The Director, International Research & Development leads the strategic direction, innovation agenda, and global culinary pipeline for more than 30 international markets. This position oversees the full lifecycle of product development—from ideation and concept development through consumer testing, operational validation, and commercialization—ensuring that all solutions support the organization’s international brand strategy and accelerate global business growth. This leader is the organization’s foremost ambassador of global culinary innovation, responsible for setting vision, inspiring creativity, and elevating the brand’s international food credibility. The role requires exceptional cross-functional leadership, supports global market insight, and the ability to balance creative innovation with operational and supply-chain reality.

Strategic Leadership 

• Establishes the long-term global culinary innovation strategy aligned with international growth objectives and brand positioning.
• Shapes the vision for best‑in‑class R&D processes, capabilities, and infrastructure across global markets.
• Identifies and prioritizes breakthrough concepts, platforms, and innovation pathways that strengthen competitive advantage.

Global R&D Excellence 

• Oversees end-to-end innovation, including ideation, concept refinement, prototyping, consumer and sensory testing, and market scaling.
• Ensures products meet brand standards while accounting for diverse regional tastes, operational needs, and supply-chain feasibility.
• Champions disciplined experimentation, data-informed decision-making, and trend-forward product development.

Team & Talent Leadership 

• Leads, inspires, and develops a global network of in-country chefs to support culinary innovation.
• Builds a culture of creativity, accountability, and collaboration, promoting shared standards and best practices across markets.
• Identifies capability gaps and fosters strong talent pipelines across international culinary and R&D functions.
• Understand business dynamics that impact each region’s menu through relationships with cross-functional team members and franchisee’s.

Cross-Functional Partnership 

• Serves as a strategic partner to Brand Marketing, Operations, Supply Chain, QA, Engineering, Finance, and Franchise leadership.
• Ensures seamless integration of culinary innovation into operational systems, supply channels, and go‑to‑market processes.
• Influences and supports regional leadership teams to ensure alignment of innovation priorities with broader business strategies.
• Partners with supply chain and QA leaders to assess risks, validate manufacturing readiness, and protect global product quality.
• Translates sensory insights into actionable direction for product optimization, consumer acceptance, and market success.
• Ensures global consistency in sensory methodologies while allowing for culturally relevant adjustments.

Brand Stewardship & Executive Representation 

• Acts as a global culinary spokesperson and brand ambassador across media engagements, industry forums, and innovation showcases.
• Represents the brand with franchisees, suppliers, senior leadership, and external partners to inspire confidence and alignment.
• Leads internal innovation sessions, workshops, and global forums to activate organizational excitement around culinary strategy.

Education: Bachelor's Degree

Travel: 30%

Pay Range: $154,000.00 - $277,000.00 Annually

• Education: ​Bachelors Degree​  
  Food Science, Culinary, or Nutrition (Technical background and expertise necessary)
• 15 years’ combined experience in product development, restaurants and education
• Proficient computer skills including outlook, word, excel and power point
• Strong organizational, communication, delegation and presentation skills
• Creative thinker with ability to achieve results in a dynamic environment
• Passion for food

Expected Work Location (In Office): It is expected that you will primarily perform work at the Wendy's Restaurant Support Center (RSC) (1 Dave Thomas Blvd, Dublin, OH 43017), or at other location(s) as designated by the Company. You are required to work in the office at least 4 days a week. Changes to work location arrangements are subject to managerial approval and business needs. #LI-Onsite 

Wendy’s was built on the premise, "Quality is our Recipe®," which remains the guidepost of the Wendy's system. Today, Wendy's and its franchisees employ hundreds of thousands of people across more than 7,000 restaurants worldwide with a vision of becoming the world's most thriving and beloved restaurant brand. 

The base pay range for this position is listed below. The base pay actually offered will take into account internal equity and budget for the open position and also may vary depending on the candidate’s job-related knowledge, skills, and experience, among other relevant factors. This range does not include an estimated value for any benefits, bonus, or other incentives that may be applicable based on position. The target annual bonus for this role is 25% of annualized base salary, based on actual company and personal performance. 

Our square burgers make us different and so do our benefits! Our restaurant support roles are eligible for a wide array of benefits, including things such as parental leave, free EAP sessions, company 401k match and other great offerings. For more details about our benefits, including an overview of eligibility and terms for certain benefits, please visit our benefits website, www.wendysbenefits.com. 

NOTE: Wendy’s benefits, bonus, and other incentives are governed by the applicable legal plans and policies and, where appropriate, may be subject to Board approval an individual award agreement terms. Those documents supersede all other information regarding Wendy’s benefits, bonus, and other incentives. Wendy’s retains the right to amend or terminate its plans and policies at its sole discretion, in accordance with applicable plans, policies and laws.