R&D Project Manager

JOB SUMMARY

Plans and monitors implementation of R&D projects and initiatives in all stages. Actively involved in initiation, evaluation, planning, direction, execution, implementation, and reporting on activities related to the development of new products, product improvements or cost savings ideas by performing the following duties:

ESSENTIAL RESPONSIBILITIES & ACCOUNTABILITIES

• Participates in weekly sales meetings and any other meetings necessary to stay abreast of company needs as it relates to position.


• Responsible for the supervision, training and assignments of the R&D Technicians.


• Works in conjunction with R&D team, Sales / Marketing and Senior Management, promising areas of research or technology that address unmet consumer and customer needs and have large potential markets.


• Assists in the reduction of our costs by generating and exploring potential savings opportunities, such as new ingredients and technological solutions.


• Assists evaluating new products / new co-packers and co-bakers where necessary.


• Participates in the design of new products, from equipment through packing.


• Works with Suppliers R&D teams on determining best possible options and solutions to R&D needs.


• Constantly monitors market trends for new ingredients and technological solutions.


• Assists R&D Specialists in creation and improvement of formulas for new and existing products.


• Communicates to R&D Specialists and Director of R&D with an overview of all products under development, and their stage of development.


• Prepares R&D Meetings, takes and distributes notes.


• Develops and implements methods and procedures for monitoring projects, such as preparation of records of expenditures and research findings, progress reports.


• Works with Operations team on planning line tests. Coordinates the tests from experimental ingredients availability to shipping of samples to the customers as needed.


• Initiates, investigates, and implements new formulations, process improvements, and other related projects.


• Acts as a technical consultant to all operating units of the company on formulation / processing issues related to assigned projects / products. Present at initial runs of the new products, works with Operations team.


• Completes technical assessments for evaluation of new product / process opportunities. Conducts organoleptic tests.


• Evaluates and makes recommendations concerning the application of new ingredient / processing equipment.


• Stays updated on technologies, bakery trends and ingredients used by other food manufacturers by reviewing professional literature, social media and attending seminars and / or webinars and / or shows.


• Assists in development and understanding of any processes new to the organization; evaluates whether portions of that process are applicable to other products / projects. Jean-Pierre


• Recommends methods to improve organoleptic quality, such as flavor, color, texture, nutritional value, convenience, or physical, chemical, and microbiological composition of foods.


• Manages Kosher OU program, to include liaison between Rabbi's and Company, maintaining schedules for ingredients and finished goods


• Responsible for transition and preparation of technical information in Genesis, Theos, Specifications, Food Safety Plan, etc for new items or improved processes. Works closely with QA Specialists.


• Participates in special projects and performs other duties as required.

In addition to the essential duties and responsibilities listed above, all positions are also responsible for:

• Meeting company standards pertaining to quantity and quality of work performed on an ongoing basis, performing all work-related tasks in a manner that is in compliance with all Company policies and procedures.


• Adhering to Company policies, procedures, and directives regarding standards of workplace behavior in completing job duties and assignments. Must follow all Company Safety policies, as well as all GMP regulations


• As part of your supervisory responsibility and as a back-up, supervisors must be able to do your work in ways that ensure safe food. You must also be aware of issues associated with food safety and safe food handling practices that are relevant to your job.

EDUCATION, SPECIALIZED KNOWLEDGE AND SKILLS

• Bachelor's degree or 5-8 years related experience or training, or equivalent combination of education and experience.


• Must be able to travel between locations, for any trade shows, seminars.

• Food Safety Training conducted by a qualified staff member is mandatory. You must know how to recognize, prevent and alleviate food safety hazards.


• This position requires good working knowledge of the SQF code.


• Working knowledge of applicable laws and standards in the Food/Manufacturing industry.


• Excellent verbal, written communication and interpersonal skills.


• Bilingual (English/Spanish) a huge plus.