Director of Research Development

We are seeking a hands-on Senior R&D Director who embodies a player-coach leadership style. This individual will not only lead and mentor a talented team of 4 product development food individuals, but will also be directly involved in formulation work, innovation and bench development. The ideal candidate thrives in a collaborative environment, leading by example and rolling up their sleeves to create alongside their team. This individual will serve as the primary point of contact for customers on all product development discussions, technical problem-solving, and in-person culinary presentations—both at our headquarters and on-site at customer locations. This leader must be comfortable presenting to both culinary and business audiences, effectively communicating how trends and insights can translate into new product opportunities. A culinary foundation and a strong understanding of emerging food trends are highly preferred.

Essential Functions:

• Lead and Develop the R&D Team: Direct and mentor a team of food scientists & technologists while remaining actively involved in hands-on formulation in the creation of customer samples and product development work.
• Establish KPIs to establish clear, measurable expectations for the team’s output, efficiency and impact-helping leadership assess progress objectively to meet expected timelines.
• Maintain visibility into lead times and inventory status for key ingredients and packaging on all R&D projects. Communicate material needs to Supply Chain early to allow for timely procurement and prevent shortages when initiating R&D tasks that supports a customer’s timeline.
• Responsible, with their team, for the creation, accurate, and timely delivery of all customer product specification sheets and Bills of Materials (BOMs). This includes documenting detailed instructions, formulations, and ingredient specifications that ensure Operations can replicate bench-developed products consistently and accurately without delays or errors.
• Drive Innovation: Create and guide the development of new products aligned with market trends, customer needs, and company capabilities. Encourage a culture of creativity, collaboration, and continuous improvement.
• Customer Engagement: Serve as the primary technical and culinary liaison to customers, leading discussions on product development, troubleshooting, and reformulation opportunities.
• Culinary Presentations: Conduct engaging in-person culinary presentations and tastings for customers—both at company headquarters, customer sites, or trade shows—effectively showcasing innovation and technical expertise
• Trend Translation: Monitor and interpret emerging food and flavor trends, translating insights into actionable product concepts and customer recommendations.
• Cross-Functional Collaboration: Partner closely with Sales, Marketing, Operations, and Quality to ensure successful commercialization of products from concept through launch.
• Project Management: Oversee multiple development projects, ensuring timelines, specifications, and customer expectations are consistently met. Including projects based on recipe adjustments for cost optimization. Manage resources and budgets for R&D.
• Ensure compliance with food safety standards (GMP, HACCP, SQF, USDA, FDA, FNS) and support certification processes.

Minimum Qualifications:

• 15 years of experience in food/beverage manufacturing, with at least 10 years in food product development (wet blended, sauce-type products).
• Bachelor’s or master’s degree in food science, Culinary Arts, Food Technology or a related field (MS preferred).
• Strong foundation in formulation science, ingredient functionality, flavor systems and processing techniques.
• Culinary experience or background is highly desirable, particularly for hands-on product development and customer presentations.
• Knowledge of clean label, organic, and better-for-you product development trends a plus.
• Better Process School Certification (Low Acid & Acidified preferred); SQF Practitioner Certification preferred.
• Experience with food safety regulations, quality standards, and labeling requirements.
• Proven bench-level development experience and ability to lead hands-on product formulation and troubleshooting.
• In-depth knowledge of USDA, FDA, FNS regulations and HACCP program development.
• Demonstrated leadership, analytical, problem-solving, organizational, and communication skills.
• Experience managing multiple projects in a fast-paced environment.
• Proficiency in Microsoft Word, Excel, and Outlook.