Research And Development Manager

This individual will bridge the gap between culinary creativity and food science expertise. You will be responsible for developing innovative, flavorful, and health-conscious products that meet our rigorous quality, safety, and certification standards. This role requires a unique combination of culinary intuition, scientific rigor, and commercial awareness to take concepts from initial ideation in the test kitchen through full-scale manufacturing. You will collaborate cross-functionally with R&D, Operations, Marketing, and Sales to ensure products not only delight our consumers but also align with the company's mission of empowering busy people to eat clean without sacrificing flavor.

What You’ll Do

• Develops new product ideas and concepts, from test prototype samples through commercializatio
• nCreates product specifications and calculating initial formula and ingredient costs
• .Assists with sourcing new and uncommon ingredients to match our healthy standards, along with meeting our SQF and USDA certifications
• .Owns formulating product to meet all product claims
• .Assumes the role of an innovator and project leader, demonstrating initiative, creativity, and thoroughness in the execution of complex projects
• .Actively seeks out new food trends, consumer tastes, requests, and nutrition while monitoring local and national competition
• .Responsible for creating and maintaining data in a variety of systems for product IP, Operations training and internal/external complianc
• eWorks closely with the teams on establishing production processes, monitoring consistency and quality of foods, problem-solving production variances, and packaging of all items
• .Partner with Marketing and sales for new product introductions, food styling, photoshoots, etc
• .GFCO/Paleo/NGPV/USDA awareness and applied knowledg
• eAll other duties as assigned or necessary

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What You’ll Nee

• d:Bachelors degree in Culinology, Culinary Science, Food Science, Meat Science, Nutrition, or Culinary School certification with applied technical experienc
• e.1-2 years applied experience in a restaurant kitchen or commercial/manufacturing environment, research chef experience is a plu
• s.5+ years product development experience in a food manufacturing environmen
• t.Extensive ingredient functionality, flavor development, and sensory evaluation experienc
• e.Understanding complex food systems from a physical and chemical perspectiv
• e.Sound working knowledge of food science principals and manufacturing principles such as GMP, HACCP, food safety, sanitary practices and regulation
• s.Good laboratory practices, including organized data documentation and presentation, attention to detail, and ability to follow batch protocol
• s.Ability to work in a fast-paced environment and handle multiple projects/tasks at any given tim
• e.Strong computer skills, especially working with nutritional software, spreadsheets, and quality system
• s.Strong communication and presentation skill
• s.Proven success in development using sterilization of food product
• s.Proven teamwork and collaboration in small group
• s.Product development of paleo/keto food products a strong plu

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