Culinary Innovation Manager

Hunter Savage Ltd; Ulster; On-site; EUR 45,000 - 65,000; Full time

Job summary

A leading company in food manufacturing is seeking a Culinary Innovation Manager to develop innovative pork-focused products. The ideal candidate will have exceptional culinary skills, strong technical knowledge in meat processing, and experience in product development. This role involves collaborating with various teams to drive product creation that aligns with market trends and consumer preferences.

Qualifications

• 3–5 years' experience in new product development in the meat/protein industry.
• Experience in high-volume manufacturing settings is desirable.
• Familiarity with sensory testing and nutritional evaluation.

Responsibilities

• Lead creation of pork-focused products from ideation to commercialization.
• Translate culinary and market trends into commercially viable food concepts.
• Collaborate with Marketing, QA, Procurement, Manufacturing teams.

Skills

Culinary skills

Project management

Cross-functional leadership

Food safety legislation knowledge

Meat processing regulations knowledge

Sensory testing

Nutritional evaluation

Education

Degree in Culinary Arts

Degree in Food Science

Degree in Meat Science

Job description

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

Are you a culinary expert with a passion for innovation in the protein space? We're 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. You'll 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.