Vice President of Innovation (R&D)

Category: Sauce/Seasonings*This is not a role with Forebrands*Candidates must have sauce and/or seasoning experience*Candidate must have experience in a company below $200M in revenue Scope of

Responsibilities: Build our first formal innovation and commercialization operating system, including a stage-gate process, clear decision rights, timelines, cost targets, launch criteria, and cross-functional accountability. Create and manage a fact-based product pipeline, portfolio roadmap, and launch calendar grounded in consumer needs, category opportunity, retailer relevance, brand fit, and size of prize. Lead product development from concept refinement through formulation, packaging, sourcing, costing, operational readiness, retailer sell-in, and commercial launch. Advance near-term priorities and a focused portfolio of authentic Hispanic seasonings, while defining the longer-term roadmap across sauces, marinades, condiments, and flavor enhancers. Own packaging and price-pack innovation, including club-ready formats, pack architecture, retailer-specific requirements, and solutions that support strong shelf presence and attractive economics. Build and manage a high-performing external partner network spanning comanufacturers, formulation partners, flavor and seasoning houses, ingredient suppliers, packaging vendors, and external labs. Determine the right path for each opportunity - internal manufacturing, comanufacturing, or licensing - while ensuring quality, authenticity, margin, speed, and scalability. Partner closely with the CEO, board, commercial leaders, operations, supply chain, and the Vernon production team to pressure-test opportunities, manage execution risks, and bring multiple launches to market with discipline. Executive ProfileA proven builder who has created or materially upgraded an innovation or product development capability within a growth-stage food or consumer products business. A hands-on commercialization leader who has repeatedly moved food products from concept to shelf and understands that successful innovation extends well beyond formulation. A commercially minded operator with enough food science and culinary fluency to evaluate product quality and feasibility, without approaching the role as a traditional lab or test-kitchen leader.