Research and Development Manager

Overview

We are open to candidates nationwide with the expectation of relocation within commuting distance to our plant in Rhode Island. Occasional travel to our plant in Utah is required.

Develop, optimize, and commercialize high‑quality deli meat products in line with customer expectations, food safety regulations, and company goals. Work cross‑functionally to lead innovation, New Product Development, product optimization, and support continuous improvement initiatives.

• New Product Development Leadership:
  Responsible for NPD across multiple sites and all business units (Branded, PVL, Co‑Man).
• Design and develop new deli meat formulations (e.g., prosciutto and salami).
• Conduct bench‑top, pilot plant, and production‑scale trials.
• Detail formulation inputs, product process and labor in costing model.
• Work with operations in the creation of Bill of Materials.

• Management of Prototype Samples:
  Prepare samples for customers and internal presentations and evaluate sensory, texture, and shelf‑life properties.
• Lead the distribution of samples.
• Ensure compliance with USDA and other relevant regulatory bodies.

• Product Improvement:
  Conduct evaluations of competitive products.
• Reformulate products for cost optimization, nutritional improvements (e.g., reduced sodium/fat), or clean label requirements.

• Process Development:
  Collaborate with operations on scaling up new products and optimizing processing conditions (e.g., cooking, curing, slicing).
• Support process validation and documentation.

• Documentation and Compliance:
  Maintain detailed records of formulations, trial data, and process changes.
• Write product specifications and assist in labeling and regulatory reviews.

Minimum of 3 years of experience in meat or deli products in a USDA‑regulated facility. Post secondary education in Food Science, Meat Science, Animal Science, Engineering or related field. Strong understanding of meat processing technologies (e.g., curing, fermentation, tumbling, emulsifying, thermal processing). Knowledge of USDA/FDA labeling and regulatory requirements. Experience with sensory evaluation and shelf‑life testing.

• Experience with continuous improvement (e.g., Lean, Six Sigma).
• Knowledge of ingredient functionality (e.g., phosphates, nitrites, binders).
• Familiarity with ERP or PLM systems.
• Bilingual (English/Spanish) is a plus.

$95,000 - $115,000 a year