Deliver industry-leading product innovation that drives traffic, revenue, and guest satisfaction. Lead multiple innovation workstreams while providing coaching, direction, and technical leadership to Culinary Innovation team members. Partner with cross-functional stakeholders to translate business objectives into commercially successful menu innovation and support the development of culinary capabilities across the organization.

Duties and Responsibilities

Innovation & Product Development

• Lead larger and more complex core menu, LTO, and product improvement initiatives from concept through commercialization.

• Translate culinary briefs, consumer insights, and business objectives into differentiated products that drive guest satisfaction and traffic.

• Remain hands-on in the kitchen, providing culinary direction through prototyping, optimization, product testing, and validation.

• Guide vendor partners from concept to commercially viable samples and through the commercialization process.

• Identify relevant culinary, consumer, and competitive trends and apply them to current and future development work.

• Champion first-in-class, best-in-class, and differentiated products that strengthen Arby’s position in QSR.

Cross-Functional Leadership & Commercialization

• Champion food quality across all assigned projects and categories, proactively identifying risks, ensuring cross-functional partners take timely corrective action, and driving preventative measures that protect guest satisfaction and brand equity.

• Coordinate multiple workstreams, clarify priorities, manage timelines, and proactively escalate risks or resource needs.

• Guide commercialization readiness, including specifications, yields, supplier readiness, procedures, training, packaging, and equipment needs.

• Build alignment among partners and drive disciplined follow-through from development through launch.

People Development & Team Leadership

• Provide day-to-day leadership, coaching, and development for assigned Culinary Innovation team members.

• Support workload prioritization and resource planning across multiple projects in partnership with the Director.

• Serve as a culinary and technical resource, helping team members solve development and commercialization challenges.

• Foster a team culture of creativity, accountability, collaboration, and continuous improvement.

Strategic Planning & Organizational Support

• Support the Director in developing innovation priorities, category strategies, and short- and long-term pipeline recommendations.

• Participate in annual planning, innovation showcases, executive tastings, supplier sessions, and culinary trend exploration.

• Identify opportunities to improve team processes, tools, capabilities, and ways of working.

Requirements:

• Minimum 2 Year Degree with a concentration in Culinary Arts or Food Science / Food Technology / closely related scientific discipline

• Preferred 4 Year Degree with a concentration in Culinary Arts or Food Science / Food Technology / closely related scientific discipline

• 8+ years of progressive experience in culinary innovation, food science, product development, menu strategy, or a related discipline.

• Experience leading complex innovation programs from concept through commercialization.

• Multi-unit restaurant, foodservice, or consumer packaged goods experience strongly preferred.

• Experience coaching team members and leading cross-functional initiatives.

• Demonstrated ability to work with senior leaders and deliver business results.

• Passion for Food & Culinary mastery – creative menu development, food products, cost, manufacturing, restaurant operations and equipment

• Collaboration – demonstrated ability to work with other functions and external vendors to build trust & deliver results  

• Strategy & program development – ability to take idea to execution, managing multiple priorities and functional engagement

• Strong organization and presentation skills – balance multiple priorities, keep timelines & records, clearly written & verbal communication

• Thrives in ambiguity – ability to multi-task with minimal direct supervision. Move quickly on tight timelines while maintaining strong work product & quality standards

• Proficient in Microsoft Office (Excel, Word, PowerPoint)

Decision-Making Authority

Responsible for product development and project execution decisions within approved briefs and business priorities, including culinary direction, product optimization, vendor development, and commercialization readiness. Recommends priorities, resource needs, and risk mitigation plans to the Director, with appropriate alignment on decisions that affect strategy, budget, or portfolio direction.

Direct Reports:

• May directly supervise Culinary Innovation Managers, Associate Managers, interns, or other assigned team members, based on organizational structure.

• Provides coaching, technical guidance, and project leadership across the broader Culinary Innovation team.

Travel Required:

Approximately 20% - Includes: Supplier visits, Industry Events, Research & Culinary Tours