The Innovation Chef/Developer supports the execution of technical projects to develop, optimize, and maintain new or existing products, processes, and/or packaging. This role is essential for menu pipeline development, commercialization, and core menu optimization, as it executes many of the daily tasks to validate products and get them into restaurants. This role also functions as the culinary liaison to the operations department, to speed new items into market.

Essential Functions:

• Primary support role for priority innovation projects.
• Assumes lead development role for secondary (non-media message) innovation projects.
• Tests and evaluates new food and packaging to be introduced into restaurant system.
• Develops information for product specifications, ingredient specifications, and testing procedures.
• Organizes, plans, and/or executes sensory panel research and coordinates consumer research efforts.
• Manages supplier activity in the performance of development activities including product formulations.
• Partners with Restaurant Excellence team to create replicable & scalable procedures for restaurants for new menu builds, processing procedures, and related information.
• Partners with Quality Assurance, Marketing, Operations, vendors and/or suppliers to develop, make changes and/or improvements to new product programs.
• Identifies and communicates results and/or critical issues that influence project direction.

Position Qualifications/Core Competencies:

• Approximately two (2) years of experience that demonstrates a commanding knowledge in food product research and development or related field.
• BS in Food Science, Food Technology or similar scientific field.
• Knowledge of product evaluation and food handling procedures.
• Must have an understanding of nutritional and allergen labeling requirements.
• Restaurant experience preferred.
• Must have excellent planning, prioritizing, organizational and problem-solving skills.
• Strong work ethic; commitment to seeing duties completed at a high standard of quality.
• Must have the ability to effectively plan and deliver oral and written communications.
• Proficient technical skills and analytical abilities.
• Demonstrates the ability to successfully execute clear and concise projects and reports.
• Night & weekend hours possible. Travel for events & production runs.

Work Environment: Restaurant Support Center and test kitchen environment; fast paced, high volume of activity and a deadline driven environment.

Physical Demands: Sitting for extended periods of time, using telephone, typing and/or operating a computer and/or mouse. Travels periodically up to 25%.

The company retains the right to change or assign other duties to this position as deemed appropriate with or without notice.

• Equal Opportunity Employer.

• Approximately two (2) years of experience in food product research and development or related field.
• BS in Food Science, Food Technology or similar scientific field.
• Knowledge of product evaluation and food handling procedures.
• Understanding of nutritional and allergen labeling requirements.
• Excellent planning, prioritizing, organizational and problem-solving skills.
• Strong work ethic and commitment to high standards of quality.
• Ability to effectively plan and deliver oral and written communications.
• Proficient technical skills and analytical abilities.
• Experience in restaurant environments preferred.