Job Description

The Culinary Manager leads the research, development, and validation of assigned products for launch in Restaurant locations, including sauces, produce, beverages, and packaging. This role applies effective project and product development techniques across each phase of the process and leverages technical knowledge to support innovative and scalable solutions.

Your Impact and Responsibilities:

• Maintain current and deep technical knowledge of assigned products to provide content, performance insights, and guidance to business and cross-functional teams
• Lead the design and execution of testing on products and processes that impact food quality, ensuring items meet Cane’s standards before systemwide rollouts
• Lead supplier scaling activities from bench-top development through roll-out testing to validate production feasibility and long-term capabilities
• Define product specifications and attribute standards with a working knowledge of production, processes, plant capabilities, and long-term scalability needs
• Collaborate with internal stakeholders and external suppliers to meet project deliverables, including preparing leadership summaries on progress, risks, and resolutions
• Deliver comprehensive results, documentation, recommendations, and corrective actions to support decision making

Travel Requirements:

• Up to 30%

Qualifications

• 5+ years of product development experience within the food industry
• Bachelor's degree in Food Science, Poultry Science, Animal Science, a related field, or equivalent experience
• Ability to gather and analyze data to identify opportunities, patterns, and solution pathways
• Self-driven, flexible, and highly energetic with strong verbal and written communication skills
• Detail-oriented, organized, and able to manage multiple projects
• Ability to work effectively both independently and collaboratively
• Proficiency in Microsoft Excel, PowerPoint, Outlook, and Word

Preferred Qualifications:

• Experience in sauce or packaging R&D, manufacturing, quality systems, or product innovation

Essential Functions:
Work may be performed in an office setting and a commercial kitchen environment, with exposure to raw chicken, dairy, eggs, flour, citrus, and oil. Candidates must be able to stand and move throughout the Restaurant for extended periods; lift, carry, reach, grasp, push, and pull up to 40 pounds; and kneel, bend, stoop, and navigate stairs as needed to support daily operations. Candidates must also be able to safely taste and evaluate food products, including exposure to common food ingredients and allergens, as part of product development responsibilities.

Additional Information

All your information will be kept confidential according to EEO guidelines.

Terms of Use

Privacy Policy

Candidate Privacy Notice

It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.