Director of Research Development

Job Description

<p> <b>Title: </b>Director of Research & Development</p><p> <b>Industry: </b>Food Manufacturing</p><p> <b>Location:</b> Montreal, QC</p><p> <b>Working Hours:</b> Monday - Friday</p><p> <b>Compensation and Benefits: </b>$130k-$160k, Medical benefits, vacation, other</p><p><br></p><p><b>This position is only open to residents of Canada who have legal work authorization.</b></p><p><br></p><p> <b>About our client who is hiring for this position:</b></p><p><br></p><p>Our client is a well-established, locally recognized food manufacturer experiencing rapid, large-scale growth. Known for their strong market presence and commitment to quality, they are expanding operations significantly and seeking top talent to support their continued success.</p><p><br></p><p><b> About the Role:</b></p><p><br></p><p>The <b>Director of Research and Development (R&D)</b> leads all product innovation, formulation, and process development initiatives for flour- and dough-based products. This role is responsible for creating high-quality, scalable, and cost-effective products that meet customer expectations and comply with all food safety and quality standards. The Director works cross-functionally with Operations, Quality, Supply Chain, and Sales to bring new products from concept to commercialization while continuously improving existing formulations and manufacturing processes.</p><p><br></p><p><b> Skills</b></p><ul><li>Strong leadership, communication, and project management abilities.</li><li>Expertise in ingredient functionality, formulation optimization, and process scale-up.</li><li>Familiarity with sensory evaluation methods and analytical testing.</li><li>Proficient in using formulation management and product lifecycle software.</li><li>Creative thinker with strong problem-solving and analytical skills.</li></ul><p><br></p><p> <b>Experience</b></p><ul><li><b>7+ years</b> of progressive experience in food product development, with a strong focus on <b>flour, dough, bakery, or frozen food manufacturing</b>.</li><li>Proven track record of leading <b>R&D teams</b> and bringing products successfully from concept to market.</li><li>In-depth technical knowledge of <b>flour functionality, dough rheology, fermentation, and baking science</b>.</li><li>Experience working in <b>GFSI-certified</b> facilities and collaborating with QA/QC and regulatory teams.</li></ul><p><br></p><p> <b>Key Responsibilities</b></p><p><b>Product Innovation & Development</b></p><ul><li>Lead the design, development, and optimization of new <b>flour and dough formulations</b> (e.g., breads, pastries, pizza, flatbreads, frozen doughs, batters).</li><li>Translate market trends and customer needs into innovative product concepts.</li><li>Partner with marketing and sales to develop a strategic innovation pipeline aligned with business goals.</li><li>Conduct lab and pilot-scale experiments to test ingredient functionality, fermentation behavior, and baking performance.</li></ul><p><b>Process & Technical Development</b></p><ul><li>Develop and optimize production processes to ensure scalability, consistency, and efficiency.</li><li>Collaborate with engineering and operations to validate new equipment, processes, and technologies.</li><li>Lead <b>process validation</b>, <b>shelf-life studies</b>, and <b>sensory evaluations</b> to ensure product performance and quality.</li><li>Establish standardized documentation for formulations, batch sheets, and process specifications.</li></ul><p><b>Ingredient & Material Research</b></p><ul><li>Evaluate new flours, grains, enzymes, emulsifiers, and improvers to enhance dough functionality and performance.</li><li>Work with suppliers to identify and qualify innovative ingredients that improve product quality, texture, and nutritional value.</li><li>Maintain expertise in dough rheology, gluten structure, fermentation kinetics, and ingredient interactions.</li></ul><p><b>Collaboration & Leadership</b></p><ul><li>Lead and mentor a team of food scientists, technologists, and lab staff.</li><li>Work closely with Quality Assurance to ensure new formulations meet all regulatory, labeling, and food safety requirements.</li><li>Partner with Operations to ensure seamless product scale-up and commercialization.</li><li>Collaborate with Procurement to optimize ingredient sourcing and cost efficiencies.</li></ul><p><b>Continuous Improvement</b></p><ul><li>Drive continuous improvement initiatives for existing products-enhancing taste, texture, shelf life, and manufacturing efficiency.</li><li>Utilize data and analytical tools to monitor performance and identify opportunities for optimization.</li><li>Maintain awareness of emerging food technologies and trends, including clean label, plant-based, and sustainable ingredient developments.</li></ul><p></p>