Lead, Culinary – Innovation & Activations

As the Lead Culinary for Innovation & Activations you will lead Kraft Heinzs Away From Home (AFH) innovation culinary strategy fostering innovation through collaboration with marketing sales and R&D to drive growth and strengthen customer partnerships. You will oversee the development of culinary prototypes trend-based solutions and educational content supporting initiatives through the Chicago-based Kraft Heinz FoodLab. With responsibility for managing culinary activations events and culinary training programs you play a key role in shaping culinary experiences acting as a brand ambassador and mentoring chefs. As a seasoned culinary professional you will contribute market-driven insights and industry expertise to fuel new product development and strengthen Kraft Heinzs AFH market presence.

Essential Functions & Responsibilities

• Collaborate with AFH marketing sales and innovation teams to develop and execute the culinary innovation strategy.

• Oversee the creation and refinement of culinary gold-standard prototypes working closely with R&D scientists to guide products through testing and commercialization.

• Lead and mentor a team of corporate chefs ensuring they deliver top-tier culinary expertise and capabilities.

• Partner with cross-functional teams including but not limited to marketing sales and R&D to align growth projects with market needs and Kraft Heinzs business objectives.

• Navigate complex information synthesizing insights from diverse sources to drive informed decisions.

• Translate consumer-focused trends into product concepts solutions and recipes.

• Present culinary trends and industry insights to internal and external stakeholders helping to shape culinary training programs.

• Serve as a culinary brand ambassador for Kraft Heinz fostering relationships with external partners and creating collaborative ecosystems to enhance internal resources.

• Lead culinary education sessions for Kraft Heinz teams and customers showcasing new products and product versatility.

• Oversee management of the Chicago-based Kraft Heinz FoodLab ensuring safety and hygiene standards compliance.

• Oversee culinary elements for industry and customer events including tradeshows conferences and marketing activations.

• Uphold and refine company policies and procedures to maintain a competitive edge and high-quality output.

• Contribute to the innovation strategy by sharing market-driven concepts with R&D and innovation chefs.

• Co-own the development of RTBs (Reasons to Believe) and USPs (Unique Selling Propositions) for new product launches with customer R&D chefs.

• Actively engage in the KHC Chefs Network sharing insights recipes and best practices.

• Collaborate with suppliers on ingredient sourcing and qualification.

• Manage lab and sample inventories in partnership with R&D tech services and corporate chefs.

• Prepare and distribute product samples as needed conducting performance tests and writing application reports.

• Perform competitive analyses to evaluate products within our portfolio.

• Support customer chefs in product sales and customer engagements.

• Act as a mentor for junior and developing chefs fostering their growth and development.

Key Outputs and Deliverables:

• Develop and implement a strategic culinary roadmap launching innovative programs that drive growth and strengthen customer partnerships.
• Lead and execute growth projects supporting AFH initiatives aligning with Kraft Heinzs culinary strategy.
• Manage the culinary innovation process and project pipeline ensuring timely delivery on company goals.
• Oversee culinary requirements for customer and industry events including activations tradeshows and conferences.
• Direct the operations of the Kraft Heinz Chicago-based FoodLab maintaining compliance with safety and hygiene standards and optimizing its role in culinary development and innovation.

People Management Responsibilities

• Team (salaried): 4 directs.

Expected Experience & Required Skills

• Culinary degree preferred (culinary or hospitality school certificate apprenticeship or bachelors degree in a related field) or equivalent experience as a corporate chef sous chef or higher.

• 5 years of experience in food service with a diverse background in channels such as hotels full-service restaurants quick-service restaurants catering bar and grills business and industry (B&I) or institutional dining; plus 7 years in a commercial or corporate culinary environment.

• Proven ability to navigate ambiguity take ownership of business outcomes analyze complex information and create solutions that drive organizational success.

• Strong organizational agility with a clear understanding of formal and informal processes and effective delegation skills.

• Demonstrated leadership skills with a track record of coaching mentoring and developing high-performing teams.

• Ability to prioritize effectively focusing on whats most important removing roadblocks and ensuring team focus.

• Continuous learner with a passion for tackling challenges anticipating consumer needs and leveraging insights to drive product development.

• Strong interest in food trends flavor profiles and culinary innovation to inspire new product development and stay ahead of market demands.

• Excellent verbal and written communication skills with proven success in building and maintaining effective business relationships and the ability to influence and coach cross-functional teams without direct authority.

• Experience with live customer interactions culinary demonstrations and presentations with confidence and professionalism.

• In-depth understanding of commercial restaurant cooking equipment techniques and culinary principles.

• Extensive knowledge of food ingredients including origins handling applications flavor pairings and sensory attributes.

• Intermediate understanding of food manufacturing processes and their impact on product development.

• Proficiency in Microsoft Office Suite (Word Excel PowerPoint Outlook) to create clear impactful reports and presentations.

• Willingness and ability to travel 50% or more.

Our Total Rewards philosophy is to provide a meaningful and flexible spectrum of programs that equitably support our diverse workforce and their families and complement Kraft Heinz strategy and values.

New Hire Base Salary Range:

Bonus: This position is eligible for a performance-based bonus as provided by the plan terms and governing documents.

The compensation offered will take into account internal equity and may vary depending on the candidates geographic region job-related knowledge skills and experience among other factors

Benefits: Coverage for employees (and their eligible dependents) through affordable access to healthcare protection and savingfor the future we offer plans tailored to meet you and your familys needs. Coveragefor benefits will be in accordance with the terms and conditions of the applicable plans and associated governing plan documents.

Wellbeing: We offer events resources and learning opportunities that inspire aphysical social emotional and financial well-being lifestyle for our employees and their families.

Youll be able to participate in a variety of benefits and wellbeing programs that may vary by role country region union status and other employment status factors for example:

• Physical - Medical Prescription Drug Dental Vision Screenings/Assessments

• Social - Paid Time Off Company Holidays Leave of Absence Flexible Work Arrangements Recognition Training

• Emotional Employee Assistance Program Wellbeing Programs Family Support Programs

• Financial 401kLife Accidental Death & Dismemberment Disability

Location(s)

Kraft Heinz is an Equal Opportunity Employer Underrepresented Ethnic Minority Groups/Women/Veterans/Individuals with Disabilities/Sexual Orientation/Gender Identity and other protected classes.In order to ensure reasonable accommodation for protected individuals applicants that require accommodation in the job application process may contact for assistance.