Director of Research & Development at King Arthur Baking Company in White River Junction, Vermont

Job Description:

The Position: The Director of Research & Development leads innovation and product renovation at King Arthur Baking, overseeing product formulation, recipe development, and testing. This role provides strategic direction for the R&D team, managing prioritization, structure, and budgets while staying ahead of industry trends to identify new product opportunities. The Director ensures FDA compliance, supports sustainability initiatives, and collaborates with cross-functional teams on ingredient sourcing, manufacturing, and quality standards. They also contribute to marketing, sensory evaluations, packaging reviews, and editorial initiatives to drive product excellence and consumer engagement.

The Location: White River Junction, VT; onsite daily. 

Essential Duties and Responsibilities

• Lead, mentor, and develop the Research and Development Team, setting strategic direction, defining priorities, and ensuring alignment with company goals.
• Shape the organizational structure and team utilization, providing recommendations to optimize efficiency, innovation, and talent development while managing the R&D budget.
• Manages product formulation and recipe development, and the testing and evaluation process across all innovation and renovation projects.
• Research and monitor industry and consumer trends, develop relationships with ingredient suppliers and manufacturing partners and participate in professional development, identify opportunities for new product introductions. 
• Drive continuous improvement by recommending updates to existing products based on trends, operational efficiencies, cost analysis, and raw material availability.
• Provides guidance and recommendations on product formulations and product claims based on maintaining a current understanding of FDA regulations and KAB Food Safety and Quality Standards.
• Partners with KAB Sourcing team to identify needed ingredients and continue to develop our ingredient supply chain to meet our Sustainability initiatives.
• Supports KAB-owned Manufacturing and Co-Manufacturing locations with Quality, Production and Ingredient support.
• Collaborate with sales and marketing teams, offering expertise in recipe development, product demonstrations, and sample production to enhance customer engagement.
• Participates in ongoing Packaging review as part of new product development and renovation work.
• Participates in ongoing test kitchen recipe development review and other Editorial-led initiatives.
• Participates in the sensory evaluation program ensuring robust testing protocols that drive product excellence and consumer satisfaction.

Education and Experience

• 12+ years' experience in Food Research & Development 
• 6+ years of proven managerial experience leading and developing high-performing R&D function 
• Expertise in high-level baking processes and techniques, and proven ability in scaling recipes from test kitchen to commercial production while maintaining taste, quality and financial targets  
• Strong knowledge and understanding of the Code of Federal Regulations Title 21 (food), training in sensory, basic food safety, and FDA labeling requirements
• Familiarity with sustainability initiatives, ingredient sourcing, and supply chain management in the food industry
• Baking experience in a commercial bakery or restaurant a plus 
• Culinary degree or Pastry and Baking degree a plus 
• Knowledge of industry-standard sensory evaluation protocols
• Proficient in Microsoft suite and integrating new technologies (AI included) into the R&D process
• Experience collaborating with cross-functional teams, including Marketing, Sales, Manufacturing, and Supply Chain.
• BS in Food Science or BS in a related science field with demonstrated relevant work experience   
• We value those who can demonstrate capability and articulate how prior experiences will help them transition into this role.

Competencies

• Leadership:  Ability to inspire and motivate a team, foster collaboration, set self and team priorities, and drive results.
• Technical Expertise: Mastery understanding of baking processes, ingredient functionalities, and food chemistry.  
• Innovation: Ability to think creatively, generate new ideas, and drive innovation in baking product development. Initiative to deliver innovative ideas outside of the traditional commercialization process that provide incremental avenues for growth.  
• Communication: Excellent verbal and written communication skills, with the ability to convey and present creative ideas and information to both industry and non-industry stakeholders through both written materials and product demonstration. 
• Problem Solving: Analytical and critical-thinking skills to address challenges and find practical solutions in the development process.
• Project Management:  Ability to oversee multiple projects, meet deadlines, and make cost-effective decisions.
• Adaptability: Ability to adapt to changing priorities and thrive in a dynamic and fast-paced work environment.
• Team Collaboration:  Ability to collaborate effectively with cross-functional teams, including marketing(brand, innovation, editorial, direct-to-consumer), operations (commercialization, sourcing, quality, etc.), and sales.