Product Developer

King's Hawaiian Bakery West, Inc; United States; On-site; USD 110,000 - 130,000; Full time

Job summary

King's Hawaiian Bakery West, Inc is searching for a Senior Product Developer to create innovative products for consumers. This role involves collaborating with chefs and third-party partners to design recipes that can be scaled for product launches.

The ideal candidate should have experience in product development and baking sciences, with a bachelor's degree in Food Science preferred. The position requires a deep understanding of shelf-stable food processes and the ability to manage multiple projects simultaneously.

Qualifications

• 5+ years of progressively responsible experience in R&D and new product development.
• Extensive knowledge in baking and cereal sciences.
• Expert understanding of the process for developing shelf-stable foods.

Responsibilities

• Participate in the design and testing of product prototypes.
• Collaborate with third parties to create scalable recipes.
• Develop specifications for all raw materials and finished goods.

Skills

R&D Experience

Recipe Development

Project Management

Baking and Cereal Sciences

Collaboration with Chefs

Education

Bachelor's degree in Food Science or related field

Master's or PhD in Food Science is preferred

Job description

Senior Product Developer

Senior Product Developer – This role creates new products, ideates, develops, tests, and collaborates with others to introduce new, irresistible products for King’s consumers.

Essential Job Duties and Responsibilities

• Participate in the identification, design, development, creation, and testing of product prototypes.
• Collaborate with chefs and third parties to create recipes with the ability to scale up for both limited introductions as well as national product launches.
• Develop rapid prototypes to explore with consumers in real purchase and consumption environments.
• Develop specifications for all raw materials, process controls, and finished goods.
• Manage scale‑up trials of products and work closely with Production leaders to train on process.
• Work closely with King’s ingredient and packaging suppliers on the technical characteristics of King’s materials and troubleshoot ingredient performance.
• Test and ensure food concepts are shelf stable and food safe.
• Work with third‑party labs to test and analyze products.
• Develop and maintain FDA and USDA food product labeling that complies with regulatory requirements and/or customer requirements.
• Produce product specification sheets.
• Manage numerous projects simultaneously.
• Creatively solve technical problems in a rapid, efficient manner.
• Assist in pipeline prioritization and technical assessment of future innovation projects & ideas.
• Collaborate with Concept Developer Chefs, Marketing, Innovation Insights, R&D Process Engineers, Operations, Procurement, and Packaging Engineers in the Innovation product development process.
• Deliver accurate product trial details and collaborate with the Innovation Project Lead to guarantee accurate and on‑time set up of factory trials.
• Ensure accurate and timely reporting of product development activities to key stakeholders.
• Collaborate and team up with third‑party manufacturing facilities to scale up and test products for commercialization.
• Perform other duties as required or assigned which are reasonably within the scope of this role.

Physical Requirements

• Ability to lift 50 lbs.
• Ability to stand 2-3 hours.

Basic Qualifications

• Bachelor’s degree in food science, Food Technology, or a closely related field from an accredited 4‑year college.
• Higher education (e.g., Master of Science or PhD) in Food Science, Food Technology or a closely related field is preferred.
• 5+ years of progressively responsible experience in R&D and new product development.
• Extensive knowledge and experience in baking and cereal sciences (5+ years).

Additional Qualifications

• Expert understanding of the process and methods for developing and commercializing shelf‑stable foods.
• Expert knowledge and understanding of baking and cereal science.
• Expert understanding of physical properties and chemical composition of food and ingredients.
• Expert understanding of extensive areas of food science and technology and experimental procedures.
• Proficient ability to work with culinary or corporate chefs.
• Working understanding of different methods of packaging (retort, aseptic, UHT, Hot/Cold Pasteurization, MAP).
• Working understanding of project management – plan, coordinate, communicate progress and challenges, execute project activities.
• Proficient ability to work with third‑party manufacturers (co‑manufacturers, co‑packers) in developing products.
• Expert ability to muti‑task and contribute to many projects at the same time.
• Ability to seek and be open to new experiences with different foods from other cultures and enjoy foods in a different way.
• Does not settle with mediocre products.
• Ability to consistently demonstrate King’s values of excellence, dignity, saying it like it is in a way it can be heard, curiosity, collaboration, critical thinking and emotional intelligence.
• Ability to travel up to 10%.
• This is an on‑site role AT LEAST 4 days a week.

Job Details

• Compensation range: $110,000 to $130,000 plus a potential bonus (final offer depends on several factors).
• On‑site required at least 4 days a week.
• Travel up to 10%.

Equal Opportunity Employer

King's Hawaiian is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for our ohana.