Manages dessert and beverage category initiatives, supporting innovation and R&D efforts across platform development, product development, testing, and rollout. Partners cross-functionally to support execution, training, and operational readiness, contributing creative input while helping ensure concepts transition smoothly from development to launch.

KEY DUTIES/RESPONSIBILITIES:

• Conceptualizes and develops operational friendly delicious new products with optimized procedures, hold and cook times.

• Owns innovation in assigned categories and projects. Engages cross-functional teams through the Product Development process, including stage gates, white papers, PD check in, Category and other meetings.

• Provides input on product trends, feasibility, and options for product strategies; monitors product/menu trends, competitor product development activities, and food industry technology developments. Participates in department category update meetings and departmental product idea generation meetings for assigned product categories.

• Contributes to, reviews, and/or executes the creation of product prototypes, including product formulation and ingredient sourcing, and manages initial production scale up of product prototypes for consumer research and initial testing.

• Contributes on project teams to provide expertise on ingredient, product build, and equipment aspects; recommends best product, procedure, packaging, and/or equipment options based on delivery of concept, operational feasibility, consumer research/sensory panel results, and supplier capabilities.

• Authors product specifications and parameters; researches and identifies suppliers; as needed, travels to supplier facilities to observe and approve production process and address critical processing procedures; ensures consistent finished product throughout all lines, shifts, and processing plants; obtains product samples, ingredient specifications, processing specifications, and labeling documentation.

• Collaborates with Supply Chain, Technical Services, Packaging and Equipment to recommend the need for additional suppliers. Develops product storage, preparation, hold, and delivery methods that comply with Health Department regulations and JIB food safety requirements. Recommends processing and procedure modifications as required ensuring consistent product delivery in the restaurants; incorporates all procedures into the JIB restaurant HACCP system.

• Participates in activities in the test kitchen. Retrieves products from freezer, refrigerator, and other storage areas and moves to testing location; cooks/prepares products as required.

• Performs other related duties, tasks and responsibilities as required, assigned, and directed.

QUALIFICATIONS:

Education - Bachelor's Degree in Food Science or related degree. Culinary Arts or culinary certification a plus. Experience – Minimum 4 years of experience as a food product developer, including 1-2 years kitchen/food service experience as a cook or Chef. Culinary degree preferred. Experience in a franchise and/or multi-unit concept background a plus.

Skills/Knowledge/Abilities –

• Demonstrated knowledge of food science, culinary techniques, restaurant/kitchen operation, food handling and HACCP procedures; requires ServSafe certification.

• Articulates category expertise proficiently and communicates clearly verbally and in writing.

• Exceptional culinary skills and a flair for food quality, flavor, recipe development, portion, plating, garnish, innovation, well versed on fast casual trends/market.

• Strong organizational and interpersonal skills.

• Ability to work independently and collaboratively to meet menu goals and deadlines.

• Proficient knowledge of personal computers and Microsoft 365 Office applications (Word, Excel and PowerPoint).

• Ability to problem solve effectively and able to adapt to a quickly changing work environment.

• Demonstrates integrity and ethical behavior.

Physical Requirements - Ability to speak/hear clearly in person and on the telephone. Ability to operate a personal computer. Ability to travel approximately 10% -20% of time as business needs require. Must be able and willing to eat meat and other types/kinds of food with no aversions or allergies. Ability to lift 50 lbs; ability to stand and walk freely throughout the test kitchen approximately 70% to 80% of time; ability to operate food service equipment (fryers, ovens, grill, toaster, microwave, shake machine, slicer, etc.). 

The range for this position is $69,900 - $97,900 and is based on an employee located at our corporate headquarters in San Diego. If the candidate is hired in a different city to work remote, we may apply a geographic pay differential based on the cost of labor in the market in which the employee resides.