Culinary Innovation Lead: Recipe & Concept Development

Tyson Foods; Town of Springdale (WI); On-site; USD 90,000 - 130,000; Full time

Job summary

Tyson Foods Culinary team seeks a seasoned professional to develop concepts, recipes, prototypes, and menu applications for retail and foodservice growth. You will partner with Sales, Marketing, R&D, Operations and customers to translate insights into scalable culinary solutions.

Responsibilities include commercializing products, leading demonstrations, trainings, and brand activations, while balancing culinary creativity with safety, feasibility, and cost. Up to 60% travel may be required.

Qualifications

• Culinary degree or equivalent professional experience required.
• Food science/culinology education preferred.
• ACF or RCA certification is a plus.

Responsibilities

• Develop culinary concepts, recipes, prototypes, and menu applications.
• Collaborate with R&D from product development to commercialization.
• Translate trends into practical growth opportunities.
• Participate in customer ideations, trainings, and brand activations.
• Create scalable recipes and application guidance for internal/external use.
• Present culinary solutions to customers and teams in multiple formats.
• Build relationships with customers, suppliers, and internal partners.
• Balance creativity with safety, feasibility, cost, and business objectives.
• Support test kitchen food safety, inventory, and equipment care.

Skills

Culinary concepts

Recipe development

Menu applications

Culinary innovation

Cross-functional collaboration

Presentations

Food safety

Project management

Education

Culinary degree/certificate

Food Science or related field (preferred)

ACF or RCA certification (a plus)

Tools

Microsoft Office

Virtual collaboration tools

Job description

Tyson Foods Culinary team seeks a seasoned professional to develop concepts, recipes, prototypes, and menu applications for retail and foodservice growth. You will partner with Sales, Marketing, R&D, Operations and customers to translate insights into scalable culinary solutions.

Responsibilities include commercializing products, leading demonstrations, trainings, and brand activations, while balancing culinary creativity with safety, feasibility, and cost. Up to 60% travel may be required.