Culinary R&D Manager

9330 Balboa Ave
San Diego, CA, 92123, US

POSITION SUMMARY:

Responsible for the culinary leadership on moderate to complex projects as it relates to concept and prototype development, product, and menu item development, equipment development, market tests, and system roll-outs, including brainstorming product ideas, developing recipes, and conducting studies for product assembly, heating, cooking, thawing, prepping and holding methods that are operationally feasible, microbiologically safe, and consistently deliver high quality products. Ensures all culinary projects are aligned with the Qdoba Brand Strategy.

 

KEY DUTIES/RESPONSIBILITIES:

• Brainstorms product ideas, develops recipes and product prototypes, and stays abreast of culinary trends to drive new product concept development. Leads product showings with internal brand team members. Works with vendors to develop new ingredients/products in accordance with brand, trend, price and labor requirements; communicates and provides direction to suppliers on specifications and parameters to ensure optimum prototypes, timely revisions and production scale.
• Converts benchtop prototypes, product recipes and procedures to products and procedures that can be effectively executed throughout the Qdoba restaurant system. Understands Qdoba restaurant equipment and procedures and designs procedures with existing operational parameters in mind. Evaluates new equipment to expand capabilities of the restaurant systems if new capabilities help grow the business standardized procedures.
• Leads and participates on project teams to provide expertise on ingredients, product build, and equipment requirements; recommends best product, procedures, packaging, and/or equipment options based on delivery of concept, operational feasibility, consumer research/sensory panel results, and supplier capabilities. Collaborates with Training and Operations Services to ensure successful testing and introduction of product roll outs.
• Determines ingredient yields and prepares products for nutritional analysis, verifying correct size, weight, case size, product formula and raw materials for new/improved products. Collects and compiles data relating to yield, cooking, and equipment studies.
• Develops product specifications and parameters; researches and identifies suppliers; travels to supplier facilities to observe/approve production process and address critical processing procedures; assures consistent finished product throughout all lines, shifts, and processing plants; obtains product samples, ingredient and processing specifications, and labeling documentation; evaluates and approves production samples and secures all new product and supplier approvals.
• Leads the execution of sensory panels and consumer taste tests. Oversees the preparation of food for general evaluations, studies, and product showings and presents culinary business case to team as needed. Provides work direction to and review of test kitchen support staff as required.
• Performs other related duties, tasks, and responsibilities as required, assigned, and directed.

 

QUALIFICATIONS:

• Bachelor’s degree or equivalent preferably to include a Culinary Arts education.
• 5-7 years’ related experience in food product development and evaluation. Ability to design effective operational procedures in a QSR or fast-casual chain restaurant environment.
• Requires thorough knowledge of research and development concepts and techniques; proficient knowledge of food handling procedures, HACCP procedures, and local health codes; NRA ServeSafe® Instructor Certification required. Effective oral and written English communication skills, interpersonal skills, and project management skills are required. Working knowledge of personal computers and related software applications (word processing, database, and spreadsheet software). Requires a complete understanding and knowledge of kitchen equipment usage. Demonstrates integrity and ethical behavior.