R&D Manager

The R&D Manager will provide strong leadership in Food R&D, driving team development and ensuring project deliverables are achieved despite operational challenges. This position leads cross-functional teams, leverages high-level communication and influence skills, and supports both strategic R&D and regulatory activities. The role also requires hands‑on involvement during production trials and first production runs alongside the plant team. Duties and Responsibilities Primary job duties and responsibilities include: Serve as a member of the R&D Innovation / Optimization team and Regulatory team, contributing to new product development success and enhancing existing product performance. Manage technical programs, product segments, and resources to support the development and commercialization of food products across branded and private‑label portfolios. Manage production recipes, including recipe updates, and convert R&D recipes to production recipe format. Ensure compliance with all applicable safety, regulatory, and GMP requirements across laboratory, pilot plant, and manufacturing facilities. Support and manage strategic plans and high‑profile technical initiatives while building strong cross‑functional partnerships across the organization. Support company growth through assessment and follow‑up on potential co‑packers. Collaborate closely with FSQA and Marketing teams on product development, validation, and launch activities. Develop organizational structures and roadmaps for new product development and product improvement initiatives. Interpersonal Skills Reliable, comes to work every day and arrives to work on time. Comes prepared to contribute. Works to the best of their ability. Accepts constructive feedback. Team player. Qualifications Minimum qualifications required to successfully perform the job include: Master’s degree in food/Meat Science or related field in food R&D (preferably protein or meat) Previous experience in leading teams and developing talent Working Conditions Work is performed across multiple environments, including office, warehouse, laboratory, and production facilities. Work activities include time spent in an open, partitioned office or cubicle environment. May require extended periods in cold, wet meat‑processing environments, with appropriate protective clothing required. May be exposed to temperatures ranging from freezing to warm, including ambient and high‑humidity conditions (up to 100% humidity). May handle products ranging from frozen (approximately 25°F) to warm (approximately 50°F). May be exposed to chemicals commonly used in meat, poultry, food, and processing facilities. Occasional travel to the Telford and Lebanon plants is required. Physical Requirements Must be able to perform extensive walking and standing throughout the shift and on a daily basis. Ability to lift up to 50 pounds and may need to move light equipment or supplies from one place to another. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus. This position description is only meant to be a representative summary of the primary duties and responsibilities performed by incumbents of this position. The incumbents may be required to perform tasks beyond those stated in this description. The company reserves the right to revise or change this job description as the need arises. This job description does not constitute any written or implied contract of employment. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. #J-18808-Ljbffr Godshall's Quality Meats, Inc.