The Sr. Analyst, Food Innovation, will play a crucial role in driving food innovation and supporting product development, commercialization, and ingredient standardization. This position is responsible for partnering with suppliers and cross-functional teams to develop, commercialize, and launch new products and enhance existing menu items. The role requires a strong foundation in food science, technical product development, and project management, along with a collaborative approach to manage food innovation projects from concept to market launch.
RBI follows a5day, in-office work schedule to support collaboration. Successful candidates will be expected to work onsite5daysper week.
Roles and Responsibilities:Product Development & Commercialization:
- Oversee the development and launch of new food items from concept through market launch, including sample screening, product specifications, and product approval.
- Manage ingredient specifications, collaborating with suppliers to ensure quality standards, regulatory compliance, and consistency.
- Coordinate with internal teams (Operations, Supply Chain, Quality Assurance) and external suppliers to bring new products to market and resolve any issues with existing products.
- Conduct test kitchen operations, including sample evaluations and culinary support for product launches.
Innovation & Consumer Insight Integration:
- Support concept and product testing, gathering consumer insights to validate and refine innovation ideas and respond to market trends.
- Act as a brand guardian, ensuring compliance with product standards and brand guidelines across markets.
- Use technical expertise to enhance product attributes such as flavor, texture, color, nutritional value, and convenience, adapting to consumer feedback and regional trends.
Project Management & Cross-functional Collaboration:
- Develop and manage reports that highlight project progress, key performance indicators (KPIs), and strategic insights to stakeholders.
- Communicate complex technical information to cross-functional teams, providing transparency on project status and technical challenges.
- Manage multiple projects with strategic planning, tracking metrics, and troubleshooting issues as they arise to ensure timely, successful project completion.
- Travel to production facilities during initial production runs and market tests to ensure compliance with specifications and quality standards.
Qualifications and Skills:- Education: Bachelors or Masters degree in Food Science, Food Engineering, Nutrition, or related field, or equivalent culinary experience.
- Experience:
- 2-5 years in product innovation, food production, or food commercialization, preferably in a food manufacturing, restaurant, or FMCG environment.
- Proven experience in product development, commercialization, and managing supplier relationships.
- Strong technical background in food processing, manufacturing practices, and analytical testing.
- Skills:
- Advanced project management skills with the ability to handle multiple projects and deadlines.
- Proficiency in Microsoft Office (Word, Excel, PowerPoint, Outlook).
- Strong communication skills with the ability to translate technical concepts to diverse audiences and influence cross-functional stakeholders.
- Fluent in English; additional language skills are an asset.
- Competencies:
- Detail-oriented with strong organizational skills.
- Leadership and strategic planning skills, with a proactive approach to problem-solving.
- Ability to adapt to a dynamic work environment and respond to changing priorities.
- Travel Requirement: Up to 40% travel may be required for production facility visits and collaborative projects.
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