Summary

The R&D Manager plays a pivotal role in driving product innovation and ensuring operational excellence within food manufacturing. This position is responsible for leading the development, scale-up, and implementation of new products, as well as optimizing current processes to enhance efficiency and quality. Key responsibilities include managing product formulations, overseeing ingredient selection and evaluation, troubleshooting production challenges, maintaining accurate technical documentation, and leading R&D projects and the Senior R&D Chef.

Key Responsibilities

Product Development & Optimization
Scale up new products from pilot to full production, assessing feasibility and performance.
Oversee and present during first production runs for new product launches.
Troubleshoot production-related issues (e.g., measurement errors, sensory defects, procedural gaps).
Conduct organoleptic evaluations and quality control checks regularly.
Proactively research and propose new product ideas, fostering innovation within R&D independently of routine external requests
Optimize current manufacturing processes to improve efficiency, consistency, and product quality.
Develop and provide rework recipes to support production needs.

Project & Process Management
Track all R&D projects and initiatives using project management tools and software.
Maintain an organized and up-to-date documentation system
Prioritize and evaluate incoming Product Initiation requests.
Manage R&D sample requests and ensure timely preparation.
Prepare monthly inventory usage reports for Finance.
Maintain ingredient lists and oversee inventory tracking for R&D needs.

Technical Documentation & Specifications
Create and update formulations and technical specifications for all product SKUs.
Ensure accuracy, clarity, and completeness of product procedures and control charts.
Manage product formulations using nutrition software and distribute for costing review.
Communicate finalized R&D formulations to appropriate departments.

Ingredient Management
Assess and request new ingredients based on project requirements.
Review documentation and evaluate ingredients for cost, usability, allergens, GMO, Kosher status, etc.
Vet ingredient submissions from Procurement, especially for cost-saving opportunities.
Explore innovative applications for ingredients to identify opportunities in new product development
Evaluate new samples and other key ingredients.

Qualifications

Degree in Food Science, Chemical Engineering, or a related field.

2+ years of experience in food research and product development or manufacturing, preferably in a management role.

Strong understanding of manufacturing processes, ingredient functionality, and sensory evaluation.

Proficiency in Microsoft Office, especially Excel; experience with project management (e.g., Trello), nutrition analysis (e.g., ESHA Genesis, NutriCalc), and inventory tracking software is a plus.

Excellent attention to detail and organizational skills.

Strong communication and cross-functional collaboration skills.

Ability to manage multiple projects and adapt to a fast-paced environment.

Job Type: Fixed term contract
Contract length: 6 months

Schedule:
Monday to Friday

Work Location: In person

Application deadline: 2025-06-08
Expected start date: 2025-07-14