Associate Manager, Culinary

Job description

Manager, you will help transform the future of R&D innovation and accelerate Kraft Heinz's growth ambitions. ​​Demonstrates mastery of culinary basics: the principles of cooking techniques, product characteristics, safe food handling techniques, food & nutrition, and ideation. ​Documents and applies culinary insights approaches to translate food trends into actionable strategic presentations and innovation concepts that are focused on a consumer target. ​Demonstrates clear understanding of functional ingredients and their application within developed formulations or as needed for

Culinary Concept Development. ​Leads the planning, development, and execution of culinary projects such as recipe development, package directions, performance testing, immersions, and culinary events with the guidance of a manager. ​Leads consumer-driven recipe strategy development and collaborates with Marketing on media content, photography, and other communication needs. ​Demonstrates strategic thinking, clear communication, attention to detail, and proactive ownership across assigned work. ​​Contributes to cross-functional decision-making related to innovation strategy, concept prioritization, and product direction. ​Works well in a team environment, able to balance multiple and/or shifting priorities, and flexes to provide support to colleagues as needed. ​Supports consumer research workstreams, including CLTs, HUTs, and focus groups, and applies insights from testing to product learning.

Participates in upstream innovation work through trend scouting, dig site methodology, and white space identification. ​Translates 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 4 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. ​Working knowledge of food safety principles (ServSafe) ​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. ​Excellent communication, influencing, prioritization, and project management skills ​Strong critical thinking skills and ability to make connections to the big picture ​Ability to travel up to 15% of the time ​ Physical demands include but not limited to ​​Constant standing and walking in a kitchen/lab/plant environment for extended periods. ​Frequent use of hands and arms for food preparation, weighing/measuring, knife work, stirring, mixing, and operating small equipment; repetitive motions are common. ​Occasional lifting/carrying ingredients and equipment (e.g., up to 25-50 lbs, with or without reasonable accommodation).​