R&D Manager / Senior Manager

This position is a senior research scientist working at the bench and pilot plant to support the development strategy of the bakery business.  This position will perform new product development in the form of ingredient development, applications research, process enhancement and provide technical support for internal groups and external customers.  This is a leadership position with a team of a scientist and bakery technician to support our bakery agenda.

Essential Functions:

• New Product Development of bakery and other food products related to utilizing specialty grains, proteins, dough conditions, mold inhibitors, enzymes, emulsifiers, gluten-free and egg-free systems, etc.
• Plan and design robust bake test experiments that can be statistically analyzed and stand up under scientific scrutiny
• Work with suppliers and contract manufacturing as needed in developing processes and new ingredients
• Demonstrate R&D leadership by inspiring, motivating, and driving high performance amongst team members
• Continually strengthen the bakery team through effective people selection, integration and development
• Review scientific literature and pull together potential solutions based on prior work
• Write reports in a clear, concise and meaningful way including interpretation of scientific data
• Develop laboratory / bench-top chemical, application and/or clinical analyses
• Create specification sheets and product data sheets for new ingredient solutions
• Operate and troubleshoot instruments and pilot equipment in our bakery laboratory creating a more efficient R&D operations
• Provide customer support and visits with a sales rep to give technical assistance to customer based-projects
• Collaborate with commercial and product management teams for commercialization of projects
• Take food and supplement formulations from bench-top to pilot plant scale
• Provide technical support to scale up commercial and collaborative opportunities at external plants
• Wins together by building collaborative relationships and learning to influence
• Develop intellectual property in the form of patents to help protect and add value to the business bottom line

Responsibilities:

• This position will be responsible for applying a highly scientific approach to bakery research efforts, including; grains processing, new ingredient development, applications research, technical support and designing experiments for scientists
• This position will work with and coordinate across multiple research sites in the US
• This person will work closely with business development to meet business needs
• This permanent position will report to the Senior Research Manager
• New Product Development of bakery and other food products related to utilizing specialty grains, proteins, dough conditioners, mold inhibitors, emulsifiers, gluten-free and egg-free systems, etc.
• Work with suppliers and contract manufacturing as needed in developing processes and new ingredients
• Oversees R&D work streams to launch products supports the company’s mind set by mentoring other scientists to develop new ingredients or process solutions that contribute to the bottom line
• Manage day-to-day bakery R&D applications team in CT, with emphasis on collaborative prototype development and providing technical support to sales team and customers
• Can identify areas to be optimized, resulting in patent development of intellectual property
• Travel to customers, plants, etc. for technical and processing support of the company’s bakery and grains business
• Prepare and given technical presentations, provide technical support for trade shows
• Technical training of business development, sales and plant personnel in areas of basic bakery and grains chemistry, baking and milling-sifting processes related to bakery and grains businesses
• Be familiar with lab protocols, FSMA regulations; work closely with QA to support customers
• Continuously drives self-development and development of others building an effective team

Additional Functions:

• Comply with all safety policies, practices and procedures. Report all unsafe activities to supervisor and/or Human Resources
• Participate in proactive team efforts to achieve departmental and company goals
• Provide leadership to others through example and sharing of knowledge / skill

**If you’d like to hear more about this opportunity and others we are currently working on, please contact Kristine O’Sullivan at kosullivan@cps4jobs.com.

JO:  243.24KO
#LI-KO1

Technical Qualifications:

• Must possess a Master’s degree (M.A.) or equivalent; or four to ten years related experience and/or training; or equivalent combination of education and experience
• Would consider ACF certified CMPC, CMC or CEPC with a combination of education and experience
• Must have a strong understanding of the physiochemical and functional properties of various bakery ingredients and baking systems
• Must have experience working in commercial baking facilities and be familiar with grain processing particularly milling, sifting and heating grains
• Must have the ability to write speeches and articles for publication that conforms to prescribed style and format
• Must be familiar with various baking processes
• Ability to handle multiple projects simultaneously
• Must have the ability to work across different departments and geographies
• Must have the ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems
• Must have the ability to deal with nonverbal symbolism (formulas, scientific equations, graphs, etc.,) in its most difficult phases
• Inference and fundamentals of plane and solid geometry and trigonometry
• Proficient personal computer skills including electronic mail, record keeping, routine database activity, word processing, spreadsheet, graphics, etc.
• Regular travel (up to 25%) by land and/or air
• Need to liaise with bakery and grains facilities and travel to support customers as necessary

**If you’d like to hear more about this opportunity and others we are currently working on, please contact Kristine O’Sullivan at kosullivan@cps4jobs.com.

JO:  243.24KO
#LI-KO1