R&D Manager-MN

POSITION:                  R&D Manager

REPORTS TO:             Director of Operations

FLSA STATUS:          Salary – Exempt

PURPOSE:

The R&D Manager will lead the research and development initiatives to innovate and improve bakery products, processes, and formulations. The ideal candidate will have a strong background in food science, bakery technology, and product development, with the ability to manage a team and work closely with cross-functional departments such as production, quality assurance, and marketing.

 

ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:

 

• Product Innovation: Lead the creation and development of new bakery products, including concept generation, formulation, testing, and commercialization.
• Process Improvement: Identify opportunities for process optimization in product manufacturing, including ingredient usage, baking techniques, and shelf-life extension.
• Market Research: Conduct market and consumer research to identify trends and opportunities for new products and improvements to existing products.
• Cross-Functional Collaboration: Work closely with the production, quality assurance, and marketing teams to ensure that products meet company standards and consumer expectations.
• Regulatory Compliance: Ensure that all product formulations and processes comply with relevant food safety regulations, certifications, and quality standards.
• Project Management: Manage multiple R&D projects simultaneously, ensuring timely completion within budget and scope.
• Cost Management: Work with the procurement and finance teams to optimize ingredient costs while maintaining product quality.
• Communication and Reporting: Prepare and present regular updates on R&D progress, challenges, and results to senior management. Develop comprehensive reports and documentation for research findings and project outcomes.
• Documentation: Maintain detailed records of formulations, test results, and project progress to ensure traceability and compliance.
• Vendor Relations: Collaborate with suppliers to source new ingredients and technologies that can be utilized in product development.
• Training: Provide training to all employees on proper manufacturing techniques for new and existing products.

 

SQF Compliance: This position is responsible for reporting food safety and quality problems to the supervisor, and directly to senior management.

 

 

 

 

MINIMUM QUALIFICATION STANDARDS

 

• Bachelor’s or master’s degree in food science, Bakery Science, or a related field.
• Minimum five years’ experience in R&D within the food industry, preferably in a commercial bakery setting.

 

SKILLS

 

Strategic Skills

1. Strong knowledge of bakery processes, ingredients, and formulations.
2. Proven track record of successful product development and innovation.
3. Excellent project management and organizational skills.
4. Strong analytical and problem-solving abilities.
5. Familiarity with food safety regulations and quality standards (e.g., FDA, GFSI, HACCP).

 

 Personal and Interpersonal Skills

1. Creative thinker with a passion for food innovation.
2. Detail-oriented and results-driven.
3. Strong communication and interpersonal skills.
4. Ability to work in a fast-paced environment and adapt to changing priorities

 

Operating Skills

1. Organizing:  Demonstrated skill in organizing work, setting priorities and planning ahead required.

  Energy and Drive

 

1. Perseverance:  Demonstrated skill in working toward goals despite encountering obstacles.
2. Drive for Results:  Focus on and commitment to achieving outcomes required.

 

 

TYPICAL MENTAL DEMANDS:

• Able to read and interpret agreements, then implement the relevant provisions of these agreements.
• Detailed, organized and communicative.
• Understanding, yet persuasive and decisive when dealing with others in the organization
• Responsive collaborator with ability to quickly prioritize among numerous pressing tasks.
• Task and goal oriented and capable of functioning in an entrepreneurial and corporate setting
• Able to prioritize and work with all levels of organization.

 

WORK ENVIRONMENT

This position is part of a 24- hour operation and is subject to work different hours as needed. While performing the duties of this job, the employee is regularly exposed to moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions, high, precarious places, strong aromas of spices, dusts, powders, or airborne particles, and high temperature variance. The noise level in the work environment is usually moderate. Occupational hazards: Includes a variety of physical conditions, such as occasionally working on ladders, exposure to cleaning chemicals, working on wet floors, long hours on concrete floors.