Associate Manager, Culinary Science

RaceTrac•Atlanta, GA

About The Position

The Associate Manager, Culinary Science owns scientific and technical workstreams supporting the development, validation, commercialization, and continuous improvement of food products 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, the Associate Manager translates technical findings into recommendations, leads cross-functional workstreams, and improves processes for product readiness and execution at scale. The role leads sensory research, product testing and validation; technical documentation, nutrition analysis and data governance; and coordination with Food Safety and Quality on regulatory and product requirements. It leads assigned technical workstreams from product development through launch and post-launch evaluation, while coordinating stakeholders and suppliers. The Associate Manager also supports Test Kitchen standards and facilitates product evaluations, and provides technical guidance and peer coaching. Up to 20% domestic travel is required.

Requirements

Bachelor of Science degree in Food Science, Culinary Science, Nutrition, or a related field preferred.
4+ years of experience in food product research and development for QSR, manufacturing, or foodservice retail preferred.
Experience with sensory testing, recipe documentation, and nutrition development.
Experience working in ESHA Genesis or another Nutrition Management System.
Working knowledge of HACCP, GMP, SQF practices, and food product labeling requirements.
Proficiency using 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.

Nice To Haves

Serve Safe certification.

Responsibilities

Design, execute, analyze, and report sensory studies for new and existing products, selecting appropriate methods and translating results into 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 concerns; conduct root-cause analysis and recommend corrective actions.
Provide scientific guidance on formulations, ingredients, processing, nutrition, and sensory performance.
Own the accuracy, governance, and lifecycle management 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 reliable 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 and data gaps, assess risks, and implement sustainable controls and process improvements.
Partner with Food Safety and Quality teams 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 in ingredients, formulations, recipe builds, labels, and specifications.
Apply food safety standards, HACCP, GMP, SQF practices, ServSafe principles, and food product labeling requirements when evaluating products and processes.
Identify technical, regulatory, quality, and 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, managing timelines, dependencies, risks, and deliverables.
Present technical findings, recommendations, tradeoffs, and risks to cross-functional teams, suppliers, 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 consistency in product development.
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.