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Director of Culinary R&D
Pegasus Foods, Inc. - Rockwall, TX

 

 

 

Title: Director of Culinary R&D

Reports To: COO

Job Type: Salary Exempt

Location: 1635 Innovation Dr., Rockwall, TX 75032

Basic Function

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 Responsibilities

  • 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 needs.
  • 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 menu statements/claims.
  • 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.

Requirements:

  • 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 skills
  • 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 communication skills
  • 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

Required education:

  • Bachelor's

Required experience:

  • management / leadership: 5 years
  • relevant scale-up from kitchen to mfg. floor: 5 years

Required language:

  • Spanish

Required license or certification:

  • ACF Certified Executive Chef

 

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