RaceTrac Company Overview
Job Description:
The Associate Manager, Culinary Science owns the scientific and technical workstreams that support the development, validation, commercialization, and continuous improvement of food products for the Food Programs & Offers team. This role independently plans and leads sensory studies, product testing, nutrition analysis, technical documentation, and data-driven evaluations to ensure products meet quality, food safety, regulatory, operational, financial, and guest expectations. Serving as a subject matter resource, the Associate Manager translates complex technical findings into clear recommendations, leads cross-functional workstreams, and drives disciplined processes that improve product readiness and execution at scale.
Responsibilities:
Sensory Science, Product Testing & Validation
- Own the design, execution, analysis, and reporting of sensory studies for new and existing products, selecting appropriate methods and translating findings into actionable recommendations.
- Lead product testing, yield analysis, shelf-life studies, holding-time assessments, and performance evaluations from test planning through final recommendation.
- Establish testing protocols, acceptance criteria, documentation standards, and decision points that support consistent product validation and commercialization readiness.
- Lead technical troubleshooting and root-cause analysis for product quality, consistency, preparation, or performance concerns and recommend corrective actions.
- Provide scientific guidance on formulations, ingredients, processing, nutrition, and sensory performance to improve product quality, operational feasibility, and guest experience.
Technical Documentation, Nutrition & Data Governance
- Own the accuracy, governance, and lifecycle management of technical documentation, recipe builds, ingredient information, product specifications, nutrition panels, and related approvals.
- Lead nutrition analysis and database management, including validation, change control, approvals, and issue resolution in partnership with Food Safety, Quality, suppliers, and internal stakeholders.
- Establish and maintain reliable systems for samples, formulations, equipment tests, yields, shelf life, sensory data, and technical results to improve traceability and decision-making.
- Perform and review advanced calculations related to recipe scaling, yields, percentages, unit conversions, nutrition data, and statistical analysis.
- Identify documentation or data gaps, assess risk, and implement sustainable controls and process improvements.
Regulatory, Food Safety & Quality Leadership
- Serve as a key technical partner to Food Safety and Quality teams on product validation, specifications, labeling, allergen information, nutrition information, and regulatory documentation.
- Interpret applicable requirements and translate them into practical product-development standards, testing protocols, documentation, and stakeholder guidance.
- Lead periodic audits of digital and physical product assets and coordinate timely correction of discrepancies involving ingredients, formulations, recipe builds, labels, and specifications.
- Apply working knowledge of food safety standards, HACCP, GMP, SQF practices, ServSafe principles, and food product labeling requirements when evaluating products and processes.
- Proactively identify technical, regulatory, quality, or food safety risks and escalate or resolve issues based on business impact.
Commercialization & Cross-Functional Project Leadership
- Lead assigned technical workstreams through product development, commercialization planning, launch readiness, and post-launch evaluation, managing timelines, dependencies, risks, and deliverables.
- Present technical findings, recommendations, tradeoffs, and risks to Product Development, Category, Marketing, Operations, Training, Food Safety, Quality, suppliers, and leaders.
- Influence cross-functional decisions by balancing scientific rigor with guest expectations, operational feasibility, cost, quality, speed, and business priorities.
- Coordinate supplier and partner inputs, challenge incomplete or inconsistent technical information, and drive closure of open issues before key decision points.
- Develop repeatable tools, templates, methods, and training that strengthen technical capability and improve consistency across the product-development process.
Test Kitchen & Team Capability Support
- Partner with the Culinary Manager to establish Test Kitchen standards for sample control, inventory accuracy, equipment readiness, sanitation, scheduling, and operational documentation.
- Plan and facilitate product samplings, prototype evaluations, technical reviews, and cross-functional testing sessions.
- Provide day-to-day technical guidance, peer coaching, and quality review for less-experienced team members or project contributors; formal direct reports are not required.
- Up to 20% domestic travel required.
- Perform additional job duties and tasks as required.
Qualifications:
- Bachelor of Science degree in Food Science, Culinary Science, Nutrition or related field preferred.
- 4+ years of experience in food product R&D for QSR, manufacturing or foodservice retail preferred.
- Experience with sensory testing, recipe documentation, and nutrition development.
- Experience working in ESHA Genesis or other Nutrition Management Systems
- Working knowledge of HACCP, GMP, SQF Practices, and food product labeling requirements
- Proficiency in using Microsoft Office Suite and other relevant software.
- Strong math skills include calculations of percentages, scaling recipes & yields, and unit of measurement conversions, statistical analysis, etc.
- Strong interpersonal skills with the ability to work well with others and participate as part of a team.
- Serve Safe certification a plus.
All qualified applicants will receive consideration for employment with RaceTrac without regard to their race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, or protected veteran status, or any other characteristic protected by local, state, or federal laws, rules, or regulations.
