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Research & Development Officer
Red Ribbon Support Center
Research & Development Officer
Red Ribbon Support Center
Full Time
3
Years
Experience
$81700 - $86130 / Year
Research & Development Officer
Red Ribbon Support Center
Full Time
3
Years
Experience
$81700 - $86130 / Year
Skills
Food Packaging Properties & Functions
Chemical Engineering
Safe Food Handling
Culinology
Food Technology
HACCP
+9
Description
JOB SUMMARY
The Research & Development (R&D) Officer
conducts product development and improvement and process innovation, as well as
other R&D activities that may be assigned by the R&D Brand Lead. These
activities include but are not limited to the design, formulation and
commercialization of new products, quality improvement of existing products, process
improvement and innovation, product costing, GS consistency and sustainability
initiatives, product regulatory reviews and analyses of food materials and
finished products. The R&D Officer works closely with the R&D Brand
Lead to ensure that the goals of product taste superiority, sustainability and
food safety are achieved.
ESSENTIAL FUNCTIONS
1. Knowledge of Food Material Properties and Functional Ingredients:
Apply knowledge of food material properties, functional ingredients and food additives when developing product formulas and processes and evaluation of alternative ingredients. Conduct continuous research on food properties and new trends in food material science as relevant to the needs of the assigned project.
2. Culinary Techniques:
Develop and apply classic and contemporary culinary techniques to product and process specifications, resulting into finished products that meet target product acceptability with consistent quality and sustainability.
3. Food Quality and Safety:
Design parameters to achieve Gold Standard product quality and execution at the commissary, supplier and store levels through developed and specified product and process standards to support high level FSC. Apply Hazard Analysis and Critical Control Points (HACCP) to the end-to-end process of product development (from formulation, to commercialization, to store use). Apply knowledge of food microbiology and food chemistry in the development of product standards and process parameters relative to food safety. Ensure that quality and safety are built into product design.
4. Formulation and Process Development and Optimization:
Design products that meet the requirements of the company and its customers. Develop formulas and processes for new and improved products. Perform timely activities relevant to the product development process for efficient and on-time achievement of product launches as budgeted, which may include but not limited to conceptualization, formulation and prototype evaluation, optimization and standardization, material sustainability evaluation, product cost calculation, commercial translation and product launch.
5. Food Processing Technology and Commercialization:
Effectively translate formulas and processes from lab scale to commercially prepared food products at the manufacturing and store levels using current food processing technology, as may be required. Work directly with internal commissaries and external toll processors and vendors and store operations to ensure that commercial products meet JFC standards. Prepare product guides, instructional materials, teaching aids and conduct product simulation and training as needed for effective transfer of technical information to end users.
6. Food Packaging Properties and Functions:
Recommend design and material specifications, evaluate and select appropriate food packaging based on knowledge of material properties & functions relative to the product application. Determine packaging regulatory compliance and fit to product requirements.
7. Preservation and Shelf Life Principles:
Conduct shelf life evaluation of raw materials and finished products to ensure food safety and consistent sensory and nutritional quality of products within standardized storage and shelf life.
8. Methods of Analyses of Food Properties:
Conduct variety of applicable microbiological tests and physico-chemical analyses on food products to determine inherent properties and provide analysis of results and recommendation for further product development and improvement.
9. Sensory Evaluation and Sensometrics:
Apply methods of sensory evaluation and sensometrics to support requirements in ensuring consistent product quality and taste superiority. Prepare sensory analysis reports and provide recommendation on technical product specifications as required.
10. Food Nutrition Fundamentals:
Determine nutritional content of food materials using standardized methods and apply knowledge of nutrients in food and food ingredients relative to formulation and process development and improvement.
11. Food Standards, Laws and Regulations:
Access, apply and ensure compliance to federal, state, local and international government and industry regulations pertaining to standards on food safety, nutrition, food preparation, processing, packaging, labeling, transport and handling, and other requirements in the food supply chain. Review the proper representation or translation of developed products in merchandising and marketing collaterals through print and media shoots, product and material descriptions, marketing copy and claims.
