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About the Role

The Manager, Culinary Innovation for Canada will drive product development, cost optimization, and commercialization for Burger King Canada, focusing on profitability and culinary excellence. This role blends creativity with strategic and financial insight to maintain Burger King's market leadership.

Responsibilities

Lead recipe and yield validation for core menu and new projects, ensuring alignment on claims, cost, quality, and operational feasibility.
Partner with procurement on supplier opportunities, cost-down options, and alternate sourcing to unlock savings.
Engineer menu items for savings through quality and spec optimization, component simplification, and menu architecture adjustments.
Address Canada’s COGs priorities and support franchisee profitability in collaboration with procurement, marketing, and operations teams.
Lead end-to-end new product development from concept to rollout, ensuring alignment with brand standards and Canadian market needs.
Develop and execute Limited Time Offers (LTOs) and core menu items, collaborating with the USA culinary team.
Own packaging development and optimization for digital and drive-thru channels.
Prepare menu items and culinary creations for product showings, research sessions, and leadership presentations.
Build and maintain a rolling 3-year culinary pipeline strategy for commercialization and calendar planning.
Act as Canada’s test market lead for selected USA initiatives, providing actionable recommendations.
Develop the roadmap for new categories, managing projects from consumer insights to execution.
Lead and manage cross-functional project teams to synchronize development, testing, and launch readiness.
Lead projects that advance Burger King’s commitment to environmental responsibility to ensure alignment with sustainability targets.
Translate consumer insights into actionable product innovations and enhancements.
Conduct consumer research, including taste tests and market analysis, with marketing support.
Cultivate relationships with partners, suppliers, and culinary trendsetters to stay informed of emerging trends.
Oversee product testing and quality standards, ensuring consistency and superiority in taste and presentation.
Attend manufacturing production runs and work with franchisees to ensure culinary standards are met during commercialization.

Requirements

Approximately 5 years of experience in culinary development, commercialization, R&D, or foodservice product management, ideally within QSR or Full-Service Restaurants.
Strong understanding of recipe development, food cost, yield, vendor management, and test-and-learn processes.
Proficient with commercial kitchen equipment and modern culinary techniques.
Strong project management skills, with experience leading cross-functional teams.
Data-driven mindset, with the ability to analyze consumer insights, food cost and yield data, and translate them into innovative, profitable products.
Strong interpersonal and communication skills, with an ability to influence stakeholders across diverse functions.
Creative problem-solving abilities, with a passion for culinary excellence and brand-led innovation.
Practical and analytically minded, able to move quickly from idea to test to recommendation.
Eager to stay ahead of trends, bringing fresh ideas and a creative approach to culinary and product innovation.
Performance-focused, proactive, and adaptable, with a strong drive for excellence and a “can-do” attitude.
Takes ownership of projects, working independently and collaboratively to achieve objectives under tight deadlines.

Skills

Culinary development
Commercialization
R&D
Foodservice product management
Recipe development
Food cost analysis
Yield analysis
Vendor management
Test-and-learn processes
Commercial kitchen equipment proficiency
Modern culinary techniques
Project management
Cross-functional team leadership
Data analysis
Consumer insights analysis
Interpersonal communication
Stakeholder influence
Creative problem-solving
Trend analysis

Location

Toronto, ON
USA (for travel)

Work Type

In-office
Onsite 5 days per week

Experience Level

Approximately 5 years of experience

Education Level

Bachelor’s or Master’s degree in Culinary Arts, Food Science, Marketing, or Business Administration preferred.

Salary/Compensations

Base salary range of $115,000 – $137,500 CAD
Eligible for annual discretionary bonus plan
May be eligible for equity grants

Benefits

Comprehensive global paid parental leave program
Free telemedicine
Mental wellness support

About the Company

Restaurant Brands International Inc. is one of the world's largest quick service restaurant companies with nearly $49 billion in annual system-wide sales and over 33,000 restaurants in more than 120 countries and territories.
RBI owns four prominent quick service restaurant brands: TIM HORTONS®, BURGER KING®, POPEYES®, and FIREHOUSE SUBS®.
RBI is committed to growing its brands by leveraging core values, employee and franchisee relationships, and community support.
Each brand benefits from the global scale and shared best practices of RBI ownership.
Through its Restaurant Brands for Good framework, RBI is improving sustainable outcomes related to its food, the planet, and people and communities.

Equal Opportunity

Restaurant Brands International and all of its affiliated companies (collectively, RBI) are equal opportunity and affirmative action employers that do not discriminate on the basis of race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, or veteran status, or any other characteristic protected by local, state, provincial or federal laws, rules, or regulations.
RBI's policy applies to all terms and conditions of employment.
Accommodation is available for applicants with disabilities upon request.