Lead, Culinary - Innovation & Activations

About the role

Job Description As the Lead, Culinary for Innovation & Activations, you will lead Kraft Heinz's Away From Home (AFH) innovation culinary strategy, fostering innovation through collaboration with marketing, sales, and R&D to drive growth and strengthen customer partnerships. You will oversee the development of culinary prototypes, trend-based solutions, and educational content, supporting initiatives through the Chicago-based Kraft Heinz FoodLab. With responsibility for managing culinary activations, events, and culinary training programs, you play a key role in shaping culinary experiences, acting as a brand ambassador, and mentoring chefs. As a seasoned culinary professional, you will contribute market-driven insights and industry expertise to fuel new product development and strengthen Kraft Heinz's AFH market presence. Essential Functions & Responsibilities Collaborate with AFH marketing, sales, and innovation teams to develop and execute the culinary innovation strategy. Oversee the creation and refinement of culinary gold-standard prototypes, working closely with R&D scientists to guide products through testing and commercialization. Lead and mentor a team of corporate chefs, ensuring they deliver top-tier culinary expertise and capabilities. Partner with cross-functional teams, including but not limited to marketing, sales, and R&D, to align growth projects with market needs and Kraft Heinz's business objectives. Navigate complex information, synthesizing insights from diverse sources to drive informed decisions. Translate consumer-focused trends into product concepts, solutions, and recipes. Present culinary trends and industry insights to internal and external stakeholders, helping to shape culinary training programs. Serve as a culinary brand ambassador for Kraft Heinz, fostering relationships with external partners and creating collaborative ecosystems to enhance internal resources. Lead culinary education sessions for Kraft Heinz teams and customers, showcasing new products and product versatility. Oversee management of the Chicago-based Kraft Heinz FoodLab, ensuring safety and hygiene standards compliance. Oversee culinary elements for industry and customer events, including tradeshows, conferences, and marketing activations. Uphold and refine company policies and procedures to maintain a competitive edge and high-quality output. Contribute to the innovation strategy by sharing market-driven concepts with R&D and innovation chefs. Co-own the development of RTBs (Reasons to Believe) and USPs (Unique Selling Propositions) for new product launches with customer R&D chefs. Actively engage in the KHC Chefs Network, sharing insights, recipes, and best practices. Collaborate with suppliers on ingredient sourcing and qualification. Manage lab and sample inventories in partnership with R&D, tech services, and corporate chefs. Prepare and distribute product samples as needed, conducting performance tests and writing application reports. Perform competitive analyses to evaluate products within our portfolio. Support customer chefs in product sales and customer engagements. Act as a mentor for junior and developing chefs, fostering their growth and development. Key Outputs and Deliverables: Develop and implement a strategic culinary roadmap, launching innovative programs that drive growth and strengthen customer partnerships. Lead and execute growth projects supporting AFH initiatives, aligning with Kraft Heinz's culinary strategy. Manage the culinary innovation process and project pipeline, ensuring timely delivery on company goals. Oversee culinary requirements for customer and industry events, including activations, tradeshows, and conferences. Direct the operations of the Kraft Heinz Chicago-based FoodLab, maintaining compliance with safety and hygiene standards and optimizing its role in culinary development and innovation. People Management Responsibilities Team (salaried): 4 directs. Expected Experience & Required Skills Culinary degree preferred (culinary or hospitality school certificate, apprenticeship, or bachelor's degree in a related field) or equivalent experience as a corporate chef, sous chef, or higher. 5+ years of experience in food service with a diverse background in channels such as hotels, full-service restaurants, quick-service restaurants, catering, bar and grills, business and industry (B&I), or institutional dining; plus 7+ years in a commercial or corporate culinary environment. Proven ability to navigate ambiguity, take ownership of business outcomes, analyze complex information, and create solutions that drive organizational success. Strong organizational agility, with a clear understanding of formal and informal processes and effective delegation skills. Demonstrated leadership skills, with a track record of coaching, mentoring, and developing high-performing teams. Ability to prioritize effectively, focusing on what's most important, removing roadb

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