Director, Core Research and Development –
information about this job
R&D Core Menu Director will be responsible for bringing the Core product
development strategy to life through all touch points including but not
limited to; menu maintenance, commercialization to support scale, Restaurant
support as it relates to recipes and process, enhanced ingredient quality,
and regulatory compliance. Will manage all phases of product development
projects and provide ingredient, process and related technical knowledge to
support innovative solutions.
be successful in this role this person should be curious, pragmatic, highly
collaborative and comfortable working in a fast-paced environment. An ability
to laugh, go with the flow, work hard and have fun is a must.
- Ability to partner with the VP
of Research and Development and the Senior VP of Marketing to drive the
overall menu direction for the brand.
- Extensive knowledge about
ingredients food costs, recipe development, cooking techniques and
nutritional value of food. Utilize knowledge of scientific research
principles, practices and protocols in research projects.
- Poultry process and formulation
capable and tapped into future of the industry.
Be the Voice of the Food; Maintain and champion the high
quality of the Raising Cane’s Menu
- Ensure future of chicken
fingers is reflective of today’s high quality. Identify, develop and
validate options to support the scale of tenders supply without
compromising quality or experience. Includes formulation, manufacturing
process and/or BOH optimization.
- Poultry Expertise and
Innovation; Process and formulation capable and tapped into future of
- Build a working knowledge of
production lines and the processes involved in product manufacturing.
Understand the impact of these processes on the finished product with
respect to nutritional composition and regulatory compliance.
- Manage all bench
to commercialization objectives in a timely manner, by forming cross
functional teams to meet project deadlines and cost expectations.
- Develop and conduct internal
and consumer sensory panels in coordination with the Research Manager.
- Build supplier partnerships by
working in conjunction with Procurement and Total Quality to leverage
and deliver quality ingredients.
- Ingredient commercialization
and secondary supplier development and validation.
- Menu maintenance; organize,
track and maintain details of the Core menu. Create, manage and approve
Enhanced quality and experience of the core menu
- Enhance the eating experience
of core menu items through formulation, manufacturing or BOH process
- Invest in Guest; identify,
develop and validate options to improve COGS without compromising
quality or experience. Includes formulation, manufacturing process
and/or BOH optimization.
- Restaurant process proficient
with foresight into the impact of ingredient or process changes. Partner
with Operations team to refine recipes or ingredient specifications to
deliver and execute quality product consistently.
- Recommend, initiate and manage
new projects and programs related to improving core products and
processes. Continuously learning, exploring, vetting and researching
food ideas which relate to the business.
- Ensure product, packaging and
process enhancements meet or exceed customer expectations.
R&D Leadership and Program Management
- Support R&D initiatives,
processes and people development.
- Keep up to date on government
compliance and regulation and how it impacts the core menu. Have an
active role in Menu Labeling nutrition review and compliance.
- Conduct preparation and
presentations for Senior Leadership team and product showings.
- Lead by example and provide
constructive R&D solutions which continuously drive high quality
ingredients and recipes.
- Demonstrated ability to manage
multiple complex projects and initiatives simultaneously with a results
oriented approach. Skilled in time management and organization with
excellent attention to detail.
- Must enjoy working and
collaborating with many different people
- Strong interpersonal, verbal
and written communication skills with the ability to make clear, concise
and convincing ingredient related recommendations.
- Basic ability to make
appropriate business judgment and recommendations independent of
- Restaurant R&D experience a
- Experience working within or
for a franchise system a plus
- Computer proficiency (Office
suites, internet, documentation control, Genesis a plus)
- Must be familiar with USDA/FDA
regulations and standards.
- Travel will be up to 30%
Education (or equivalent experience)
- BS/MS degree in Food Science or
Meat Science is required, with 7 – 10 years of work experience
commercializing meat products (poultry a plus).
The intellectual and physical demands described below are representative of
what must be met by a Crewmember to successfully perform the essential
functions of this job. Reasonable accommodations may be made to enable
Crewmembers with disabilities to perform the essential functions.
- Aligns with Cane’s culture
- Takes initiative
- Has excellent interpersonal and
- Ability to multi-task
- Ability to work under deadlines
- Ability to think analytically
- Experience in management of
brand marketing in restaurant industry
- Ability to recognize problems
and problem solve
- Ability to set goals and
convert plans into action
- Ability to prioritize tasks and
- Organized and able to manage
- Flexibility and capability to
thrive in an changing environment