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Innovation Manager

2 months ago


London, Greater London, United Kingdom Accoravillage Full time
About the Role

We are seeking a highly skilled and experienced Culinary Innovation Manager to join our team at Accoravillage. As a key member of our culinary team, you will be responsible for leading and executing our product strategy, collaborating cross-functionally, and developing and commercializing new and improved products and processes across Europe.

Key Responsibilities
  1. Product Development and Innovation: Support culinary agenda setting, prioritization, and resource allocation, balancing short- and long-term needs and priorities. Develop understanding of and ability to translate food trends into innovative opportunities, stimulate new food ideas and product concepts. Collaborate with others on the development and evolution of the menu strategy, and the development of strategies and innovation platforms for value and core menu innovation.
  2. Project Management: Project lead on existing product improvements, formulary changes or enhancements, and cost improvement initiatives, including complete product evaluations, refinements, and documentation. Demonstrate 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. Partner with Operations Innovation team to refine product through the Commercialization process. Partner with Finance to understand cost models related to all projects.
  3. Menu Innovation and Development: Partner with the marketing in the menu innovation process and display ability to develop ideas from concepts stage all the way to national implementation following our new product development process. Develop and present to brand leadership and Franchise partners new beverage & food items, new menu platforms, limited-time offers, catering, and delivery innovation. Assist Purchasing with quality assurance investigations, research new vendors, and develop new vendor relationships for products, equipment, and small wares. Partner with the Sourcing team to select suppliers and manufacturers that are capable of meeting product quality and product specifications in the most cost-effective manner.
Requirements
  1. Education and Experience: Bachelor and technical culinary training & experience in a commercial kitchen required. 5 to 8 years of experience in food research and development, with at least 3 years' experience in quick service restaurants or grab & go.
  2. Knowledge and Skills: Knowledge of food safety and HACCP principles. Experience with packaged food safety and government regulatory requirements. Strong knowledge of the interaction between culinary art, food science and nutrition. Strong knowledge of sensory and consumer research methodologies. Strong interpersonal and written communication skills, building business cases and articulating them for leadership and other internal/external stakeholders.