New Product Development Coordinator

The New Product Development Coordinator supports the FIT Team (Food & Beverage) in the development, testing, and rollout of new and improved menu items across our 400+ restaurant locations. This role reports to the Culinary Innovation Manager and plays a key part in ensuring product quality, consistency, and operational success.

• Culinary background (Bachelors degree in culinary or food science, certifications, or equivalent kitchen experience required).
• Current Food Handler's Card required.
• Requires the ability to stand for extended periods during kitchen tests, tastings, and in-restaurant visits.
• Strong attention to detail with the ability to accurately measure, record, and report data.
• Comfortable working in both kitchen and corporate environments.
• Strong communication skills and willingness to collaborate across multiple departments.
• Passion for food, innovation, and delivering exceptional guest experiences.
• Proficient in Microsoft Office (Word, Excel, PowerPoint) with the ability to create organized documents, data sheets, and presentations.

Work-Hard, Play-Hard:

• Hybrid work schedule (onsite expectation Tues, Wed, Thurs) and year-round flex day Friday
• Onsite childcare through Bright Horizons
• Onsite dining center and employee lounge
• Onsite dry cleaning, laundry services, carwash
• Onsite gym with fitness classes and personal trainer sessions
• Up to 4 weeks of vacation per year plus holidays and time off for volunteering
• Generous parental leave for all new parents and adoption assistance program
• 401(k) with a 6% matching contribution from Yum! Brands with immediate vesting
• Comprehensive medical & dental including prescription drug benefits and 100% preventive care
• Discounts, free food, swag and… honestly, too many good benefits to name

Salary Range:

$69,900 to $73,000 annually + bonus eligibility + benefits The above represents the expected salary range for this job requisition. Ultimately, in determining your pay, we'll consider your location, experience, and other job-related factors. Take a seat at our table. Bring your voice. Bring you, just as you are. We want you to be your best self! Habit Burger & Grill is proud to be an equal opportunity employer and is committed to equity, inclusion, and belonging for all dimensions of diversity. We do not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status, age, or any other protected characteristic. Habit Burger & Grill is committed to working with and providing reasonable accommodation to applicants with disabilities or special needs. US Job Seekers/Employees - To view the "Know Your Rights" poster, click here . You may also access Habit Burger & Grill 's Pay Transparency Policy Statement. Employment eligibility to work with Habit Burger & Grill in the U.S. is required as the company will not pursue visa sponsorship for this position.

California Residents:

For more information about the categories of personal information we collect from you and how we use, sell, and share that information, please see our Privacy Notice for California Employees here .

• Independently conduct organoleptic evaluations (taste, texture, aroma, appearance) to ensure product quality and alignment with brand standards.
• Perform shelf life, yield, and portion studies to validate product specifications and operational success.
• Create, refine, and support development of training materials for new menu items, recipes, and procedures that will be used by the entire field team.
• Organize and support live cooking demonstrations for cross-functional teams, providing hands-on culinary expertise and operational insights.
• Support vendor relationships by coordinating ingredient sourcing, sampling, and specification alignment.
• Responsible for maintaining a clean, safe, and organized test kitchen environment in compliance with food safety standards.
• Travel locally and occasionally out-of-state for ingredient sourcing, supplier facility visits, in-restaurant validations, training events, and cross-functional culinary activations.