Manager, Culinary Innovation

Subway•Miami, FL

28d

About The Position

We have an exciting opportunity to support our Marketing and Culinary team as a Manager, Culinary Innovation based in Miami, FL The Culinary Manager provides food science and culinary expertise to assist Culinary Director of Innovation, in executing the culinary strategy across subway inclusive of working closely with Marketing to lead the innovation process, collaborating cross-functionally, and developing and commercializing new and improved products, platforms and processes . This role manages the test kitchen and works cross functionally to monitor existing products for quality assurance, and to assist in developing new products and platforms.

Requirements

Bachelor's Degree in Culinary, Food Science, or related field required.
Minimum of 5 years' experience in developing new culinary products
Passion for food, culinary innovation and the Company's Brand.
Strong understanding in culinary basics: the principles of cooking techniques, product. characteristics, safe food handling techniques, food & nutrition, and idea development.
An experienced chef in the restaurant industry.
Solid culinary operations knowledge base.
Curious & Enthusiastic with high energy.
Strong sense of ownership and execution.
Requires adaptability to handle multiple projects simultaneously.
Proactive attitude when creating culinary solutions to solve business and market issues.
Strong knowledge of industry and flavor trends.
Flexibility and adaptability.
Strong team player and motivated problem solver.
Clear, concise communication skills, both written and verbal.
Ability to work independently and collaboratively in a team-based approach to innovation.
Interpersonal, relationship-building and networking skills with a self-motivated attitude to work.
Language requirements: Fluent in English - any additional language a plus.

Responsibilities

Develops understanding of and ability to translate food trends into innovative opportunities, stimulate new food ideas and product concepts.
Prep and prepare products for daily product showing, supplier ideations and leadership showings.
Support culinary agenda setting, prioritization, and resource allocation, balancing short- and long-term needs and priorities.
Execute and document all testing of new and existing products or procedures and document recipes and formulations of new and existing products and procedures.
Demonstrates basic proficiency in the areas of planning, development and execution of all the core services of culinary such as recipe development, package directions, performance and yield testing, food trend research/application.