SENIOR RESEARCH & DEVELOPMENT SPECIALIST

Can you cut it with the industry leaders in meat portioning and cooking? We’re always looking for sharp minds and sure hands to join our family business. We are committed to maintaining a safe, diverse, and welcoming workplace for all.

Job Title: Senior Research & Development Specialist

Department: Research & Development

Reports to: Research & Development Manager            

 Job: Full-time

FLSA Status: Exempt

Location:   

SUMMARY

The Senior Research & Development Specialist is responsible for leading complex product development initiatives and providing advanced technical expertise across Standard Meat Company's Research & Development function. This position independently manages product development projects from concept through commercialization readiness and serves as a technical resource in product formulation, meat science, poultry science, ingredient functionality, manufacturing feasibility, and process optimization.

Working collaboratively with Culinary, Commercialization, Operations, Business Development, Quality, Procurement, Supply Chain, and customers, the Senior Research & Development Specialist develops innovative products that align with Standard Meat Company's processing capabilities and business objectives. In addition, this role supports technical problem solving, continuous improvement initiatives, and knowledge sharing across the Research & Development function.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Lead the technical execution of complex product development projects from concept through commercialization readiness.
• Develop and optimize product formulations that balance customer expectations, product quality, manufacturability, regulatory compliance, operational capabilities, and business objectives.
• Plan, coordinate, and execute benchtop trials, pilot studies, plant trials, and product validations to support successful product launches.
• Evaluate manufacturing processes, product performance, and technical data to identify opportunities for product improvement, yield enhancement, process optimization, cost reduction, and shelf-life performance.
• Collaborate with Culinary, Commercialization, Operations, Business Development, Quality, Procurement, and other cross-functional teams to resolve technical challenges and support successful product development initiatives.
• Analyze complex technical issues and develop practical, science-based solutions that support customer and business needs.
• Evaluate and approve ingredients, raw materials, and suppliers to support new product development and continuous improvement initiatives.
• Prepare, review, and maintain formulations, specifications, SOPs, labeling documentation, regulatory documentation, and project records.
• Present technical findings, recommendations, and project updates to customers, cross-functional teams, and executive leadership.
• Serve as a technical resource by providing guidance, sharing subject matter expertise, and supporting the successful execution of complex product development initiatives.
• Maintain accurate project documentation and product development databases.
• Participate in innovation initiatives, competitive product evaluations, product testing, and continuous improvement activities.
• Perform other duties as assigned.

OTHER DUTIES, SKILLS, AND ABILITIES

• Advanced knowledge of meat/poultry science, food chemistry, ingredient functionality, and product formulation.
• Strong understanding of product development processes from concept through commercialization readiness.
• Strong understanding of food manufacturing processes and operational feasibility.
• Demonstrated ability to analyze complex technical challenges and develop practical business solutions.
• Strong analytical, organizational, and project management skills.
• Ability to effectively influence and collaborate with cross-functional teams.
• Excellent verbal, written, presentation, and interpersonal communication skills.
• Ability to communicate technical concepts to both technical and non-technical audiences.
• Demonstrated commitment to innovation, continuous improvement, and operational excellence.
• Proficiency in Microsoft Office applications; experience with product development systems and AI-assisted tools preferred.
• Behaviors consistent with Standard Meat Company's ethics and values.
• Bilingual English/Spanish preferred.
• Must be open to travel 10 - 30% of time

EDUCATION AND/OR EXPERIENCE

• Bachelor's degree in Food Science, Animal Science, Poultry Science, Biochemistry, or a related scientific or technical field required; Master's degree preferred.
• Minimum five years of progressive experience in food product development, meat science, or a related technical role.
• Demonstrated experience independently leading complex product development projects from formulation through commercialization readiness.
• Experience supporting plant trials, manufacturing scale-up, and commercialization activities.
• Demonstrated ability to apply advanced technical knowledge to solve complex product development and manufacturing challenges.
• Experience presenting technical information to customers and cross-functional leadership preferred.

PHYSICAL DEMANDS

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. 

PHYSICAL ACTIVITY REQUIREMENTS:

• Standing: Performed for over 2/3 of the time.
• Walking: Performed for over 2/3 of the time.
• Sitting: Performed for over 2/3 of the time.
• Using hands to finger, handle, or feel: Performed for over 2/3 of the time.
• Reaching with hands and arms: Performed for over 2/3 of the time.
• Climbing or balancing: Performed for under 1/3 of the time.
• Stooping, kneeling, crouching, or crawling: Performed for under 1/3 of the time

WEIGHTLIFTING AND FORCE EXERTION:

• Up to 10 pounds: Lifted or exerted for over 2/3 of the time.
• Up to 25 pounds: Lifted or exerted for 2/3 of the time.
• Up to 50 pounds: Lifted or exerted for 2/3 of the time.
• Up to 100 pounds: Lifted or exerted for 1/3 of the time.
• More than 100 pounds: Lifted or exerted for none of the time.

WORK ENVIRONMENT

• Cold Temperature:  <45 °F Cooler                        <0 °F Freezer
• While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions, moving mechanical parts, and extreme cold temperatures.
• The noise level in the work environment is moderate.

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