Responsible for contributing a visionary, food-forward perspective to the creation of multi-year business plans for new products and flavor platforms, with a focus on creativity, innovation, and anticipating future consumer demand. Helps shape menu strategy and the NPD pipeline by exploring emerging trends, bold ideas, and new flavor spaces that keep the brand relevant, differentiated, and ahead of where the market is going.

KEY DUTIES/RESPONSIBILITIES:

• Monitors and maintains a constant pulse on industry trends, up and coming flavor, ingredient, and restaurant menu items trends, culturally relevant events, and forward-looking menu strategy opportunities for JIB to explore.

• Leads internal ideation sessions with cross functional teams. Organizes trend tours and innovation sessions with suppliers.

• Leads culinary briefs, white paper development, and more as it relates to food and menu innovation across all existing and potential menu categories.

• Manages and leads concept development in partnership with product innovation manager, executive chef, and consumer insights team to distill down and identify winning product concepts and thematics.

• Manages product positioning, product development, and category building initiatives of Key trending categories critical to the Jack in the Box menu. Participates in the development of category strategy and strategic direction of the menu across all mediums. Leads cross-functional product development, consisting of Communications, R&D, Operations, Supply Chain, Analytics, and Consumer Insights.

• Identifies strategic need and objectives for all new initiatives based on consumer feedback and provides direction on product development and marketing communications support; ensures timely and effective execution of all stages of product development and market testing. Ensures consumer understanding of the product by partnering with Marketing Communications and advertising agencies.

• Evaluates category trends and performance; summarizes findings and makes recommendations to the Marketing Leadership in order to drive product & menu performance.

• Maintains thorough knowledge of initiatives and key milestones; maintains thorough knowledge of emerging consumer trends and design.

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

QUALIFICATIONS:

Education - Bachelor's Degree or MS in Culinary or Food Science. Culinary Arts or culinary certification a plus. Experience – 8-10 years’ experience as a food scientist or chef with a specialty in food product development. Experience in a franchise and/or multi-unit concept background required.

Skills/Knowledge/Abilities

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

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

• Strong oral and written communication skills, organizational skills, and interpersonal skills.

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

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

• 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 travel approximately 10% -20% of time as business needs require. Must be able and willing to eat all 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 $110,900 - $155,100 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.