12. Business Knowledge and Acumen:
Demonstrate awareness and alignment on the state of the company’s performance and plans for the future. Openly contribute technical knowledge and insight to the R&D team, Product Board and Product Work Group, providing timely solutions to the needs of the business. Monitor and ensure that agreed commitments on project timelines are met. Recommend process improvements for R&D related functions to R&D Brand Lead and R&D Head as needed.
13. Organizational Development:
Foster collaboration to maintain a productive, competent and engaged work team. Enable sharing of skills and talents with other team members for capability building as aligned with strategic company directions. Recommend to the R&D Brand Lead or R&D Head any organizational, workplace or budget requirements needed to successfully support the business.
COMMON KEY RESULT AREAS (KRA):
On top of the above essential functions, the R&D Officer will perform the following key result areas common to all R&D team members:
1. Documentation and Knowledge Management
2. Technical and Best Practice Research
3. Issue Resolution
Others
- Collaborate and initiate business meetings with internal support functions and external clients to achieve desired results related to R&D projects. Participate in Product Board and Product Work Group functions as required.
- Manage significant timelines and deliverables as agreed.
- Perform other job or R&D expertise related assignments to develop one’s self and/or share one’s expertise resulting to support work efficiencies.
JOB SPECIFICATIONS
Education
- Associate’s Degree or Professional Certification in Food Science/Technology, Culinology, Chemistry, Chemical Engineering, or any equivalent related course.
- Bachelor’s degree preferred.
Experience
The ideal candidate has a minimum of three years of bakery‑specific R&D experience, with strong skills in bread formulation, bakery science, and end‑to‑end product development. This role involves hands‑on work from concept creation through production scaling. We are specifically looking for candidates with a background in bakery R&D.
Bona Fide Occupational
Qualifications (BFQs)
- Earned food science and/or culinary science related training, licensing or certifications from food industry and/or academic organizations, such as Institute of Food Technologists (IFT), Research Chefs Association (RCA), universities and colleges, consulting and regulatory institutions, or any equivalent combination of education & experience from which comparable knowledge, skills and abilities have been achieved.
- Expressed interest and demonstrated skills in food preparation and culinary techniques is a must. Exemplifies a strong passion for food.
(Required Training,
License & Certification)
- Professional certifications:
- Required: Food Safety Certification - eg. ServSafe, HACCP
BAKERY EXPERIENCE IS A MUST.
Skills and Essential Traits
- Technology and Innovation
- Identify and recommend strategic business projects/opportunities.
- Keep abreast with the latest relevant information on new technologies through research and networking and use this information to aid existing projects.
- Provide technical support to work groups/teams, and cross-functional groups within the organization as may be required.
- Product and Process Re-Engineering
- Develop in-house formulas and processes.
- Evaluate and accredit alternative raw materials for use in manufacturing and store operations.
- Conduct reengineering of existing products to improve quality, process and cost.
- Implement commercial manufacture of reengineered products in production/commissary or external manufacturers.
- Evaluate and recommend manufacturing equipment for processing new and reengineered products.
- Review and recommend food manufacturing equipment and process technology used in major food products for upgrading and updating.
- Product Technology Transfer/Duplication
- Collaborate and provide support to the development of major vendors/suppliers of raw materials, traded materials (items directly used by the stores), finished products and toll processors for new and reengineered products.
- Product and Raw Materials Standards and Alternatives
- Standardize formulas and processes of products manufactured in commissary and toll processed by external suppliers.
- Update revision history for all reengineered products as may be required.
This job description has been designed to indicate the general nature and level of work performed by employees in this classification. It is not designed to contain or be interpreted as an exhaustive list of all duties, responsibilities and qualifications required of employees assigned to this job. The duties, responsibilities may differ from the job description, and that the other duties as assigned, may be part of the job.
If the position requires a college/university degree, it must have been issued by an educational institution accredited by the United States Department of Education. Any degree issued by educational institution outside the United States must include documentation validating the equivalency of the degree to the same degree in the United States to be considered acceptable for this company’s purposes.
Reasonable accommodation for people with disabilities maybe requested by calling (626) 369-7118 at least five (5) working days in advance of the scheduled examination/assessment date(s).
APPLICANTS MUST BE AUTHORIZED TO WORK IN THE USA.
