StellenbeschreibungppReady to make your next big professional move? Join us on our journey to achieve our big dream of building the most loved restaurant brands in the world. Restaurant Brands International Inc. is one of the world's largest quick service restaurant companies with nearly $45 billion in annual system-wide sales and over 32,000 restaurants in more than 120 countries and territories. RBI owns four of the world's most prominent and iconic quick service restaurant brands – TIM HORTONS®, BURGER KING®, POPEYES®, and FIREHOUSE SUBS®. These independently operated brands have been serving their respective guests, franchisees and communities for decades. Through its Restaurant Brands for Good framework, RBI is improving sustainable outcomes related to its food, the planet, and people and communities. RBI is committed to growing the TIM HORTONS®, BURGER KING®, POPEYES® and FIREHOUSE SUBS® brands by leveraging their respective core values, employee and franchisee relationships, and long track records of community support. Each brand benefits from the global scale and shared best practices that come from ownership by Restaurant Brands International Inc. /p h3Our Opportunity /h3 pRestaurant Brands International “RBI” is seeking a Director of New Product Development Commercialization to support culinary innovation, product localization and product scalability through commercialization initiatives with suppliers across all international regions. This role shall provide technical support and expertise to the global Culinary, Quality and Procurement teams assisting in the execution of global culinary and procurement strategies across RBI’s brands which include Burger King, Popeyes, Tim Hortons, and Firehouse Subs. /p pThe person that occupies this role shall work closely with cross-functional teams including Innovation, Marketing, Quality Assurance, Procurement, Operations, and Suppliers. This role translates culinary benchtop product(s) into commercially viable, high quality brand menu items which can be successfully executed and replicated across multiple markets. /p pThe desired candidate for the role of commercialization must have a strong technical foundation (scientific education and/or discipline knowledge) and experience in commercializing manufactured products for key QSR (quick service restaurant) product categories like chicken, beef or baked goods. The ideal candidate combines deep technical commercialization expertise with a passion for culinary innovation, food science and continuous improvement within a global QSR environment. /p pRBI follows a 5 day, in-office work schedule to support collaboration. Candidates should be comfortable working onsite 5 days per week. /p h3Your Roles Responsibilities /h3 h3Product Commercialization /h3 ul liCommercialize culinary products for new country entries (NCE’s), new product innovations and core product improvements. /li liDemonstrate expertise in ingredient functionality and application to support product quality, consistency and operational efficiency. /li liAttend trial production runs and assist suppliers in scale up decision making of RBI branded products. /li liAssess supplier manufacturing readiness, process capability and scale up risks to ensure successful commercialization and launch execution. /li liComplete statistical process control assessments and data analytic interpretation to support technical development of processing specifications. /li liIdentify process optimization opportunities to improve consistency, yield, quality and cost performance. /li /ul h3Product Launch Execution /h3 ul liAssist in executing launch of new and existing menu items from concept through rollout (all applicable regions). /li liWork with suppliers and internal teams to evaluate ingredient functionality, formulation adjustments, and manufacturing capabilities. /li liEnsure products meet brand culinary expectations while remaining operationally executable in restaurant environments. /li /ul h3Supplier Collaboration Culinary Insights /h3 ul liLead technical discussions with supplier leadership teams to drive continuous improvement in product quality, manufacturing capability, innovation, operational and cost efficiency. /li liCollaborate with supplier culinary and RD teams to explore new or alternative ingredients, processes, and product taste improvements. /li liLead specification development activities alongside QA and Procurement. /li /ul h3Cross-Functional Support /h3 ul liPartner with Regional (EMEA, LAC, APAC) Innovation and Marketing teams to translate consumer insights into product development opportunities. /li liSupport Operations teams in validating preparation methods, equipment settings, and holding procedures. /li liPartner with Procurement to evaluate sourcing options, supplier capabilities, ingredient substitutions and specification impacts associated with commercialization projects. /li liSupport development and refinement of ingredient specifications with Quality Assurance. /li liPartner with Procurement and Quality Assurance to ensure commercialization decisions support continuity of supply, cost objectives and quality standards. /li /ul h3Project Test Kitchen Support /h3 ul liAssist in coordinating culinary testing, supplier engagement, and product validation. /li liSupport internal culinary demonstrations, product testing sessions, and innovation workshops. /li liHelp track innovation and commercialization projects across multiple markets and brands. /li /ul h3Commercialization Risk Management /h3 ul liIdentify technical, manufacturing and supply chain risks associated with new product launches and develop mitigation plans. /li liSupport supplier validation and approval activities for new products and ingredients. /li liSupport dual sourcing and contingency planning initiatives where appropriate. /li /ul h3Your Skills Experience /h3 ul liEducation in Food Science, Food Technology, Nutrition, or related fields. /li li10+ years of experience in food commercialization, food manufacturing or QSR innovation, including demonstrated success leading commercialization projects from concept through launch. /li liCulinary foundation with interest in food science, ingredient functionality and product development. Experience working in a commercial kitchen, culinary lab, or food innovation environment. /li liProven ability to influence and align diverse stakeholders across internal functions, franchise organizations and supplier partners to achieve commercialization objectives. /li liFamiliarity with recipe development, product prototyping, and culinary testing methods. /li liUnderstanding of food manufacturing or large-scale foodservice operations. /li liExperience working directly with food manufacturers, co-packers and ingredient suppliers to commercialize products at scale. /li liStrong organization skills and ability to manage multiple projects simultaneously. /li liProficiency in Microsoft Office (Excel, PowerPoint, Word). /li liStrong written and verbal communication skills. /li liPassion for global cuisines and emerging food trends. /li liFluent in English language written and spoken; Spanish, French, German or Portuguese language skills are a plus. /li liWillingness to travel up to 40% of time in some periods. /li /ul pBenefits at all of our global offices are focused on physical, mental and financial wellness. We offer unique and progressive benefits, including a comprehensive global paid parental leave program that supports employees as they expand their families, free telemedicine and mental wellness support. /p pRestaurant Brands International and all of its affiliated companies (collectively, RBI) are equal opportunity and affirmative action employers that do not discriminate on the basis of race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, or veteran status, or any other characteristic protected by local, state, provincial or federal laws, rules, or regulations. RBI’s policy applies to all terms and conditions of employment. Accommodation is available for applicants with disabilities upon request. /p /p #J-18808-Ljbffr
