What are the responsibilities and job description for the Research and Development Manager position at Charcuterie Artisans?
*We are open to considering candidates based out of New England*
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 drive innovation, improve existing products, and support continuous improvement initiatives.
\n- New Product Development:
- Design and develop new deli meat formulations (e.g., ham, turkey, roast beef, 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, smoking, 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.
- 5 years of experience in food, preferably meat or deli products in a USDA-regulated facility.
- Post secondary education in Food Science, Animal Science, Engineering or related field.
- Strong understanding of food (preferrable meat) processing technologies (e.g., curing, tumbling, emulsifying, thermal processing)
- Knowledge of USDA/FDA labeling and regulatory requirements.
- Experience with sensory evaluation and shelf-life testing.
- Experience with continuous improvement (e.g., Lean, Six Sigma). (preferred)
- Knowledge of ingredient functionality (e.g., phosphates, nitrites, binders, carrageenan). (preferred)
- Familiarity with ERP or PLM systems. (preferred)
- Bilingual (English/Spanish) is a plus.
$130,000 - $150,000 a year
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Salary : $130,000 - $150,000
