Manager, R&D - Culinary Innovation Lab

As a Culinary Innovation Lab Manager, you will help transform the future of R&D innovation and accelerate Kraft Heinz’s 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 hands‑on R&D innovation role supports our Culinary Innovation Lab, where we identify strategic opportunities for KHC. This individual will partner closely with internal Marketing, Insights, 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, minimal viable prototype (MVP) development, and consumer product‑fit learning.

• Apply advanced mastery of culinary fundamentals—including cooking techniques, ingredient functionality, safe food handling, and culinary nutrition—to identify consumer insights, articulate sensory attributes, and translate those insights directly into product development.
• Leverage knowledge of functional ingredients and formulation principles to develop 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 business priorities.
• 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 culinary expertise to R&D, Marketing, Insights, and external partners throughout the innovation process.
• Drive strategic thinking, clear communication, and proactive ownership across all assigned work; demonstrate consistent attention to detail and the ability to manage multiple concurrent priorities.
• Lead end‑to‑end culinary work streams within innovation initiatives, with accountability for delivering against defined objectives, timelines, and business outcomes.
• Influence cross‑functional decision‑making related to innovation strategy, concept prioritization, and product direction.
• Manage multiple concurrent innovation initiatives across brands, platforms, or categories, ensuring alignment to commercial viability and business priorities.
• Translate culinary concepts into scalable product opportunities, incorporating consumer insights, technical feasibility, and business considerations.

• Bachelor’s degree in culinary arts, food science, nutrition, or a closely related field with a minimum of 6 years of progressive culinary experience with demonstrable expertise in product development, 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 /…