Purpose of the position: Drive the creative direction of the menu by researching culinary trends and creating innovative recipes and products that lead to positive sales increases and enhanced consumer value perception. Drive the advancement of the brand by ensuring our products are delivered to standards and we are maximizing profitability and efficiency.
Essential Duties and Responsibilities
New Product Development Specific Requirements:
Participate as a member/leader of a cross-functional team in the development of new product initiatives for the permanent menu, seasonal products and regional specific products
Lead the development of new products based off strategic blueprints developed through consumer research that are aligned with company business goals and objectives
Responsible to take consumer-driven menu items to market in the restaurants
Partner with the Finance Department and evaluate the financial impact of test items
Responsible for the development of food and packaging and assist with the testing of equipment tied to new product concepts
Existing Product Development Specific Requirements:
Participate as a member of a cross functional team in the maximization/optimization of, cost evaluation of, operations evaluation of, alternate vendor evaluation of, existing menu items.
Identify and improve efficiencies in cooking and recipe procedures
Maximization/Optimization of current menu items
Direct the review of procedure changes to current menu items for the purpose of better utilizing the restaurant facility/equipment, procedure optimization to improve product consistency, and/or procedure optimization to simplify the operator’s tasks.
Stay abreast of current industry trends and regulatory requirements and conform as needed
Adapt current products and procedures to deal with fluctuating commodity prices
Adapt current products and procedures to deal with changing nutritional needs
Assist with testing of new equipment
Serve as subject matter expert on equipment, processes and food that is generally unique to BMC.
General Product Development Requirements for New Products:
Work with vendors, consultants and the Boston Market R&D Team in the building of bench top samples while in the test kitchen or at a vendor’s R&D facility
Lead research testing and collect analytical data of products to quantify yield, quality, cost, ingredient declaration and nutritional quality
Coordinate product taste team meetings to measure organoleptic qualities
Set Success Criteria Goals for and conduct consumer qualitative and quantitative research taste panels where applicable
Participate in the analysis of consumer taste panel research data to determine direction for product improvement next steps
Lead Senior Staff Product Tastings
Participate in the manufacture runs of products where applicable
Technical Service Experience:
Training and Operations Responsibilities:
As needed conduct training to test market field team
Conduct train the trainer sessions for Support Center Functional Personnel on product and/or process changes
Serve as a Functional Expert Advisor in the development of all training materials needed for test and system wide rollout
Review operational execution and employee needs to make recommendations on appropriate staffing
Support implementation of new products to ensure success of the company
Research and Development budget
Responsible for key costs related to the development of food products (food, packaging, labor)
Job Qualifications –
Have a passion for food and a knowledge and respect for food flavors and textures
Trained Chef preferred
A broad knowledge of restaurant menu items and is familiar with current product trends and flavors, hands on experience is important
Must thrive on challenge and change. A strong can do attitude, flexibility, sense of urgency, and self-motivation is important to support this
A working knowledge of the Product Development Process and how a product grows from concept to implementation
Have a comfort level with working cross-functionally in a team to launch a product and being managed in a team that is not directed by Research and Development
A comfortable understanding of manufacturing and its process
Demonstrate all safety, production, and sanitation standards at all times
Personal traits including integrity, hard working, detail oriented, enthusiasm, service mindedness and friendliness
7-10 years of experience in Culinary Innovation functions
Culinary or Hotel/Restaurant Management Degree strongly preferred
Relationships/Contacts: CEO, VPs and Directors of Purchasing, Finance, HR, R&D, Training, and Operations.
Disclaimer – The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed, as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Boston Market reserves the right at its sole discretion to amend its policies, programs and/or guidelines, including the contents of this job description, at any time without prior notice.
Boston Market Corporation is an equal opportunity employer. Qualified applicants are considered for all positions without regard to race, color, religion, national origin, age, disability, gender, sexual orientation, marital status or veteran status.