Domino’s Pizza, which began in 1960 as a single store location in Ypsilanti, MI, has had a lot to celebrate lately: we’re a reshaped, reenergized brand of honesty, transparency and accountability – not to mention, great food! In the rise to becoming a true technology leader, the brand is now consistently one of the top five companies in online transactions and 65% of our sales in the U.S. are taken through digital channels. The brand continues to ‘deliver the dream’ to local business owners, 90% of which started as delivery drivers and pizza makers in our stores. That’s just the tip of the iceberg…or as we might say, one “slice” of the pie! If this sounds like a brand you’d like to be a part of, consider joining our team!

Overview:  This is a hands-on Research & Development role working in an array of environments including but not limited to the DPZ WRC office, Test Kitchen and Sensory Lab, third party research facilities, DPZ stores, and external photography and videography studios. Responsible for providing expertise pertaining to in house consumer sensory methodology, product evaluations, data based insights, and thought leadership for continuous improvement.  This role requires a mastery of customer products and processes.  Responsible for leading and executing product related logistics for off-site CLTs.  Support all aspects of product development as detailed below. Job duties outlined here are not intended to be all inclusive and could include other responsibilities to fulfill job requirements.

RESPONSIBILITIES AND DUTIES

(30%)  Manage and execute sensory testing

• Apply the principles of consumer food insights and sensory attribute evaluations effectively into project work to guide decision making. Perform high level project management to execute multiple tests concurrently and within the required timelines.

• Support Product Development, Quality Assurance, Procurement, Supply Chain Operations, and Store Operations.  Protect consumer driven product attributes balanced with a holistic view of cross functional business needs.
• Plan and conduct sensory testing including discrimination (similarity)
• Evolve the SOPs to include best practices to increase efficiency, ensure accuracy, and training for the future. Maintain changes over time, and elevate the SOPs to become best in class.
• Evaluate product samples utilizing sensory and product quality terms for appearance, flavor, and texture.  Provide guidance to product teams on the correct test design.
• Recruit in and around Domino’s Farms as needed.  Maintain database of in-house sensory panelists.  Contract with external supplier(s) as needed.  Validate supplier performance by auditing their recruits.
• Develop accurate recruiting screeners, testing ballots, bake/serve schedules, and sample rotation requirements.
• Communicate and document product requirements including product code date & shelf life requirements for test and control products.  Coach as needed.
• Ensure the product makers make products to standard and following proper sampling protocols.  Coach as needed.
• Analyze data accurately and per approved statistical standards.

• Communicate test results and recommendations to cross functional teams and leadership.

• Present sensory information to technical and non-technical audiences.  Adjust verbal communication and electronic reports accordingly.
• Align on results and recommendations with the project team before presenting to leadership

• Serve as a consistent and positive ambassador for the DPZ brand when up to 1000 external customers participate in Super Sensory annually

• Follow all DPZ security procedures for hosting external guests.  Ensure the consumer facing area is clean and free of confidential information.

• Manage and build relationships with external suppliers. 

• Maintain MCAs & contracts with third party/external research partners.  Follow all DPZ requirements for contract authorization.  Ensure suppliers are adhering to the contract expectations.  Obtain corrective action as needed.
• Stay abreast of evolving technical capabilities to help raise the bar for the sensory program.
• Maintain the sensory hardware and SIMS software.  Network with IS to build technical bench strength to ensure computers remain in functioning order.

• Work within approved budget of up to $100,000.  Track expenses, confirm funding before tests are contracted. 

• Purchase and stock all supplies needed for sensory testing including panelist incentives (gift cards, snacks, etc.).  Ensure there is enough stock to support testing needs.
• Create and present business case for improvements as needed
• Follow the Ariba process for contract approval and invoice processing

• Additional

• Train and educate cross functional team members on sensory testing protocol, test design, etc.
• Develop and perform sensory science and taste training sessions for cross functional team members.
• Support descriptive testing as needed

(40%)  Support the Product Development team and execute product testing for consumer appeal for new and/or existing menu items. 

• Work on multiple projects concurrently.  Certain individual tasks may be delegated to lead while others are support.
• Act as a DPZ menu item/product expert.  Prep and make samples as needed for product evaluations/project meetings to help drive projects forward.  Articulate pre and post bake product attributes including color, flavor, texture, handling, etc.
• Independently lead and execute product making for external focus groups and CLT testing. 

