Food Innovation Category Manager

The Food Innovation Category Manager is responsible for driving the strategic growth, innovation, and overall health of Parker's Kitchen foodservice categories. This role combines culinary creativity, food science, business analytics, and operational execution to develop and commercialize innovative menu solutions that drive sales, profitability, and guest engagement.

This position leads the full innovation lifecycle including ideation, culinary development, consumer testing, operational validation, product launches, and post-launch performance analysis. The Food Innovation Category Manager partners cross-functionally with Operations, Marketing, Supply Chain, Training, and vendor partners to identify emerging trends, optimize category performance, and create scalable food and beverage programs that differentiate Parker's Kitchen in the convenience retail industry.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Responsibilities:

• Analyze category performance, sales trends, margins, guest behavior, and KPI data to assess the overall health of the business and identify growth opportunities.
• Lead the innovation pipeline for food and beverage categories from concept through commercialization.
• Develop, test, and refine new menu items using a structured test-and-learn approach.
• Conduct culinary and operational testing to ensure products meet quality, scalability, labor, and cost standards.
• Partner with Marketing to support product launches, promotional strategy, and online ordering optimization.
• Identify emerging food, flavor, beverage, and consumer trends to maintain Parker's Kitchen's competitive position in the market.
• Collaborate with Operations and Training teams to ensure successful implementation and execution of new products and programs.
• Manage vendor and supplier partnerships related to innovation, product sourcing, ingredient optimization, and category development.
• Evaluate product performance post-launch and recommend improvements based on guest feedback and business results.
• Support pricing strategy, product mix optimization, and promotional effectiveness through data-driven analysis.
• Develop scalable recipes and operational procedures for multi-unit execution.
• Lead consumer tastings, product evaluations, and field testing initiatives.
• Drive continuous improvement initiatives focused on quality, consistency, profitability, and guest satisfaction.
• Maintain food safety, regulatory compliance, and quality assurance standards across all innovation initiatives.
• Support strategic planning for future category growth and long-term foodservice innovation initiatives.

Knowledge, Skills, and Abilities:

• Strong analytical mindset with the ability to interpret sales, margin, and operational performance data.
• Knowledge of culinology principles including culinary arts, food science, product commercialization, and sensory evaluation.
• Ability to balance culinary creativity with operational execution and financial performance.
• Experience using test-and-learn methodologies to validate products and programs.
• Strong understanding of category management, menu engineering, and foodservice economics.
• Excellent communication and cross-functional collaboration skills.
• Ability to manage multiple projects in a fast-paced, high-growth environment.
• Knowledge of foodservice trends, consumer behavior, and emerging innovation platforms.

EDUCATION AND REQUIREMENTS

Required:

• Bachelor's degree in Culinology, Food Science, Culinary Innovation, Hospitality Management, or related field.
• 3-5+ years of experience in food innovation, product development, category management, or culinary commercialization.
• Experience in multi-unit restaurant, convenience retail, QSR, or foodservice environments preferred.
• Proven experience developing and launching new food and beverage products.
• Strong understanding of food cost management, pricing strategy, and operational efficiencies.
• Experience conducting product testing, sensory evaluations, and pilot programs.
• Knowledge of regulatory requirements and food safety standards.
• ServSafe or equivalent food safety certification preferred.
• Ability to travel as needed for testing, vendor collaboration, and market research.

PHYSICAL REQUIREMENTS

• Prolonged periods sitting/standing at a desk and working on a computer.
• Must be able to lift up to 15 pounds at times.