Manager, Culinary Innovation, BK, US&C

Join Our Culinary Innovation Team Ready to make your next big professional move? Join us on our journey to achieve our big dream of building the most loved restaurant brands in the world. Manager, Culinary Innovation The Manager, Culinary Innovation works with their brand/category partner(s) to develop and refine products within their portfolio. This person will play an integral role in shaping the menu strategy in their respective categories and will be responsible for innovation and long‑term development as well as product renovation workstreams. They are considered Subject Matter Experts in their respective categories while engaging vendor partners on capabilities, trends, timelines and relevant pipeline items. They attend relevant new product development endorsement runs and actively support BK Brand Strategy and BK project initiatives. Responsibilities Tier 2 & 3 projects with specific emphasis on the above categories including LTOs. Responsible for innovation and renovation workstreams. Identify opportunities for improvements in product quality or cost of goods. Partner with the Brand Category Lead to understand strategy and design menu architecture of categories. Sourcing trends in assigned categories and develop LTO pipelines according to brief. Partner with Ops R&D to determine procedures and recipes. Help organize and execute events such as CLT/sensory testing. Lead supplier relationships in key categories and organize product showcases. Lead event menus with the Sr. Director & Director including but not limited to planning, prep lists, solicitation of outside vendors and caterers. The Culinary Analyst project manages all aspects of Culinary Events with support of entire Culinary Team. Qualifications & Skills Associate or bachelor's degree in food science or culinary arts. 3-5 years of experience in food service or food manufacturing. Experience with QSR a plus, and/or equivalent experience required working in a commercial kitchen. Ability to travel 25-50% of the time required by specific projects. Proficiency in Microsoft Office (Word, Excel, PowerPoint, and Outlook). Knowledge of applicable procedures, requirements, regulations, and policies related to product innovation and menu engineering. Skilled in thinking quantitatively and conceptually and strong organizational skills and manage. Ability to influence others; clear communication and understanding of information in business English, both orally and in writing. Strong organizational skills managing multiple projects and corresponding timelines. Robust professional and academic networks in the field of culinary arts. Benefits Benefits at all of our global offices are focused on physical, mental and financial wellness. We offer unique and progressive benefits, including a comprehensive global paid parental leave program that supports employees as they expand their families, free telemedicine and mental wellness support. Equal Opportunity Employer Restaurant Brands International and all of its affiliated companies (collectively, RBI) are equal opportunity and affirmative action employers that do not discriminate on the basis of race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, veteran status, or any other characteristic protected by local, state, provincial or federal laws, rules, or regulations. RBI's policy applies to all terms and conditions of employment. Accommodation is available for applicants with disabilities upon request. #J-18808-Ljbffr Restaurant Brands International