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 Qualifications 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 #J-18808-Ljbffr The Kraft Heinz Company