Title: Director of
Reports To: COO
Job Type: Salary Exempt
Innovation Dr., Rockwall, TX 75032
Pegasus Foods, Inc. is a privately owned frozen food
company specializing in private label manufacturing of frozen dough,
appetizers, bakery and dessert items for both retail and food service
customers. With construction already underway and plans to open its doors
on a new 130,000+ SQFT plant in Rockwall, TX later this year, the
organization is seeking an experienced Director of Culinary R&D
to develop and commercialize new product offerings in the retail and food
service sectors. This opportunity is best suited for a high-energy and
innovative person with a proven track record of scaling up activities from
test kitchen to the manufacturing floor. Reporting directly to the COO, you
will be responsible for the management of R&D staff, related timelines,
budgets, communications and completion of all projects related to internal
research, sales-directed development and preparation ahead of the
commercial production of newly developed products.
Job Duties and
- Deep understanding of current,
emerging culinary, and food service trends.
- Collaborate extensively with
COO and sales team to share knowledge and resources that support and
exceed customer objectives.
- Develop and/or refine
established processes associated with new product development,
launching new products, and internal research objectives.
- Develop specifications,
nutritional information and batch sheets for newly developed products,
collaborating with operations and FSQA team members.
- Lead integration of new product
into production with Project Management, Quality Assurance, Operations
and Purchasing departments, and develop process for a risk-based
review schedule for existing and newly launched products.
- Investigate and identify
yields, cost, quality attributes and acceptable quality levels,
production steps and packaging options for products in development;
communicate findings to Leadership team.
- Coordinate and align with
Purchasing when sourcing new products and packaging.
- Communicate equipment and
processing needs to Leadership team associated with products in
development and existing production lines. Where needed, incorporate
new equipment into process flows and assist in training of key staff
to operate new equipment, and ensure ongoing collaboration with
ingredient, packaging and equipment manufacturers.
- Host and collaborate with
visiting research and development team, and direct professional and
timely correspondence to customer base regarding product development
- Research and identify solutions
to internal process and product issues, and manage validation and
verification of shelf-life determination for new and existing
products. Work in conjunction with stakeholders to create value for
existing fall out items and projected fall out items associated with
products in development.
- Ensure all regulatory
objectives are fulfilled for products in development concerning label
design and approval, label claims, allergen statements, and customer
- Communicate timelines, hurdles,
and progress associated with new product launches to Project
Management, Sales, Purchasing and Leadership team.
- Manage schedules, hiring,
training and professional development of assigned R&D staff.
- ACF Certified Executive Chef,
or the equivalent cumulative experience (Food Science, Nutrition, Food
Management, Executive Chef)
- Masters or PhD. in Food Science
or Culinary Science preferred, or the equivalent experience (Food
Science, Nutrition, Food Management, Executive Chef)
- Experience and/or formal
training of different freezing and cooking methodologies.
- Proven leadership experience.
- Excellent analytical skills,
strong attention to detail, good communication and interpersonal
- Extensive knowledge of Food
Safety and Quality systems, including: Food Hygiene, HACCP,
Sanitation, USDA, SQF and GMP.
- Strong computer skills, ideally
with experience using Windows-based PC programs
- Ability to communicate, deliver
presentations and build strong working relationships at all levels of
the organization to influence desired outcomes.
- Excellent written and verbal
- Excellent organizational and problem solving skills
- Self-starter and high-energy
- Ability to handle multiple
tasks, with awareness of deadlines
- Bilingual Spanish a plus.
- Travel up to 10% of the time.
Job Type: Full-time
- management / leadership: 5
- relevant scale-up from kitchen
to mfg. floor: 5 years
Required license or
- ACF Certified Executive Chef