sr innovation development resume example with 8+ years of experience

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Professional Summary

Food Innovation & Development Professional with executive-level experience and proven vision to lead organizations to continuous innovative growth. Known for strong leadership and communication skills to build and support profitable relationships while exceeding sales and revenue goals. Well-versed in assessing risk, developing solutions, and implementing positive changes to achieve sustainability and growth in challenging market conditions. Adept at building and strengthening business and customer relationships. In-depth knowledge of food science, new product development and food commercialization processes.

Johnson & Wales University Providence, RI Expected in Bachelor of Science : Culinary Nutrition & Food Science - GPA :
  • Elected to president of nutrition society for 2 years | Awarded outstanding student in community service award for the year | Magna Cum Laude | Dean's list throughout
  • Member of alumni mentorship program for recent grads & current students
Work History
The Sunshine House Early Learning Academy - Sr. Innovation & Development
West Chester, PA, 05/2016 - Current
  • Oversee & execute companywide innovation strategy, SKU rationalization & product development to plan year over year growth across four manufacturing sites. Company revenue for the year projecting $480M of which $50M is through strategic innovation.
  • Developed, led, and implemented strategic plan to launch a new product channel and expanded into new customer categories.
  • Generated $30M+ in revenue through RFP wins for accounts like Costco, Whole Foods, Walmart, Trader Joes, Sam's Club, Freshly, and US foods.
  • Instrumental in growing company revenue in retail and club channels. Increasing company landscape from mostly foodservice focused to now being 60:40 ratio retail to foodservice.
  • Developed creative range of refrigerated and frozen products for retail, club, foodservice and national accounts.
  • Coordinated innovative strategies to conduct sales goals and boost long-term profitability.
  • Mentored R&D team on best practices and protocols to maximize innovation output.
  • Traveled & presented culinary portfolio with sales teams, highlighting the company's capabilities & new innovations.
  • Designed innovation briefs addressing industry concerns, i.e., plastic consumption, food waste, and ingredient statement cleanup.
  • Collaborated across R&D, marketing, procurement, and operations to implement and use the stage gate process to streamline the development, revision, testing and commercialization timeline.
Chew - Assistant Director
City, STATE, 08/2015 - 05/2016
  • Maximized productivity in a fast-paced innovation start-up dedicated to innovation design, development, commercialization through disrupting CPG industry.
  • Worked extensively on projects requiring experimental design execution, concept & product development, flavor development, sugar reduction, cost reduction, reverse engineering, technical expertise, blue-sky innovation.
  • Managed, trained and mentored the R&D team of food scientists, chefs & product developers to meet deadlines, think outside of the box and hands-on coaching approach.
  • Managed quick turnaround projects, worked well under pressure.
KOR Food Innovation - Senior Product Development Chef/Nutritionist
City, STATE, 06/2013 - 08/2015
  • Full service culinary consulting agency dedicated to design, development, commercialization and activation of innovative food, recipes, and retail products.
  • Strategized with a five-person culinary marketing team that named the new sugar ‘Allulose’ for our client Roquette subdivision of Tate & Lyle.
  • Managed company’s largest culinary marketing accounts, i.e. - Almond Board of California and California Fig Board. This included strategy for negative media management.
  • Led culinary design collaboration with Hamilton Beach to develop and design new appliances.
  • Led culinary design side for new Dupont oven safe film. Conducted in depth research in competitive equipment to aid engineers and marketing teams.
  • Published in national trend report articles in ‘Flavor & the Menu' Magazine 2014 and 2015
  • Created innovative product prototypes for industry solutions. i.e., cocoa nib shortage replacement, vegan cheese, fig based chocolate and healthy soft drinks.
  • Collaborated with restaurant groups in launching new restaurant and menu concepts regionally.
  • Researched food trends based on products, restaurants, marketing techniques, and social media.
  • Managed large and small-scale clients for recipe development, menu development, food photography, food styling and nutrition analysis.
  • Worked collaboratively with culinary, marketing, design and sales teams for new product lines, branding, new menu items, and innovative recipe development
  • Developed innovative products though development cycle from innovative ideation, conceptualization, manufacturing formulations, lexicons, costing, nutritional analysis, to commercialization, QA/QC, sales calls, and buyer meetings.
  • Presented at multiple trade shows
  • Led the food science & manufacturing side of the agency for clients like Pulmuone Foods, Monterey Gourmet Foods, Private Label Costco Meals, Nasoya Tofu & Dumplings, Tabasco, Cibo Sauces, PepsiCo, General Mills, Dupont Films, Hamilton Beach, Wolf Gourmet Appliances, and Performance Food Group.

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Resume Overview

School Attended

  • Johnson & Wales University

Job Titles Held:

  • Sr. Innovation & Development
  • Assistant Director
  • Senior Product Development Chef/Nutritionist


  • Bachelor of Science

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