Our client is a large, well known and diversified food manufacturer, producing some of the most recognized and trusted food brands in the world! They also produce private label alternatives for some of the largest retailers in the country! Over the past 5 years, they have made several large key acquisitions and have experienced rapid growth of their branded and private label business and as a result, they are seeking an experienced R&D MANAGER to manage the R&D for private label products. Products include, but are not limited to: Sauces, Spreads, Soups, Salad Dressings, Marinades, Syrups, Gravies, Sugar Free alternatives etc. 

The R&D MANAGER is responsible for leading efforts involved in new product / process development and improvements with direct responsibility for some projects. This position initiates, evaluates plans, directs, executes, implements, and reports on activities related to the development of new products, improvements or cost savings ideas. This position carries with it the responsibility to mentor team members and grow their capabilities for contributing to the organization while coordinating and managing the efforts of the divisional R&D team. 

RESPONSIBILITIES:

Ÿ  Leads cross-functional teams in the technical aspects of product development through the investigation, planning, execution, evaluating and reporting on new product / process development improvement and troubleshooting projects.

Ÿ  Independently initiates, investigates, and implements significant new formulations, process improvements, and cost savings projects.

Ÿ  Assists food technologists on portions of project to ensure completion of the department's high priority projects and critical non-project work. Advises, directs, coaches, inspires and reviews the work of less experienced food technologists on complex projects.

Ÿ  Acts as a technical consultant to all operating units of the company on formulation / processing issues related to assigned projects / products.

Ÿ  Completes technical assessments for evaluation of new product / process opportunities.

Ÿ  Evaluates and makes recommendations concerning the application of new ingredient / processing technologies.

Ÿ  Stays apprised of technologies used by other food manufacturers by reviewing technical literature, attending seminars and maintaining

Ÿ  Assists in development of business goals for divisional team members - individually and collectively.

Ÿ  Questions processes, procedures and policies. Fully investigates, develops, and presents alternatives for implementation.

Ÿ  Develops understanding of any processes new to the organization; evaluates whether portions of that process are applicable to other products / projects.

Ÿ  Manages projects and plant costs (testing and implementation).

Ÿ   Develops and maintains project plans, identifying critical paths and resources required.

Ÿ  Assists in maintaining sanitation, inventory and equipment operation.

Ÿ  Maintains an accurate record of work activities in lab notebooks: objectives of test, accurate formulas, processing conditions, required equipment and equipment setup.

Ÿ  Attends classes / seminars to improve technical, interpersonal, and managerial skills. Shares learning in cross-functional settings and applies learning to work assignments. 

REQUIREMENTS:

Ÿ  MUST have at least a B.S. Degree in Food Science, Chemistry or similar Science.

Ÿ  MUST have a minimum of 10 years of Product Development, R&D experience - From Concept to Commercialization

Ÿ  MUST have at least 7+ years of Product Development and Formulation experience working with products similar to: SAUCES, SPREADS, SOUPS, SYRUPS, SALAD DRESSINGS, MARINADES, JELLIES etc.

Ÿ  MUST have an extensive Ingredient and Flavor applications experience

Ÿ  MUST be willing to travel as needed (25% to 50%) 

Ÿ  MUST be able to accurately prepare specifications, label declarations and formulations with no technical errors.

Ÿ  MUST have strong business acumen and demonstrate business knowledge by leading discussion and direction on project work with the organization and determining effects of department work on total financial picture.

Ÿ  MUST be able to identify opportunities and exhibit high energy and a willingness to be involved.

Ÿ  Candidates must articulate strong written and verbal communication skills and have excellent analytical and problem solving skills.

Ÿ  MUST have knowledge in food chemistry and statistical analysis as used in designing experiments and measuring process capabilities.

Ÿ  MUST have proven ability to interact effectively with department, company or customer associates and experience in a team-oriented environment is required.

Ÿ  Applicant must be creative, pro-active, have the ability to “think outside the box” and accept or create new ideas and take calculate risks on new products and process development.

Ÿ  MUST have strong computer skills and be proficient with Microsoft Office Suite