Culinary Strategy Manager; food​/beverage manufacturer

Position: Culinary Strategy Manager (food/beverage manufacturer)

Culinary Strategy Manager (food/beverage manufacturer)

Join to apply for the Culinary Strategy Manager (food/beverage manufacturer) role at Baldwin Richardson Foods.

About Baldwin Richardson Foods

Baldwin Richardson Foods is a full‑service liquid product supplier and strategic partner to the food and beverage industry. We combine formulation expertise and unique packaging options with robust processing capabilities to produce high‑quality sauces, toppings, syrups, fillings, and shelf‑stable beverages for iconic Quick Service Restaurants (QSRs), consumer‑packaged‑goods (CPG) brands, and food service companies. Our state‑of‑the‑art Innovation & Culinary Center transforms trends into products through an award‑winning commercialization process.

Additional brands include Mrs. Richardson's dessert sauces and Nance's mustards/condiments. We have headquarters in Macedon, New York, a Culinary Innovation Center in Westmont, Illinois, and other locations across the United States. This role will be based in Westmont, IL (hybrid).

What We Need

The Manager, Culinary Strategy will drive the company’s culinary innovation agenda, translating trends, consumer insights, and customer needs into strategic initiatives that create competitive advantages. The role leads the development and management of the BRF Pantry Program, serves as a key interface with internal and external customers, and provides leadership to the culinary team. The ideal candidate combines creative culinary expertise, strategic thinking, and people leadership.

What

You Will Do Culinary Strategy Leadership

• Develop and execute the culinary vision and strategy aligned with corporate goals and brand direction.
• Connect go‑to‑market plans and define innovation for internal teams through engaging presentations.
• Lead the identification of food trends, flavor profiles, and emerging cuisines to inspire innovation.
• Influence product development and commercialization through a culinary‑first lens.
• Partner with marketing, finance, and sales to ensure product development is trend‑driven and cost‑aware.
• Create and manage the departmental budget.
• Drive innovation initiatives with cross‑functional partners including marketing, R&D, purchasing, operations, and engineering.

Key Categories Include

• Aseptic Beverages
• Non‑aseptic beverage syrups
• Toppings – drizzles, fudges, caramels, dessert toppings and particulates
• Fillings – low water activity
• Sauces – sweet, savory and condiments

BRF Pantry Program Management

• Own the strategy, development, and continuous improvement of the BRF Pantry Program.
• Work with customers to curate and maintain a dynamic portfolio of foundational products and ingredients aligned with innovation pipelines.
• Collaborate with cross‑functional teams to ensure the pantry delivers efficiency, scalability, and creative value.

People Leadership & Development

• Lead and develop a high‑performing team of chefs and culinary professionals.
• Provide mentorship, performance management, and career development opportunities.
• Foster a collaborative, inclusive, and creative team culture.
• Add insights and industry inputs to optimize organizational structure.

Customer & Trend Analysis & Insights

• Serve as a primary culinary contact for key customers, providing menu ideation, tasting presentations, and strategic input.
• Support customer innovation sessions and co‑creation initiatives.
• Continuously improve the presentation of concepts, using technology and new formats (video, sample shipment, real‑time, in‑person).
• Stay ahead of culinary, flavor, and ingredient trends.
• Analyze consumer behavior, competitive activity, and industry innovations to inform development.
• Partner with procurement to identify, develop, and manage supplier bases for technical and creative solutions.

What You Need To Be Successful

• Bachelor’s degree in Culinary Arts, Food Science, or related field (Culinary degree preferred).
• 7+ years of culinary experience in food manufacturing, food service, or consumer packaged goods.
• 2+ years of people leadership experience in the culinary space (mentoring, coaching, development).
• Proven leadership experience with cross‑functional and culinary teams.
• Deep understanding of food trends,…