research culinary trends, consumer insights, and competitor innovations to inform product development.

• Translate market data into actionable culinary concepts that resonate with target audiences.

Testing & Refinement

• Conduct taste testing, application trials, and consumer testing; refine recipes based on feedback and performance data.

Project Management & Commercialization

• Manage multiple development projects from concept to launch, ensuring timelines and budgets are met.

• Prepare technical documentation, including recipes, specifications, and costings, for large-scale production.

Brand & Business Support

• Present new concepts and products to internal stakeholders and customers.

• Provide culinary support for marketing initiatives, including innovation showcases and promotional events.

Qualifications & Skills

Education:

• Culinary Arts degree, Culinology degree or equivalent required; Bachelor’s or Master’s in Food Science or related field preferred.

Experience:

• Minimum 5 years of culinary experience in restaurants, foodservice, or food manufacturing.

• Experience in product development within a multi-unit restaurant, QSR, or food manufacturing environment preferred.

Technical Skills:

• Proficiency in recipe development, food science principles;

Soft Skills:

• Strong leadership, communication, and collaboration skills.

• Creativity, analytical thinking, and passion for food and culinary trends.

• Excellent time management, takes initiative and ability to handle multiple projects simultaneously.

Contract to hire, negotiable