Culinary Manager
Skills
About This Role
Job Purpose
The Culinary Manager is responsible for leading the end-to-end development of new menu items and product improvements across Americana brands.
The role ensures all innovations align with brand strategy, consumer insights, operational feasibility, food safety standards, and commercial objectives, while maintaining cost efficiency and consistent execution across markets.
The position works closely with cross-functional teams including Marketing, Brand, Quality Assurance, Operations, Procurement, and Supply Chain, and reports to the NPD Director.
Key Responsibilities
- Lead the full new product development lifecycle from concept creation through launch and post-launch evaluation
- Develop and deliver new menu items, limited-time offers, and product renovations aligned with brand and business goals
- Translate consumer insights, market trends, and performance data into commercially viable product concepts and improvements
- Partner with Marketing, Operations, Quality Assurance, Finance, and Supply Chain to ensure smooth execution and alignment
- Coordinate product trials, kitchen testing, and consumer validation to ensure product quality and consistency
- Ensure products can be executed efficiently and consistently across restaurants and markets
- Build and evaluate business cases including costings, margins, and pricing recommendations
- Monitor product performance and drive continuous improvement based on data and feedback
- Ensure compliance with food safety, quality, and regulatory standards, including specifications and supplier requirements
- Manage multiple projects simultaneously, ensuring timelines, budgets, and deliverables are met
- Prepare and present updates, insights, and recommendations to senior stakeholders
- Balance innovation, brand standards, operational feasibility, and cost considerations in all product decisions
Education and Experience
- Bachelor’s degree in Food Science, Food Technology, Culinary Arts, or a related field
- Master’s degree or formal culinary training is an advantage
- 6+ years of experience in new product development, food innovation, or product management within QSR or FMCG
- Strong experience working with cross-functional teams and managing external suppliers
- Experience within quick-service restaurant environments or large FMCG food organizations preferred
Skills and Competencies
- Strong culinary innovation and product development mindset
- Commercial awareness with understanding of cost and margin impact
- Project management and ability to manage multiple priorities effectively
- Stakeholder management and cross-functional collaboration skills
- Strong communication and presentation abilities
- Knowledge of food safety, quality, and regulatory standards
- Attention to detail with focus on consistency and execution
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