Associate Manager, Culinary Science

RaceTrac • Atlanta, GA

1d

About The Position

The Associate Manager, Culinary Science owns scientific and technical workstreams supporting food product development, validation, commercialization, and continuous improvement for the Food Programs & Offers team. The role independently plans and leads sensory studies, product testing, nutrition analysis, technical documentation, and data-driven evaluations to ensure products meet quality, food safety, regulatory, operational, financial, and guest expectations. As a subject matter resource, this role translates technical findings into recommendations, leads cross-functional workstreams, and improves processes for product readiness and execution at scale.

The position leads sensory studies and product testing; governs technical documentation and nutrition data; partners with Food Safety and Quality on regulatory, labeling, and product validation matters; and leads assigned technical workstreams through commercialization and post-launch evaluation. It also supports Test Kitchen standards, facilitates sampling and testing sessions, and provides technical guidance and peer coaching. Up to 20% domestic travel is required.

Requirements

• Four or more years of experience in food product R&D for QSR, manufacturing, or foodservice retail is preferred.
• Experience with sensory testing, recipe documentation, and nutrition development.
• Experience working in ESHA Genesis or other Nutrition Management Systems.
• Working knowledge of HACCP, GMP, SQF practices, and food product labeling requirements.
• Proficiency with Microsoft Office Suite and other relevant software.
• Strong math skills, including percentages, recipe scaling and yields, unit conversions, and statistical analysis.
• Strong interpersonal skills and ability to work well with others as part of a team.
• Up to 20% domestic travel required.

Nice To Haves

• Bachelor of Science degree in Food Science, Culinary Science, Nutrition, or a related field preferred.
• Serve Safe certification is a plus.

Responsibilities

• Design, execute, analyze, and report sensory studies for new and existing products, selecting appropriate methods and making actionable recommendations.
• Lead product testing, yield analysis, shelf-life studies, holding-time assessments, and performance evaluations from planning through final recommendation.
• Establish testing protocols, acceptance criteria, documentation standards, and decision points for product validation and commercialization readiness.
• Troubleshoot product quality, consistency, preparation, or performance issues; conduct root-cause analysis and recommend corrective actions.
• Provide scientific guidance on formulations, ingredients, processing, nutrition, and sensory performance.
• Manage the accuracy, governance, and lifecycle of technical documentation, recipe builds, ingredient information, product specifications, nutrition panels, and related approvals.
• Lead nutrition analysis and database management, including validation, change control, approvals, and issue resolution with relevant partners.
• Maintain systems for samples, formulations, equipment tests, yields, shelf life, sensory data, and technical results.
• Perform and review calculations related to recipe scaling, yields, percentages, unit conversions, nutrition data, and statistical analysis.
• Identify documentation or data gaps, assess risk, and implement sustainable controls and process improvements.
• Partner with Food Safety and Quality on product validation, specifications, labeling, allergen and nutrition information, and regulatory documentation.
• Interpret applicable requirements and translate them into product-development standards, testing protocols, documentation, and stakeholder guidance.
• Lead periodic audits of digital and physical product assets and coordinate correction of discrepancies.
• Apply working knowledge of food safety standards, HACCP, GMP, SQF practices, ServSafe principles, and food product labeling requirements when evaluating products and processes.
• Identify technical, regulatory, quality, or food safety risks and escalate or resolve issues based on business impact.
• Lead assigned technical workstreams through product development, commercialization planning, launch readiness, and post-launch evaluation; manage timelines, dependencies, risks, and deliverables.
• Present technical findings, recommendations, tradeoffs, and risks to cross-functional stakeholders and leaders.
• Influence cross-functional decisions by balancing scientific rigor with guest expectations, operational feasibility, cost, quality, speed, and business priorities.
• Coordinate supplier and partner inputs, challenge incomplete or inconsistent technical information, and drive closure of open issues.
• Develop repeatable tools, templates, methods, and training to strengthen technical capability and product-development consistency.
• Partner with the Culinary Manager to establish Test Kitchen standards for sample control, inventory accuracy, equipment readiness, sanitation, scheduling, and operational documentation.
• Plan and facilitate product samplings, prototype evaluations, technical reviews, and cross-functional testing sessions.
• Provide day-to-day technical guidance, peer coaching, and quality review for less-experienced team members or project contributors.
• Perform additional job duties and tasks as required.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed