Manager R&D - Specialty Meats

Summary

We are recruiting for and a R&D Manager who will manage technical programs/segments and resources to support the development of food products in alignment of the Company business needs.

This is an onsite role at our Salisbury Innovation Center and requires 50% travel.

The salary range for this position is $97,000 - $145,000  per year, based on experience and qualifications with annual bonus available (variable depending on performance).  

In addition to the base salary, Perdue offers a competitive benefits package, including medical/Rx, 401(k) with employer match after 1 year, critical illness, accident insurance, dental, vision, life insurance, optional group life insurance, short-term and long-term disability protection, flexible spending accounts and paid time off. 

Principal and Essential Duties & Responsibilities

1. Ensures compliance to all applicable safety, regulatory, GMP requirements in lab, pilot plant and manufacturing facilities.
2. Provides technical consumer/customer knowledge for assigned business segments.  Partners with Marketing to understand the consumer, i.e., demographics, basics of product usage, psychology of why products are used, and the trends that impact product development.
3. Is proficient in supporting and managing strategic plans, utilizes consumer insights
4. Identifies and promotes the evaluation of new technologies in relation to the assigned business segment, that are relevant to the Company’s product portfolio in support of new product initiatives, cost improvements, quality improvements and technical brand maintenance.
5. Manages activities and assigns projects to associates to ensure effective allocation of resources with minimum guidance.  Champions the NPD process.  Provides resource estimates for NPD projects.
6. Demonstrates proficient knowledge of the competitive landscape and how the Company fits in.
7. Manages the growth and promotability of direct reports through coaching and frequent on-going performance feedback.
8. Partners with Marketing, Operations and other relevant functions to establish priorities closely aligned with business needs.  Maintains an updated project list of current projects being worked on for the assigned business segment.
9. Serves as technical interface with cross functional partners in support of new products and improvement initiatives.
10. Proficient at making educated decisions in support of managing the business segment for which the position is assigned.
11. Manage or provide support in managing budgetary line items as assigned.

Minimum Education and Experience Required

Required:  Bachelors degree in Food Science, Meat Science or related discipline plus 10 related work experiences:  

• Should have a minimum of 7 years relevant consumer products and food industry experience. 
• Proven track record of new product development and commercialization. 
• Must be an expert in the product development process from concept through commercialization. 
• Should be an outstanding cross-functional team player. 
• Ability to translate customer/consumer needs and business objectives into innovative new product design requirements. 
• Must be an expert in poultry processing and/or related food product systems.
• Should have excellent communication, detail orientation and organizational skills, along with excellent analytical and presentation skills. 
• Should have prior supervisory and project management experience.
• Must be able to travel up to 50% of the time.

Preferred: MS/PhD preferred

Environmental Factors and Physical Requirements

1. Position requires travel to plants, suppliers, and customers.
2. May need to move light equipment or supplies from one place to another.
3. May need to access files, supplies and equipment.
4. Work activity is in an office, open-partitioned, cubicle environment.
5. When in a plant environment:

• • Exposure primarily consists of wet and moist floors which include metal and plastic grating surfaces.
  • May be exposed to temperatures of 28 degrees to 100 degrees Fahrenheit with both ambient and 100% humidity.
  • May handle product -20 degrees to 50 degrees Fahrenheit.
  • May be exposed to noise ranges of 50 db to 110 db.
  • May be exposed to all chemicals used in poultry, food, processing facility.
  • Must wear and use protective and safety equipment required for the job as directed by the Company.