Research and Development Manager

We are one of the world’s largest vertically integrated poultry producers headquartered in Oakwood, Georgia (North of Atlanta), and locations throughout the Southeast. We continue to lead the industry in quality while consistently exceeding expectations through our commitment to being partners of choice with our employees, customers and communities. Our growth is your opportunity.

Primarily responsible for managing Research and Development activities for multiple projects, products and clients within the Research and Development Department of one of the leading poultry companies in the U.S.

* Provide project planning, assignment, monitoring and follow-up. * Track project progression for timely completion. * Participate in development of products and processes. * Effectively interact with other departments & organizations (e.g. QA, Operations, Sales, Purchasing, Product Management, Marketing, USDA, Customers and Suppliers). * Manage customer relationships and conduct RFP review, product testing, and customer visits. * Actively seek and drive product and process improvement. * Responsible for performance management and development of Food Technologists, Project Leaders and other staff within R&D group. * Responsible for assisting the Director in hiring and development of R&D personnel. * Possess knowledge and thorough understanding of the manufacturing process. * Possess a thorough understanding of customer expectations with regard to products. * Identify and implement new and improved technologies as used by competitors, suppliers, customers, etc. * Improve quality of product and processes. * Increase production, capacity, throughput and yield. * Reduce total manufacturing costs. * Adjust prototypes in accordance with written and verbal instructions or feedback. * Oversee commercialization of new products. * Develop and maintain an organized documentation process. * Other duties as assigned.

**Minimum Education And Experience:** * Bachelor’s Degree in Food Science, Engineering, Culinary Arts, or other closely related field of study from an accredited institution. * Minimum 5 years’ relevant experience in the field of food product development. * Minimum 2 years’ management experience of 2 or more employees. * Extensive knowledge of food product and bench top prototype product development (i.e. formulation, cooking, freezing, portioning, packaging, labeling, specification development, sensory evaluation and flavor profiling, etc.). **Required Technical Skills:** * Demonstrated success working with a wide variety of customers (e.g. Retail, Food Service, National and Industrial Account Clients, etc.). * Demonstrated success in project management, monitoring, follow-up and closure. * Practical laboratory skills gained within degree studies are essential. * Basic understanding of practical statistics. * Advanced mathematics knowledge and computer literacy. * General understanding of food processing (formulation, cooking, freezing, portioning, packaging, etc.). * Good communication skills are essential. Must be capable of resolving conflict and providing constructive criticism. * Problem-solving skills combined with analytical skills and good attention to detail. * Project management skills and good organizational skills. * Enthusiasm and self-motivation to function independently, as well as with a team. * Demonstrated knowledge of culinary arts and casual dining trends. * Strong proactive customer service orientation. * Excellent written and verbal communication skills. * Advanced interpersonal communication skills. * Demonstrated sound work ethic, honesty and moral character. **Required Problem Solving Skills:** * Understand and interpret data while drawing logical conclusions based on available inputs. * Critical thinking skills in standardized situations as well as non-routine problems. * Manage multiple tasks and projects simultaneously and prioritize work accordingly. * Basic reasoning skills and carries out instructions furnished in written, oral and diagram form. **Preferred Education And Experience:** * Master’s or Doctoral Level Degree in Food Science, Engineering, Culinary Arts, or other closely related field of study from an accredited institution. * Previous experience within the poultry prepared foods industry.