Manager, R&D – Culinary Innovation Lab

Responsibilities

• Help transform the future of R&D innovation and accelerate Kraft Heinz’s growth ambitions
• Shape and influence food-facing innovations by combining a creative approach with deep technical expertise
• Apply advanced mastery of culinary fundamentals to identify consumer insights
• Leverage knowledge of functional ingredients and formulation principles to develop MVPs for consumer testing
• Lead culinary research to turn food trends into innovation opportunities
• Plan, develop, and execute culinary projects in partnership with the Innovation Lab Lead
• Serve as a creative and collaborative cross‑functional partner
• Manage multiple concurrent innovation initiatives ensuring alignment to business priorities
• Translate culinary concepts into scalable product opportunities

• Bachelor’s degree in culinary arts, food science, nutrition, or a closely related field
• Minimum of 6 years of progressive culinary experience
• 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
• 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
• 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 / product development certification, preferred
• Familiarity with consumer research methods including CLTs, HUTs, or focus group facilitation
• Exposure to upstream innovation processes including trend scouting, dig site methodology, or white space identification
• Ability to travel up to 15% of the time