Manager, Culinary

Job Summary

The Culinary Manager provides food science and culinary expertise to enhance the brand’s product quality and growth. This role manages the brand’s test kitchen and works cross‑functionally to monitor existing products for quality assurance and to develop and deploy new products to the market in support of the overall brand strategy.

• Product Performance and Research
  • Manages the test kitchen day‑to‑day operations to support efficient and proper experimentation, testing, and refinement of products; identifies and creates business case for additional support and technology to enhance kitchen productivity.
  • Maintains cleanliness and organization in the Test Kitchen.
  • Manages inventory and places orders accordingly for core products.
  • Receives, logs, and schedules tastings of sample products.
  • Partners with QA team to perform quarterly testing of ingredients, equipment, and product quality across all stages of production.
  • Tests and monitors that all product specifications and USDA/FDA/HAACP and food safety standards are adhered to across the product production cycle.
  • Partners with Supply Chain, QA, and Operations to address unresolved quality issues and identify areas of cost and quality improvement with bakeries, distribution, and suppliers.
  • Makes recommendations on product and equipment changes and retirement based on testing and production feedback.
  • Analyzes trend data and maintains memberships in professional organizations associated with relevant industry and culinary organizations to gather competitive intelligence on restaurant and snack products.
• Product Development and Delivery
  • Performs studies on new product concepts and creates reports and documentation needed to record test results, develop recipes, and create operational manuals/training.
  • Organizes new products’ initial setup, production runs, and quality testing to drive the consistency, quality, and efficiency needed to launch product.
  • Provides cross‑functional teams the calculations and data needed to determine food costs for new and test products.
  • Performs food costing and calculation of nutritional information as needed.
  • Creates documentation related to product requirements and standards needed for new product labeling, Standard Operating Procedures (SOPs), and on‑site food safety product preparation procedures and training.
  • Assists manager and marketing team in the preparation and set‑up of new product showcases, photo shoots, and franchisee presentation.
• Product and Menu Ideation
  • Assists manager in identifying product solutions that support the overall strategies for brand penetration while maintaining brand quality, positioning, and integrity.
  • Makes recommendations on potential product development to enhance Brand growth.
  • Participates in Franchise meetings to gather ideas for menu and product ideas and betterment of the Brand.

• Bachelor’s Degree, Culinary, Food Science or related degree (Required)

• 2+ years experience testing culinary quality and performance (Required)
• 1+ year experience working in a bakery/restaurant kitchen (Preferred)
• 2+ years experience working cross‑functionally to develop new menu/culinary products (Preferred)

• Knowledge of shelf stability, retail food operations, food plant operations, food quality, and laboratory testing for various food and beverage products
• Able to create specification sheets for developed products
• Exceptional attention to detail and scientific calculations
• Ability to clearly document study findings and provide executive overviews/information as needed
• Planning, organization, and follow‑up skills, with the ability to prioritize and manage multiple projects with sensitive deadlines and changing environment
• Ability to develop and maintain positive business relationships (e.g., franchises, 3rd‑party vendors, other departments, etc.) and foster an environment of mutual respect, understanding, trust, and support
• Ability to gather data from multiple sources and make informed recommendations and decisions
• Demonstrated tenacity and resilience in constantly changing environment
• Ability to communicate in clear concise language and flex to audience needs
• Proficient in Microsoft Office Suite

• Serv Safe Certified

• Mid‑Senior level

• Full‑time

• Management and Manufacturing

• Food and Beverage Services