Job Title

POSITION SUMMARY:The R&D Manager reports directly to the VP of R&D and QA and will oversee the day-to-day activities of the R&D Department, assist throughout the product development process, and lead the analysis/testing required to develop and/or improve food products and production processes.DETAILED RESPONSIBILITIES:Responsible for the ideation and innovation of new products and the improvement of existing ones; this includes developing new product concepts for commercialization, creating prototypes, establishing and updating specifications, coordinating production tests, and supporting the initial rollout of new or improved products.Applies technical expertise and demonstrates effective technical leadership with emphasis on: food science, statistics, food chemistry, shelf-life and modes of failure, ingredient functionality, sensory techniques, scale-up, ingredient interactions, analytical and testing procedures, formulation, prototype development, and interpretation of patents.Researches, tests, and approves raw materials for use in new and existing products; including researching food technologies, evaluating and testing new ingredients, and finalizing specifications and formula updates.Identifies and implements cost improvements through ingredient substitutions, processing modifications, or in-house ingredient production.Troubleshoots product and production issues; collaborates with production managers to resolve quality or productivity challenges and ensures solutions are implemented effectively.Partners with Quality Assurance to ensure raw materials and recipes comply with food safety guidelines.Collaborates with third-party regulatory experts to ensure product labels accurately reflect nutrition and ingredient information, while complying with applicable regulations.Provides objective product assessments to ensure offerings exceed competitive benchmarks.Keeps current on advances in food and bakery technologies, food safety standards, nutrition, ingredient functionality, and crop conditions to guide manufacturing on formulation and processing improvements.Responds to technical inquiries related to product development from internal departments such as Retail Business Units, supply chain, production teams, and customers.Works with key external suppliers during the development stage to ensure ingredient and product quality specifications are met.Manages the day-to-day activities and professional development of the R&D department.Builds and leverages strong internal and external networks to gain insights and support innovation.Monitors new product and competitive trends.Manages the SR/Ed program.Incorporates consumer/customer feedback, marketing insights, and sensory shelf-life data into development efforts.Additional Responsibilities:Always work safely, wear proper PPE, ensure product meets quality and food safety standards, and follow GMP practices.Manage customer complaints with priority on food safety, quality, and compliance.Conduct trend analysis.Perform other duties as assigned.Share in the commitment to building and maintaining a strong food safety and quality culture.Must be trained on: * Sources of gluten (wheat, rye, barley, spelt, kamut, and related grains) * Risks associated with gluten cross-contamination and its impact on individuals with celiac disease * Reporting protocols for suspected contaminationCompetencies:Functional/Technical SkillsCompassionTechnical LearningCreativityDecision QualityProblem SolvingDrive for ResultsEthics and ValuesDirecting OthersHumourIntegrity and TrustConflict ManagementManagerial CourageWritten CommunicationsInterpersonal SavvyCustomer FocusSelf DevelopmentPeer RelationshipsMotivating OthersPatienceSkills and Experience:Bachelors Degree or Diploma in Food ScienceFive or more years of experience in a bakery or snack manufacturing environment, including at least two years in product development with strong knowledge of ingredient functionality and interactionsUnderstanding of bakery and/or snack industry trends and consumer preferencesFamiliarity with manufacturing and retail bakery production processes and equipment capabilitiesKnowledge of Lean principlesWorking knowledge of Genesis nutrition labeling softwareTraining in food allergensStrategic thinker with strong business acumenIn-depth knowledge of product innovation from concept to commercializationStrong analytical and problem-solving abilitiesExcellent organizational and time management skillsAbility to foster a culture of innovation and creative thinkingStrong communication skills across all organizational levels and with external partnersEffective interpersonal and team leadership skillsProficiency in Microsoft Word, Excel, and OutlookFlexibility to work non-standard hours, including evenings, weekends, and holidays if requiredWillingness and ability to travel as neededHigh level of initiative, enthusiasm, and dedication