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R&D Product Manager - Dry Ingredients & Liquid Food Products

 

CO - Greenwood Village (Home Office)

Based at our Greenwood Village Home Office, you will bring professional food analytical and commercialization skills to the Menu Innovation & Implementation Team, by managing specific food projects and by working collaboratively with Innovation/Culinary, Implementation, Operations Services, Quality Assurance/Food Safety, Supply Chain and Marketing teams to develop high quality, cost competitive food and beverages for Red Robinís menu. 

You will specifically focus on the improvement and development of menu items categorized as dry ingredients (seasoning, breaders, dry batters, etc), liquid food products (dressings, sauces, soups, oils, etc) and other pertinent menu items.  
 

Duties Include:

  • Manage successful development and commercial scale up of new dry ingredients, liquid food products and other pertinent menu items,
  • Manage changes to existing dry ingredients, liquid food products and other pertinent menu items for product improvement or cost savings/labor efficiencies, and alternate supplier approvals.
  • Responsible for commercialization and scale-up of dry ingredients, liquid food products and other pertinent menu items and changes to existing relevant food so that high levels of food quality can be achieved consistently under high volume production conditions.
  • Demonstrate management leadership qualities and professional maturity consistent with Red Robinís values.
  • Engage direct report(s) in developmental, leadership opportunities, and career paths while aligning with Red Robinís business needs and maintaining work efficiencies
  • Coach, manage and develop direct reports in support of goal management and performance review principles.
  • Show understanding of issues relevant to the broad organization and business. 
  • Build and maintain relationships with intra- and interdepartmental teams (Marketing, Supply Chain, Innovation/Culinary, Quality Assurance/Food Safety, Implementation, Operations Services, Legal, etc) with open channels of communication and collaboration.
  • Collaborate with teams to understand quality and safety standards of new foods.  Applies food science to establish product parameters on quality standards. 
  • Manage tests and establishing acceptable variability around quality standards in order to develop acceptable product specifications. 
  • Collaborate with Quality Assurance/Food Safety team to ensure quality and safety standards are met during commercialization phase.
  • Collaborate with Supply Chain team to review and approve alternative suppliers per Directorís prioritization.
  • Develop and maintain effective relationships with vendor-suppliers.
  • Review data involving relevant food products and ingredient concerns and resolves issues to support company business objectives and per Directorís direction.
  • Develop project background and objectives, preparation methods, measurements, calibrations, and tastings on R&D projects that require consumer sensory testing, in order to collaborate with Consumer Insights team and execute effective sensory analyses.
  • Utilize internal analysis equipment and external laboratories to gather data needed to develop or improve relevant foods, such as chemical composition, flavor, color, texture, nutritional value, cost and convenience, etc.
  • Manage processes for maintaining data and relevant product evaluations, tentative ingredient statements and nutritionals.

 Requirements:

  • Bachelor's degree in food science & technology or other relevant field such as bakery science, meat science, animal science, or food nutrition. 
  • 5-7 years experience working in R&D and Quality Assurance, within Food Service organization, specifically in, but not limited to, dry ingredients (seasoning, breaders, dry batters, etc) and liquid food products (dressings, sauces, soups, oils, etc)
  • Superior ability to taste flavors and describe organoleptic characteristics
  • In depth knowledge of manufacturing processes of, but not limited to, dry ingredients (seasoning, breaders, dry batters, etc) and liquid food products (dressings, sauces, soups, oils, etc)  and other foods
  • Ability to communicate with other food scientists from vendors and other purveyors
  • Ability to interpret product evaluation data
  • Knowledge of food safety, HACCP equivalent to ServSafeģ certification
  • Subject matter expert in food and ingredient science and food processing of, but not limited to, dry ingredients (seasoning, breaders, dry batters, etc) and liquid food products (dressings, sauces, soups, oils, etc)
  • Up-to-date  computer skills including Microsoft Products Ė Excel, Word, Outlook
  • Excellent communication and organizational skills, and must be able to manage multiple tasks and meet deadlines.
  • High level of integrity and strong work ethic
  • Ability to use existing resources to troubleshoot and resolve issues 
  • Demonstrated ability to identify and implement creative solutions
  • Clear understanding of project impact of supply chain logistics
  • Superior customer service skills, interacting with customers both internal and external in both verbal and written form and represents Red Robin brand well
  • Ability to travel, up to 30%


Red Robin International, Inc. is an Equal Opportunity & E-Verify Employer

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