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Bakery Research Development Manager Jobs (NOW HIRING)

Maker's Pride

R&D Food Scientist

Front Royal, VA · On-site

KEY RESPONSIBILITIES / WHAT YOU GET TO DO Project Management:Works on the new bakery projects in the New Bakery & Innovation R&D platform from concepts, ingredient sourcing, reformulating, cost ...

Maker's Pride LLC

R&D Food Scientist

Front Royal, VA · On-site

Key Responsibilities / What You Get To Do Project Management: * Works on the new bakery projects in the New Bakery & Innovation R&D platform from concepts, ingredient sourcing, reformulating, cost ...

Sees

Technician, Research & Development

Los Angeles, CA · On-site

$28/hr

The Research & Development (R&D) Technician supports R&D management in developing new confectionary and candy products, testing new ingredients, and reformulating current products to improve product ...

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$48.5K

$101.8K

$165K

How much do bakery research development manager jobs pay per year?

As of Jun 6, 2026, the average yearly pay for bakery research development manager in the United States is $101,794.00, according to ZipRecruiter salary data. Most workers in this role earn between $77,500.00 and $116,500.00 per year, depending on experience, location, and employer.

What are some common challenges faced by a Bakery Research Development Manager when introducing new products to the market?

A Bakery Research Development Manager often encounters challenges such as aligning innovative product concepts with production capabilities, meeting strict food safety and quality standards, and ensuring that new products cater to evolving consumer preferences. Balancing creativity with cost-effectiveness is also key, as is close collaboration with marketing, production, and supply chain teams to ensure a seamless launch. Additionally, adapting recipes for large-scale manufacturing without compromising taste or texture can be a complex but rewarding aspect of the role.

What are the key skills and qualifications needed to thrive as a Bakery Research Development Manager, and why are they important?

To thrive as a Bakery Research Development Manager, you need expertise in food science, product development, and bakery processes, often supported by a degree in food technology or a related field. Familiarity with laboratory testing equipment, product formulation software, and regulatory compliance systems is crucial. Strong project management, creativity, and effective communication skills help you lead cross-functional teams and drive innovation. These skills and qualities are essential for developing market-ready bakery products that meet quality, safety, and consumer expectations.

What does a Bakery Research Development Manager do?

A Bakery Research Development Manager is responsible for leading the development and improvement of bakery products. They oversee the creation of new recipes, ensure compliance with food safety regulations, and collaborate with production teams to optimize processes. Their role also involves analyzing market trends, conducting product testing, and managing projects from concept to launch. Ultimately, they help bakeries innovate and stay competitive by introducing appealing and high-quality baked goods.

What is the difference between Bakery Research Development Manager vs Bakery Product Developer?

AspectBakery Research Development ManagerBakery Product Developer
CredentialsBachelor's degree in food science, bakery technology, or related field; often with experience in R&DSimilar educational background; focus on product creation and formulation
Work EnvironmentOversees R&D teams, laboratory work, and project management within bakery companiesPrimarily involved in product formulation, testing, and recipe development, often in a lab or test kitchen
Employer & Industry UsageUsed by large bakery firms, food manufacturers, and R&D departmentsCommonly used by bakery startups, food companies, and product innovation teams

While both roles require a background in food science and focus on bakery products, the Bakery Research Development Manager typically oversees R&D teams and manages projects, whereas the Bakery Product Developer concentrates on creating and testing new recipes. Both roles are essential for bakery innovation but differ in scope and responsibilities.

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What cities are hiring for Bakery Research Development Manager jobs? Cities with the most Bakery Research Development Manager job openings:
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Bakery Research Development Manager jobs near you
Infographic showing various Bakery Research Development Manager job openings in the United States as of May 2026, with employment types broken down into 94% Full Time, and 6% Part Time. Highlights an 94% In-person, and 6% Hybrid job distribution, with an average salary of $101,794 per year, or $48.9 per hour.

Bakery Food Scientist

Onward Technologies, Inc.

Milwaukee, WI • On-site

Full-time

Posted 20 days ago

Job description

Title: Bakery Food Scientist
Location: Milwaukee, Wisconsin
Summary:
The position will apply bakery scientific and engineering principles in research, development, production technology, quality control, packaging, processing, and utilization of foods by performing the following duties. The successful candidate will be required to plan and conduct work requiring a mastery of bakery specialized techniques or ingenuity in selecting and evaluating approaches to unforeseen or novel problems. May be asked to lead technically complex and multi-function project teams.
Responsibilities:
  • Identify, evaluate and develop potential new pizza crust or similar bakery items opportunities. From bench-top samples to commercialized products, including COG, BOM, raw material & finished product specifications development
  • Applies an analytical approach to the solution of a wide variety of problems and assimilates the details and significance of various scientific analyses, procedures, and tests.
  • Demonstrates initiative, creativity and thoroughness in the execution of complex projects.
  • Plans and conducts independent research projects and participates in the development of project objectives.
  • May lead cross-functional teams charged with the development of new business opportunities. Develops strong cross-functional relationships.
  • Conducts new product research and development of pizza crust.
  • Contributes to the development of project strategies and recommends technical direction to management.
  • Fully understands food standards, safety and sanitary regulations, and good manufacturing practices.
  • Evaluates technical trends in their specific area of expertise or assignment and makes recommendations for process or product improvements and identify opportunities for new or improved process or products.
  • Conducts or supervises the testing of new products in test kitchen, the development of specific processing methods in bakery pilot plant and scaling products up in manufacturing facilities.
  • Organize and direct sample development for sales presentations, consumer testing and food safety assurance
  • Maintains written technical documentation and product and process specifications as pertaining to R&D.
  • Utilizes or directs internal (manufacturing, engineering, marketing, quality systems, procurement) and external (suppliers, consultants) functional experts to resolve issues.
  • Assist in PR events, food shows and Sales presentations on key customer calls
  • Provide technical support/serves as product development contact for Sales, Customer and Operations
  • Will work cross functionally to deliver year over year cost savings.

Qualifications:
  • Specific, demonstrated experience in bakery industry.
  • Strong interpersonal, project management and communication skills, and demonstrated leadership skills.
  • Ability to read, analyze, and interpret common scientific and technical journals, financial reports, and legal documents.
  • Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the business community.
  • Ability to effectively present information to top management, public groups, and/or boards of directors.
  • Ability to apply advanced mathematical concepts such as exponents, logarithms, quadratic equations, and permutations.
  • Ability to apply mathematical operations to such tasks as frequency distribution, determination of test reliability and validity, analysis of variance, correlation techniques, sampling theory, and factor analysis.
  • Ability to define problems, collect data, establish facts, and draw valid conclusions.
  • Strong computer skills are necessary
  • Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

Educational Requirements:
Bachelor's Degree in Bakery Science, Food Science, Biology, Chemistry, Culinary or equivalent
3-5+ years specific to Bakery R&D
If you wish to review our other job opportunities, please go to our careers page: http://www.onwardgroup.com/careers/zoho-submit-resume/
Onward Technologies is an Equal Opportunity Affirmative Action employer. We prohibit discrimination in decisions concerning recruitment, hiring, compensation, benefits promotions, training, termination or any other condition of employment or career development. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, marital status, national origin, veteran status, disability status or any other legally protected status.

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