Manager - International Culinary Innovation

When our square shaped burgers made their first sizzle on the scene more than 50 years ago, people knew our approach wasn’t like any other. Same goes for the way we support our employees. Our culture of openness, flexibility, and inclusiveness allows everybody to flourish in their own way. If you’re looking for a career where you can be part of the action as we continue to grow our iconic brand – We got you!

The position leads all International R&D for over 30 countries from ideation to concept development and testing to implementation. Creates on trend innovative menu items that support international brand strategy and fuel global objectives for growth of international business. Is the thought-leader driving best-in-class culinary innovation and collaborating with brand marketing, operations, supply chain, QA, engineering and franchise partners. Serves as brand ambassador for both internal innovation sessions and external opportunities with media, franchisees, suppliers, and SLT. Sets standards for International QA team in commercialization from new product development, product optimizations and new markets. Manages all International sensory testing from study design, sensory objectives, execution and implications on results.

Responsibilities

• Manage multiple category platforms to develop a robust pipeline of compelling on trend and traffic driving products to be executed and supported by Franchise marketing calendars for international markets. Provide culinary vision and direction to guide the overall food culture for International. Collaborate with Sr. Director Brand and Advertising and with marketing and franchisee leaders in each of 4 regions. Leads the annual food forum to align innovation calendars for the international franchisees. Consult with franchisee teams as needed to approve locally developed products, ensuring they meet brand requirements.
• Direct and manage the development of gold standard prototypes, new product ingredients, new menu item builds and improved core menu products and procedures in collaboration with culinary peers, cross functional and supply partners.
  
  

Ensures all products and procedures are acceptable via the following:

• Meet specified success criteria for marketing, financial and operational execution and procedure design. Meet Three Green protocol alignment.
• Regularly reviews new product development with regional marketing managers and Menu Councils.
• Assesses all products and procedures that are being commercialized and implemented into International restaurants across 30 countries.
• Ensure products meet or exceed consumer insights and product sensory testing benchmark
• Benchmark import and US costs provided for theoretical food cost modeling for new products.
  
  

Utilize sensory results to create, develop and optimize best in class products

• Manage projects, relationships and expectations with cross-functional and global supplier partners to meet business objectives and timeliness. Is the key point person for all suppliers supporting international innovation. Lead these key supply partners to assist in development of pipeline innovation.
• Schedule, plan and execute creative sessions with cross functional teams and supplier partners to support strategic innovation
• Lead implementation of innovation and present recommendations to WCAP and WMAB franchisees
• Manage Innovation Forum food content, presentation and follow up with Marketing management Manage projects, relationships and expectations with cross-functional and global supplier partners to meet business objectives and timeliness. Is the key point person for all suppliers supporting international innovation. Lead these key supply partners to assist in development of pipeline innovation
• Understand business dynamics that impact each region’s menu categories and assigned projects relative to supply, operations, restaurant capability, supplier capability, competitive pressures, financial implications, consumer need states, quality assurance and global culinary trends.
• Lead International, consumer, and regional Sensory Product Evaluations, supporting logistics for food delivery:
• Develop panel methodology/design, recruit criteria and ballot creation (and programming, when applicable)
• Complete data analysis for internal and consumer panels run by Wendy’s International
• Develop full sensory training package for franchise partners to execute their own global consumer sensory studies in country.
• Collaborate with International third-party sensory groups on recruit, methodology and ballot to execute in country consumer sensory studies.
• Publish and share all sensory results for international leadership
• Prioritize projects and assist with development plans that support a fun workplace. Identify on the job opportunities, outside opportunities and stretch assignments to create a Global mindset in the Culinary Innovation team.
  
  

What We Expect From You

• Education: Bachelor's Degree Food Science, Culinary, or Nutrition (Technical background and expertise necessary)
• 10 years’ combined experience in product development, restaurants and education
• Proficient computer skills including outlook, word, excel and power point
• Strong organizational, communication, delegation and presentation skills
• Creative thinker with ability to achieve results in a dynamic environment
• Passion for food
  
  

Expected Work Location (In Office): It is expected that you will primarily perform work at the Wendy's Restaurant Support Center (RSC) (1 Dave Thomas Blvd, Dublin, OH 43017), or at other location(s) as designated by the Company. You are required to work in the office at least 4 days a week. Changes to work location arrangements are subject to managerial approval and business needs.

Wendy’s was built on the premise, "Quality is our Recipe®," which remains the guidepost of the Wendy's system. Today, Wendy's and its franchisees employ hundreds of thousands of people across more than 7,000 restaurants worldwide with a vision of becoming the world's most thriving and beloved restaurant brand.

The base pay range for this position is listed below. The base pay actually offered will take into account internal equity and budget for the open position and also may vary depending on the candidate’s job-related knowledge, skills, and experience, among other relevant factors. This range does not include an estimated value for any benefits, bonus, or other incentives that may be applicable based on position. The target annual bonus for this role is 20% of annualized base salary, based on actual company and personal performance.

NOTE: Wendy’s benefits, bonus, and other incentives are governed by the applicable legal plans and policies and, where appropriate, may be subject to Board approval an individual award agreement terms. Those documents supersede all other information regarding Wendy’s benefits, bonus, and other incentives. Wendy’s retains the right to amend or terminate its plans and policies at its sole discretion, in accordance with applicable plans, policies and laws.

Education: Bachelor's Degree

Travel: 30%

Pay Range: $99,000.00 - $173,000.00 Annually