Development Director Senior

1 week ago

Montréal, Canada Evlv Full time

Title: Director of Research & Development # ; Industry: Food Manufacturing #Location: Montreal, QC #Working Hours: Monday – Friday #Compensation and Benefits: $100k-$125k, Medical benefits, vacation, other This position is only open to residents of Canada who have legal work authorization. #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. #The Director of Research and Development (R&D) 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. #Strong leadership, communication, and project management abilities. Familiarity with sensory evaluation methods and analytical testing. Proficient in using formulation management and product lifecycle software. Creative thinker with strong problem-solving and analytical skills. #7+ years of progressive experience in food product development, with a strong focus on flour, dough, bakery, or frozen food manufacturing . ~ In-depth technical knowledge of flour functionality, dough rheology, fermentation, and baking science . ~ Experience working in GFSI-certified facilities and collaborating with QA/QC and regulatory teams. #Product Innovation & Development Lead the design, development, and optimization of new flour and dough formulations (e.g., breads, pastries, pizza, flatbreads, frozen doughs, batters). Translate market trends and customer needs into innovative product concepts. Partner with marketing and sales to develop a strategic innovation pipeline aligned with business goals. Conduct lab and pilot-scale experiments to test ingredient functionality, fermentation behavior, and baking performance. Process & Technical Development Lead process validation , shelf-life studies , and sensory evaluations to ensure product performance and quality. Ingredient & Material Research Evaluate new flours, grains, enzymes, emulsifiers, and improvers to enhance dough functionality and performance. Work with suppliers to identify and qualify innovative ingredients that improve product quality, texture, and nutritional value. Lead and mentor a team of food scientists, technologists, and lab staff. Work closely with Quality Assurance to ensure new formulations meet all regulatory, labeling, and food safety requirements. Continuous Improvement Drive continuous improvement initiatives for existing products—enhancing taste, texture, shelf life, and manufacturing efficiency. Utilize data and analytical tools to monitor performance and identify opportunities for optimization. Maintain awareness of emerging food technologies and trends, including clean label, plant-based, and sustainable ingredient developments.

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