RESEARCH & DEVELOPMENT MANAGER, Del Taco

POSITION SUMMARY

This role leads the strategic execution of the core menu includes writing strategic project briefs to align cross-functional partners, product design and experimentation, leveraging consumer insights throughout development, commercializing with cross functional and supplier partners, and presenting progress to leadership for feedback and alignment throughout the NPD process. Responsible to play a key role in core innovation and delivering quality standards.

KEY DUTIES/RESPONSIBILITIES:

Creates Marketing and Research & Development plans and timelines and leads implementation for core development. Develops project plans including key tasks and milestones to meet project due dates. 

Contributes to an innovative, curiosity-driven, food forward mindset in the organization by leading and coaching other employees in R&D best practices such as developing a culinary gold standard, writing a strategic culinary project brief, writing a product specification, determining and entering nutritional data, and basic experimental design. 

Independently designs, develops, and tests core product projects (renovation, innovation, or margin improvement) to ensure they meet ideal customer experience in restaurant including hold time, temperature, product yields, shelf life, texture, etc.

Independently leads the development and alignment of core product culinary briefs, gold standards, and specifications to ensure high quality standards throughout commercialization.

Partners with Finance to determine cost for new products.

Collaborates effectively with cross functional partners and suppliers (Operations, Supply Chain, Marketing, Consumer Insights, Finance) to move projects forward and to work through identified issues.

Presents product updates to key stakeholders.

Accesses emerging culinary and industry trends to explore ways to apply the learning to Del Taco projects.

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

QUALIFICATIONS:

Education - Bachelor's degree in Food Service, Culinary or related field.

Experience - 4-8 years product development experience within the restaurant industry. 

Skills/Knowledge/Abilities

Demonstrated knowledge of food science, culinary, restaurant/kitchen operation, food handling and HACCP procedures; ServSafe Manager certification and Food Handler’s certificate required (can be obtained upon hire). 

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

Excellent oral and written English communication skills, presentation 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.

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 management’s discretion to assign 

other duties or responsibilities as necessary.

he range for this position is $90,000-$127,000 and is based on an employee located at our corporate headquarters in Lake Forest. 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.

Salary : $90,000 - $127,000