POSITION SUMMARY:

The R&D Manager reports directly to the VP of R&D and QA and will oversee the day-to-day activities of the R&D Department, assist throughout the product development process, and lead the analysis/testing required to develop and/or improve food products and production processes.

DETAILED RESPONSIBILITIES:

• Responsible for the ideation and innovation of new products and the improvement of existing ones; this includes developing new product concepts for commercialization, creating prototypes, establishing and updating specifications, coordinating production tests, and supporting the initial rollout of new or improved products.
• Applies technical expertise and demonstrates effective technical leadership with emphasis on: food science, statistics, food chemistry, shelf-life and modes of failure, ingredient functionality, sensory techniques, scale-up, ingredient interactions, analytical and testing procedures, formulation, prototype development, and interpretation of patents.
• Researches, tests, and approves raw materials for use in new and existing products; including researching food technologies, evaluating and testing new ingredients, and finalizing specifications and formula updates.
• Identifies and implements cost improvements through ingredient substitutions, processing modifications, or in-house ingredient production.
• Troubleshoots product and production issues; collaborates with production managers to resolve quality or productivity challenges and ensures solutions are implemented effectively.
• Partners with Quality Assurance to ensure raw materials and recipes comply with food safety guidelines.
• Collaborates with third-party regulatory experts to ensure product labels accurately reflect nutrition and ingredient information, while complying with applicable regulations.
• Provides objective product assessments to ensure offerings exceed competitive benchmarks.
• Keeps current on advances in food and bakery technologies, food safety standards, nutrition, ingredient functionality, and crop conditions to guide manufacturing on formulation and processing improvements.
• Responds to technical inquiries related to product development from internal departments such as Retail Business Units, supply chain, production teams, and customers.
• Works with key external suppliers during the development stage to ensure ingredient and product quality specifications are met.
• Manages the day-to-day activities and professional development of the R&D department.
• Builds and leverages strong internal and external networks to gain insights and support innovation.
• Monitors new product and competitive trends.
• Manages the SR/Ed program.
• Incorporates consumer/customer feedback, marketing insights, and sensory shelf-life data into development efforts.

Additional Responsibilities:

• Always work safely, wear proper PPE, ensure product meets quality and food safety standards, and follow GMP practices.
• Manage customer complaints with priority on food safety, quality, and compliance.
• Conduct trend analysis.
• Perform other duties as assigned.
• Share in the commitment to building and maintaining a strong food safety and quality culture.
• Must be trained on:

* Sources of gluten (wheat, rye, barley, spelt, kamut, and related grains)

* Risks associated with gluten cross-contamination and its impact on individuals with celiac disease

* Reporting protocols for suspected contamination

Competencies:

• Functional/Technical Skills
• Compassion
• Technical Learning
• Creativity
• Decision Quality
• Problem Solving
• Drive for Results
• Ethics and Values
• Directing Others
• Humour
• Integrity and Trust
• Conflict Management
• Managerial Courage
• Written Communications
• Interpersonal Savvy
• Customer Focus
• Self Development
• Peer Relationships
• Motivating Others
• Patience

Skills and Experience:

• Bachelor's Degree or Diploma in Food Science
• Five or more years of experience in a bakery or snack manufacturing environment, including at least two years in product development with strong knowledge of ingredient functionality and interactions
• Understanding of bakery and/or snack industry trends and consumer preferences
• Familiarity with manufacturing and retail bakery production processes and equipment capabilities
• Knowledge of Lean principles
• Working knowledge of Genesis nutrition labeling software
• Training in food allergens
• Strategic thinker with strong business acumen
• In-depth knowledge of product innovation from concept to commercialization
• Strong analytical and problem-solving abilities
• Excellent organizational and time management skills
• Ability to foster a culture of innovation and creative thinking
• Strong communication skills across all organizational levels and with external partners
• Effective interpersonal and team leadership skills
• Proficiency in Microsoft Word, Excel, and Outlook
• Flexibility to work non-standard hours, including evenings, weekends, and holidays if required
• Willingness and ability to travel as needed
• High level of initiative, enthusiasm, and dedication