| Location | Edgewood, MD |
About Us
We are committed to a culture of belonging and fostering an inclusive environment where we celebrate differences. As a great place to work, we empower everyone to be their full, authentic selves. Read our Belonging, Inclusion & Diversity Statement.
We move fast, adapt quickly, and take pride in upholding the highest standards of quality in everything we do.
Job Description
Culinary Innovation Manager
Job Purpose
Job Purpose
This role is the primary architect of the company's end-to-end meals program-encompassing ready-to-eat, ready-to-heat, and ready-to-cook solutions-delivered consistently across the full store footprint. This role bridges culinary development and retail execution by translating consumer and flavor trends into scalable, profitable offerings that are operationally feasible in a fresh-food environment (including cold chain, food safety, shelf-life, and labor constraints).
This position is responsible for building the program foundation (assortment strategy, product standards, supplier partnerships, and operating playbooks) and for driving ongoing performance through disciplined execution, training, and continuous improvement. Success requires equal strength in culinary credibility and business acumen, along with the ability to influence cross-functional partners (Merchandising, Operations, Supply Chain, QA/Food Safety, and Marketing) without direct authority.
Essential Responsibilities
Percent Of Responsibilities
Responsibility
% Of Time
Program Architecture & Portfolio Strategy
Owns the end-to-end strategy and roadmap for the meals program (ready-to-eat, ready-to-heat, and ready-to-cook), including category vision, role in customer experience, and annual/seasonal plan. Curates a differentiated, trend-forward portfolio (e.g., global flavors, plant-forward, high-protein, comfort classics, and family-style kits) while ensuring items can be produced, held, and sold successfully in a retail environment. Establishes clear product standards (quality, shelf-life, packaging, labeling, and food safety requirements) and a repeatable development process from concept through launch.
30%
Launch Execution, Operations Standards & Merchandising
Leads the end-to-end launch and sustained execution of meals programs across all stores. Builds and maintain comprehensive job aids, SOPs, prep guides, and merchandising standards (planograms, signage requirements, cross-merchandising bundles, and holding/display expectations) so stores can execute with consistency. Partners with Operations, QA/Food Safety, and Supply Chain to ensure readiness (labor model, equipment/space needs, packaging/labeling compliance, production flow, and cold chain integrity). Conduct store readiness checks, field audits, and structured launch retrospectives; quickly resolve execution barriers including supply disruptions, compliance gaps, and training needs.
25%
Training, Field Enablement & Program Adoption
Develops and delivers training that enables consistent execution at the associate level (deli/prepared foods, meat, bakery, produce, and store leadership). Create practical tools (videos, recipes/specs, production checklists, merchandising guides) and lead hands-on training in stores and, when applicable, at supplier facilities. Coach field leaders on what "great" looks like through sampling/cuttings, display walks, and scorecard reviews. Function as a go-to resource for operational questions and continuous improvements, capturing best practices from high-performing stores and scaling them across the fleet.
20%
Performance, Financial Results & Continuous Improvement
Defines and manage program KPIs and scorecards (sales, margin, shrink, attach/basket penetration, in-stock, waste, customer ratings/feedback, and execution compliance). Analyzes performance drivers to optimize assortment, pricing, promotions, and operational processes. Partners with Merchandising and Finance to understand P&L implications and protect profitability through disciplined costing, yield assumptions, portion control, and waste reduction. Establishes feedback loops with stores and customers to pivot quickly refreshing underperforming recipes, improving packaging/labeling, adjusting production guidance, or refining merchandising to improve conversion.
15%
Culinary Leadership, Supplier Partnership & Stakeholder Influence
Serves as the internal culinary leader for the meals program by leading product cuttings, flavor profiling, and product/spec reviews to ensure offerings meet "restaurant-quality" expectations at retail scale. Partner with suppliers/co-manufacturers and internal teams on product specifications, ingredient standards, packaging, and shelf-life validation. Influence cross-functional stakeholders by providing clear directions, crisp timelines, and decision-ready recommendations; communicate effectively from executive-level updates to hands-on coaching for store associates. Champions the meals strategy through regular program updates, launch communications, and post-launch recaps that celebrate wins and transparently address gaps.
10%
Disclaimer
Performs other job-related duties as assigned.
Qualifications
EDUCATION
Required Education
Course of Study
Bachelor's degree or 4 years relevant experience
Business, Marketing, Merchandising, Retail Management, Culinary Arts, Food Science, Hospitality Management, or related field
Preferred Education
Course of Study
Bachelor's degree or 4 years relevant experience
Culinary Arts, Food Science, Nutrition, Hospitality, Business, or related field
EXPERIENCE
Relevant Experience
Supervisory Experience
6-10 years
N/A
LANGUAGE REQUIREMENTS
Language(s) Required
Language(s) Preferred
English
English & Spanish
Knowledge, Skills & Abilities Required
Knowledge, Skills & Abilities Preferred
Environmental Factors
Department
Merchandising - Deli
Environmental Factors
SSC Light: Physical Demands: While performing the essential functions of this position, the associate is regularly required to sit, use hands or fingers to handle, hold, or feel objects, tools, or controls, talk, see, hear and perform repetitive movements with both hands. The employee is occasionally required to stand or walk on carpet, tile, or concrete Working Conditions: Majority of the time will be spent indoors in a traditional office environment. Safety Risk Factors: The employee is rarely required to twist back and/or neck and walk on a slippery or cluttered floor surface. Overall Required Equipment a personal computer, telephone, printer, copy machine, fax machine and other general office supplies and equipment. Pulling Requirement 20 lbs. Lifting Requirement 20 lbs.
Location and Travel Requirements
Location
On-site
Travel Percent, Overnight & Motus
Travel Percent
Overnight
Motus Eligible
20-30% (store visits, program launches, and supplier/site visits)
As needed (up to 20-30% travel)