Under the supervision of the R&D Manager, the Research & Development Specialist is responsible for Research & Development (R&D) projects and product development activities. This position works closely with the Operations teams and the Business Development team. Directly responsible for formulation, product development, planning and commercialization of new products from prototyping to pilot and creation. The Research & Development Specialist must possess project management skills and must be able to work with individuals of all levels across the organization. This R&D Specialist will be responsible for presenting technical subjects/science to others, including customers and executive leadership.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Manage all activities and set timelines for each project assigned to within the R&D team.
Coordinate product development activities, test runs and industrial scaling up process with team members, internal and external suppliers, and outside professionals to ensure project output meet users’ needs as well as applicable regulatory requirements.
Develop product prototypes for each trial and ensure objectives are met by collecting prototype samples for review and data for product/process analysis.
Develop formulations and processes while considering requirements of other company and industry functions such as label claims, operation feasibility, and regulatory needs.
Assist in providing technical support to other functional areas by assessing problems and providing efficient solutions.
Update project databases and reports tracking, and meeting project schedules, plans and budgets.
Write and review protocols, reports and data to complete SOPs, product specifications, labeling and regulatory requirements.
Evaluate and approve ingredients and suppliers.
Participate in all team activities including innovation, competitive analysis, product reviews, tastings, and product testing.
Bilingual (English/Spanish) preferred.
Must possess a bachelor’s degree in Animal Science, Food Science, Biochemistry, or related technical field.
WORK EXPERIENCE / KNOWLEDGE:
1 - 3 years’ professional work experience in the food industry in a relevant technical role (with bachelor’s degree)
No prior experience required with a Master’s degree in Animal Science Food Science, Biochemistry, or related technical field.
Fundamental knowledge of food science, acceptable level of knowledge of meat science technology, chemical analysis, and biochemistry of ingredients.
Ability to work in a cross-functional team environment
Ability to analyze and use technical data/ resources; communicate and solve technical issues.
Strong analytical skills and detail oriented
Strong organizational skills and ability to effectively prioritize
Excellent oral and written communication skills
SKILLS / OTHER PERSONAL ATTRIBUTES REQUIRED:
Innovative thinker, creative, willing to challenge established methods and beliefs.
Desire and ability to lead multiple projects at various stages of feasibility and development.
Highly collaborative and able to build connections.
Excellent communication, including written, verbal and listening skills.
Influencing and problem-solving skills.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Amount of Time
Stand : 1/3 to 2/3
Walk : 1/3 to 2/3
Sit : 1/3 to 2/3
Use hands to finger, handle, or feel : 1/3 to 2/3
Reach with hands and arms : 1/3 to 2/3
Climb or balance: None
Stoop, kneel, crouch, or crawl : Under 1/3
This job requires that weight be lifted or force be exerted as reflected below.
Amount of Time
Up to 10 pounds : Over 2/3
Up to 20 pounds : Over 2/3
Up to 50 pounds : 1/3 to 2/3
Up to 100 pounds : Under 1/3
More than 100 pounds : Under 1/3
Cold Temperature: <40 F Cooler <0 F Freezer
While performing the duties of the job, the employee is regularly exposed to wet and/or humid conditions, moving, mechanical parts, and extreme cold temperature. The noise level in the work environment is moderate.
Must be open to travel 10 - 30% of time
The ability to lift, carry or otherwise move objects of up to 20 pounds is necessary. • Normally works a regular schedule of hours, however hours may vary depending on the project or assignment.
Standard Meat was founded in 1935 by Ben H. Rosenthal. From its early days, Standard Meat has existed to serve the needs of its customers and has always strived to maintain an environment which will retain and motivate the very best people. That along with honesty, integrity, and innovation make up our core values. We have held on to these directives at Standard Meat for decades and have carried them with us as we have founded other businesses along the way.
At Standard Meat, we know that our people are the main reason for our success—from our industry experts to our dedicated workforce, our people are the best in the business and we believe that the only way to truly succeed is to do business with integrity.