Manager, Culinary Innovation

National Pork Board•Clive, IA

3d•$95,000 - $120,000•Onsite

About The Position

The National Pork Board is seeking a talented, relationship-focused Manager, Culinary Innovation to turn consumer insights and marketplace opportunities into scalable pork menu applications and product solutions. The role combines culinary creativity, customer engagement, and commercial execution. The Manager develops innovative pork concepts, manages relationships with select national and regional foodservice accounts, and collaborates with operators, retailers, processors, distributors, chefs, and internal teams to increase pork menu adoption and generate measurable demand. The position is based on-site at the National Pork Board headquarters in Des Moines, Iowa, with regular domestic travel of approximately 15–25% for customer meetings, processor collaboration, culinary demonstrations, research partnerships, and industry events. The role involves working in professional kitchen, demonstration, and office environments; standing for extended periods; safely operating culinary equipment; and lifting or carrying food products, supplies, and demonstration materials as needed. The full-time starting salary range is $95,000–$120,000. Salary decisions consider business and local market factors, internal equity, and candidates’ skills, education, and experience. The National Pork Board offers an exceptional benefits package and work environment. Applicants should enthusiastically support the organization’s mission of serving U.S. pork producers.

Requirements

Completion of an accredited culinary school or culinary arts program.
At least five years of professional experience as a chef, sous chef, executive chef, corporate chef, or in a similar culinary role.
Professional experience working with meat, including fabrication, preparation techniques, and food safety.
Demonstrated experience in recipe development, culinary innovation, prototyping, and customer presentations.
Ability to translate consumer and customer needs into commercially realistic menu applications and product solutions.
Strong project management, communication, and cross-functional collaboration skills.
Ability to work in professional kitchen, demonstration, and office environments; stand for extended periods; safely operate culinary equipment; and lift or carry food products, supplies, and demonstration materials as needed.
Ability to support the National Pork Board’s mission with enthusiasm to serve U.S. pork producers.

Nice To Haves

Experience with pork, culinary product development, food or protein research and development, or commercial food manufacturing.
Familiarity with meat science, sensory evaluation, processing constraints, product specifications, and commercial scale-up.
CEC, CCS, or similar professional credentials.

Responsibilities

Develop, test, and demonstrate pork recipes, preparation methods, differentiated cuts, convenient meal solutions, and value-added products.
Manage select national and regional foodservice accounts and build relationships with culinary, procurement, and leadership teams.
Create customer-specific concepts and account plans that support pork menu placements, expanded distribution, and incremental volume.
Develop chain-ready menu concepts and distributor-ready applications that consider food cost, labor, consistency, and scalability.
Advance innovation in ground pork, global cuisine, grilling, convenient meals, and traditional and underutilized pork cuts.
Partner with Retail Channel Marketing to create customer-specific solutions and scalable culinary resources for retailers and state pork associations.
Translate consumer insights and audience segmentation into relevant culinary concepts aligned with National Pork Board marketing initiatives.
Collaborate with packers, processors, meat scientists, and food technologists to evaluate product specifications, sensory quality, supply availability, and commercialization potential.
Lead culinary demonstrations, prototype evaluations, customer presentations, and industry engagements.
Oversee the organization, food safety, inventory, equipment, and overall readiness of the National Pork Board’s culinary facilities.
Plan and execute culinary experiences for priority customer, producer, Board, and staff events.
Lead culinary projects and coordinate internal teams, external chefs, research partners, agencies, and product development resources.