Research and Development Manager

Denver, CO

Posted: 11/27/2023 Industry: Laboratory - Food & Beverage Job Number: 345.23JF Remote Friendly: Experience:

Job Description

Research and Development Manager

Research Development Manager role is a measurement based, results and detailed oriented Culinary / R&D Manager that will provide leadership for implementation and execution of both new and existing projects.  From both idea and prototype concept to plant floor commercialization, this role is responsible for delivery products on time that meet taste and functionality, quality, and cost expectations.  As part of a team this position will work to identify and specify the manufacturing processes for new or improved products and support the on-floor work involved to validate.  These products will be developed by the culinary team and be defined by physical culinary attributes and product specifications.  This position will be responsible for implementing the culinary vision as intended by the Sr. Manager of Culinary Innovation.

Your Day-to-Day:

  • Research, formulation and development of new products within time, cost and processing requirements
  • Provide for the design and development of ingredient and product specifications (making recommendations around packaging)
  • Develop test/trial/FPR plans and support the on floor test, trial and production runs
  • Construct proof of concept samples for new desserts in demonstration of product proposals or replicate the designs of others for use as sales samples
  • Manage ingredient functionality and recipe formulation within processing parameters
  • Prepare and present samples and specifications for customer presentation and sign off
  • Improve product quality through on-going review of formulation and process parameters
  • Develop analytic methods and control techniques for ingredient, raw material and finished goods
  • Ensure that the plant process recipes and specifications produce optimum product quality and efficiency including the initiation and direction of troubleshooting activities when the need arises
  • Investigate, report and make recommendations on technical issues which may impact the business
  • Provide technical support to external and internal customers (Procurement, Customers, Sales, Commercialization, QA and Ops)
  • Source and investigate new ingredients / technologies that may have potential application in existing or future products
  • Conduct reviews on project assignments with the Sr. Manager of Culinary as needed and not less than weekly
  • Ensure Quality Management requirements are met
  • Responsible for managing own projects and providing guidance to other Culinary Developers and Commercializers as required
  • Exceptional palate and sensory skills
  • Contributes to driving the internal innovation process from a culinary perspective identifying trends and new product development opportunities to support customer needs
  • Supports review of food specifications ensuring data is current, accurate and compliant including allergen identification
  • Supports evaluation of ingredients used in the development and production of finished goods and ensures compliance with specifications and standards that have been established during the test and trial periods of new products
  • Works directly with sales and customers to develop innovative products, drive current sales, and fill future pipeline with business

**If you’d like to hear more about this opportunity and others we are currently working on, please contact Jeff Fee at

JO:  345.23JF

Job Requirements

What You Bring to the Team:

  • Experience with leading new bakery products through concept, prototyping, trialing and commercialization within an automated high speed bakery environment (frozen bakery experience preferred but not essential)
  • Degree in Food Science / Food Engineering with a strong functional Baking Science background
  • Minimum 5 years bakery / food development / manufacturing experience in large facilities
  • Associate degree in Pastry Arts / Baking
  • Excellent written and oral communication skills
  • Displayed discipline and process to experimentation and learning – “learn the most in the least amount of time with the least amount of cost”
  • Working knowledge of MS Office (Outlook, Word, Excel), SharePoint, ERP systems / PowerPoint
  • Working knowledge of Canadian and US food standards and regulations
  • Strong bench work skills with the ability to execute solutions rapidly (DOE), and raw material knowledge
  • Experience in baking, pastry arts, R&D and Food / Baking Science
  • Strong history of Continuous Improvement projects and successes
  • Chocolate experience an asset

**If you’d like to hear more about this opportunity and others we are currently working on, please contact Jeff Fee at

JO:  345.23JF

Meet Your Recruiter

Jeff Fee
Senior Technical Recruiter

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