Manager, Food Product Development

Job Description

Job Description

Company Description

Domino’s Pizza, which began in 1960 as a single store location in Ypsilanti, MI, has had a lot to celebrate lately: we’re a reshaped, reenergized brand of honesty, transparency and accountability – not to mention, great food! In the rise to becoming a true technology leader, the brand is now consistently one of the top five companies in online transactions and 80% of our sales in the U.S. are taken through digital channels. The brand continues to ‘deliver the dream’ to local business owners, 90% of which started as delivery drivers and pizza makers in our stores. That’s just the tip of the iceberg…or as we might say, one “slice” of the pie! If this sounds like a brand you’d like to be a part of, consider joining our team!

The Product Development Manager role is pivotal in leading the development of new and existing menu items in service of achieving Most Delicious Food. This person will oversee 1 direct report and multiple projects, providing expertise in ideation, planning, training, commercialization, and activation of product innovations. This role requires collaboration with cross-functional teams, including marketing, decision science, supply chain, and operations to ensure successful product development and launches. The Product Development Manager will also contribute to strategic Hungry for MORE goals and drive Domino's growth by enhancing customer engagement and satisfaction through innovative new menu items.

RESPONSIBILITIES AND DUTIES

(80%) Lead product development for new and/or existing menu items

• Manage multiple projects concurrently and prioritize between a variety of business initiatives
• Provide product and operational expertise to development of new menu product innovations and/or existing product renovations.
  • Ideate, explore and present new concepts, product names, brand positioning, supplier capabilities, food and equipment technology, culinary trends, etc.
  • Develop a range of food and packaging prototypes that meet requirements such as food cost, concept/TURF results, operational needs, shelf life, food safety, etc.
  • Clearly communicate sample requests & requirements by providing detailed, actionable feedback to suppliers during development. Document all findings related to product and operational performance.
  • Make recommendations and collaborate with Decision Science, Marketing, Sensory and external research partners on research strategies necessary for formulation and product-related decisions.
  • Make recommendations and collaborate with Operations Innovation and Training on operational testing needs.
• Lead product making for cross functional evaluations, shelf-life testing, and consumer testing. o Manage key product testing and production timelines to ensure product is ready for consumer testing and completion to ensure required launch timelines are met.
  • Communicate desired product characteristics to suppliers through written production requests
  • Work with QA to document production settings to ensure test product is representative of future runs and to create a future product specification.
  • Coordinate with SCC, research facility and/or store to make sure food order, equipment and resources needed for testing arrive on time and are in good, working condition.
  • Be on-site for consumer testing, make product to standard and according to set schedule.
  • Document actual product performance during the consumer test; sensory attributes, physical product requirements and food safety temperatures.
• Develop and author product specifications, product standards and operational procedures for new products and/or product improvements.
  • Identify and establish quantifiable, objective product standards and clear sensory language around desired/consumer tested product attributes, including target, acceptable and unacceptable criteria.
  • Collect, analyze, and document data necessary for formulation decisions (weights, bake temperatures, viscosity, etc.).
  • Attend initial supplier scale-up production runs of all new products to ensure product specifications and processing parameters are met; understand process capability and refine specifications as needed for national launch/hold & release production.
  • Coach TMs on critical product requirements as part of the hand-off to Training, QA, etc.
• Support Procurement and QA project initiatives by providing product expertise required for documentation of the physical, operational and sensory characteristics of the consumer tested Gold Standard product.

(10%) Support all other product and test kitchen related responsibilities

• Make products for executive events, franchise advisory councils, leadership teams, and advertising shoots.
• Support/backup for test kitchen responsibilities including, but not limited to, SCC orders, supply & equipment replenishment, cleaning, calendar scheduling, oven & equipment testing, etc.
• Participate/help plan ideation sessions and trend tours to help build the product pipeline of new product ideas.
• Support cross-functional teams, such as: Procurement, Ops Innovation, Training, Advertising, and QA, when projects impact food (builds, procedures, consumer experience, equipment validation, etc.)

(10%) Leadership

• Lead and mentor 1 team member regarding both personal, technical, and organizational development.
• Take on additional special projects to problem solve critical situations, develop processes, capture best practices, build efficiencies and/or find ways to make the organization and cross functional working relationships stronger.

• Education -Bachelor’s degree in Food Science or related field
• Minimum 7 years R&D or related experience, preferably in the QSR or restaurant industry
• Minimum 2 years people management experience
• Understanding of food production (GMPs, SPC, USDA/FDA SOIs, U.S. Food Code), analytical laboratory standards (GLPs, AOAC/AACC/ASTM), food safety standards (FSMA, HACCP, GFSI, TCS, Serve Safe), restaurant operations, services, and equipment
• Proven ability to lead, collaborate, build consensus and problem solve with cross-functional teams and a holistic viewpoint.
• Enterprise attitude demonstrating DPZ core values and taking ownership for actions, behaviors and contributions.
• Adaptability to handle multiple projects simultaneously while being detail oriented and meeting aggressive timelines for completion. Accuracy & attention to detail are critical.
• Demonstrated ability to translate business objectives into strategic and tactical project goals and objectives
• Understanding of experimental design, consumer research, and sensory science including test methodologies, survey design, statistical principles and data analysis.
• Ability to derive actionable insights from data
• Independent analytical and creative effort regarding proper procedures, planning of work, troubleshooting and follow up
• Strong presentation and communication skills, both oral and written
• Basic computer skills: Excel, Word, Power Point, Outlook, etc.
• Additional Requirements
• Travel required up to 75%, including some weekend travel (rare, but required)
  • Typically 4-7, 1-2 week long trips throughout the year.
• Ability to evaluate all menu items via taste testing to validate organoleptic attributes.
• Must be able to work in a fast-paced kitchen environment, lift heavy objects, and stand for 12 hours

Benefits:

• Paid Holidays and Vacation  
• Medical, Dental & Vision benefits that start on the first day of employment
• No-cost mental health support for employee and dependents
• Childcare tuition discounts
• No-cost fitness, nutrition, and wellness programs
• Fertility benefits
• Adoption assistance
• 401k matching contributions  
• 15% off the purchase price of stock  
• Company bonus  

All your information will be kept confidential according to EEO guidelines.