Product Commercialization Manager (Contract)

The Product Commercialization Manager leads end‑to‑end commercialization projects with a primary focus on Design‑to‑Value initiatives that enhance product quality, efficiency, and cost performance. Acting as a critical connector across the organization, this role partners closely with suppliers and internal teams—including Quality Assurance, Procurement, Culinary, Supply Chain, and Restaurant Operations—to bring new and optimized products to market seamlessly.

This position is an 18-month, full-time contract engagement, with potential for extension or future full-time employment; however, neither is guaranteed.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.  Other duties may be assigned.

• Lead end‑to‑end commercialization of new and reformulated products, from concept through launch.
• Manage Design‑to‑Value initiatives focused on improving product performance, cost structure, and operational efficiency.
• Develop and maintain project timelines, ensuring milestones are met and risks are proactively addressed.
• Facilitate cross‑functional alignment and decision‑making to keep projects moving forward.
• Serve as the primary liaison between suppliers and internal teams, ensuring clear communication and seamless execution.
• Partner with Culinary and QA to validate product performance, specifications, and quality standards.
• Work closely with Procurement to evaluate supplier capabilities, cost structures, and sourcing strategies.
• Collaborate with Restaurant Operations to ensure products are operationally feasible and scalable.
• Translate technical product requirements into clear specifications and supplier expectations.
• Support product testing, sensory evaluations, and quality validations.
• Identify opportunities for product optimization through ingredient changes, process improvements, or packaging enhancements.
• Partner with QA/Food Safety/Regulatory to ensure all products meet regulatory, safety, and brand standards.

POSITION QUALIFICATIONS: The ideal candidate brings a strong background in foodservice or QSR R&D or Quality Assurance, with a deep understanding of product development, specification management, project management and supplier collaboration. Success in this role requires thriving in a fast‑paced, highly collaborative environment where strategic thinking, technical expertise, and cross‑functional influence come together to deliver meaningful business results.

REQUIRED:

• Bachelor’s degree in Food Science, or related field.
• 5+ years of experience in R&D, QA, Product Development, or Commercialization within foodservice or QSR
• Strong understanding of product formulation, manufacturing processes, and supplier collaboration.
• Proven ability to lead cross‑functional projects in a fast‑paced environment.
• Excellent communication, problem‑solving, and organizational skills.

PREFERRED:

• Experience with Design‑to‑Value or value engineering methodologies.
• Background working with multi‑unit restaurant brands or large‑scale food manufacturers.
• Familiarity with sensory evaluation, specification systems, and commercialization workflows.

COMPETENCIES are classified as the work habits, attitudes, personal characteristics, and behaviors that reflect how a person accomplishes the duties and responsibilities of his/her job.

• Action Oriented: Enjoys working hard; is action oriented and full of energy for the things he/she sees as challenging; not fearful of acting with a minimum of planning; seizes more opportunities than others.
• Active Learning: Learns quickly when facing new problems; a relentless and versatile learner; open to change; analyzes both successes and failures for clues to improvement; experiments and will try anything to find solutions; enjoys the challenge of unfamiliar tasks; quickly grasps the essence and the underlying structure of anything.
• Drive For Results: Can be counted on to exceed goals successfully; is constantly and consistently one of the top performers; very bottom-line oriented; steadfastly pushes self and others for results.
• Team Player: Showing a willingness to put the team’s needs before their own. Gets to know other team members with ease. Demonstrates a high level of participation and motivation within the team. Attempts to meet individual team member needs.  Shows a willingness to give and receive feedback.  Clearly understands the team’s purpose and each member’s role. Recognizes the importance of individual diversity
• Driving Efficiency: Analyzing how own time is being spent and setting priorities to maximize efficiency.  Juggles own time effectively across several competing projects. Distinguishes among tasks/activities and places higher priority on the most important ones. Proactively schedules tasks, weekly/monthly plans and daily to-do lists.  Schedules enough time to ensure the most important tasks are completed successfully.  Effectively applies available tools and resources to help manage own time.  Implements strategies to avoid procrastination

Functional Skills:

• Planning & Prioritization: highest impact, highest value
• Strong project leadership and execution skills
• Strategic thinker with a quality, cost and value mindset
• Communicates Effectively and Candidly
• Computer proficiency (Microsoft Office, Excel, PowerPoint, project management tools)
• Sound, scientific technical skills
• Self-starter, flexible, and comfortable in working in a fast-paced environment
• Detail oriented and able to manage multiple priorities
• Excellent written and verbal communication skills

PHYSICAL DEMANDS

While performing the duties of this job, the team member is regularly required to sit, talk and hear. The team member frequently is required to use hands to finger, handle, or feel. The team member is often required to stand, walk, reach with hands and arms, repetitive use (or motion) of arms and hands, bend and stoop, and lift up to 50 pounds.

WORKING CONDITIONS

Working conditions are normal for an office, lab and kitchen environment.