• Serve as the site-specific lead for consumer testing.  Make product to standard, according to set schedule, identify, correct and/or communicate issues that may impact the integrity of the test.  Coach cross functional team members on CLT protocol and requirements. Verify accuracy.
• Order, pack, and ship supplies according to timelines and project needs.
• Coordinate with SCC, research facility and/or pizza store to make sure food order, equipment and resources needed for testing arrive on time and are in working condition.  Proactively prepare for alternative solutions.  Follow necessary protocol to hire and pay store team members to support product testing as needed.
• Document actual product performance during the consumer test; sensory attributes, physical product requirements, oven settings, and food safety temperatures.
• Maintain and update actionable SOPs for each city.

• Participate in all aspects of product development and cross functional product work (innovation & renovation) from ideation through commercialization, including development, operational testing, supplier matching, hold and release, training, etc.

• Participate in ideation sessions, food tours, trend tours with a productive and creative mindset.  Manage external supplier working sessions (food & equipment needs, help with DPZ ops, shipping supplies, etc.).  Anticipate needs, set up, make products and clean up as needed.
• Responsible for unpacking & labeling prototype samples, updating tracking log and communicating to project lead.  Make samples & prototype builds for the project teams during development.
• Independently plan and execute product shelf life and operational evaluations, equipment testing, etc. per required timelines. Use consumer, product, operational, and business knowledge to

• Collect and analyze data necessary for product formulation & specification decisions (weights, food safety temperatures, texture analysis, viscosity, etc.).  Write reports, communicate findings, and make recommendations to project leads and other key stakeholders as applicable.
• Help develop specifications, procedures and standards for products.  Write specifications in Intelex as assigned. 

• Be a product expert and make “Great” products for team and project evaluations, executive and investor showings, franchise advisory councils, etc.  Make products and clean up as needed.
• Obtain competitive products, evaluate portions and write reports.

• Support all product and Test Kitchen demands including but not limited to BOD lunch planning, still photo shoots, live action productions, SCC orders, TK daily set up, clean up, scheduling, equipment maintenance, R&D conference room scheduling, etc.

(20%)  Lead the cross-functional Monthly Product Council meeting and project work

• Manage the agenda and logistics for the MPC meetings where decisions are made on product testing, approval and commercialization.  Professional collaboration with Product Development, QA, Procurement, SC & Store Operations. 
• Coordinate with the product makers, set the schedule and evaluation format.  Send the minutes including rational for decisions to the cross functional team.
• Educate team members on the stage gate process.  Maintain and update SOPs, brief templates, onboarding materials in the spirit of continuous improvement.  Help coach and monitor high level project management.
• Lead the annual Consumer Product Testing Matrix update.  Partner and align with A&I and other cross functional stakeholders.
• Use current product expertise and serve as the point R&D person participating in SC/QATS supplier equivalence projects (new supplier validation, ingredient replacement, cost optimization, etc.) providing a consumer product focused perspective to ensure product quality is maintained.

(10%)  Development in support of individual and organizational goals and strategies

• Special projects as assigned (such as descriptive testing, Gold Standard analysis, sensory compliance scoring, operations)
• Linked In Learning, engagement and other professional development initiatives
• Coaching pizza prep school annually, or involvement in other operational events as part of development
• Conduct research on various topics as assigned (such as ingredient functionality, processing technologies and consumer trends)

This individual should have a passion for exceeding customer expectations, for food quality, and for the DPZ brand.  This individual requires strong critical thinking, problem solving, and consulting skills.  He/She/They should have a high-level of initiative, self-direction and a solution-oriented mindset.

Education/Experience/Certifications

• Bachelor’s degree in Food Science or related field
• Sensory Science education and experience including experimental test design, sample selection, product quality lexicon, statistical principles, accurate data analysis, and independent judgement.  (Primarily triangle and acceptance tests. Helpful to have knowledge of descriptive testing and other types of discrimination testing as well.)
• 3+ years food industry experience in Product Development, Sensory, Quality Assurance, Consumer Insights, or similar.
• Experience with good laboratory practices, good documentation practices, and budget management. 
  • Experience working with stage gate processes, high-level project management, and marketing is a plus.
• Experience with laboratory equipment such as Bostwick, colorimeter, texture analyzer, sieve shaker
• Knowledge of food production and QSR restaurant operations, food safety standards (HAACP, Serve Safe, etc.), and good manufacturing practices (GMPs). 
• Basic computer skills: Excel, Word, Power Point, Outlook, Teams, etc. 
• Sensory specific computer skills:  Experience using SIMS Sensory Evaluation software and statistical add ins such as SAS Add-In for Microsoft Office (or similar)

Skills/Competencies

• Self development:  Self-starter with a continuous improvement mindset and the ability and desire to lead new initiatives.
• Business insight:  Ability to derive accurate, logical, and actionable conclusions and recommendations through understanding of data and business needs. 
• Result oriented:  Must consistently produce a high caliber of work and exhibit an exceptional level of detail and accuracy.  Identify root cause of a problem and implement corrective action
• Manage complexity:  Must manage and prioritize multiple projects simultaneously while maintaining accuracy and meeting aggressive timelines.  Requires adaptability and consistency of performance when priorities and workloads shift.
• Accountability:  Demonstrate a personal drive and take ownership for actions, behaviors and contributions.  Requires independent analytical & creative effort regarding proper procedures, planning of work, time management, troubleshooting & follow-up.
• Collaborates:  Ability to lead and participate in cross functional teams.  Gain trust, work cooperatively, manage through influence. 

