Cps4jobs
Research and Development Manager
Cps4jobs, Houston, Texas, United States, 77246
The R&D Manager needs to understand the business needs, design, and execute tests, analyze data, draw conclusions, communicate results and commercialize products. You will drive technical projects to meet business initiatives focusing on new product development, quality improvement and cost improvement.
Key Responsibilities:
Identify and implement innovative, practical application and modification of ingredients, formulations, and process.Provide project leadership in the development and commercialization of new products, product improvement, and cost savings.Work on multiple interdisciplinary projects, setting direction, developing and implementing plans, identify and organize project team, coordinate resources to achieve goals, and lead all communication within and outside of organization.Design and execute experiments, analyze, and interpret data to make sound technical recommendations for specific projects.Provide and communicate technical and business risk assessment and perspective.Develop process specifications, ensuring training and transfer of specification knowledge to QA and Operations.Research and gain thorough understanding and knowledge of emerging technologies in product and ingredient technologies.Support Operations and QA to resolve ingredient, formulation, and process issues and manage product/process changes.Provide technical support with customers on product information and process capability.Collaborate with cross-functional teams on implementing new products, new equipment or new processes.Provide formula and process specifications and on-floor support to assure smooth rollouts of new products, equipment and/or processes.Support the process design and review on new capability expansion, cost enhancement, and/or process improvement opportunities.Travel up to 25% of the time.Technical Qualifications:
Degree in Food Science / Food Engineering with a strong functional Baking Science background (minimum 6 years bakery / food development / manufacturing experience).Recipe / Formulation and raw material knowledge / experience.Excellent written and oral communication skills.Working knowledge of MS Office (Outlook, Word, Excel), SharePoint, ERP systems.Working knowledge of Canadian and US food standards and regulations.Strong bench work skills with the ability to execute solutions rapidly (DOE).Experience in baking, pastry arts, R&D and Food / Baking Science.Ability / willingness to work off hours or extended amounts of time during product scale-ups.Ability / willingness to travel up to 25% of the time.
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Key Responsibilities:
Identify and implement innovative, practical application and modification of ingredients, formulations, and process.Provide project leadership in the development and commercialization of new products, product improvement, and cost savings.Work on multiple interdisciplinary projects, setting direction, developing and implementing plans, identify and organize project team, coordinate resources to achieve goals, and lead all communication within and outside of organization.Design and execute experiments, analyze, and interpret data to make sound technical recommendations for specific projects.Provide and communicate technical and business risk assessment and perspective.Develop process specifications, ensuring training and transfer of specification knowledge to QA and Operations.Research and gain thorough understanding and knowledge of emerging technologies in product and ingredient technologies.Support Operations and QA to resolve ingredient, formulation, and process issues and manage product/process changes.Provide technical support with customers on product information and process capability.Collaborate with cross-functional teams on implementing new products, new equipment or new processes.Provide formula and process specifications and on-floor support to assure smooth rollouts of new products, equipment and/or processes.Support the process design and review on new capability expansion, cost enhancement, and/or process improvement opportunities.Travel up to 25% of the time.Technical Qualifications:
Degree in Food Science / Food Engineering with a strong functional Baking Science background (minimum 6 years bakery / food development / manufacturing experience).Recipe / Formulation and raw material knowledge / experience.Excellent written and oral communication skills.Working knowledge of MS Office (Outlook, Word, Excel), SharePoint, ERP systems.Working knowledge of Canadian and US food standards and regulations.Strong bench work skills with the ability to execute solutions rapidly (DOE).Experience in baking, pastry arts, R&D and Food / Baking Science.Ability / willingness to work off hours or extended amounts of time during product scale-ups.Ability / willingness to travel up to 25% of the time.
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