Associate Manager, Culinary

Kraft Heinz; Glenview (IL); Hybrid; USD 90,000 - 130,000; Full time

Job summary

Kraft Heinz in Glenview, IL is seeking a Culinary Assoc. Manager to drive product development for Frozen Meals & Hydration platforms. You will translate consumer insights into scalable concepts and lead cross-functional teams across R&D, marketing, and CIS.

The role emphasizes creativity, strategic thinking, and hands-on culinary execution. The position is hybrid, located at the R&D Innovation Center, with travel up to 15% as needed.

Qualifications

• Bachelor’s degree in culinary arts, food science, nutrition, or a closely related field and 4+ years of progressive culinary experience.
• Experience in a corporate CPG or food manufacturing R&D environment (minimum 3 years).
• Experience with recipe management systems, PLM platforms, or SAP.

Responsibilities

• Demonstrates mastery of culinary basics and cooking techniques.
• Leads culinary project planning, development, and execution of recipe development and product directions.
• Translates culinary concepts into scalable product opportunities using consumer insights and technical feasibility.
• Works with Marketing on media content, photography, and communication needs.
• Contributes to cross-functional decision-making on innovation strategy and product direction.

Skills

Culinary fundamentals

Recipe development

Flavor application

Cross-functional collaboration

Project management

Education

Bachelor’s degree in culinary arts, food science, nutrition, or related field

Tools

SAP

PLM platforms

Recipe management systems

Job description

Job Purpose

As a Culinary Assoc. Manager, you will help transform the future of R&D innovation and accelerate Kraft Heinz’s growth ambitions. Our Culinary team shapes and influences food-facing innovations by combining a creative approach with deep technical expertise to drive consumer and product opportunities. We pride ourselves on being the expert culinary connection to food and cooking within the marketplace, and we are looking for a “consumer-obsessed” culinary professional — someone who is creative, strategic, independent, collaborative, and who executes with high attention to detail and effective communication. This is a hands‑on R&D Culinary role supporting our Meals, Dessert & Hydration Platform focusing on Frozen Meals & Hydration brands and working closely with R&D, marketing, consumer experience, and CIS. Under the guidance of the Manager,this individual will be responsible forculinary product development, innovation pipeline development, andconnecting sensorial insights into the consumer experience, food trends, and culture.

Essential Functions & Responsibilities

• Demonstrates mastery of culinary basics: the principles of cooking techniques, product characteristics, safe food handling techniques, food & nutrition, and ideation.
• Documentsand appliesculinary insights approachesto translate food trendsinto actionable strategic presentations andinnovationconcepts that are focused on a consumer target.
• Demonstrates clear understanding of functional ingredients and their application within developed formulations or as needed for Culinary Concept Development.
• Leads theplanning, development,and executionof culinaryprojectssuch as recipe development, package directions, performance testing,immersions,and culinary eventswith the guidance of a manager.
• Leads consumer-driven recipe strategy development and collaborates with Marketing on media content, photography, and other communication needs.
• Demonstrates strategic thinking, clear communication, attention to detail, and proactive ownership across assigned work.
• Contributes to cross-functional decision-making related to innovation strategy, concept prioritization, and product direction.
• Works well in a team environment, able to balance multiple and/or shifting priorities, and flexes to provide support to colleagues as needed.
• Supports consumer research workstreams, including CLTs, HUTs, and focus groups, and applies insights from testing to product learning. Participates in upstream innovation work through trend scouting, dig site methodology, and white space identification.
• Translates culinary concepts into scalable product opportunities, incorporating consumer insights, technical feasibility, and business considerations.

Expected Experience & Required Skills

• Bachelor’s degree in culinary arts, food science, nutrition, or a closely related field with a minimum of 4 years of progressive culinary experience with demonstrable expertise in product development, cooking techniques, and flavor application.
• Minimum 3 years of experience in a corporate CPG or food manufacturing R&D environment.
• Working knowledge of food safety principles (ServSafe)
• 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.
• Excellent communication, influencing, prioritization, and project management skills
• Strong critical thinking skills and ability to make connections to the big picture
• Ability to travel up to 15% of the time

Work Environment & Schedule

This position operates primarily in a hybrid work environment and is based at the Kraft Heinz R&D Innovation Center in Glenview, IL. Our hybrid model provides flexibility based on business needs, allowing employees to work virtually up to two days per week, with an expectation to work on‑site at least three days per week at the Glenview R&D Innovation Center.

Physical Requirements

Physical demands include but not limited to

• Constant standing and walking in a kitchen/lab/plant environment for extended periods.
• Frequent use of hands and arms for food preparation, weighing/measuring, knife work, stirring, mixing, and operating small equipment; repetitive motions are common.
• Occasional lifting/carrying ingredients and equipment (e.g., up to 25–50 lbs, with or without reasonable accommodation).