Research and Development Manager

gpac; Hauppauge (NY); On-site; USD 150,000 - 160,000; Full time

Job summary

gpac on Long Island, NY seeks a Research & Development Manager with bakery experience. Relocation assistance is offered. Compensation ranges from $150k to $160k, with eligibility for benefits as part of a full-time position.

You will lead all bread and pastry R&D projects, develop formulations and recipes, and build strong cross-functional partnerships with Marketing, Sales, QA, Operations, and Regulatory to advance clean label innovations.

Qualifications

• BS degree in Bakery Science, Food Sciences, or related field.
• Master Baker or Pastry Chef certification.
• 5+ years in bakery product formulation.
• 5+ years leadership experience.
• Excellent organizational and communication skills.
• Proficient with MS Office; travel as required.

Responsibilities

• Manage all bread and pastry R&D projects.
• Develop product (re)formulations and recipes.
• Develop cross-functional relationships with R&D, Marketing, Sales, QA, Operations, Engineering, Regulatory, and others.
• Evaluate new ingredients and processes with emphasis on clean label solutions.
• Execute pilot lab runs, consumer tests, and plant trials.
• Prepare operating guidelines and ensure proper documentation flow.
• Generate recipes and documentation for lab samples and project labels.
• Participate in resolution of complaints and QA cases.
• Lead special projects on products, processes, equipment, and facility concepts.
• Generate Signum Projects and project labels.
• Participate in Food Safety Team meetings.
• Manage time and deliver projects on time and in full.

Skills

Excellent organizational skills

Excellent written and oral коммуникаш?

Education

Bachelor of Science in Bakery Science/related field

Master Baker or Pastry chef certification

Tools

Microsoft Office

Job description

Research & Development Manager

Must Have Bakery Experience

Location: Long Island, NY (relocation assistance)

Compensation: $150k to $160k

Key Job Responsibilities

• Manage all bread and pastry R&D projects.
• Develop product (re)formulations and recipes.
• Develop strong cross‑functional relationships with the R&D community as well as with Marketing, Sales, Quality, Operations, Engineering, Regulatory, and others.
• Evaluate new ingredients, materials, products and processes with an emphasis on NAFNAC and clean label solutions.
• Execute pilot lab runs, consumer tests, plant trials and validation trials.
• Prepare operating guidelines for product development and ensure a proper documentation flow.
• Generate recipes and supporting documentation for lab samples, such as sample request forms and project labels.
• Participate in resolution of complaints and QA cases.
• Generate re‑work recipes when necessary.
• Lead special projects concerning products, processes, equipment, and facility concepts and design.
• Generate Signum Projects and project labels.
• Participate in Food Safety Team meetings.
• Manage time effectively and deliver projects on time and in full.

Qualifications

• B.S. degree in Bakery Science, Food Sciences, Food Engineering, or related scientific field.
• Master Baker or Pastry chef certification.
• 5+ years' experience in formulation of bakery products.
• 5+ years leadership experience.
• Excellent organizational and communication (written and oral) skills.
• Excellent project management skills with ability to prioritize multiple activities simultaneously.
• Proficient with Microsoft Office suite (Word, Excel, PowerPoint, Teams).
• Willing to travel as required.
• Language skills: English; knowledge of Spanish and/or German a plus.

All qualified applicants will receive consideration without regard to race, age, color, sex (including pregnancy), religion, national origin, disability, sexual orientation, gender identity, marital status, military status, genetic information, or any other status protected by applicable laws or regulations.