R&D Project Manager

3 days left

Cleveland, OH, United States
Feb 24, 2017
May 26, 2017
Contract Type
Full Time


The Nestlé Professional project-manager will lead Product-Development projects for both NP North America and NP Global. The incumbent will be responsible for the development of lab, pilot plant, and manufacturing plant produced prototypes from concept through commercialization.  The position requires a high level of culinary processes and ingredients functionality knowledge. The position requires strong project management/leadership, communication, organization, and presentation skills. The candidate will work in team situations to meet project timelines and business needs.


  1. Project Management/Leadership: Responsible for medium scale Project Management of cross-functional teams of marketing, quality assurance, engineering, and product development promoting a team-building atmosphere. Consult with all internal (Product Development) and external (CEC, Marketing, Operations, Engineering, etc.) clients to provide guidance on formula and process development based on final project objective.  Function effectively as a Product Developer, Project Manager, Planner, Coordinator, Communicator, and Technical Expert.  Must be able to communicate project status using excellent oral, written, and presentation communication skills.  Responsible for establishing the project-plan, roles and responsibilities in projects by use of excellent leadership and organizational skills.  Must be able to consult with equipment and ingredient vendors on design and quality improvements, respectively.  Responsible for Planning, coordinating and conducting bench top, pilot plant, and manufacturing plant tests.  Must have the ability to upscale to manufacturing and to foresee processing risks and opportunities.  Must have the ability to manage parallel and sequential project task opportunities and to identify and communicate project costs and timing opportunities and risks.

  2. Research and Development: Must have a proven ability to strategize and design a testing methodology.  Must be able to apply knowledge of ingredient functionality and formulation balance to new products concepts in product areas such as e.g. culinary sauces.  Responsible for leveraging an understanding of analytical testing equipment, statistics, and sensory testing in the development new products.  Exhibit innovation in discovery, advancement, and evaluation of new technologies which can have significant impact on new products, improved products or processes, and/or capital avoidance. Leverage solid product development skills and creativity/creative approach to assess technology/ingredients and problem solve. Must incorporate knowledge of food manufacturing facility practices as it relates to food safety, GMPs, FDA and USDA requirements into product concept development. 

  3. Networking: Must be able to network across other Nestlé R&D units in the world in order to locate the relevant science and technology information. Will be supported in that role by the group-manager. Must also be able to provide good partnership with the Nestlé Professional organization (understand the Out Of Home context and needs).

  4. Technical Knowledge and Expertise:  Must have the ability to formulate and develop new and innovative culinary products in the portfolio of Nestle Professional. Knowledge of HPP (High Pressure Processing) a plus.  Effectively document all work including technical plans, experimental reports, plant trials, and specifications.


Minimum B.S., preferred being Masters in Science in Food Science, Agriculture, Chemistry, or Culinary-related Science Technology.


A prerequisite of a minimum of 5 years of Culinary Food Industry Experience in a Product Development/Research Development Role. Experience in the HPP based products a plus.  Proven track record of strong project Management.


  • Excellent Project Management and Team Leadership Skills with excellent oral, written, and presentation communication skills of project status.

  • Demonstrated ability to lead multiple projects in a cross-functional environment, while delivering significant business results.

  • Extensive knowledge of culinary formulations and processes with average knowledge, competency, and ability to physically produce bench top culinary samples.

  • Excellent organizational skills.

  • A proactive independent worker and able to complete projects with minimal supervision yet an open, flexible and devoted team player able to work well in a team environment.

  • Self-motivated with the ability to initiate and execute projects that include interfacing with operations, engineering, suppliers and product development.

  • Ability to Travel 10-30%.

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