Sr. Research & Innovation Manager Candidate

SEEKING A ROLE AS: Research & Innovation Manager, Sr. Product Development Manager

IN LOCATION: Based in San Antonio, TX. Open to relocation within Texas or other warm-climate regions. Travels extensively to support customer relationships and commercialization initiatives.

PROFILE:
A commercially driven R&D Product Innovation Leader with 15+ years of experience blending culinary expertise, product development, and technical sales support within CPG, Bakery, Shelf-Stable, and QSR environments. Brings full-cycle commercialization experience—from concept ideation and bench development to supplier scale-up, first production approval, and national retail launch. Works directly with customers, category buyers, and key retail partners to create innovative, market-ready products aligned with consumer trends and operational feasibility. Able to bridge culinary creativity, R&D technical execution, and customer-facing sell-in strategy to drive revenue growth and successful product launches.

SKILLS & ACHIEVEMENTS:
– 15+ years of progressive R&D, Culinary Innovation, and Technical Sales leadership across bakery, shelf-stable, frozen, retail CPG, and QSR platforms.
– Managed the full concept through commercialization, including ingredient sourcing, RFP management, sensory programs, pilot trials, and supplier first production approvals.
– Partnered directly with major retail and QSR customers (Kroger, Target, Walmart, Costco, Whole Foods, and others) to support culinary sell-ins and innovation presentations.
– Developed new product platforms including chicken programs, sauces, bakery items, and limited-time offers, driving menu expansion and retail growth.
– Built and managed supplier relationships, coordinating ideation sessions and ensuring scalability, cost alignment, and production feasibility.
– Designed and executed sensory panels, consumer testing, and internal product approval processes to accelerate time-to-market.
– Strong cross-functional collaborator working with marketing, operations, supply chain, and training teams to ensure successful national rollouts.

EDUCATION & TRAINING:
– Culinary Arts Degree – Le Cordon Bleu College of Culinary Arts
– Extensive training in product commercialization, QA, supplier management, and project management

COMPENSATION: Base salary expectation in the $155,000 – $165,000 range depending on total compensation package, incentive structure, and scope of responsibility.

If you are interested in speaking with this R&D Product Innovation & Technical Sales Leader who can create customer-driven innovation, manage full commercialization cycles, and translate culinary creativity into scalable, revenue-generating products across bakery, shelf-stable, CPG, and QSR platforms, then…
Contact:
Stephanie Savage
stephanies@kinsa.com
Worksite Preference:Open
Employment Preference:Permanent