Manager, R&D Culinary Innovation Lab

As aCulinary Innovation Lab Manager you will help transform the future of R&D innovation and accelerate Kraft Heinzs growth ambitions.Our Culinary team shapes and influences food-facing innovations by combining a creative approach with deep technicalexpertiseto drive consumer and product opportunities. We pride ourselves on being the expert culinary connection to food and cooking within the marketplace and we are looking for a consumer-obsessed culinary professional someone who is creative strategic independent collaborative and who executes with high attention to detail and effective communication.This is a hands-on R&D innovation role supporting our Culinary Innovation Lab where weidentifystrategic opportunities for KHC. This individual will partner closely with internal Marketing Insights and R&D Innovation and Functional teams as well as external partners to explore develop and test new product ingredient flavor and consumer usage opportunities. Using Design Thinking and Agile methodologies this individual will actively drive opportunity identification dig site prioritization minimalviableprototype (MVP) development and consumer product-fit learning.

EssentialFunctions &Responsibilities

• Apply advanced mastery of culinary fundamentalsincluding cooking techniques ingredient functionality safe food handling and culinary nutritiontoidentifyconsumer insights articulate sensory attributes and translate those insights directly into product development.

• Leverage knowledge of functional ingredients and formulation principles to develop minimalviableprototypes (MVPs) for consumer testing learning and validation; apply sensory evaluation best practices to assess and communicate product performance.

• Lead culinary research to turn food trends consumer insights and competitive intelligence into innovation opportunities and strategic concepts aligned to businesspriorities.

• Plan develop and execute culinary projects including competitive landscape reviews immersions trend presentations concept ideation sessions and product cuttings in partnership with the Innovation Lab Lead.

• Serve as a creative and collaborative cross-functional partner connecting culinaryexpertiseto R&D Marketing Insights and external partners throughout the innovation process.

• Drive strategic thinking clear communication and proactive ownership across all assigned work;demonstrateconsistent attention to detail and the ability to manage multiple concurrent priorities.

• Leads end-to-end culinary workstreams within innovation initiatives with accountability fordelivering againstdefinedobjectives timelines and business outcomes.

• Influences cross-functional decision-making related to innovation strategy concept prioritization and product direction.

• Manages multiple concurrent innovation initiatives across brands platforms or categories ensuring alignment to commercial viability and business priorities.

• Translates culinary concepts into scalable product opportunities incorporating consumer insights technical feasibility and business considerations.

Expected Experience& Required Skills

• Bachelors degree in culinary artsfoodsciencenutrition or a closely related fieldwitha minimumof 6 years of progressive culinary experience with demonstrableexpertisein productdevelopment cooking techniques and flavor application.

• Minimum 3 years of experience in a corporate CPG or food manufacturing R&D environment.

• Proven ability to develop and evaluate MVPs using structured sensory and consumer research methods (e.g. descriptive/scoring discrimination testing) in partnership with sensory and insights teams.

• Working knowledge of food safety principles (HACCP GMP allergen management) and safe culinary lab practices.

• Demonstrated ability to apply Agile and Design Thinking frameworks within an innovation or product development process.

• Excellent written and verbal communication skills with strong project management and cross-functional influencing capabilities.

• Experience with recipe management systems PLM platforms or SAP in a product development workflow.

• RCA Certified Research Chef (CRC) or equivalent culinary R&D / product development certification preferred.

• Familiarity with consumer research methods including CLTs HUTs or focus group facilitation.

• Exposure to upstream innovation processes including trend scouting dig sitemethodology or white space identification.

• Ability to travel up to15%of the time

Work Environment & Schedule

This positionoperatesprimarily in a hybrid work environment and is based at the Kraft Heinz R&D Innovation Center in Glenview IL. Our hybrid model provides flexibility based on business needs allowing employees to work virtually up to two days per week with an expectation to work on-site at least three days per week at the GlenviewR&DInnovation Center.

Physicaldemandsinclude but not limited to

• Constant standing and walking in a kitchen/lab/plant environment for extended periods.

• Frequent use of hands and arms for food preparation weighing/measuring knife work stirring mixing andoperatingsmall equipment; repetitive motions are common.

• Occasional lifting/carrying ingredients and equipment (e.g. up to 2550lbs with or without reasonable accommodation).