Everytable is an LA-based social enterprise startup that sells fresh, healthy, grab-and-go meals that are affordable for every community. We are well-funded, with a results-oriented management team that is dead set on building a lasting business that solves major social problems, food deserts, and food insecurity. From being featured on Shark Tank and in the New York Times, to raising capital from investors like Lerer Hippeau Ventures, Acumen America, M13 Capital, Desert Bloom, and celebs like Gwenyth Paltrow, Maria Shriver, Baron Davis, and Patrick Swarzenegger, we are and will continue to be, building a social impact brand that aims to fundamentally change the food system
Position Overview:
Everytable is looking for a multifaceted culinary superstar to lead Food Innovation. The Head of Food Innovation is responsible for all strategy and menu innovation including new product development and improvement of existing products for our in-store, SmartFridge, subscription delivery, and institutional services businesses. This is a wide-ranging role that includes high-level strategy, management of R&D and commercialization teams, and actual recipe and product development work. The Head of Food innovation will manage the R&D Chefs, and work closely with the R&D Committee, which includes representatives from all business channels, Marketing, Supply Chain, Kitchen Operations, and commercialization and production. The Head of Food Innovation will report to the CEO and the VP, Manufacturing.
POSITION TITLE: Head of Food Innovation
REPORTING TO: CEO
DIRECTLY MANAGING:
R&D Chef(s)
Possibly Commercialization Manager
WORKING IN COLLABORATION WITH:
Dir of Marketing
Dir of Supply Chain
Dir of Fulfillment
Commercialization Manager
CEO
VP, Manufacturing
VP, Ops
Graphic Design
KEY RESULT AREAS: (% weighted in accordance of importance)
Broken down into the following categories:
Product Development 40%
Menu Strategy 30%
Menu Planning 30%
Total 100%
Product Development (40%)
Personally lead the development of all new Everytable products including
Regular high-velocity launches of new Everytable core menu categories, including salads, hot plates, grain bowls, soups, and wraps- ramping up to 5+ items per week
Beverages
Snacks
Desserts
Coffee and Hot Beverage Items
Experimental and new product categories
For every new product, personally lead and coordinate all aspects of that product including sourcing/qualifying ingredients, establishing machinery/equipment requirements, determining and codifying manufacturing processes for new products, codifying and inputting recipes in appropriate software.
Work with Supply Chain in identifying and sourcing raw materials.
Oversees development and communicates recipes that are operationally executable and meet Everytable’s standards of food quality.
Develop best in class preparation procedures for all new menu items.
Manage new product development projects and assist in setting specifications to include: sourcing/qualifying ingredients, establishing machinery requirements, determining manufacturing processes for new products.
Oversee all product improvements and identify cost savings through formulations, process, ingredients, packaging, etc.
Menu Strategy & Planning
Conduct research into market and competition in the fast casual and grab-and-go spaces. Actively partners with R&D team in seeking ways to streamline business processes; researches and provides information on industry category trends and best practices.
Engage with key company stakeholders and customers to create, refine, and evolve the overall vision and strategy for the menu, including overall menu direction, new product lines, new ingredients, supply chain, and seasonal produce.
Develop annual and quarterly menu category plans which include current situation analysis, vision/strategy, and specific category plans for the given quarter and year.
Develop new product concepts, recipes, and recipe improvements based on customer insight and market trends that fall in line with our costing, nutritional and brand parameters.
Continuously help set the gold standard for culinary innovation, and mentor culinary team members
Responsibilities
Oversee R&D Chefs and commercialization team and lead a cross-departmental R&D committee composed of supply chain, production, marketing, operations and stakeholders from the major business units.
Manage the day-to-day operational and tactical aspects of multiple large-scale projects. Manage individual project timelines and deliverables, and support wider project direction and deadlines.
Develop strategies, establish tactics and priorities and implement plans to commercialize products in concert with the Marketing and Operations teams.
Review competitor pricing. Works closely with marketing and operations to recommend pricing guidelines to optimize menu profitability, fit the brand, and establish suggested retail prices within these guidelines.
Trains Operators on existing or new recipes or procedures. Conducts presentations on product/food preparation.
Provides culinary support to photo shoots and consumer research.
Ensure safety procedures and cleanliness standards at all times.
Requirements/Qualifications:
5+ years of experience leading an R&D or product innovation team
Working knowledge of HACCP and GMP food service production.
Ability to take direction well, ask questions, and work independently and efficiently.
Strong written and verbal communication skills.
Resourceful and interested in the latest industry news, food blogs, websites, and trends.
Sense of teamwork and collaboration. Works well in group settings to move projects forward, provide constructive feedback when needed, and support the overall team workload
Strong verbal communication skills
Passionate about food and deeply committed to our mission
Essential Functions:
Must be able to stand for 8-10 hours.
Regular bending/kneeling/stooping required.
Regular communication with co-workers.
Some carrying, moving and positioning of objects and equipment weighing up to 80 pounds.
Must be able to work in a fast, sometimes loud environment with varying temperatures.
Must be able to work in refrigerated conditions (41 degrees Fahrenheit)
Benefits
Competitive salary
Full health + dental