This Company is an Equal Opportunity Employer.
JOB SUMMARY
The Research & Development (R&D) Officer
conducts product development and improvement and process innovation, as well as
other R&D activities that may be assigned by the R&D Brand Lead. These
activities include but are not limited to the design, formulation and
commercialization of new products, quality improvement of existing products, process
improvement and innovation, product costing, GS consistency and sustainability
initiatives, product regulatory reviews and analyses of food materials and
finished products. The R&D Officer works closely with the R&D Brand
Lead to ensure that the goals of product taste superiority, sustainability and
food safety are achieved.
ESSENTIAL FUNCTIONS
1. Knowledge of Food Material Properties and Functional Ingredients:
Apply knowledge of food material properties, functional ingredients and food additives when developing product formulas and processes and evaluation of alternative ingredients. Conduct continuous research on food properties and new trends in food material science as relevant to the needs of the assigned project.
2. Culinary Techniques:
Develop and apply classic and contemporary culinary techniques to product and process specifications, resulting into finished products that meet target product acceptability with consistent quality and sustainability.
3. Food Quality and Safety:
Design parameters to achieve Gold Standard product quality and execution at the commissary, supplier and store levels through developed and specified product and process standards to support high level FSC. Apply Hazard Analysis and Critical Control Points (HACCP) to the end-to-end process of product development (from formulation, to commercialization, to store use). Apply knowledge of food microbiology and food chemistry in the development of product standards and process parameters relative to food safety. Ensure that quality and safety are built into product design.
4. Formulation and Process Development and Optimization:
Design products that meet the requirements of the company and its customers. Develop formulas and processes for new and improved products. Perform timely activities relevant to the product development process for efficient and on-time achievement of product launches as budgeted, which may include but not limited to conceptualization, formulation and prototype evaluation, optimization and standardization, material sustainability evaluation, product cost calculation, commercial translation and product launch.
5. Food Processing Technology and Commercialization:
Effectively translate formulas and processes from lab scale to commercially prepared food products at the manufacturing and store levels using current food processing technology, as may be required. Work directly with internal commissaries and external toll processors and vendors and store operations to ensure that commercial products meet JFC standards. Prepare product guides, instructional materials, teaching aids and conduct product simulation and training as needed for effective transfer of technical information to end users.
6. Food Packaging Properties and Functions:
Recommend design and material specifications, evaluate and select appropriate food packaging based on knowledge of material properties & functions relative to the product application. Determine packaging regulatory compliance and fit to product requirements.
7. Preservation and Shelf Life Principles:
Conduct shelf life evaluation of raw materials and finished products to ensure food safety and consistent sensory and nutritional quality of products within standardized storage and shelf life.
8. Methods of Analyses of Food Properties:
Conduct variety of applicable microbiological tests and physico-chemical analyses on food products to determine inherent properties and provide analysis of results and recommendation for further product development and improvement.
9. Sensory Evaluation and Sensometrics:
Apply methods of sensory evaluation and sensometrics to support requirements in ensuring consistent product quality and taste superiority. Prepare sensory analysis reports and provide recommendation on technical product specifications as required.
10. Food Nutrition Fundamentals:
Determine nutritional content of food materials using standardized methods and apply knowledge of nutrients in food and food ingredients relative to formulation and process development and improvement.
11. Food Standards, Laws and Regulations:
Access, apply and ensure compliance to federal, state, local and international government and industry regulations pertaining to standards on food safety, nutrition, food preparation, processing, packaging, labeling, transport and handling, and other requirements in the food supply chain. Review the proper representation or translation of developed products in merchandising and marketing collaterals through print and media shoots, product and material descriptions, marketing copy and claims.
12. Business Knowledge and Acumen:
Demonstrate awareness and alignment on the state of the company’s performance and plans for the future. Openly contribute technical knowledge and insight to the R&D team, Product Board and Product Work Group, providing timely solutions to the needs of the business. Monitor and ensure that agreed commitments on project timelines are met. Recommend process improvements for R&D related functions to R&D Brand Lead and R&D Head as needed.
13. Organizational Development:
Foster collaboration to maintain a productive, competent and engaged work team. Enable sharing of skills and talents with other team members for capability building as aligned with strategic company directions. Recommend to the R&D Brand Lead or R&D Head any organizational, workplace or budget requirements needed to successfully support the business.
COMMON KEY RESULT AREAS (KRA):
On top of the above essential functions, the R&D Officer will perform the following key result areas common to all R&D team members:
1. Documentation and Knowledge Management
2. Technical and Best Practice Research
3. Issue Resolution
Others
- Collaborate and initiate business meetings with internal support functions and external clients to achieve desired results related to R&D projects. Participate in Product Board and Product Work Group functions as required.
- Manage significant timelines and deliverables as agreed.
- Perform other job or R&D expertise related assignments to develop one’s self and/or share one’s expertise resulting to support work efficiencies.
JOB SPECIFICATIONS
Education
- Associate’s Degree or Professional Certification in Food Science/Technology, Culinology, Chemistry, Chemical Engineering, or any equivalent related course.
- Bachelor’s degree preferred.
Experience
The ideal candidate has a minimum of three years of bakery‑specific R&D experience, with strong skills in bread formulation, bakery science, and end‑to‑end product development. This role involves hands‑on work from concept creation through production scaling. We are specifically looking for candidates with a background in bakery R&D.
Bona Fide Occupational
Qualifications (BFQs)
- Earned food science and/or culinary science related training, licensing or certifications from food industry and/or academic organizations, such as Institute of Food Technologists (IFT), Research Chefs Association (RCA), universities and colleges, consulting and regulatory institutions, or any equivalent combination of education & experience from which comparable knowledge, skills and abilities have been achieved.
- Expressed interest and demonstrated skills in food preparation and culinary techniques is a must. Exemplifies a strong passion for food.
(Required Training,
License & Certification)
- Professional certifications:
- Required: Food Safety Certification - eg. ServSafe, HACCP
BAKERY EXPERIENCE IS A MUST.
Skills and Essential Traits
- Technology and Innovation
- Identify and recommend strategic business projects/opportunities.
- Keep abreast with the latest relevant information on new technologies through research and networking and use this information to aid existing projects.
- Provide technical support to work groups/teams, and cross-functional groups within the organization as may be required.
- Product and Process Re-Engineering
- Develop in-house formulas and processes.
- Evaluate and accredit alternative raw materials for use in manufacturing and store operations.
- Conduct reengineering of existing products to improve quality, process and cost.
- Implement commercial manufacture of reengineered products in production/commissary or external manufacturers.
- Evaluate and recommend manufacturing equipment for processing new and reengineered products.
- Review and recommend food manufacturing equipment and process technology used in major food products for upgrading and updating.
- Product Technology Transfer/Duplication
- Collaborate and provide support to the development of major vendors/suppliers of raw materials, traded materials (items directly used by the stores), finished products and toll processors for new and reengineered products.
- Product and Raw Materials Standards and Alternatives
- Standardize formulas and processes of products manufactured in commissary and toll processed by external suppliers.
- Update revision history for all reengineered products as may be required.
This job description has been designed to indicate the general nature and level of work performed by employees in this classification. It is not designed to contain or be interpreted as an exhaustive list of all duties, responsibilities and qualifications required of employees assigned to this job. The duties, responsibilities may differ from the job description, and that the other duties as assigned, may be part of the job.
If the position requires a college/university degree, it must have been issued by an educational institution accredited by the United States Department of Education. Any degree issued by educational institution outside the United States must include documentation validating the equivalency of the degree to the same degree in the United States to be considered acceptable for this company’s purposes.
Reasonable accommodation for people with disabilities maybe requested by calling (626) 369-7118 at least five (5) working days in advance of the scheduled examination/assessment date(s).
APPLICANTS MUST BE AUTHORIZED TO WORK IN THE USA.
This Company is an Equal Opportunity Employer.
We use eVerify to confirm U.S. Employment eligibility.
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Research & Development Officer
Full Time
3
Years
Experience
$81700 - $86130 / Year
Skills
Food Packaging Properties & Functions
Chemical Engineering
Safe Food Handling
Culinology
Food Technology
HACCP
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16125 E. Valley Blvd, City of Industry, California 91744, United States