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Manager of Food Product Innovation
2 months ago
Position Title: Manager of Food Product Innovation
Location: Milwaukee, WI
Job Summary:
This privately held and rapidly growing food manufacturing company, is seeking a dynamic and experienced professional to lead our pastry R&D function as the Manager of Food Product Innovation. This pivotal role will oversee the development of cutting-edge dessert recipes, ensuring the highest standards of product quality and cost-efficiency. The ideal candidate will possess a proactive approach to staying ahead of industry trends and maintaining our market leadership in fine dessert production.
Key Responsibilities:
Recipe Development and Innovation
- Design and develop new dessert recipes and products
- Experiment with ingredients and techniques to create unique flavors, textures, and presentations.
- Modify and improve existing recipes for enhanced taste, consistency, and cost-effectiveness.
- Ensure scalability of recipes for mass production.
- Stay informed about current food trends and consumer preferences.
- Research and integrate emerging ingredients and techniques into new products.
Quality and Consistency
- Establish and maintain high standards for product quality and consistency.
- Conduct regular taste tests and quality assessments.
- Identify and source high-quality ingredients.
- Build and maintain relationships with suppliers.
Cost Management
- Manage ingredient and production costs to ensure product profitability.
- Optimize recipes to balance cost and quality.
Compliance and Documentation
- Ensure all products meet food safety and regulatory standards.
- Maintain accurate documentation for all recipes and processes.
Cross-Functional Collaboration
- Work closely with departments such as marketing, production, and packaging.
- Collaborate with food scientists and technologists to ensure products are feasible for mass production.
- Gather and analyze feedback from customers and focus groups to make informed adjustments to products.
Management & Training
- Train production staff on new recipes and techniques.
- Provide ongoing support to ensure proper implementation of new products.
- Build and lead a team of food innovators (Scientists and/or Culinary).
- Will work closely with other leaders in operations, supply chain, quality, finance and up to the CEO.
Continuous Innovation
- Continuously innovate to create unique and marketable dessert products.
- Develop concepts for seasonal or limited-edition desserts.
- Document all recipes, experiments, and product development processes.
- Report on development progress and outcomes to senior management.
Skills & Requirements:
- Degree in Culinary Arts, Food Science, or a related field with emphasis on Pastry or Dessert.
- Additional coursework or certifications in food technology, product development, or food safety is beneficial.
- Extensive experience working as a chef, particularly in pastry or dessert kitchens.
- Experience in recipe development and food innovation.
- Strong understanding of food chemistry and the science behind ingredient interactions.
- Proficiency in using various kitchen equipment and technology.
- Proven ability to create unique and appealing dessert recipes.
- Strong sense of creativity to develop new and exciting products.
- Ability to analyze and interpret food trends and consumer preferences.
- Strong problem-solving skills to troubleshoot recipe and production issues.
- High level of precision in measuring ingredients and following recipes.
- Strong focus on quality control and consistency.
- Ability to manage multiple projects simultaneously and meet deadlines.
- Strong organizational skills to oversee the product development process from concept to launch.
- Excellent written and verbal communication skills to collaborate with cross-functional teams.
- Ability to present ideas and findings clearly and persuasively.
- In-depth understanding of food safety standards and regulations.
- Ability to ensure all products comply with relevant laws and guidelines.
- Experience working in a food manufacturing or production environment.
- Familiarity with large-scale food production processes and challenges.
- Willingness to stay updated with the latest culinary and food science advancements.
- Ability to adapt to new technologies and methodologies in food production.
- Ability to work effectively with other chefs, food scientists, and production staff.