Taco Cabana is partnering with Indeed Hire!
- This position supports the
Director of Research and Development in the development and
commercialization of food and beverage products from bench-top or
initial sample prototypes into restaurant-ready viable products. The
critical aspect of this role is to manage both internal and supplier
assets, timelines and processes while ensuring that commercialized
products retain the same (or improved) quality, performance and
consumer appeal as the initial culinary concepts.
- Skills required include a
demonstrated advanced knowledge of food science, food technologies,
product commercialization and food/beverage manufacturing processes (a
well-developed understanding of Mexican/Latin inspired food is greatly
preferred). Practical operational capabilities must include: food
costing and related financial skills, practical experience with both
quantitative and qualitative evaluation of foods and food
equipment/procedures, effective management of vendor/supplier assets
against strategic goals and a demonstrated ability to effectively
assess and optimize the operational feasibility of products in the
QSR/Fast Casual restaurant environment.
- Key responsibilities include:
concept ideation; prototype development; manufacturer scale up,
operational viability optimization, supporting the presentation of
concepts and products, comprehensive analytical evaluation of food,
beverage and technology products, maintenance of the internal recipe
and costing database and the efficient sourcing and management of the
New Product Innovation product/sample inventory. Must demonstrate the
ability to successfully manage multiple projects concurrently in a
lean, dynamic and fast-paced culture.
ESSENTIAL DUTIES AND
- Participation and engagement
in New Product ideations & concept development sessions in a
highly collaborative environment.
- Independently lead the
development and commercialization of both new products (Innovation)
and core product improvements (Renovation) under the direction of the
Director of R&D.
- Perform regular benchmarking
and competitive gap analysis of new menu platforms and core menu
products, generating analytical reports on findings and
recommendations for continuous product improvement.
- Facilitate the sourcing of
new products, ingredients, flavors or functional ingredients in
support of commercialization initiatives.
- Leverage food science/food
manufacturing experience during the commercialization phase of new
product development, working directly with external/vendor peers on
the optimization of products/processes during scale-up.
- Attend all start-up
production runs, analyzing and validating that the production product
meets internal quality and performance metrics.
- Maintain the new product test
product pantry and inventory of multiple iterations of products under
development; coordinating internal and external evaluations of test
products as required.
- Request samples and track
delivery of all test products.
- Support Marketing and R&D
with internal and external consumer testing/sensory evaluation of
- Maintain timely knowledge of
relevant food science, manufacturing and technology trends and
industry insights with the ability to leverage that knowledge when
identifying opportunities and developing concepts.
- Prepare appropriate
documentation and materials to insure a seamless transition from
Research and Development to Training/Ops Services, including cost
- Take on additional projects
as required by department or concept. Partner with Purchasing on an
as-needed basis to validate cost savings opportunities.
- Support Marketing and R&D
with the execution of photo/video shoots or specific PR initiatives.
- Perform other ad-hoc
assignments as requested by upper management.
- Other duties as assigned.
- 5-7 years minimum progressive
experience as a Food Scientist/Food Technologist with an emphasis on
product commercialization. Experience developing products for the
chain restaurant (QSR/Fast Casual) segment preferred.
- Food Manufacturing
R&D/commercialization experience is required. Culinary expertise:
theoretical understanding and practical application of culinary
principles relevant to the QSR/Fast Casual restaurant segment.
- Demonstrated familiarity and
working experience with relevant food manufacturing systems including
but not limited to: kettle operations, vacuum tumbling and marination, commercial flavor system development,
protein processing and hot/cold fill processes. Operations experience:
is familiar and comfortable with the level of operational capabilities
and equipment platforms within our category and is able to
commercialize products for success within those parameters.
- Financial acumen: has
experience in food/formula costing, yield analysis and financial
reporting. Insights/data-driven: integrates consumer, competitive and
industry trends and insights into product development process.
Knowledge of our current menu items, positioning, innovation
strategies, industry segment and market-specific competitors.
- Demonstrated ability to take
direction, formulate a plan and execute that plan with limited direct
supervision. Demonstrates the exceptional attention to detail required
when documenting formulations, inputting costs, evaluating products
and managing multiple deliverables/timelines.
- B.S. in Food Science. Food
Technology/Food Manufacturing (Masters preferred) from an accredited
institution. Relevant work experience will be considered in lieu of
- 5-7 years progressive R&D
development experience in the foodservice segment
- Experience commercializing
products from bench-top culinary prototypes/concepts is required.
- Must have strong written and
oral communication skills.
- Bi-Lingual (Spanish-English)
- Must possess experience and
strength presenting ideas in a food cutting/training environment.
- Must openly engage and
leverage knowledge and experience during cross-functional ideations,
meetings and planning sessions.
- Advanced computer skills with
advanced knowledge of Microsoft Excel, Word and Power Point.
- Knowledge of ESHA’s Genesis
software a plus.
- The physical demands
described here are representative of those that must be met by an
employee to successfully perform the essential functions of this job.
Reasonable accommodations may be made to enable individuals with
disabilities to perform essential functions. While performing the
duties of this job, the employee is regularly required to sit, talk,
- The employee frequently is
required to use hands to handle or feel, and also to reach with hands
and arms. The employee is regularly required to stand and/or walk for
extended periods of the workday. Must be able to lift up to 40 lbs.
- The work environment
characteristics described here are representative of those an employee
encounters while performing the essential functions of this job.
- Reasonable accommodations may
be made to enable individuals with disabilities to perform the
- All relevant kitchen/food
- Computer, fax, calculator,
Job Type: Full-time
- restaurant chain: 5 years
- food manufacturing: 5 years
- quality assurance: 5 years
- commercialization: 5 years