Food Innovation Analyst — Travel Up To 40% | Impact

Burger King; Miami (FL); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Global paid parental leave

Telemedicine

Mental wellness support

Job summary

Burger King, part of Restaurant Brands International, seeks a Sr. Analyst, Food Innovation to drive product development, commercialization, and ingredient standardization. You’ll partner with suppliers and cross-functional teams to create, test, and launch new menu items while ensuring quality and regulatory compliance.

The role requires a strong food science and project management foundation, with onsite work five days a week and travel up to 40% for facility tests and market pilots.

Qualifications

• Bachelor’s or Master’s in Food Science or related field, or equivalent culinary experience.
• 2–5 years in product innovation, food production, or commercialization.
• Strong technical background in food processing and analytical testing.

Responsibilities

• Oversee development and launch of new food items from concept to market.
• Manage ingredient specifications, supplier collaboration, and regulatory compliance.
• Coordinate with Operations, Supply Chain and QA to bring products to market.
• Conduct test kitchen operations and provide culinary support for launches.
• Support consumer insight integration and ensure brand guideline compliance.
• Develop reports on KPIs and project progress for stakeholders.
• Travel to production facilities for initial runs and market tests (up to 40%).

Skills

Project management

Leadership

Communication

Fluent English

Education

Bachelor’s or Master’s in Food Science / related

Tools

Microsoft Office

Job description

Burger King, part of Restaurant Brands International, seeks a Sr. Analyst, Food Innovation to drive product development, commercialization, and ingredient standardization. You’ll partner with suppliers and cross-functional teams to create, test, and launch new menu items while ensuring quality and regulatory compliance.

The role requires a strong food science and project management foundation, with onsite work five days a week and travel up to 40% for facility tests and market pilots.