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R&D Project 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.

Job Description

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 management.

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.

Product Development

  • Development of new products with emphasis on Shelf Stable Frozen & Refrigerated sauces, roasting fresh produce, processing grains & legumes from concept to commercialization.
  • New ingredient sourcing, evaluation, cost conscious qualification and specification for NPD process.
  • 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 requests
  • 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 management.


  • 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 assigned categories.

Business Relationships - Internal & External

  • 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 projects.
  • Provides technical guidance with other food technologists, lab technicians, pilot plant and operations.


Professional Skills – Communication and Interpersonal

  • 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.


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