Culinary Innovation Manager
3 weeks ago
Nestle Operational Services Worldwide SA is seeking a highly skilled and experienced Culinary Innovation Manager to join our team at the Nestle Development Center in Solon, OH. As a key member of our R&D team, you will be responsible for leading the culinary innovation and development of new products and services that meet the needs of our customers and drive business growth.
Key Responsibilities- Lead the discovery, translation, and communication of restaurant cuisine, culinary art, culinary science, and home-cooking trends to inform product development and business decisions.
- Develop and drive strategic initiatives, knowledge building, and food inspiration showcases that demonstrate commercial culinary mastery and deliver inspiration to R&D, Business, and Customer stakeholders.
- Collaborate with cross-functional teams to develop and drive culinary-inspired ideas, concepts, and prototypes based on consumer needs and business opportunities.
- Develop and drive expertise into NDC ideations, projects, and site activities using visual storytelling tools and best practices in presentation design.
- Develop and drive gold standard and reference targets for NDC projects, training Sensory Product Experience teams, and demonstrating insight from research to scale-up to ensure reference targets are met.
- Identify, own, and activate a Culinary Excellence/Culinary Education workstream within and across the broader Nestle Chef Network and the R&D community.
- Inspire and support opportunities with the Nestle Chef Network in creativity, problem-solving, information sharing, common challenges, or internal/external events and publicity.
- Inspire and support nutritionists and technologists to formulate and develop products according to Nestle and external guidelines.
- Develop, maintain, and share knowledge across the Nestle Ingredient Advisor community of new/novel vendor material, raw materials, and functional ingredients.
- Support Nestle Quality Management System initiatives and administrative budgeting (OPEX, CAPEX) related to the Culinarium and Support Kitchen.
- 5-10 years of professional kitchen experience. Culinary Science degree or certifications, and award-winning/Michelin recognized restaurant experience preferred.
- Mastery of/with several different cuisines and the knowledge and ability to adapt them to American consumer needs.
- Mastery of professional culinary technique (logistics/planning, preparation, and presentation), as guided by Global Michelin rating standards.
- Excellent communication skills (oral, written, and presentation). Must demonstrate clear and concise explanations of product culinary characteristics and marketplace trends (what, why, how) in the context of Business Understanding and adapted for the specific presentation audience.
- Excellent organizational and planning skills. Can independently and proactively prioritize and manage time and resource commitments across multiple projects.
- Strong interest & motivation (passion) applying culinary knowledge to product development that drives business results (Discovery projects, pipeline, and launches).
- Strong self-directed curiosity, creativity, prototyping, and "idea pitch" skill.
- Strong collaboration, networking & information gathering skills. Understands and can proactively drive and promote collaboration of cross-functional relationship networks.
- Exposure to product development activities and food manufacturing facilities.
- Ability to coach, train, and mentor product developers/scientists in the culinary area.
- Ability to Travel %.
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