What are the responsibilities and job description for the Research and Development Manager position at Charcuterie Artisans?
**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.
\n- 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.
$95,000 - $115,000 a year
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Salary : $95,000 - $115,000