Our client is a well-known and loved quick-service restaurant chain with over 3,000 restaurants worldwide. They have a new opportunity for a Food Scientist/Product Development & Innovation Manager at their corporate headquarters located in the Southeast.
PURPOSE OF THE POSITION: Lead the research and development for key new and or existing menu items, products and processes, to support the goals of the brand from a culinary or food science discipline. Primary focus/objective is to support key core brand initiatives from a product development perspective to continue to make our client the destination choice for craveable, fast-crafted food that delivers on Company financial goals.
RESPONSIBILITIES: (Top 5 should cover 80% of the important job functions)
- Develop strategic new products and carry through process from inception through manufacturing.
- Function in the capacity of product-based project leader for product development programs from ideation / inception through introduction and full roll-out. Create gold standard products.
- Develop and refine specifications for new and/or improved products; develop processing parameters at processor level, identify and establish quantifiable objective product standards.
- Generate a multitude of innovative product ideas. Responsible for resolution of technical issues that arise during the development of new and/or improved products, be they production, operational, or performance based.
Other important duties/responsibilities:
Work closely with Ops Services group, Q.A., Technical Services, and Brand Marketing in communication of technical information related to new product test programs.
Initiate financial/profitability impact of new or improved test items as it relates to system profitability for limited time offers and/or full system implementation. Work closely with suppliers and Marketing in establishing profitability.
EDUCATION QUALIFICATIONS:
Required Minimum: Culinary Degree or Bachelor’s Degree
Preferred: Bachelor’s or Master’s degree in Food Science, Food Technology, or related field.
EXPERIENCE QUALIFICATIONS:
Required Minimum: A minimum of 2+ years of lead product development work in the food industry.
Preferred: Strong Background in concept, product and gold standard food development for a National Chain.
REQUIRED KNOWLEDGE, SKILLS or ABILITIES:
Basic computer skills: Excel, Word, PowerPoint, etc.
Basic knowledge of food production and processing at plant level; thorough knowledge of food safety standards, HAACP, and Serve Safe Certification; basic culinary knowledge related to equipment and technical skills.
Must have thorough knowledge of food products, recipe and procedural writing, costs, and manufacturing, plus an understanding of restaurant equipment and services.
Requires a thorough understanding of management principles, especially of time management, business strategy, and setting priorities.
Must have knowledge of trends, consumer insights, and competitive restaurant/menu strategies.
Requires independent analytical and creative effort regarding proper procedures, planning of work, and follow-up.
Requires adaptability to handle multiple projects simultaneously while addressing aggressive timetables for completion.
Must have excellent communication skills.
DECISION MAKING AUTHORITY: Employee will have the authority to make the following decisions, while remaining within the guidelines of the PD process, OSM standards, and Safety First guidelines.
- Food quality decision authority
- Authority to determine appropriate food vendor/supplier to use
- Authority to speak and act on behalf of Product Development & Innovation on related subjects.
TRAVEL: 15%
All applicants must be authorized to work in the United States now and in the future without requiring sponsorship.
For additional information, please contact Susan Canarick (954) 428-3888 or susanc@foodscience.com