Research and Development Manager

gpac; Town of Islip (NY); On-site; USD 150,000 - 160,000; Full time

Benefits offered by this job

Relocation Assistance

Job summary

gpac is seeking a Research & Development Manager with must-have bakery experience for a role located in Suffolk County, NY. The position offers relocation assistance and compensation in the range of $150k to $160k, with responsibilities spanning management of bread and pastry R&D projects and cross-functional collaboration across Marketing, Sales, Quality, and Operations.

The ideal candidate will have a B.S.

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.

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.

Skills

Bakery formulation

Leadership

Organizational skills

Communication skills

Project management

MS Office

Travel willingness

English

Spanish/German a plus

Education

B.S. in Bakery Science

Master Baker or Pastry chef certification

Tools

Microsoft Office

Job description

Must Have Bakery Experience

Relocation Assistance

Compensation: $150k to $160k

• 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.

Research & Development Manager

Must Have Bakery Experience

Location: Suffolk county, 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.