Manager of Culinary Innovation

Blue Rock Search
January 14, 2022
Miami, FL


Blue Rock Search has recently been engaged by one of our top clients, a mature and successful Global QSR Franchisor, to identify their next Manager of Culinary Innovation. The Manager provides food science and culinary expertise to assist the Director of Culinary in executing the culinary strategy across the brand inclusive of working closely with Marketing to lead the innovation process, collaborating cross-functionally, and developing and commercializing new and improved products, platforms and processes. This role manages the test kitchen and works cross functionally to monitor existing products for quality assurance, and to assist in developing new products and platforms. This is an outstanding opportunity to join an industry leader and grow your career.


  • Develops understanding of and ability to translate food trends into innovative opportunities, stimulate new food ideas and product concepts.
  • Support culinary agenda setting, prioritization, and resource allocation, balancing short- and long-term needs and priorities.
  • Demonstrates basic proficiency in the areas of planning, development, and execution of all the core services of culinary such as recipe development, package directions, performance and yield testing, food trend research/application.
  • Prep and prepare products for daily product showing supplier ideations and leadership showings.
  • Execute and document all testing of new and existing products or procedures and document recipes and formulations of new and existing products and procedures.
  • Delivers recipes and specifications that can be consistently executed across all operating units.
  • Executes supplier production runs, franchisee training, photo shoots and supplier ideations.


  • Strong understanding in culinary basics: the principles of cooking techniques, product characteristics, safe food handling techniques, food & nutrition, and idea development
  • Solid culinary operations knowledge base as a chef and experience in the restaurant industry
  • Proactive attitude when creating culinary solutions to solve business and market issues
  • Requires adaptability to handle multiple projects simultaneously
  • Ability to work independently and collaboratively in a team-based approach to innovation
  • Understands safe operations of food equipment, ServSafe certified
  • Knowledge of food safety and HACCP principles
  • Ability to travel up to 30%

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