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College of Saint Benedict and Saint John’s University Logo College of Saint Benedict and Saint John’s University · IT - Software Development

Menu Innovation Specialist

United States · Job Posted May 27, 2026
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Job Description

The Menu Innovation Specialist will play a key role in shaping the future of our menu by combining culinary creativity with technical food science expertise. This role supports new menu innovation, product optimization, recipe development, and test kitchen operations. The ideal candidate is equally comfortable in the technical and creative—driving innovation through a deep understanding of product quality and food science, while bringing creativity and a love of food to every project. Most importantly, we’re looking for someone passionate about great food, excited by the art and science of cooking, who loves pizza, and thrives on thinking outside the box to create something truly delicious.

Job Responsibility

  • Assist in new product development by researching and keeping abreast of food trends and product technological advancements through competitive analysis, marketplace immersion, trend data, ideation sessions, and test kitchen experimentation
  • Support the development and testing of new product formulas and recipes
  • Identify and incorporate new ingredients into recipes/formulas for new or existing products
  • Work with the supply chain to evaluate new and alternative ingredients
  • Collaborate with new and existing customers to understand their needs and expectations for product development
  • Support food safety and nutritional standards
  • Stay informed of industry trends, emerging technologies, and customer preferences to drive innovation
  • Work with Operations to ensure all products are executable in the restaurant
  • Collaborate with cross-functional partners so that all products meet taste, appearance, safety, and quality standards
  • Research and implement improved technologies used by suppliers, competitors, and customers
  • Establish project goals and priorities in collaboration with the operations team across the system
  • Support optimization of existing product formulations and production methods to improve efficiency, cost-effectiveness, and quality
  • Support the execution of consumer sensory panels
  • Ensure all products meet brand food safety and quality standards

Requirements

  • Bachelor’s Degree in Food Science
  • Bachelor’s Degree in Culinary Science or Culinology
  • Bachelor’s Degree in Culinary Arts
  • 1-3 years of work experience in food science or culinary innovation
  • Knowledge of food science, food processing, and recipe development
  • Experience with cross-functional projects
  • May be required to lift up to 40 lbs occasionally
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