Sr. Culinary Innovation Specialist x

This is a Contract to Hire position. They are targeting a 9 month to permanent placement - the candidates can be remote until they flip to permanent at which time they will offer full relocation support to Knoxville, TN. The travel expectation will be somewhat higher for remote professionals as they will need to be able to travel to Knoxville and/or Co-Man partners when needed, which could be often.

The Culinary Innovator plays a pivotal role in driving food innovation by developing new concepts and products that align with market trends, consumer preferences, and business objectives. This position combines culinary expertise with strategic thinking to create scalable, commercially viable solutions. The Culinary Innovator collaborates closely with cross‑functional teams - including Innovation Leads, Operations, Supply Chain, and other External Resources - to bring ideas from ideation to commercialization.

• Create and develop new food concepts from ideation through sellable prototype.
• Lead culinary prototyping initiatives in strategic categories in partnership with Innovation Leads.
• Ensure products are feasible, scalable, and meet quality, cost, and operational requirements.

• Research culinary trends, consumer insights, and competitor innovations to inform product development.
• Translate market data into actionable culinary concepts that resonate with target audiences.

• Conduct taste testing, application trials, and consumer testing; refine recipes based on feedback and performance data.

• Manage multiple development projects from concept to launch, ensuring timelines and budgets are met.
• Prepare technical documentation, including recipes, specifications, and costings, for large‑scale production.

• Present new concepts and products to internal stakeholders and customers.
• Provide culinary support for marketing initiatives, including innovation showcases and promotional events.

Salary: $110,000 - $130,000

• Minimum 5 years of culinary experience in food service or food manufacturing.
• Experience in product development within a multi‑unit restaurant, QSR, or food manufacturing environment preferred.

• Proficiency in recipe development, food science principles.

• Strong leadership, communication, and collaboration skills.
• Creativity, analytical thinking, and passion for food and culinary trends.
• Excellent time management, takes initiative and ability to handle multiple projects simultaneously.
• If you’d like to hear more about this opportunity and others we are currently working on, please contact Kristine O’Sullivan at

JO: 2.13.26KO