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Kellogg Manager, Culinary Innovation in Battle Creek, Michigan

As the Culinary Innovation Manager, you will ideate, formulate, test, manage, re-engineer, record, and showcase food products for food discovery, proto-typing and gold-standard product development while managing a kitchen and staff. Reporting to the Director of Culinary, you will be responsible for producing irresistible foods that establish Gold Standards within the Kellogg brand portfolio. In this role, you will work collaboratively with internal global Research, Quality, Nutrition, and Technology, Marketing, suppliers, co-packers, and Design Houses to develop new foods with incredible taste and a unique Kellogg ‘wow factor.’

We’ll look to this person to have experience as a Chef with food science exposure, and a strong understanding of our business and the industry. A true foodie, who loves to try new foods from different cultures and who refuses to settle for mediocre products. As a person with significant high-end restaurant experience, you will bring your ability to articulate what foods have irresistible taste and why they appeal to consumers.

Intrigued? Keep reading!

HERE’S A TASTE OF WHAT YOU’LL BE DOING

  • Management of Kellogg Center for Culinary Innovation – Manages the day-to-day operations of the KCCI in conjunction with, Culinary Director, Chief Steward, and Culinary R&D Chef

  • Produces Gold Standards – Produces, records, and offers up for review Gold Standards for new food development, establishing and enforcing Standard Operating Procedures in conjunction with Culinary leadership, Operations, and Q&A policies

  • Procurement of Inventory – Establishes standard pantry list and ensures minimum inventory is always available

  • Cross-collaboration – Works collaboratively with the Innovation Engine Room and Process Lab to ensure a smooth transition from discovery to Gold Standard prototypes. Sets up and supports Transactional Learning exercises, product reviews, market reviews, and consumer focus groups

    YOUR RECIPE FOR SUCCESS

    Required:

  • Culinary School graduate (AOS or BA)

  • Experience working in a qualified Culinary Research & Development Kitchen, preferably with some hands-on experience in a pilot plant and manufacturing settings

  • Experience working in a progressive, high-end restaurant with global ingredient focus producing an a la carte menu, ideally 3-5 years

    Bonus Points:

  • Knowledge of Sharepoint, SAP/DMS/Recipe Management, and ESHA Genesis software

  • Additional Affiliations – Member of the Research Chefs Association in good standing with a desire to achieve their Culinology Certification; Possible member of regional chef organizations

    WHAT’S NEXT

    It’s best to apply today, because job postings can be taken down and we wouldn’t want you to miss this opportunity. To learn more about what’s next, click on one of the links below:

  • Kellogg K-Values (http://www.kelloggcareers.com/global/company-and-values.html)

  • Kellogg Stories and News

    THE FINER PRINT

    This role is located in Battle Creek, MI.

    The ability to work a full shift, come to work on time, work overtime as needed and the ability to work according to the necessary schedule to meet job requirements with or without reasonable accommodation is an essential function of this position.

    We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, ethnicity, disability, religion, national origin, gender, gender identity, gender expression, marital status, sexual orientation, age, protected veteran status, or any other characteristic protected by law.

    GROW With Us.

    Kellogg Recruitment

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