Job Description
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
Job Tags
Holiday work, Internship,