What are the responsibilities and job description for the Manager, Culinary Innovation & Events, Chef, BK US&C position at Restaurant Brands International?
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Restaurant Brands International Inc. is one of the world's largest quick service restaurant companies with nearly $45 billion in annual system-wide sales and over 32,000 restaurants in more than 120 countries and territories.
RBI owns four of the world's most prominent and iconic quick service restaurant brands – TIM HORTONS®, BURGER KING®, POPEYES®, and FIREHOUSE SUBS®. These independently operated brands have been serving their respective guests, franchisees and communities for decades. Through its Restaurant Brands for Good framework, RBI is improving sustainable outcomes related to its food, the planet, and people and communities.
RBI is committed to growing the TIM HORTONS®, BURGER KING®, POPEYES® and FIREHOUSE SUBS® brands by leveraging their respective core values, employee and franchisee relationships, and long track records of community support. Each brand benefits from the global scale and shared best practices that come from ownership by Restaurant Brands International Inc.
Role Description
Works with brand/category partners to develop and refine products within our portfolio. This person will play a role in shaping the menu strategy in their respective categories and will be responsible for innovation and renovation work streams. They are Subject Matter Experts in their respective categories. They engage with vendor partners on projects, capabilities, trends, and relevant pipeline items. They attend new product development sessions, scale-up runs, plant runs, market tests, and other development/commercialization activities. This role also helps support various events, activations, and social engagements in preparation, execution and presentation both in Miami and abroad.
Responsibilities
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.
Restaurant Brands International Inc. is one of the world's largest quick service restaurant companies with nearly $45 billion in annual system-wide sales and over 32,000 restaurants in more than 120 countries and territories.
RBI owns four of the world's most prominent and iconic quick service restaurant brands – TIM HORTONS®, BURGER KING®, POPEYES®, and FIREHOUSE SUBS®. These independently operated brands have been serving their respective guests, franchisees and communities for decades. Through its Restaurant Brands for Good framework, RBI is improving sustainable outcomes related to its food, the planet, and people and communities.
RBI is committed to growing the TIM HORTONS®, BURGER KING®, POPEYES® and FIREHOUSE SUBS® brands by leveraging their respective core values, employee and franchisee relationships, and long track records of community support. Each brand benefits from the global scale and shared best practices that come from ownership by Restaurant Brands International Inc.
Role Description
Works with brand/category partners to develop and refine products within our portfolio. This person will play a role in shaping the menu strategy in their respective categories and will be responsible for innovation and renovation work streams. They are Subject Matter Experts in their respective categories. They engage with vendor partners on projects, capabilities, trends, and relevant pipeline items. They attend new product development sessions, scale-up runs, plant runs, market tests, and other development/commercialization activities. This role also helps support various events, activations, and social engagements in preparation, execution and presentation both in Miami and abroad.
Responsibilities
- Product development for both innovation and renovation projects
- Responsible for identifying opportunities for improvements in product quality, cost savings, and efficiencies in their categories
- Partners with cross functional leads to understand menu strategy, and inform on menu architecture
- Expertise in current food trends applicable to the categories they manage
- Partner with cross functional leads to develop recipes and procedures
- Partner with Insights to organize and execute sensory testing
- Lead supplier relationships in key categories
- Organize and execute product showcases
- Assist in event and activation planning, prep, solicitation of outside vendors and caterers, etc.
- Associate or bachelor’s degree in food science or culinary arts preferred
- 3-5 years of experience in food service or food manufacturing
- Experience with QSR development
- Ability to travel 25-50% dependent on project and business priorities
- Proficiency in Microsoft Office (Word, Excel, PowerPoint, and Outlook)
- Knowledge of processes, regulations, and policies related to product innovation and menu development
- Skilled in thinking quantitatively and conceptually
- Strong organizational and project management skills
- Ability to clearly communicate and understand information both orally and in writing
- Proficient in culinary skills (cooking, Knife handling, equipment, etc.)
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.
Salary : $45
