Culinary R&D Manager

The Culinary Manager leads the research development and validation of assigned products for launch in Restaurant locations including sauces produce beverages and packaging. This role applies effective project and product development techniques across each phase of the process and leverages technical knowledge to support innovative and scalable solutions.

Your Impact and Responsibilities:

• Maintain current and deep technical knowledge of assigned products to provide content performance insights and guidance to business and cross-functional teams
• Lead the design and execution of testing on products and processes that impact food quality ensuring items meet Canes standards before systemwide rollouts
• Lead supplier scaling activities from bench-top development through roll-out testing to validate production feasibility and long-term capabilities
• Define product specifications and attribute standards with a working knowledge of production processes plant capabilities and long-term scalability needs
• Collaborate with internal stakeholders and external suppliers to meet project deliverables including preparing leadership summaries on progress risks and resolutions
• Deliver comprehensive results documentation recommendations and corrective actions to support decision making

Travel Requirements:

• Up to 30%

Qualifications :

• 5 years of product development experience within the food industry
• Bachelors degree in Food Science Poultry Science Animal Science a related field or equivalent experience
• Ability to gather and analyze data to identify opportunities patterns and solution pathways
• Self-driven flexible and highly energetic with strong verbal and written communication skills
• Detail-oriented organized and able to manage multiple projects
• Ability to work effectively both independently and collaboratively
• Proficiency in Microsoft Excel PowerPoint Outlook and Word

Preferred Qualifications:

• Experience in sauce or packaging R&D manufacturing quality systems or product innovation

Essential Functions:
Work may be performed in an office setting and a commercial kitchen environment with exposure to raw chicken dairy eggs flour citrus and oil. Candidates must be able to stand and move throughout the Restaurant for extended periods; lift carry reach grasp push and pull up to 40 pounds; and kneel bend stoop and navigate stairs as needed to support daily operations. Candidates must also be able to safely taste and evaluate food products including exposure to common food ingredients and allergens as part of product development responsibilities.

Additional Information :

All your information will be kept confidential according to EEO guidelines.

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Remote Work :

No

Employment Type :

Full-time