Manager, R&D – Culinary Innovation Lab

The Kraft Heinz Company

Culinary Innovation Lab Manager at Kraft Heinz transforming R&D innovation. Collaborating with internal teams and external partners to drive product development and consumer insights.

Posted 6/10/2026full-timeGlenview • Illinois • 🇺🇸 United StatesMid-LevelSenior💰 $104,200 - $130,200 per yearWebsite

ATS Keywords

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Applicant Tracking System Keywords

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Hard Skills

culinary fundamentalsfunctional ingredientsformulation principlesMVP developmentsensory research methodsconsumer research methodsAgile frameworkDesign Thinkingfood safety principlesproject management

Soft Skills

creative approachcollaborativecross-functional partnershipinfluencing capabilitiescommunication skills

Tools & Technologies

recipe management systemsPLM platformsSAPculinary lab practices

Certifications & Qualifications

RCA Certified Research Chef (CRC®)

Industry Keywords

R&D innovationconsumer insightsfood trendscorporate CPGfood manufacturingHACCPGMPallergen managementupstream innovationtrend scouting

Tech Stack

Tools & technologies

Chef

About the role

Key responsibilities & impact

Help transform the future of R&D innovation and accelerate Kraft Heinz’s growth ambitions
Shape and influence food-facing innovations by combining a creative approach with deep technical expertise
Apply advanced mastery of culinary fundamentals to identify consumer insights
Leverage knowledge of functional ingredients and formulation principles to develop MVPs for consumer testing
Lead culinary research to turn food trends into innovation opportunities
Plan, develop, and execute culinary projects in partnership with the Innovation Lab Lead
Serve as a creative and collaborative cross-functional partner
Manage multiple concurrent innovation initiatives ensuring alignment to business priorities
Translate culinary concepts into scalable product opportunities

Requirements

What you’ll need

Bachelor’s degree in culinary arts, food science, nutrition, or a closely related field
Minimum of 6 years of progressive culinary experience
Minimum 3 years of experience in a corporate CPG or food manufacturing R&D environment
Proven ability to develop and evaluate MVPs using structured sensory and consumer research methods
Working knowledge of food safety principles (HACCP, GMP, allergen management) and safe culinary lab practices
Demonstrated ability to apply Agile and Design Thinking frameworks within an innovation or product development process
Excellent written and verbal communication skills
Strong project management and cross-functional influencing capabilities
Experience with recipe management systems, PLM platforms, or SAP in a product development workflow
RCA Certified Research Chef (CRC®) or equivalent culinary R&D / product development certification, preferred
Familiarity with consumer research methods including CLTs, HUTs, or focus group facilitation
Exposure to upstream innovation processes including trend scouting, dig site methodology, or white space identification
Ability to travel up to 15% of the time

Benefits

Comp & perks

Coverage for employees (and their eligible dependents) through affordable access to healthcare
Protection and saving for the future, we offer plans tailored to meet you and your family’s needs
Paid Time Off
Company Holidays
Leave of Absence
Flexible Work Arrangements
Recognition
Training
Employee Assistance Program
Wellbeing Programs
Family Support Programs
401k
Life Insurance
Accidental Death & Dismemberment Insurance
Disability