Head of Research Development

RUPRECHT CO•Mundelein, IL

3d•Hybrid

About The Position

The Head of Research & Development will lead and execute all R&D initiatives with a primary focus on value-added protein products, including sous vide applications, as well as raw and fresh or frozen protein offerings. This role is responsible for driving product innovation, process optimization, and commercialization efforts aligned with the company’s strategic growth objectives. This individual will bring deep expertise in meat science and modern cooking technologies (including sous vide) to develop differentiated, high-quality products across both fresh and further-processed categories.

Requirements

10+ years of R&D experience, with at least 5 years in a leadership role within multi-component food manufacturing environments
Strong foundation in Food Science, including product development, food safety, and processing principles
Strong experience in meat processing across both fresh/raw and value-added protein products
Demonstrated expertise in sous vide cooking or low-temperature controlled cooking methods
Experience with protein grinds, whole muscle cuts (e.g., steaks), and/or further processed meat products
Proven track record of successful product commercialization from concept to launch
Experience working with vacuum packaging systems and cook-chill technologies, as well as fresh meat packaging formats
Familiarity with automation and advanced processing equipment in protein manufacturing
Candidates should be self-starters with a strong work ethic and the ability to prioritize their workload to ensure timely issue resolution.
Technical Expertise: Deep knowledge of meat science, protein functionality, and modern cooking technologies
Analytical Thinking: Ability to translate data into actionable insights and optimized solutions
Leadership: Proven ability to lead teams and drive results in complex environments
Communication: Clear and effective communicator across technical and non-technical stakeholders
Collaboration: Strong cross-functional partnership skills
Execution: Results-driven with strong project management and prioritization skills

Responsibilities

Lead development of value-added protein products, including sous vide and fully cooked meat solutions, as well as raw formats such as grinds and whole muscle products
Drive product formulation and process development, optimizing quality, yield, shelf life, and cost across both fresh and processed product lines
Conduct bench-top, pilot, and full-scale plant trials to validate formulations and manufacturing processes
Partner with equipment manufacturers and vendors to identify best-in-class processing technologies, including vacuum-based cooking systems and fresh meat processing equipment
Build and scale manufacturing capabilities for new product lines, including process design, production workflows, staffing models, and integration into existing manufacturing operations
Lead the end-to-end commercialization of new products, including scale-up, packaging design and selection, and cross-functional launch execution to ensure successful market introduction
Collaborate cross-functionally with Operations, Quality, Supply Chain, and Commercial teams to ensure seamless product commercialization
Lead commissioning of new equipment and production lines, supporting both sous vide and fresh/raw product manufacturing
Develop and maintain detailed product specifications, documentation, and technical reports
Provide technical leadership and troubleshooting support during production runs
Ensure all R&D activities meet USDA, SQF, and food safety/regulatory standards
Stay current on industry trends in value-added proteins, fresh meat innovation, and culinary applications
Lead and develop the R&D team
Foster a culture of innovation, accountability, and continuous improvement