Manager – USA
Haliburton International Foods
The R&D Project Manager plays a
key role leading the functions pertaining to developing “scratch quality”
best-in-class commercially viable food products mainly to foodservice
industry, large restaurant chains, and to a lesser degree, product
development in support of the company’s industrial segments. The Project
Manager will actively work with cross-functional teams: including the
culinary team, production and quality assurance collaborating for the
advancement for innovative new products and implementation of new processes.
Responsible for new product
development, innovation, and renovation under the guidance of the Director of
R&D for assigned categories: Execute guardrails and processes of product
development in order to ensure full alignment with
HIF standards and protocols for commercialization and product lifecycle
Provide technical support, resources,
and services in a timely and efficient manner to all departments with the
company to meet and exceed our customer(s) expectations. Our food scientists
develop innovative ideas and procedures required to support Sales and
Operations that benefit our company and customers.
- Development of new products with
emphasis on Shelf Stable Frozen & Refrigerated sauces, roasting
fresh produce, processing grains & legumes from concept to
- New ingredient sourcing,
evaluation, cost conscious qualification and specification for NPD
- Meet new product criteria in
terms of cost and margins established.
- Conducts professionally designed
sensory tastings for evaluating flavor profiles, competitive matching
using quantitative & qualitative measures.
- Preparation of samples for
customer review coordinating with food tech support & sample
- Continuous improvement and
formulation changes with documentation support as required.
- Translate kitchen recipes into
standard formulation and format for viable plant ready products.
- USDA & FDA regulations with
understanding of Safe Quality Food Standards SQF.
- Provides technical support and
direction to key food service customers.
- Keeps abreast of new industry
technologies and new ingredient functionality for continuous improvement
for product line.
- Other duties as assigned by
- Coordinates plant trials and
supports commercialization manager for pilot tests and scale-up for new
products as well as reformulated products for optimization.
- Cost estimates throughout process
and cost reduction of existing products
- Maintains and updates
formulations with all appropriate data needed for new product launches.
- Develops and implements
strategies for the on-going improvement of existing product quality and
profit margins in specified areas.
- Helps identify product
development priorities and timetables in specific assigned categories
relating to plant process and improvements.
- Identifies and implements product
portfolio opportunities by innovation and competitor analysis in
Business Relationships - Internal
- Develop and maintain
relationships with customers’ R&D and QA teams as needed.
- Develop and maintain
relationships with internal QA team members as well as production staff
and managers for cross-functional collaboration.
- Develops and maintains
relationship with internal Culinary Team.
- Provides technical support to
customers as well as internal staff at large for better communication
and collaboration for new methods and training purposes.
- Collaborates with Sales staff for
ongoing project management and demonstrating proactive decision making.
- When appropriate, attends
customer meetings to share technical support with specified development
- Provides technical guidance with
other food technologists, lab technicians, pilot plant and operations.
Professional Skills – Communication and
- Must be perceived by others as a
leader with a positive influence among all departments.
- Must be capable of effectively
communicating in writing and verbally and be an attentive listener.
- Must be a productive attendee at
all meetings and professional gatherings providing clear & concise
information when speaking to clients and customers.
- Holds self-accountable and is
forward thinking with a solution oriented mindset.
- Must be detail oriented and
capable of managing multiple projects with tight timelines.
- Must demonstrate creativity with
respect to product development and the commercialization process.
Education and Experience
- Bachelor’s degree in Food Science
or relative core curriculum pertaining to Food Science and Technology,
or Nutrition Sciences.
- Recommended having culinary
training and/or knowledge of cooking terminology as it pertains to
restaurant quality products.
- Knowledge of USDA and FDA
regulatory pertaining to shelf stable, refrigerated and frozen food
products with an emphasis on dips, sauces and spreads.
- 5 years or more experience in
food product development with at least 2 years supervisory experience in
a leadership role.
- Strong knowledge of sensory
testing and consumer research methodologies.