Sr Specialist, R&D Culinary

Job Purpose

As a Culinary Sr. Specialist 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 technical expertise to 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 Culinary role supporting our Taste Elevation Platform focusing on sauces & condiments and working closely with R&D marketing consumer experience and CIS. Under the guidance of the Managerthis individual will be responsible forculinary product development innovation pipeline development andconnecting sensorial insights into the consumer experience food trends and culture.

Essential Functions & Responsibilities

• Demonstrates understanding of culinary basics: the principles of cooking techniques product characteristics safe food handling techniques food & nutrition and ideation.

• Understands how to effectively applyfood insights and sensory attributes and principles into project work to guide decision making.

• Demonstrates basic understanding of functional ingredients and their application within developed formulations or as needed for Culinary Concept Development.

• Understand andexecute againstbusiness strategies through creativerecipe development package directions performance testing immersions and culinary events with the guidance of a manager.

• Develops consumer-driven recipe strategies and partners with Marketing on media content photography and other communication needs.

• Demonstrates clear communication attention to detail and proactive ownership while contributing to assigned work.

• Works well in a team environment able to balance multiple and/or shifting priorities and flexes to provide support to colleagues as needed

• Familiarity with consumer research workstreams including CLTs HUTs and focus groups. Exposure to upstream innovation processes such as trend scouting dig site methodology and white space identification.

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

Expected Experience & Required Skills

• Bachelors degree in culinary arts food science nutrition or a closely related field with a minimum of 2 years of progressive culinary experience with demonstrable expertise in product development cooking techniques and flavor application.

• Minimum 2 years of experience in a corporate CPG or food manufacturing R&D environment.

• Working knowledge of food safety principles (ServSafe)

• 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 bonus.

• Excellent communication influencing prioritization and project management skills

• Strong critical thinking skills and ability to make connections to the big picture

• Ability to travel up to 15% of the time

Work Environment & Schedule

This position operates primarily 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 Glenview R&D Innovation Center.

Physical Requirements

Physical demands include 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 and operating small equipment; repetitive motions are common.

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