It all started with a cornfield and a common vision of a vertically-integrated egg products solution, managing the entire process from grain to finished product. This vision led Rembrandt Foods to become a leading egg ingredient producer in the United States, with global distribution. We supply egg ingredients to food manufacturers, brand owners, foodservice industries, and pet care manufacturers. Our expertise touches virtually every food category, including: mayonnaise and sauces, baked goods, confections, pasta and noodles, nutritional beverages and bars, and prepared foods.
Director of Research and Development
The Director of Research and Development provides technical and strategic business leadership necessary to support the overall product development, application development and process development / improvement goals and objectives of the company. In so doing, the Director of Research and Development develops and implements a systematic approach working directly with the customer in order to develop new product formulas, test ingredients, schedule trial runs and report test results with recommendations to move product and process development to commercialization. The Director of Research and Development assumes total accountability for the identification, development, testing and scale-up of a potential new product for commercial introduction. The Director of Research and Development is accountable for working with the Sales, Marketing/Optimization and Business Development teams to ensure products meet criteria for successful market introduction.
Duties and Responsibilities:
A trained designee will be appointed by management to cover for absences or vacancies; refer to Rembrandt Foods site-specific facility back-up matrix on file.
Knowledge, Skills and Abilities:
M.S. degree in Food Science or equivalent
Minimum 8 years’ experience in R&D, Application Development , QA function within Food Industry
Minimum 4 years of supervisory experience
Strong knowledge of industry practices: USDA, FDA, State regulations
Demonstrate ability to apply principles of logical scientific thinking to a wide range of intellectual and practical problems
Understanding of Microbiology and the ability to perform analytical food quality testing
Awareness and knowledge of surroundings in relation to climate, atmosphere and equipment
General knowledge of relationship of nutrition, pet food and feed ingredients
Understanding of various types of lab equipment and pilot plant equipment utilized in the food protein industry and final customer product applications
Understanding of ingredient interactions, processes and capabilities in the manufacture of egg-related products
Logical/analytical to include percentages, fractions, and advanced algebra
Ability to work with concepts such as limits, rings, quadratic and differential equations and proofs of theories
Ability to deal with a variety of abstract and concrete variables and nonverbal symbolism (formulas, graphs, etc.)
Ability to understand and interpret testing results; Statistical analysis of data a must
Demonstrate managerial, project management and leadership skills
Demonstrate problem-solving and decision-making abilities that reflect depth of knowledge, focus on the customer, and recognition of business objectives
Demonstrate ability to make group presentations on controversial or complex topics
Commitment to a team environment and a willingness and ability to learn
Attention to detail
Ability to read, understand and effectively communicate information through writing and speaking so others will understand
Public relation skills and phone etiquette
Computer Skills: Word, Excel, Outlook, PowerPoint, Internet
Lab protective equipment/ Safety glasses/Respirator mask in designated areas
Follows all Safety, Bio-Security, Environmental, and Animal Welfare Procedures
Ensures compliance with and follows all OSHA and REI safety regulations and procedures
Ensures that all care is provided with respect to customer, client and co-workers’ rights
Ensures a safe and clean work environment
Adheres to work schedules in completing and performing assigned tasks
Takes appropriate action to ensure the integrity and sustained certification of the SQF system.
Responsible for reporting and taking any necessary action to prevent food safety and food quality problems from occurring.
Responsible for following and enforcing procedures outlined in the Food Safety Plan and the Food Quality Plan and any other programs that support the SQF system and other 3rd party audits
Performs other tasks as assigned