Manager, Sensory And Concept – Fresh Food

JOB SUMMARY:
Working in a fast paced and dynamic environment, the Sensory and Concept Manager will be responsible for leading the
7-Eleven Sensory program and translating fresh foods consumer insights into consumer tested product concepts.
KEY DUTIES AND RESPONSIBILITES:
Provide daily management of sensory panels/evaluations for the 7-Eleven program across Fresh Foods,
Restaurant, beverages and Private Brands divisions. This includes working with product developers and a
sensory technician on test design, screeners, surveys, data compilation and writing reports which communicate
results and the implication of results to product design/direction.
Explore and recommend alternative methodologies and testing protocols to improve efficiencies and
effectiveness of the sensory program. Evaluate and apply new and existing sensory research methods to
provide custom solutions for specific product development concerns. Evolve from employee panel centric to
customer centric both locally (DFW area) and nationally. Utilize DOE (design of experiments) and statistics to
enhance result rigor.
Build awareness and champion the use of sensory as a product development tool both within merchandising as
well as throughout the company.
Mine available subscriptions and marketing research resources for consumer trends/insights to support Fresh
Foods category strategies. Summarize into Fresh Foods Big Picture as well as synthesize implications to specific
Fresh Foods Categories.
Collaborate with Category Managers and Product Directors to have a clear vision of category longer term
strategies and white spaces with in product matrices.
Marry insights/opportunities to create product concepts to address unmet consumer needs. In conjunction
with Market Research Team, developing testing protocols and benchmarking to assess viability of the concepts
with a) consumers and b) operations.

EDUCATION AND EXPERIENCE:
EDUCATION: Bachelors/4 Yr Degree
YEARS OF RELEVANT WORK EXPERIENCE: 5+ years
YEARS OF MANAGEMENT EXPERIENCE: 2+ years
CERTIFICATIONS / LICENSES: B.S or M.S. in Food Science or Sensory Science and/or practical experience in
sensory evaluation/fuzzy front end innovation/food product development experience a must.

SPECIFIC KNOWLEDGE AND SKILLS:

YOU ARE:

• An analyzer. You love to collect and analyze qualitative and quantitative information and adept at helping
• A problem solver. You love to learn and ask the right questions to derive the best solution possible.

others find clarity through analysis.

• A natural storyteller. You love to weave data, analysis, and insights into storytelling, both written and verbal.

You have a knack for tailoring your communication style to best match the audience.

• A big picture thinker and tactical executor. You love to brainstorm, get creative, and think big picture but also

understand how things can and need to get done in a thoughtful manner. You find energy through project
management and can drive big ideas to the finish line.

• An anticipator. You love to anticipate, identify, and troubleshoot issues or concerns before they happen and

can provide timely information and updates while exercising discretion.

YOU HAVE:

• Proven working knowledge of sensory testing protocols and concept development methodology and how to

utilize efficiently and effectively.

• Strong interpersonal skills. You can build trust and form genuine relationships with a wide range of individuals

quickly and enjoy supporting others to do what they do even better.

• A deep knowledge and passion for food, cooking, flavors, ingredients and a keen ability to discern a wide
• Experience in creating process and implementing new strategies and procedures that best serve the company.
• A test-and-learn mindset with a desire to leverage insights to improve your work.
• Exceptional organizational skills and can keep everyone on track and on target. In addition, you constantly reevaluate importance and urgency relative to company pivots and moving demands.
• Strong research, writing, and oral communication skills.

variety of flavors and odors via sensitive taste buds and a descriptive vocabulary.