Job ID: EB-3195802757
Job Title: Director of Research & Development
Location: Greeneville, TN
Work for one of the world’s largest suppliers of retort pouches, with nearly 50 years of experience producing the best tasting, highest quality shelf-stable products in retort pouches. Ideal for entrees, pastas, rice, soups, sauces, and sides. Client has a great leadership team, offers employees tremendous opportunities for career advancement, competitive compensation, and employee appreciation.
We Value and Appreciate Our Employees:
- Competitive Compensation, Health, Dental, and Vision Plans, Life Insurance, Disability, 401(k) matching, Paid Holidays and Paid Time Off, Flexible spending account
Your Role with the Company:
The Director Research & Development serves as a full-time member of the R&D team and is accountable for delivering R&D objectives. This includes (but is not limited to): quality improvement initiatives, line extensions, cost reduction initiatives, new product development, technology evaluations, developing standard operating procedures (S.O.P.), establishing process critical control points and specifications, quality measurement and tolerances, thermal processing for sterility, and general manufacturing support. The incumbent has responsibility for communication and implementation of technical development throughout the supply chain (engineering, manufacturing, co-packers, Q.A., procurement, logistics etc.). This person will be responsible for leading the team to produce product for commercial lines.
The Ideal Candidate’s Profile:
- Bachelor’s degree in food science, Food Engineering, or related field (Master’s preferred)
- Minimum of 5-10 years of experience in R&D within the food industry
- Expertise in thermal processing technologies. A strong background in thermal processing.
- Experience with proteins required.
- Strong project management skills with the ability to lead cross-functional teams.
- Experience in managing and developing teams.
- Excellent communication, organizational, and problem-solving skills
- Knowledge of regulatory requirements and food safety standards
- Experience with CRM, Six Sigma, or stage gate processes
- They need to be a self-starter with a passion for innovation.
- Background in Culinary Arts desirable
- Ability to work well with cross-functional colleagues. For example, if Sales says the price point of a newly created prototype is too high, the person must be open to try and solve the problem.
- Must be capable of doing the work, but also delegate so that team members can grow.
- Must have a succession plan on day one.
For additional information please contact Owen Carryl at Kaye/Bassman. (972)-265-5307 or email ocarryl@kbic.com
