Product Manager, Quality Assurance (Food Scientist)

About the role

The Product Manager, Quality Assurance (Food Scientist) is responsible for managing different food categories to ensure compliance to Dine QA standards, specification and food safety. This role collaborates cross functionally with Culinary Innovation, Brand Operation and Procurement and manages the commercialization process and ongoing monitoring of new and existing products. This role works closely with Suppliers and Distributors to ensure compliance throughout the Dine food supply chain.

Responsibilities

• Manage aspects of quality assurance in the assigned food categories including but not limited to supplier and product approval, commercialization, troubleshooting and specification development.
• Work cross functionally with Culinary, Operations and Procurement to develop and approve new products while monitoring compliance of already existing food items, through product testing and analytical reporting.
• Conduct cross-functional product showings, sensory testing, collect and analyze results, and provide solutions to correct out of specification product.
• Investigate quality complaints and collaborate with Suppliers to troubleshoot cause, perform corrective action, and ongoing prevention.
• Participate in alternate Supplier and product approval, product optimization projects, and other continuous product safety and quality improvement programs.
• Provide expert technical support to cross-functional teams to ensure the success of new products from innovation to commercialization and restaurant operations.
• Coordinate with the Business Responsibility team and the Animal Health and Welfare Advisory Council on Dine’s approach to animal health and welfare.

Requirements

• Bachelor’s degree in food science, biology, microbiology, chemistry, or related field.
• Minimum five years of QA experience in food manufacturing or working for QA at a Casual Dining/Family Dining/Quick Serve restaurant concept.
• Experience with the Protein category is required (Pork preferred).
• Strong knowledge of HACCP, GFSI, USDA regulations, auditing principles, and process control.
• Expert in specification development and commercialization.
• Experience in problem solving and troubleshooting skills; willingness to provide alternate ideas and solutions to problems.
• Proficiency using Microsoft office applications including Excel, Outlook, Word, PowerPoint.
• Able to lift and move heavy object (over 50 pounds), able to stand for extended periods of time, and able to tolerate walk-in freezer and hot cooking equipment environments.
• Able to use scientific/lab equipment, handle sharp objects, handle dry ice, use cleaning chemicals, and other restaurant related tools and equipment.
• Excellent written and oral communication skills.
• Exceptional project management skills and able to work on multiple projects at the same time.

Skills

• Strong knowledge of HACCP, GFSI, USDA regulations, auditing principles, and process control.
• Expert in problem solving and troubleshooting skills; willingness to provide alternate ideas and solutions to problems.
• Proficiency using Microsoft office applications including Excel, Outlook, Word, PowerPoint.
• Able to lift and move heavy object (over 50 pounds), able to stand for extended periods of time, and able to tolerate walk-in freezer and hot cooking equipment environments.
• Able to use scientific/lab equipment, handle sharp objects, handle dry ice, use cleaning chemicals, and other restaurant related tools and equipment.
• Excellent written and oral communication skills.
• Exceptional project management skills and able to work on multiple projects at the same time.

Pay

Target base salary $105k-$115k depending on experience.

Schedule

N/A

Benefits

N/A

Qualifications

N/A

Skills & Requirements

• Bachelor’s degree in food science, biology, microbiology, chemistry, or related field.
• Minimum five years of QA experience in food manufacturing or working for QA at a Casual Dining/Family Dining/Quick Serve restaurant concept.
• Experience with the Protein category is required (Pork preferred).
• Strong knowledge of HACCP, GFSI, USDA regulations, auditing principles, and process control.
• Expert in specification development and commercialization.
• Experience in problem solving and troubleshooting skills; willingness to provide alternate ideas and solutions to problems.
• Proficiency using Microsoft office applications including Excel, Outlook, Word, PowerPoint.
• Able to lift and move heavy object (over 50 pounds), able to stand for extended periods of time, and able to tolerate walk-in freezer and hot cooking equipment environments.
• Able to use scientific/lab equipment, handle sharp objects, handle dry ice, use cleaning chemicals, and other restaurant related tools and equipment.
• Excellent written and oral communication skills.
• Exceptional project management skills and able to work on multiple projects at the same time.

Equal Employment Opportunity Statement

Dine Brands Global strongly supports equal employment opportunity for all applicants regardless of race, color, religion, sex, gender identity, pregnancy, national origin, ancestry, citizenship, age, marital status, veteran status, physical disability, mental disability, medical condition, sexual orientation, genetic information, or any other status protected by federal, state, or local law. All employment is decided on the basis of qualifications, merit, and business need. Qualified applicants with arrest or conviction records will be considered for employment in accordance with the Los Angeles County Fair Chance Ordinance for Employers and the California Fair Chance Act and/or other applicable laws and regulations in other jurisdictions. For information on how we collect and use your personal information, please visit our Applicant & Employee Privacy Notice.