Position Title: Director of Research and Development

Job Summary:

This leadership role is responsible for directing the development of new food products and guiding the improvement or replication of existing ones. The Director oversees the seamless transition of products from R&D to production and supports the sales team with technical and product knowledge. This role also plays a key part in troubleshooting challenges in collaboration with Operations and Quality Assurance. This position directly supervises a Research Chef and R&D Project Manager.

Supervisory Responsibilities:

• R&D Project Manager

• R&D Technicians

Key Responsibilities:

• Collaborate with process engineers, plant operators, flavor experts, packaging specialists, and marketing to resolve product development challenges.

• Lead the development of innovative or improved methods for food preservation, processing, packaging, storage, and distribution using scientific principles.

• Develop new food items driven by consumer feedback.

• Assist in establishing food standards and production specifications.

• Evaluate potential ingredient substitutions to improve product quality and production capacity.

• Research ways to enhance food characteristics such as flavor, color, texture, nutritional value, and convenience.

• Present product demonstrations to clients as needed.

• Participate in product testing for taste, texture, color, nutritional content, and compliance with industry and regulatory standards.

• Stay informed on evolving food regulations and advancements in food science.

• Study the composition and changes of food products during storage and processing.

Required Skills and Competencies:

Core Skills:

• Active Learning – Applying new information to current and future challenges.

• Active Listening – Understanding others’ viewpoints before responding.

• Critical Thinking – Analyzing solutions and making sound decisions.

• Learning Strategies – Adapting instruction techniques to the audience.

• Mathematics – Applying math to practical problem-solving.

• Monitoring – Evaluating performance and implementing improvements.

• Reading Comprehension – Interpreting technical and work-related materials.

• Scientific Reasoning – Using scientific principles for analysis and solutions.

• Speaking and Writing – Communicating ideas clearly and effectively.

Interpersonal Skills:

• Coordination – Adjusting actions in response to others.

• Instruction – Training team members effectively.

• Complex Problem Solving – Identifying issues and implementing effective solutions.

Technical Skills:

• Equipment Selection – Choosing the right tools for the job.

• Operations Analysis – Identifying product needs and design requirements.

• Quality Control Analysis – Testing processes for performance and compliance.

• Technology Design – Adapting technology for practical use.

• Troubleshooting – Diagnosing and solving system or process issues.

Systems and Decision-Making:

• Judgment and Decision-Making – Evaluating actions based on impact and effectiveness.

• Systems Analysis – Understanding system operations and their effects.

• System Evaluation – Measuring and improving system performance.

Resource and Time Management:

• Material Resource Management – Managing materials and equipment efficiently.

• Time Management – Prioritizing time for self and team members.

Computer Proficiency:

• Spreadsheets – Creating, managing, and analyzing data.

• Internet – Researching and communicating online effectively.

• Navigation – Managing applications and file systems.

• Word Processing – Composing and editing documents.

• Graphics – Basic graphic manipulation and integration.

• Databases – Creating and maintaining databases and reports.

Knowledge Requirements:

• Customer and Personal Service – Understanding and meeting customer needs.

• English Language – Proficient in grammar, composition, and vocabulary.

• Mathematics – Knowledge of algebra, statistics, and calculations.

• Production and Processing – Understanding raw materials, production methods, and quality control.

Travel Requirements:

• Minimal to none

Remote Work Eligible:

• No

Education and Experience:

• Bachelor’s Degree in a relevant field

• Minimum of 5 years of experience in the food industry

Physical and Work Environment Requirements:

• Office-based tasks including sitting, phone use, email, and document writing

• Regular face-to-face communication and collaboration with teams

• Decision-making responsibility that can impact team performance and company outcomes

• High attention to detail and accuracy

• Occasional high-pressure situations and tight deadlines

• Collaborative and team-oriented work environment

• Responsibilities may include ensuring safety, quality, and compliance standards

• Work is conducted indoors in a climate-controlled setting