culinary innovations officer

I. JOB SUMMARY

Own the end-to-end development of hot savory items, catering products, cakes, cookies, and pastries for enterprise clients and internabrands. Lead concepting, trials, costing, sourcing, scale-up, documentation, and launch—balancing flavor, quality, yield, food safety, equipment efficiency, and margin.

II. DUTIES AND RESPONSIBILITIES

A. Specific Responsibilities

1. Product & Menu Development

a. Create and iterate new SKUs across hot kitchen and bakery categories; adapt products for banquet/catering, boxed meals, and retail packs.

b. Build gold-standard recipes, specs, and visual plating/packing guides.

c. Conduct shelf-life tests, hold-time studies, and transport/temperature trials for catering.

1. Costing, Margin & Efficiency

a. Own recipe costing, yield analysis, and BOMs; hit target COGS% and contribution margins.

b. Optimize batch sizes, portioning, waste, and labor minutes per ...