Culinary Innovation Lead — Menu Strategy & Launches

IRB USA Inspire Resources; Atlanta (GA); On-site; USD 120,000 - 180,000; Full time

Job summary

IRB USA Inspire Resources is seeking a strategic Culinary Innovation leader to drive industry-leading menu development across core menu, LTOs, and product improvements. You will translate briefs and insights into differentiated offerings while remaining hands-on in the kitchen for prototyping and testing.

You will coach a Culinary Innovation team, manage cross-functional programs from concept to commercialization, and collaborate with vendors to ensure readiness, quality, and scale.

Qualifications

• Minimum 2+ year degree in Culinary Arts or related discipline.
• Preferred 4-year degree in Culinary Arts or Food Science / related discipline.
• 8+ years of progressive experience in culinary innovation, product development, or menu strategy.
• Experience leading complex innovation programs from concept to commercialization.
• Experience coaching team members and leading cross-functional initiatives.

Responsibilities

• Lead core menu, LTO, and product initiatives from concept to commercialization.
• Translate briefs, consumer insights, and business objectives into differentiated products.
• Remain hands-on in the kitchen with prototyping, testing, and validation.
• Guide vendor partners from concept to samples and commercialization.
• Identify culinary, consumer, and competitive trends and apply them to development work.
• Champion differentiated products to strengthen brand position.

Skills

Strategic leadership

Cross-functional collaboration

Project management

Presentation skills

Mentoring/coaching

Education

Bachelor's degree in Culinary Arts, Food Science, or related discipline

4-year degree preferred

Tools

Microsoft Office (Excel, Word, PowerPoint)

Job description

IRB USA Inspire Resources is seeking a strategic Culinary Innovation leader to drive industry-leading menu development across core menu, LTOs, and product improvements. You will translate briefs and insights into differentiated offerings while remaining hands-on in the kitchen for prototyping and testing.

You will coach a Culinary Innovation team, manage cross-functional programs from concept to commercialization, and collaborate with vendors to ensure readiness, quality, and scale.