• This role is not responsible for a formal direct report; however, this position does require the management (planning, communication, and oversight) of cross functional teams of ~20 people for cross functional meetings and events

• Communication:  Delivers written and oral messages in a clear, compelling, and concise manner.  Demonstrates the ability to adjust technical and non technical communications depending on the audience and objective.  Clearly communicate needs and expectations.  Actively listens, checks for understanding, incorporates feedback. 

Dietary & Travel Requirements

• Must be able to taste and evaluate all menu items
• Travel required up to 75% monthly (sporadic) including some weekend travel (rare)

PHYSICAL REQUIREMENTS FOR PRODUCT DEVELOPMENT POSITIONS

• Must be able to work in a fast-paced kitchen environment.  A combination of the following physical activities can occur for up to 12 hours per day, typical of QSR back of house environments. 
• Repetition of these tasks can occur daily and/or over a 3 week time frame (usually with weekend breaks).  One example is a product test that required ~2000 items to be made in 5 days (3 days the first week and 2 days the following week).

Standing

• Height of work surfaces is between 36" and 48".
• Surfaces include ceramic tile "bricks" (as typical in some food operations), linoleum, concrete, etc.

Stooping/Bending

• Forward bending at the waist is necessary at the pizza assembly stations and while serving during a sensory test.
• Toe room is present, but workers may be unable to flex their knees while standing at some stations.
• Shaping & scraping pizza dough requires frequent and forceful use of forearms, wrists, and hands.
• Washing dishes in a 3 compartment sink.
• Adding/removing trash bags from large cans
• Duration - repeated continuously during the day. 

Reaching/Twisting

• Reaching is performed continuously; up, down, forward, side to side
• Workers reach above 72" occasionally to turn on/off oven controls and lift and lower objects to and from shelves.
• Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel or washing dishes.
• Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or stocking shelves
• Adding/removing trash bags from large cans
• Moving product from the oven belt to the cut table

Lifting

• Product deliveries from the SCC are received 2-3 times per week, and cases must be rotated (FIFO) in the walk in cooler, freezer, and dry storage areas.
• Cases may be lifted from floor and stacked onto shelves up to 72" high.
• UPS/Fed Ex shipments may occur daily.  Large packages ~ 3’ x 3’ are moved and/or unpacked for the contents to be put away. 
• Deliveries & packages may include cases of ingredients and supplies weighing up to 50 pounds (on a rare occasion there could be heavier packages)
• Adding/removing trash bags from large cans

Walking

• Surfaces include ceramic tile "bricks" (as typical in some food operations), linoleum, concrete, etc.
• Corn meal and food debris may be present on the floor.

Carrying

• Pizza making supplies are carried back and forth between the workstation and storage shelves.
• Trays of pizza dough are carried over short distances and weigh approximately 12 pounds per tray.
• Cases of product and UPS/Fed Ex shipments are carried to storage shelves in the walk in cooler, freezer or dry storage.
• From time to time, pizza supplies need to be carried up stairs, typically limited to 2 flights of stairs.

Pushing

• To move dough trays either on a dolly and/or directly on a hard surface floor.  A stack of trays on a dolly can be up to 7’ tall.
• Trays may also be pulled.
• Hot cabinets are pushed from the test kitchen to conference rooms
• Stop Loading carts are pushed and pulled in and out of the walk-in cooler and to organize empty carts going back to the SCC

Sitting

• Typical office environment/computer use up to 8 hours per day

Crouching/Squatting

• Performed occasionally to stock shelves and to clean low areas.

Hand Tasks

• Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed.
• Eye-hand coordination is essential. Use of hands is continuous during the day.
• Frequently activities require use of one or both hands.
• Workers must manipulate a pizza peel when removing pizza from the oven, and when using various types of pizza cutters (rocker cutter and rolling wheel).
• Frequent and/or forceful pinching is required in the assembly of cardboard pizza boxes.
• Team Members must be able to grasp ingredient bins, pizza cutters, pizza peel, pan grippers, squeeze bottles, pizza boxes, etc.

This role is onsite in Ann Arbor, MI and will require full relocation for non-local candidates 

All your information will be kept confidential according to EEO guidelines