Popeyes Louisiana Kitchen, Inc Manager, Innovation in Miami, Florida
This position is responsible for managing the development and commercialization of products and ingredients for LTO / Core menu initiatives by collaborating with internal and external cross-functional team members. The position works hands-on with key stakeholders to develop and commercialize products and associated specifications, readying for market test and system deployment. Key emphasis is on ensuring PSAT targets are met or exceeded with a minimal failure rate. The position is also responsible for identifying new product opportunities within existing menu categories, suppliers, and platforms in collaboration with Category Managers and Innovation Lead.
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Address Line 1:
5505 Blue Lagoon Drive
Finalize all ingredient specifications and hold suppliers accountable throughout the development process from product prototyping to final product commercialization stage
Communicate written and oral complex technical messages to articulate project status clearly, while bringing technical leadership and transparency to departments inside and outside of R&D
Deliver project success with the agreed upon metrics including cost, technical feasibility, commercial feasibility and consumer acceptance
Demonstrate the ability to troubleshoot and resolve various project challenges with the support of cross-functional team members
Lead ongoing evaluation of work processes in product commercialization, product approval (BME / Endorsement Runs), and quality assurance to keep pace with the changing needs of our company and customers.
Able to support successful new innovative product launches in a rapidly changing environment while maintaining PSAT guardrail adherence
Develops strategies to evolve and improve core menu and kitchen execution, delivering against brand, financial, and operational objectives
Collaborates with operations departments on new product build cards supporting menu rollout and implementation
Identifies and prioritizes specification development work with quality assurance (QA) to ensure quality and consistency leveraging SPEQ processing
Required Knowledge, Skills and Abilities:
BS Degree in Food Science/Technology, Meat Science, Dairy Science, Bakery Science, Food Microbiology or related field.
Depending on degree type/level, required minimum relevant experience will range from 5 - 10 years
Strong professional and academic networks in the fields of meat science and food science.
Strong scientific knowledge of meat science principles as they relate to meat processing, including non-meat ingredients and their functionality, especially processed frozen meats
Knowledge of USDA and FDA regulations as they relate to standards of identity, ingredients, nutrition labeling and label claims.
Proficiency in Microsoft Office (Word, Excel, PowerPoint, and Outlook)
Knowledge of applicable procedures, requirements, regulations, and policies related to product commercialization
Demonstrated excellence in leadership, strategic planning, problem solving, and project execution spanning multiple disciplines and teams.
Ability to influence others; ability to clearly communicate and understand information in business English, both orally and in writing
Equal Opportunity Employer:
Restaurant Brands International and all of its affiliated companies (collectively, RBI) are equal opportunity and affirmative action employers that do not discriminate on the basis of race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, or veteran status, or any other characteristic protected by local, state, provincial or federal laws, rules, or regulations. RBI's policy applies to all terms and conditions of employment. Accommodation is available for applicants with disabilities upon request.