Associate Culinary Innovation Manager - Buffalo Wild Wings

Inspire•Brookhaven, GA

13d

About The Position

Supports the Culinary Development Team’s workstreams by executing product preparation and kitchen testing. Responsible for delivery / planning of product development food showings, special events, Inspire and FAC meetings, CLT’s, Executive Team meetings, focus group taste panels, and agency showings. Owns day-to-day product preparation, product ordering / inventory within BWW’s areas of Inspire Test Kitchen. Lead execution of assigned new product development menu items, equipment / smallwares, and processes to support BWW’s Culinary Team objectives.

Requirements

Concentration in Culinary Arts or Food Science / Food Technology / closely related scientific discipline
3 + Years of Experience preferred: Restaurant culinary, restaurant operations, food manufacturing, food laboratory
Passion for Food & Culinary Arts – deep interest in food and flavors
Collaboration – ability to work collaboratively across teams of varying backgrounds
Strategy & program development – ability to take idea to execution, while managing multiple priorities
Strong organization – balance multiple priorities, keep timelines & records, clear written & verbal communication
Thrives in ambiguity – ability to multi-task and move quickly on tight timelines while maintaining strong work product & quality standards.
Proficient in Microsoft Office (Excel, Word, PowerPoint)

Responsibilities

Provide project support for Culinary Development Team
Conduct organoleptic evaluations of test and production samples as assigned.
Assist in the execution of product presentations for key stakeholders.
Assist in the planning and execution of food preparation for product showings.
Plan, execute, and disseminate information from analytical studies of test products. This includes cook temperature studies, product size / weight studies, recipe portioning studies, and the measurement of other key product attributes as assigned.
Manage and maintain BWW’s test kitchen storage areas for product availability, ease of access, organization, and shelf life.
Manage and facilitate all Product Development special events and product showings for internal stake holders to include but not limited to FAC Board, Inspire Board, executive team, agency reviews, merchandising / ops reviews, company special events, pre-production showings for photo shoots and TV commercials.
Manage and organize labor needs for each event and manage team and the execution in the venue.
Manage the setup of Test Kitchen or special facilities for food showings.
Responsible for management of special food ordering requests for the test kitchen for product showings, taste panels, and photo shoots.
Train event staff and other Culinary Team members for special events/cuttings.
Manage and execute Product Development external special events and product showings for all external stakeholders to include but not limited to CLT’s, Focus Groups, Franchise Convention / Conference, photo shoots, TV commercials, and Agency Showings.
Manage and organize labor needs for each event and manage team for the execution at each facility.
Review Marketing team and Culinary Team prep sheet order guides and ensure correct product is being ordered for all external events.
Manage and train event staff and other Culinary Team members for external events / cuttings.
Culinary innovation & product development, including core menu and LTO innovation.
Partner with cross-functional teams throughout the innovation process, including concept/ideation, product development, in-market testing & commercialization for system launch.
Inspires the team to push boundaries and strives to create the best in class and/or only products of target category offered in casual dining/bar & grill.
Responsible for translating culinary briefs into product innovation that drives new guest acquisition and industry-leading guest satisfaction.
Work with Insights Team to conduct consumer/guest research to understand consumer needs & product optimization, including execution/preparation of product for testing.
Work with vendor partners to develop new products from concept to prototype, prototype to costed commercially viable sample, and through system commercialization process.
Research culinary trends and competitive innovation and a constant pursuit of game-changing viral food and beverage