Pizza Hut LA&C is looking for a Research & Development Associate Manager leader who will support the Chief Food Innovation Officer strategic objectives and annual operating plans of PH LA&C through innovation initiatives as well as ensuring all core ingredients are meeting the brand standard specifications. The role includes partnering with the Director, Innovation & Commercialization, Americans Center of Excellence on leading the development and implementation of food vision, innovation pillars and new products in a highly competitive fast paced environment and ensuring local suppliers can produce key global ingredients in the markets with brand standard quality and performance. This individual will be supported by the Director of Innovation and Commercialization for the Americans Center of Excellence (US, Canada, and Latin America) and work closely day to day with the Director of Marketing for PH LA&C. 

Job Functions:

Demonstrates a practical approach and knowledge of product development, operational systems, supplier food processing, and unit economics. Leads projects and product development processes required to implement the food vision and business strategy for new and existing products and categories by influencing and advancing projects on your own, with a strategic understanding of the deliverables, strong technical acumen, and communication.  Develops project work plans and cross-functional timelines from bench top to commercialization to launch, while proactively assessing and adjusting for potential risks.  Leverages knowledge and data of consumer trends and product insights to ensure compliance and achievement of business requirements and goals.  Proactively direct and manage suppliers across multiple markets to develop, optimize and commercialize ingredients in support of the development goals and initiatives in conjunction with Supply Chain.  Develop procedures to ensure field readiness incorporating operations input. Support training in the development of training materials Effectively work with Marketing and Operations to gain consumer feedback and make appropriate ingredient and product modifications.  Cross functional work with Brand marketing and agencies to develop innovation pillars and pipeline products from concept to roll out in support of strategic initiatives. Every new product must meet consumer, finance and ops wins, following the markets acceptance norms, C.O.S. targets and operational execution requirements (filters of operations).  Demonstrate ability to analyze technical data, anticipate project next steps and make recommendations.  Demonstrate ability to manage multiple projects. Demonstrate effective communication skills Demonstrate thorough understanding of cross-functional team roles and responsibilities, exemplifying functional excellence while representing Quality Assurance and Product Development from concept through implementation Fosters an innovative, curiosity-inspired, food forward mindset in the organization. 

Knowledge & Skills Required

Required:

5-7 years in food-related industry, Food Product Development & Commercialization, Culinology.   Bilingual (English/Spanish) with strong verbal and written communication and presentation skills Strong knowledge and experience in food and beverage product development from bench-top to full-scale commercialization with a proven track record of success Knowledge of sensory, experimental design, and consumer research methodologies  Understands how product and menu development impacts the broader business and anticipates needs and challenges that come from other functions such as Operations, Supply Chain, and Finance Exceptional communication and relationship-building skills across all levels of the organization to influence food initiatives Ability to prioritize and successfully manage multiple projects simultaneously within aggressive timetables Leadership skills with ability to lead a divergent group of operators, franchisees and senior management through influence and persuasion  Ability to work unsupervised, proactively, and anticipate needs of the organization Excellent project management and organizational skills, ability to multi-task with several priorities  Tuesdays and Wednesdays in-office required. 3 days a week preferred due to kitchen execution and tastings. 

Preferred:

Knowledge on Dairy (cheese) and Dough Processing and HACCP programs is a plus Culinary background preferred B.S. or Masters in Food Science or Food Technology strongly preferred

 

Salary Range: $­­96,700 to $113,800 annually + bonus eligibility . This is the expected salary range for this position. Ultimately, in determining pay, we'll consider the successful candidate’s location, experience, and other job-related factors.