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 contamination Competencies: Functional/Technical Skills Compassion Technical Learning Creativity Decision Quality Problem Solving Drive for Results Ethics and Values Directing Others Humour Integrity and Trust Conflict Management Managerial Courage Written Communications Interpersonal Savvy Customer Focus Self Development Peer Relationships Motivating Others Patience Skills and Experience: Bachelors Degree or Diploma in Food Science Five 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 interactions Understanding of bakery and/or snack industry trends and consumer preferences Familiarity with manufacturing and retail bakery production processes and equipment capabilities Knowledge of Lean principles Working knowledge of Genesis nutrition labeling software Training in food allergens Strategic thinker with strong business acumen In-depth knowledge of product innovation from concept to commercialization Strong analytical and problem-solving abilities Excellent organizational and time management skills Ability to foster a culture of innovation and creative thinking Strong communication skills across all organizational levels and with external partners Effective interpersonal and team leadership skills Proficiency in Microsoft Word, Excel, and Outlook Flexibility to work non-standard hours, including evenings, weekends, and holidays if required Willingness and ability to travel as needed High level of initiative, enthusiasm, and dedication