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09/20/2017

Job ID 12125
POSITION R&D MANAGER
RESPONSIBILITIES

 

SPECIFIC DUTIES AND RESPONSIBILITIES

“*” denotes an essential function of the job

A. *Manage R&D projects from ideation through commercialization:  

a. Collaborate with cross-functional project team to translate innovation strategy into specific projects; 

b. Utilize stage-gate project management process to effectively fulfill project deliverables while meeting established timelines;

c. Create new prototypes, formulas, and source ingredients to support product development projects; 

d. Plan, coordinate, and execute production tests to meet project objectives; and

e. Monitor and report project status to project team and leadership. 

B. *Lead the translation of consumer insights into holistic concepts:  

a. Monitor marketplace for new trends, products, and development activities;

b. Initiate idea generation internally and conduct “voice of customer” meetings with key customers to ensure innovation strategy is focused on opportunities important to customers; and

c. Develop design briefs to present new product concepts for strategic consideration. 

C. *Identify, test, and optimize product formulations and process parameters to increase efficiencies, increase yields, or reduces costs.  

D. *Coordinate and conduct testing necessary to support product development and project objectives:

a. Sensory evaluations;

b. Shelf life and stability studies; and 

c. Food safety, quality, and nutritional analyses.

E. *Develop product specifications and process parameters.

F. Design and execute experiments to meet project and customer objectives. 

G. Conduct relevant literature research to support project objectives.

H. Establish and cultivate relationships within food science community to enhance current knowledge base, keep up-to-date with new ingredients and trends, and gain access to new technologies.

STANDARDS OF PERFORMANCE

A. Display strong analytical and problem-solving skills using data to draw conclusions and implement solutions.   

B. Adaptive to a fast-changing environment and ability to overcome minor issues within established procedures.

C. Exhibit strong initiative with the ability to effectively manage multiple projects simultaneously.

D. Demonstrate exceptional oral and written communication skills with the ability to make complicated subjects clear to diverse audiences.

E. Effectively manage interpersonal relationships encouraging openness, candor, and trust, both internally and outside of Company.

F. Informative and professional when working with vendors, customers, and co-workers.

G. Successful performance of duties with frequent interruptions and time pressures.

H. Successful performance of duties within a team environment and independently.

I. Maintenance of Company information in a confidential manner.

 

EDUCATION, EXPERIENCE, AND TRAINING

A. Bachelor’s Degree in Food Science or related field. 

B. 5 to 7 years product development experience.  Nut butter and fruit processing experience preferred.

C. Equivalent combination of education and experience.

D. Strong knowledge of food science, food chemistry, sensory science.  

COMPANY INFO FOOD/BVG PLANT MFG BACKGROUND REQUIRED
COMPENSATION $75,000 - $85,000
DEGREE BS/BA
LOCATION LOUISVILLE, KY
CONTACT STEVE CRONIN
CONTACT EMAIL STEVE@GLOBALSEARCHNETWORK.COM
DATE POSTED 08/24/2017
 

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