Research And Development Manager

The pay range for this position is expected to be between $90k-$120k per year; however, base pay offered may vary depending on multiple individualized factors, including market location, job-related knowledge, skills, and experience.

The total compensation package for this position may also include other elements, in addition to a full range of generous medical, financial, and/or other benefits (including 401(k) eligibility and various paid time off benefits, such as vacation, sick time, and parental leave), dependent on the position offered. Details of participation in these benefit plans will be provided if an employee receives an offer of employment. If hired, employee will be in an “at-will position” and the Company reserves the right to modify base salary (as well as any other discretionary payment or compensation program) at any time, including for reasons related to individual performance, Company or individual department/team performance, and market factors.

POSITION OBJECTIVE:

Do you love making people happy? Do you love Candy and Chocolate? Do you love to use your knowledge and experience to create delicious treats that bring a smile to people’s face while working with a great team of people in one of the oldest, highest quality and best known food confectioners in the world? Then this job might be for you:

The Research & Development (R&D) Manager is responsible for creating and developing new candy products, enhancing current ones, boosting their quality and improving all aspects of quality manufacturing process of confectionary products in the San Franciscomanufacturing plant. This position works closely with cross functional areas within the organization to ensure that all parties understand pertinent requirements and to ensure that compliance to product and process specification is maintained.

POSITION RESPONSIBILITIES:

• Support FSQA in the assessment of raw material quality. Work with Engineering, Operations, and FSQA on improving machinability of existing products and/or raw material performance.
• Troubleshoot product issues and support continuous improvement initiatives
• Pull random samples of product from local shops and leads “product-cutting” with FSQA and Operations, to evaluate the quality of products that have gone through warehousing and distribution processes.
• All See’s staff must be committed to the company’s core principles and workplace values, including diversity and inclusion.
• Responsible for scale up of new products from bench top to the manufacturing floor. This includes development of nutritional labels for newly developed products.
• Participate in the sensory group that tastes produced product and ingredients to assure consistency with our expectations.
• Maintain timely and accurate records of all product/process improvement activities as well supplier visits. Generate monthly status report of improvements accomplished.
• Evaluate raw materials from new suppliers to assure consistency with the spec for each piece; participate in qualifying/review of new suppliers for ongoing supply.
• Train and develop operators, technicians and other team members on relevant development and scientific topics as needed.
• Design, lead and participate in plant tests and consumer tests
• Partner with quality assurance and quality control to investigate quality problems with the candy in equipment, processes, ingredients, and formula compliance. Analyze rejected or scraped product and work with Food Safety & Quality Assurance (FSQA) and Operations to trend collected data and determine root cause. Identify opportunities for product/process improvement and cost reduction
• Establish/confirm shelf life of ingredients, intermediate/works in process (WIP) products and finished goods through structured studies and tests which include sensory evaluation. Communicate progress to all departments associated with projects in writing and/or in person, as situation dictates.
• Evaluate new processing equipment and new processes to ensure product performs to See’s established specifications for flavor, appearance, texture and color throughout its shelf life.
• Conduct and analyze shelf-life studies independently and cross-functionally
• Attend and participate in the daily Operational meeting in San Francisco plus other designated meetings on as-needed basis.
• Write/update detailed finished product specifications for shop floor use to ensure consistency in product quality and performance. Generate specs for company-wide use.
• Monitor development and scale up of candy to ensure proper specifications are set.
• Participate with FSQA in evaluating packs pulled from inventory (warehouses) at start, mid- point and end of shelf life to ensure product is performing as expected through shelf life. Ensure product is packed to approved packing grids.
• Integrally involved in waste reduction as part of process improvement. Reduce waste caused by poor production situations, or just generated as a course of making candy. Look for usage opportunities of ingredients that are high quality, but could be unusable for other reasons (splits on nuts, pieces instead of halves, surplus raw materials from special items, etc.)
• Develop new candy and other food offerings from concept through launch
• Develop and maintain ingredient specifications in collaboration with FSQA, Procurement and Suppliers.
• Work cross-functionally to lead the R&D portion of the new product development (NPD)process
• Responsible for input of recipes into Enterprise Resource Planning (ERP) system, ensuring appropriate processing steps and yield are captured.
• The Manager’s success will come from people and process; developing positive working relationships and using a collaborative approach will ensure overall success.
• Responsible for identifying opportunities to enhance technology and innovation that will improve departmental effectiveness.
• Improve and maintain written product formulas. Audit current product formulas and revises them as needed to ensure they are detailed enough to yield consistency in manufacturing steps and product quality.

MINIMUM QUALIFICATIONS:

• Proven problem solving skills.
• Excellent interpersonal, verbal and written communication skills.
• BS Degree in Food Science, Food Engineering or related field; M.S. or PhD preferred.
• Sufficient understanding of product, process, systems and equipment to troubleshoot problems and provide solutions to senior management.
• Proven ability to learn new technologies quickly and manage change efficiently, proactively and in a positive manner.
• Excellent leadership and coaching skills.
• Minimum 3 years’ experience in product development or other relevant category of food processing industry.

See's is an EOE

See’s will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of applicable local, state or federal law (including San Francisco Ordinance #131192 and Los Angeles Municipal Code 189.00).