Our client is a manufacturer of high-quality baked goods for the foodservice and in-store bakery market. They are a Company that values team loyalty, honor, excellence, enthusiasm, and most importantly, seeking Improvement every day. They challenge their team members to develop their talents, excel, and constantly contribute to the Company. They are looking for a positive, friendly person who flourishes in a high-energy environment where their contribution makes a difference. They are a company that thrives on diversity, and they want people who share their values and bring passion to their job. They have a new opportunity for a Director of R&D/Tech Services at their beautiful, state-of-the-art facility located in the Midwest.
Position summary: Primarily responsible for the commercialization of new products, product improvements, and supporting improvement initiatives. The Director of R & D will drive projects from ideation, testing and validation through commercialization and system-wide implementation.
Qualifications required:
• Bachelor’s degree in Baking and Pastry Arts or equivalent work experience
• Prior management experience
• Minimum six (6) years’ related experience in bakery research & development
• Minimum five (5) years’ proven experience in the commercialization of products
• Demonstrated technical achievement in the development of laminated dough (i.e., croissants, Danish, cinnamon rolls and associated products) and/or development of batter-based products for the foodservice and in-store bakery markets
• Good knowledge of product development process and methodologies
• Proven ability to write specs for all product testing
Qualifications desired:
• Strong verbal and written communication skills and problem-solving skills
• Proven effectiveness in team communication and interpersonal skills
• Strong interpersonal skills to maintain an outstanding relationship with different groups of people including vendors, distributors, sales, R&D and marketing
• Excellent team-working abilities and the capacity to direct and coach others
Essential functions and responsibilities:
• Develop project objectives and strategies in response to business initiatives
• Develop appropriate timelines for project delivery
• Facilitate prototype development
• Plan, lead and execute plant-scale production trials
• Analyze results of experiments and translate then into actionable recommendations
• Establish and document specifications for new products based on lab development and plant trials.
• Act as a technical resource for the cross-functional teams
• Provide technical services role in assigned project
• Manage product development for technical projects and operational functions as stipulated by Research and Development Management
• Drive innovations in bakery products via development of new products and product technologies
• Ensure the development, use and sharing of best practice across all departments
• Develop bench-top samples with an eye to key manufacturer’s capabilities working toward realistic commercialization of new products
• Maintain a thorough understanding of operations and help create products that can be commercialized using a pipeline type approach — short-term, medium-term, long-term
• Stay abreast of general food and industry trends that will shape culinary strategy discussions
• Define, manage and own projects to develop new or revised products through formulation, testing processes and implementation
• Establish product budgets, allocate resources, set communication expectations and follow up to achieve objectives
• Coordinate process and product development with cross-function project team to expedite completion
• Provide direction, critical thinking and methodology to others on project team
• Recognize, understand significance of problems and propose alternative solutions
Success factors/job competencies:
• Active listening – giving full attention to what other people are saying, taking time to understand the points being made, and asking questions as appropriate.
• Identifying complex problems and reviewing related information to develop and evaluate options and implement solutions
• Judgment and decision making – considering the relative cost and benefits of potential actions to choose the most appropriate one
• Systems analysis in determining how a system should work and how changes in conditions, operations, and the environment will affect outcomes
• Ability to communicate clearly and concisely, both orally and in writing with all levels of management
• Strong mathematical/formulation skills
• Strong documentation skills
• Self-Motivated
• Excellent time-management and project-management skills
Performance standards:
• Being honest and ethical
• Being careful about detail and thorough in completing work tasks
• Being pleasant with others on the job and displaying a good-natured, cooperative attitude
• Being sensitive to others’ needs and feelings and being understanding and helpful on the job
• Willingness to take on responsibilities and challenges.
All applicants for this position must be authorized to work in the United States now and in the future without requiring sponsorship.
For additional information, please contact Susan Canarick, (954) 428-3888 or susanc@foodscience.com.