Research and Development Manager

**We are open to candidates nationwide with the expectation of relocation within commuting distance to our plant in Rhode Island. Occasional travel to our plant in Utah is required**

This role is responsible for developing, optimizing, and commercializing high-quality deli meat products in line with customer expectations, food safety regulations, and company goals. This role works cross-functionally to lead innovation, New Product Development, product optimization, and support continuous improvement initiatives.

• New Product Development Leadership:
• Responsible for NPD across multiple sites and all business units (Branded, PVL, Co-Man).
• Design and develop new deli meat formulations (e.g., prosciutto and salami).
• Conduct bench-top, pilot plant, and production-scale trials.
• Detail formulation inputs, product process and labor in costing model.
• Work with operations in the creation of Bill of Materials.

• Management of Prototype Samples:
• Prepare samples for customers and internal presentations and evaluate sensory, texture, and shelf-life properties.
• Lead the distribution of samples.
• Ensure compliance with USDA and other relevant regulatory bodies.

• Product Improvement:
• Conduct evaluations of competitive products.
• Reformulate products for cost optimization, nutritional improvements (e.g., reduced sodium/fat), or clean label requirements.

• Process Development:
• Collaborate with operations on scaling up new products and optimizing processing conditions (e.g., cooking, curing, slicing).
• Support process validation and documentation.

• Documentation and Compliance:
• Maintain detailed records of formulations, trial data, and process changes.
• Write product specifications and assist in labeling and regulatory reviews.

• Minimum of 3 years of experience in meat or deli products in a USDA-regulated facility.
• Post secondary education in Food Science, Meat Science, Animal Science, Engineering or related field.
• Strong understanding of meat processing technologies (e.g., curing, fermentation, tumbling, emulsifying, thermal processing)
• Knowledge of USDA/FDA labeling and regulatory requirements.
• Experience with sensory evaluation and shelf-life testing.

• Preferred Skills:
• Experience with continuous improvement (e.g., Lean, Six Sigma).
• Knowledge of ingredient functionality (e.g., phosphates, nitrites, binders).
• Familiarity with ERP or PLM systems.
• Bilingual (English/Spanish) is a plus.

Salary : $95,000 - $115,000