Culinary Innovation Manager

Position: Culinary Innovation Manager
Industry: Food Manufacturing / Meat Processing
Salary: Competitive + Benefits

Are you a culinary expert with a passion for innovation in the protein space? Were working with a longstanding leader in the food manufacturing industry, known for delivering consistently high-quality meat products for over eight decades. As they continue to evolve and expand their product portfolio, an exciting opportunity has arisen for a Culinary Innovation Manager to join their team.

This role is ideal for a forward-thinking, commercially aware culinary professional with strong technical expertise in meat and protein product development. Youll play a pivotal role in shaping the future of meal solutions, driving concept-to-launch initiatives that align with evolving consumer trends, market dynamics, and strategic business goals.

Key Responsibilities:

• Lead the creation and development of pork-focused products such as sausages and ham, from ideation through to commercialisation.
• Translate culinary and market trends into innovative, commercially viable food concepts.
• Collaborate with cross-functional teams—including Marketing, QA, Procurement, and Manufacturing—to ensure feasibility, cost-efficiency, and strategic fit.
• Conduct kitchen-based prototyping, applying deep technical knowledge of meat processing (pork, beef, poultry).
• Optimise sensory attributes such as flavour, texture, and appearance to meet consumer expectations.
• Ensure all new products meet regulatory, nutritional, and labelling standards.
• Manage and document product trials, sensory testing, and production validations.
• Work closely with suppliers to source cutting-edge ingredients and materials.
• Present prototypes and concepts to internal and external stakeholders with clear business rationale.
• Stay current with innovations and trends in the protein and processed meats sector.

What We’re Looking For:

• Exceptional culinary skills and a strong foundation in meat science and product development, particularly within pork and sausage categories.
• Demonstrated success in bringing protein-based products to market within a commercial food manufacturing environment.
• Strong project management and cross-functional leadership abilities.
• Deep understanding of food safety legislation, meat processing regulations, and product labelling requirements.
• Ability to manage recipe costings, yield, and consistency in large-scale production.
• Comfortable working across culinary development kitchens and factory environments.
• Confident communicator with excellent presentation skills.

Qualifications & Experience:

• Degree or relevant qualification in Culinary Arts, Food Science, Meat Science, or a related field.
• 3–5 years experience in a new product development role within the meat/protein industry.
• Experience in high-volume manufacturing settings is highly desirable.
• Familiarity with tools for sensory testing, nutritional evaluation, and competitive benchmarking.