POSITION SUMMARY:

Responsible for managing highly complex Innovation, Culinary and R&D projects related to the Jack in the Box menu categories. This includes, concept creation, prototype development, product development, field/market test, system rollout, product management and restaurant procedures. Must have extensive NPD background and ability to optimize existing products to improve our core and Limited Time Offer (LTO) menus.

KEY DUTIES/RESPONSIBILITIES:

Works to develop operational friendly new products with optimized procedures, hold times, and cook times. Reformulates for quality optimization, cost parameters, new equipment, and speed/hold times.

Owns innovation in the assigned category and corresponding projects. Articulates category expertise proficiently and communicates clearly both verbally and in writing. Leads cross functional teams through the Product Development process, including stage gates, white papers, PD check in, and numerous meetings & cuttings in the Test Kitchen.

Provides input on product trends, feasibility, and options for product strategies; monitors product/menu trends, competitor product development activities, and food industry technology developments; conducts department category update meetings and leads departmental product idea generation meetings for assigned product categories. Oversees, reviews, and/or executes the creation of product prototypes, including product formulation and ingredient sourcing, and managing initial production scale up of product prototypes for consumer research and initial testing.

Participates on project teams to provide expertise on ingredient, product build, and equipment aspects. Recommends best product, procedure, packaging, and/or equipment options based on delivery of concept, operational feasibility, consumer research/sensory panel results, and supplier capabilities. Makes independent decisions on product issues related to achieving test dates, weighing cost implications and production process capabilities; communicates information to team members. Determines need for Product Guidance Testing and/or sensory testing and coordinates with Sensory Team; participates in tasting products during new product showings, competitor shopping, and ideation sessions.

Develops initial product specifications and parameters; researches and identifies suppliers; travels to supplier facilities to observe and approve production process and address critical processing procedures; assures consistent finished product throughout all lines, shifts, and processing plants; obtains product samples, ingredient specifications, processing specifications, and labeling documentation; evaluates and approves production samples and secures all new product and supplier approvals.

Assures adequate supply for system roll-out of new food, packaging, and equipment items. Works with Supply Chain to determine additional supplier need; conveys need to team; approves process and finished product of alternate food suppliers. Develops product storage, preparation, hold, and delivery methods that comply with Health Department regulations and JIB food safety requirements. Recommends processing and procedure modifications as required ensuring consistent product delivery in the restaurants; incorporates all procedures into the JIB restaurant HACCP system.

Oversees and/or participates in activities in the test kitchen. Retrieves products from freezer, refrigerator, and other storage areas and moves to testing location; cooks products as required. Provides mentorship to less experienced Culinary Managers.

Performs other related duties, tasks and responsibilities as required, assigned, and directed

QUALIFICATIONS:

Education - Bachelor's Degree or MS in Culinary or Food Science. Culinary Arts or culinary certification a plus

Experience 8-10 years experience as a food scientist or chef with a specialty in food product development. Experience in a franchise and/or multi-unit concept background required.

Skills/Knowledge/Abilities

Demonstrated knowledge of food science, culinary, restaurant/kitchen operation, food handling and HACCP procedures; requires ServSafe certification.

Exceptional Innovation & NPD skills and a flair for food quality, flavor, recipe development, portion, plating, garnish, innovation, well versed on fast casual trends/market.

Strong oral and written communication skills, organizational skills, and interpersonal skills.

Ability to work independently and collaboratively to meet menu goals and deadlines.

Proficient knowledge of personal computers and Microsoft Office applications (Word, Excel, Powerpoint, Teams).

Ability to problem solve effectively and able to adapt to a quickly changing work environment.

Demonstrates integrity and ethical behavior.

Physical Requirements - Ability to speak/hear clearly in person and on the telephone. Ability to travel approximately 10% -20% of time as business needs require. Must be able and willing to eat all kinds of food with no aversions or allergies. Ability to lift 50 lbs.; ability to stand and walk freely throughout the test kitchen approximately 70% to 80% of time; ability to operate food service equipment (fryers, ovens, grill, toaster, microwave, shake machine, slicer, etc.).

REASONABLE ACCOMMODATION:

Jack in the Box Inc. and its affiliates will make reasonable accommodations to allow a qualified individual with a disability to enjoy equal employment opportunities and to perform the essential functions of the job. This position description should be applied accordingly. This description of duties is not intended to be all-inclusive or to limit managements discretion to assign other duties or responsibilities as necessary.

Jack in the Box Inc. offers a competitive salary and Total Rewards package that includes: medical, dental, vision, Health Spending Account (HSA), Flexible Spending Account (FSA), Life and Disability Plans, 401(k) plan with company match, Legal Plan, Pet Insurance, Tuition Reimbursement, and Employee Assistance Program.

Our culture is fun and innovative Work Happy with us!

The range for this position is $92,400 - $129,400 and is based on an employee located at our corporate headquarters in San Diego. If the candidate is hired in a different city to work remote, we will apply a geographic pay differential based on the cost of labor in the market in which the employee resides.