Food R&D Innovation Manager

Job Location: 
NW Indiana

Are you a Food Engineer professional looking for a R&D opportunity in the CPG food industry in the Greater N.E. Indiana area?  Are you ready to play THE lead role in the INNOVATION and DEVELOPMENT of new food products?     

If you would like to grow your career and be part of a century old leader in food products, then you could be what our client is looking for in their next R&D INNOVATION MANAGER!   This is an excellent opportunity with a very stable and growing company that offers a very competitive compensation package, 401k with company match to 6%, tuition reimbursement, STD/LTD/Life insurance, a wellness program and an excellent benefits package.  If this is for you or someone you know, please forward a current resume to: sfregien@pointonerecruiting.com

The R&D Innovation Manager/Food Science researches, conducts experiments, gathers data, develops preliminary findings and prepares written reports for the development of new products beginning at conception through successful commercialization. The R&D Innovation Manager/Food Science also drafts for review technical proposals and reports. This role engages in cycles of learning and improving, which involves planning, doing, checking and adjusting, continuously repeating those steps to improve performance in all projects and related processes.

 

Essential Job Functions:

Live client’s core values: Integrity, Compassion, Engagement, and Team Player

Lead, manage, and be accountable for the R&D Innovation team and its objectives

Develops and implements the technical plans for multiple food development projects simultaneously.

Scope of technical accountability includes formulation and process parameter development.

Project work includes all phases of NPD development from initial prototype development, to pilot plant scale, to full scale commercialization.

Prepares prototype food products using research lab, pilot lab, manufacturing facilities and equipment as required.

Leads team in designing and executing of experiments, analyzes and interprets data to make sound technical recommendations.

Responsible for Food Safety, as related to the position

Collaboration with cross-functional teams and technical peers, throughout the development new products and processes

Develops and implements cost savings ideas through formula and process optimization.

Writes technical reports and documents daily laboratory work in an electronic laboratory notebook

Conduct plant trials and new product start-ups.

Maintain accurate and complete records.

Work with pilot plant equipment under supervision.

 

Requirements:

Bachelor’s degree in Chemical/Food Engineering or Master’s in Food Science--preferred

B.S. in Food Science may be considered with job experience in related field--minimum

10+ years of relevant experience in the food industry. Product development experience in bakery, cereal, dough or processed grains preferred.

Solid verbal and written communication skills, including proficiency with presentations

Demonstrated ability to work simultaneously on multiple projects in a fast-paced environment

Ability to work effectively independently and lead team of R&D peers, project team members and plant personnel to drive results.

Strong problem solving skills and passion for innovation

Travels regularly 30% to CA facility

Commitment to client’s core values: Integrity, Compassion, Engagement, and Team Player

Qualifications:

Desire to experiment, innovate and learn

Continuous drive to expand industry knowledge and professional development

Strong verbal and written communication skills; excellent presentation skills

Strong in leading new projects and presenting multiple creative solutions

Detailed oriented and able to prioritize multiple projects to meet deadlines

Persuasive and communicative, able to adapt to effectively communicate with different personalities

Effective at problem solving - asking how can we? instead of why can’t we?

Able to work independently with little direct supervision while collaborating with the team in brainstorming, strategizing and implementing

Reflects the core values and personality of the company

Able to respond diplomatically to criticism and complaints; able to build rapport and encourage cooperation

Possesses an attitude of service

Approximately 30% travel to other client locations or off-site training.

 

Recruiter Name: 
Scott Fregien
Recruiter Phone: 
(262) 886-8000 ext. 221
Category: 
Food & Beverage

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