Head of Research Development

Head of Research Development

The Head of Research & Development will lead and execute all R&D initiatives with a primary focus on value-added protein products, including sous vide applications, as well as raw and fresh or frozen protein offerings. This role is responsible for driving product innovation, process optimization, and commercialization efforts aligned with the company’s strategic growth objectives.

This individual will bring deep expertise in meat science and modern cooking technologies (including sous vide) to develop differentiated, high-quality products across both fresh and further-processed categories.

Key Responsibilities

• Lead development of value-added protein products, including sous vide and fully cooked meat solutions, as well as raw formats such as grinds and whole muscle products
• Drive product formulation and process development, optimizing quality, yield, shelf life, and cost across both fresh and processed product lines
• Conduct bench-top, pilot, and full-scale plant trials to validate formulations and manufacturing processes
• Partner with equipment manufacturers and vendors to identify best-in-class processing technologies, including vacuum-based cooking systems and fresh meat processing equipment
• Build and scale manufacturing capabilities for new product lines, including process design, production workflows, staffing models, and integration into existing manufacturing operations
• Lead the end-to-end commercialization of new products, including scale-up, packaging design and selection, and cross-functional launch execution to ensure successful market introduction
• Collaborate cross-functionally with Operations, Quality, Supply Chain, and Commercial teams to ensure seamless product commercialization
• Lead commissioning of new equipment and production lines, supporting both sous vide and fresh/raw product manufacturing
• Develop and maintain detailed product specifications, documentation, and technical reports
• Provide technical leadership and troubleshooting support during production runs
• Ensure all R&D activities meet USDA, SQF, and food safety/regulatory standards
• Stay current on industry trends in value-added proteins, fresh meat innovation, and culinary applications

Supervisory Responsibilities

• Lead and develop the R&D team
• Foster a culture of innovation, accountability, and continuous improvement

Required Qualifications and Education

• 10 years of R&D experience, with at least 5 years in a leadership role within multi-component food manufacturing environments
• Strong foundation in Food Science, including product development, food safety, and processing principles
• Strong experience in meat processing across both fresh/raw and value-added protein products
• Demonstrated expertise in sous vide cooking or low-temperature controlled cooking methods
• Experience with protein grinds, whole muscle cuts (e.g., steaks), and/or further processed meat products
• Proven track record of successful product commercialization from concept to launch
• Experience working with vacuum packaging systems and cook-chill technologies, as well as fresh meat packaging formats
• Familiarity with automation and advanced processing equipment in protein manufacturing

Core Competencies, Knowledge, and Skill Requirements

Candidates should be self-starters with a strong work ethic and the ability to prioritize their workload to ensure timely issue resolution. In addition, this individual should possess the following skills:

• Technical Expertise: Deep knowledge of meat science, protein functionality, and modern cooking technologies
• Analytical Thinking: Ability to translate data into actionable insights and optimized solutions
• Leadership: Proven ability to lead teams and drive results in complex environments
• Communication: Clear and effective communicator across technical and non-technical stakeholders
• Collaboration: Strong cross-functional partnership skills
• Execution: Results-driven with strong project management and prioritization skills

Work Environment and Physical Requirements

This position is based in the office and plant as needed, with the ability to work from home when on-site work is not required. This position requires the team member to:

• Required to sit for an extended period of time.
• Use hands to finger, handle, feel, and talk or hear.
• Specific vision abilities required include close vision, distance, vision, color vision, and the ability to adjust focus.
• Occasionally lift and/or move up to 20 pounds.
• The noise level in the work environment is usually moderate to loud.

Food Safety

Kilcoy has adopted the SQF System for food safety management and is under continuous USDA meat & poultry jurisdiction. All Kilcoy team members are responsible for food safety and quality requirements. Team members will be regularly informed, trained, and held accountable for managing food safety and regulatory expectations within their work areas. Team members should notify their department management about any food safety issues or concerns to be adequately addressed.

To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.