Head of Research Development

DescriptionHead of Research DevelopmentThe Head of Research & Development will lead and execute all R&D initiatives with a primary focus on value-added protein products, including sous vide applications, as well as raw and fresh or frozen protein offerings. This role is responsible for driving product innovation, process optimization, and commercialization efforts aligned with the company's strategic growth objectives.This individual will bring deep expertise in meat science and modern cooking technologies (including sous vide) to develop differentiated, high-quality products across both fresh and further-processed categories.Key ResponsibilitiesLead development of value-added protein products, including sous vide and fully cooked meat solutions, as well as raw formats such as grinds and whole muscle productsDrive product formulation and process development, optimizing quality, yield, shelf life, and cost across both fresh and processed product linesConduct bench-top, pilot, and full-scale plant trials to validate formulations and manufacturing processesPartner with equipment manufacturers and vendors to identify best-in-class processing technologies, including vacuum-based cooking systems and fresh meat processing equipmentBuild and scale manufacturing capabilities for new product lines, including process design, production workflows, staffing models, and integration into existing manufacturing operationsLead the end-to-end commercialization of new products, including scale-up, packaging design and selection, and cross-functional launch execution to ensure successful market introductionCollaborate cross-functionally with Operations, Quality, Supply Chain, and Commercial teams to ensure seamless product commercializationLead commissioning of new equipment and production lines, supporting both sous vide and fresh/raw product manufacturingDevelop and maintain detailed product specifications, documentation, and technical reportsProvide technical leadership and troubleshooting support during production runsEnsure all R&D activities meet USDA, SQF, and food safety/regulatory standardsStay current on industry trends in value-added proteins, fresh meat innovation, and culinary applicationsSupervisory ResponsibilitiesLead and develop the R&D teamFoster a culture of innovation, accountability, and continuous improvementRequired Qualifications and Education10 years of R&D experience, with at least 5 years in a leadership role within multi-component food manufacturing environmentsStrong foundation in Food Science, including product development, food safety, and processing principlesStrong experience in meat processing across both fresh/raw and value-added protein productsDemonstrated expertise in sous vide cooking or low-temperature controlled cooking methodsExperience with protein grinds, whole muscle cuts (e.g., steaks), and/or further processed meat productsProven track record of successful product commercialization from concept to launchExperience working with vacuum packaging systems and cook-chill technologies, as well as fresh meat packaging formatsFamiliarity with automation and advanced processing equipment in protein manufacturingCore Competencies, Knowledge, and Skill RequirementsCandidates should be self-starters with a strong work ethic and the ability to prioritize their workload to ensure timely issue resolution. In addition, this individual should possess the following skills:Technical Expertise: Deep knowledge of meat science, protein functionality, and modern cooking technologiesAnalytical Thinking: Ability to translate data into actionable insights and optimized solutionsLeadership: Proven ability to lead teams and drive results in complex environmentsCommunication: Clear and effective communicator across technical and non-technical stakeholdersCollaboration: Strong cross-functional partnership skillsExecutionResults-driven with strong project management and prioritization skillsWork Environment and Physical RequirementsThis position is based in the office and plant as needed, with the ability to work from home when on-site work is not required. This position requires the team member to:Required to sit for an extended period of time.Use hands to finger, handle, feel, and talk or hear.Specific vision abilities required include close vision, distance, vision, color vision, and the ability to adjust focus.Occasionally lift and/or move up to 20 pounds.The noise level in the work environment is usually moderate to loud.Food SafetyKilcoy has adopted the SQF System for food safety management and is under continuous USDA meat & poultry jurisdiction. All Kilcoy team members are responsible for food safety and quality requirements. Team members will be regularly informed, trained, and held accountable for managing food safety and regulatory expectations within their work areas. Team members should notify their department management about any food safety issues or concerns to be adequately addressed.To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform essential job functions.The salary range for this position is $156,000 — $195,000 annually. This range reflects our good faith estimate at the time of posting. Final compensation will be determined based on experience, qualifications, and internal equity.J-18808-Ljbffr