Job Information
Cerelia Bakery Canada LP R&D and Commercialization Director-Gluten Free in Whitehall, Ohio
About the Company
The new facility located in Whitehall, OH is dedicated to the retail product portfolio with a specialization in traditional and gluten free rolled dough (pizza, pie, pastry), gluten free cookie dough and new brand expansions. Most importantly, we are GROWING. As we grow, our team members grow with us. If you are looking to do the best work of your career, be a part of an extraordinary company and have a passion for what we do, we want to hear from you!!
Our Cerelia Whitehall plant is new, but the history of Cerelia goes back to 1974. As the years have passed, the company has grown from a France based production company to an international leader.
Position Profile
The Director of R&D and Commercialization will coordinate, manage and motivate the essential team members required for successful product launches out of our brand-new facility in Whitehall, OH.
The ideal candidate will have solid experience in developing recipes for bakery dough, both gluten free and traditional. The candidate will have a successful track record in developing innovation, scaling recipes from the benchtop to full production launches. The candidate will be working with cross-functional teams to foster a positive team environment while growing the business through a strong stream of new product launches.
Responsibilities will include gluten free dough product innovations, product development technical brief assessment, R&D activities, Technical & Sales support, Project Management & Commercialization (plant trials – 1st production scale up), identification of areas for continuous improvement in processes and products, while fostering a consumer-centric & product culture to ensure product quality across all our activities and customer satisfaction. A passion for new product innovation; a love for manufacturing processes and equipment will round up your qualifications.
Primary Responsibilities
Team management and project management with cross-functional team members
Develop innovation with focus on gluten free dough and traditional dough
New product commercialization (from bench to full scale production)
New Product technical assessment and product development
Product Subject Matter expert for the organization: training and product culture development
Lead R&D functions for the plant
Support commercial team for product and customer presentations
Maintain records of recipes/formulations, manufacturing processes and product specifications (raw materials, prototypes, finished goods).
Develop recipes/formulations for new products on customer or internal request by testing ingredients in the laboratory and creating prototypes/samples.
Lead plant trials, develop manufacturing procedures, monitor initial production and finalize product implementation to Operations Team.
Create SOPs to document all processes (as newly developed or to reflect changed processes).
Proactively search and develop alternative sources (vendors) to build a list of possible new suppliers for purchasing ingredients to achieve cost savings and/or improve product shelf-life.
Define new equipment requirements and actively participate in its commissioning
Actively participate in manufacturing scale-up of new products; assist in troubleshooting manufacturing process issues.
Ensure all project documents are accurate and up-to-date at all times (product specifications, recipes, nutrition information, supplier technical approvals, testing results, etc.).
Anticipate customer needs and be proactive in respecting the innovation procedure
Research new emerging technologies
Participate in trade shows and exhibitions
Research/learn new trends (packaging/productions/processes)
Be proactive in ways of integrating new practices, using existing processes for new ideas, etc .
Minimum Qualifications
Min 10-year experience working in R&D and/or commercialization function in the food industry, preferably in refrigerated and / or frozen bakery or pastry products.
Strong expertise in successfully developing gluten free refrigerated bakery products
Strong management skills to lead cross-functional efforts to bring products to launch
Bachelor of Food Science or similar education with progressive roles in R&D, product innovation, new product commercialization and continuous improvement (methods, process, products)
Successful team leader experience, track record of bringing a team to the next level (leadership, communication, engagement, resilience …)
Strong understanding of design for manufacturability and production
Flexible with working hours
High level of integrity
Customer-centric mindset
Passionate about food trends, product innovation and industrialization.
Core Competencies
Drive High Performance : Establish clear accountability for outcomes. Stays focused and disciplined in planning and execution. Take initiatives to overcome challenges. Celebrates wins and acts with urgency to keep momentum.
Collaborate : Works as One Team. Builds relationships and makes commitments to others and follows through. An active listener who understands and communicates openly while engaging in healthy debate. Supports and executes decisions when they are made.
Innovate : challenge the status quo by pro-actively identifying opportunities to make things better. Encourages team to share best practices, be creative and try new things. Experiments, incorporates learning and adjusts as needed. Acts with speed and agility while accepting and learning from failure.
Can-do attitude : has a pragmatic view on reality while understanding the challenges and perspectives across the organization. Proactively and easily connects with the customers, factories and the different stakeholders. Acts like an owner by providing ready-to-go solutions.
Independent: ability to work independently while proactively updating the Sr mgt team about challenges, opportunities and progress.
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