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Ice Cream Product Development Manager Jobs (NOW HIRING)

Spads Scoops LLC

Be Seen First

Ice Cream Scooper/Manager

Bristol, PA

$12.75 - $17/hr

* Serving ice cream : Scooping ice cream and presenting it to customers * Making drinks : Mixing shakes and other beverages * Operating cash register : Ringing up customers and handling cash

Toft Dairy, Inc

Ice Cream Servers

Sandusky, OH · On-site

$12 - $13/hr

This role involves serving ice cream and related products in a fast-paced, team-oriented environment while maintaining high standards of cleanliness, safety, and customer service. This is an ideal ...

Super Company

[DEMO] Ice Cream Taster

Mountain View, CA · On-site

Super Company is seeking an Ice Cream Taster to support quality checks and product development through hands-on taste testing in our onsite facility. Position Summary The Ice Cream Taster will assist ...

IDAHO MILK PRODUCTS

Ice Cream Operator

Jerome, ID · On-site

$15.50 - $19/hr

Production Location: Ice Cream Plant City: Jerome State/Territory: Idaho Reports to: Ice Cream Supervisor Employment status: Full time FLSA Status: Non-exempt Shifts: Day Shift # of openings: 7 SHIFT:

Jasper

Ice Cream Maker at Jasper

Jasper, IN · On-site

$16 - $22/hr

Sanitize and prepare equipment for the workstation before and after production * Follow recipes to create batches of ice cream using our state-of-the-art equipment * Weigh, measure, and mix ...

Baskin Robbins

Ice Cream Scooper

Saint Louis, MO · On-site

$15/hr

Leadership opportunities to gain real world management experience to help you reach your ... See, they were big ice cream people. So while every other ice cream shop stuck with vanilla ...

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Ice Cream Product Development Manager information

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How much do ice cream product development manager jobs pay per year?

As of Jun 7, 2026, the average yearly pay for ice cream product development manager in the United States is $126,987.00, according to ZipRecruiter salary data. Most workers in this role earn between $114,500.00 and $143,000.00 per year, depending on experience, location, and employer.

What is the difference between Ice Cream Product Development Manager vs Ice Cream Quality Assurance Specialist?

AspectIce Cream Product Development ManagerIce Cream Quality Assurance Specialist
CredentialsDegree in Food Science, Culinary Arts, or related field; experience in product developmentDegree in Food Science, Microbiology, or related; certifications in quality assurance
Work EnvironmentCollaborates with R&D, marketing, and production teams to create new flavors and productsMonitors production processes, conducts testing, and ensures product safety and compliance
Industry UsageCommonly employed in R&D departments of ice cream manufacturersFound in quality control labs within ice cream production facilities

The Ice Cream Product Development Manager focuses on creating new ice cream flavors and products, working closely with R&D teams. In contrast, the Ice Cream Quality Assurance Specialist ensures the safety, quality, and compliance of ice cream products during and after production. Both roles require food science credentials but serve different functions within the industry.

What are the key skills and qualifications needed to thrive as an Ice Cream Product Development Manager, and why are they important?

To thrive as an Ice Cream Product Development Manager, you need expertise in food science, product formulation, and project management, often supported by a degree in food science, dairy technology, or a related field. Familiarity with sensory evaluation methods, food safety regulations, and product lifecycle management software is typically required. Creativity, problem-solving, and cross-functional communication skills help you innovate and collaborate effectively with marketing, production, and quality teams. These skills ensure the successful creation and launch of appealing, safe, and profitable ice cream products in a competitive market.

What does an Ice Cream Product Development Manager do?

An Ice Cream Product Development Manager oversees the creation and improvement of ice cream products, from concept to launch. They work closely with food scientists, marketing teams, and production staff to develop new flavors, ensure quality, and meet consumer trends. This role also involves conducting market research, sourcing ingredients, and ensuring compliance with food safety regulations. The manager balances creativity with technical knowledge to bring innovative ice cream products to market.

What are some common challenges faced by an Ice Cream Product Development Manager during the formulation process?

Ice Cream Product Development Managers often encounter challenges such as balancing texture and flavor while meeting nutritional guidelines, managing ingredient costs, and ensuring product stability during storage and transportation. They must also consider consumer trends, allergen regulations, and the scalability of recipes from test kitchen to full production. Collaboration with food scientists, marketing teams, and quality assurance professionals is essential to address these challenges and deliver innovative products that align with brand standards and customer expectations.
Infographic showing various Ice Cream Product Development Manager job openings in the United States as of May 2026, with employment types broken down into 57% Full Time, and 43% Part Time. Highlights an 100% In-person job distribution, with an average salary of $126,987 per year, or $61.1 per hour.

Scratch Made Ice Cream Chef

New City Microcreamery

Shirley, MA • On-site

$45K - $55K/yr

Full-time

Posted 7 days ago

Job description

DESCRIPTION
Do you want to work with positive people?
Do you like making food you can be proud of?
Do you like learning in a creative environment where your inputs are directly involved in our kitchen's success?
Get in on the ground level and help us create the future of dessert and ice cream as a lead ice cream and dessert chef.
We are opening a gourmet, scratch, ice cream and pastry kitchen incorporating fresh locally sourced ingredients. Our menu will arrive at the crossroad of the arts of craft cocktail mixology and gourmet ice cream creating a fresh take on the classic ice cream parlor.
Must have a creative mindset, high level work ethic, commitment to consistent excellence and a team first mentality. Experience in pastry and desserts is a must. Cooking great food makes us happy. Does it make you happy?
Our kitchen is led by Chef Alyssa, and our management team and run with a staff of 10+ energetic cooks. A positive attitude, healthy mind and body, and good energy means everything to us and is vital to someone who wants to be a member of our team.
A great ice cream chef should expect to:
-Come prepared to learn recipes and techniques that go into crafting our scratch made ice cream bases, sauces and ingredients and execute them after training.
-Understand what it means to work with a sense of urgency.
-Respect the food and equipment you are working with.
-Stay organized
-Keep themselves and the environment they are working in clean and sanitized.
Responsibilities include:
-Creating and producing ice cream bases from scratch.
-Creating and producing sauces, toppings and pastry needed for ice cream production
-Managing production schedules and inventory in our open kitchen
-Supervising, development and training of staff
Above all, working with us is an opportunity to learn from a dynamic team and grow one's culinary skills. As a young team, we are continuously committed to growing, and learning thus, holding each other accountable. Do you want to take the journey with us? Do you want to grow?
REQUIREMENTS
  • Able to bend, twist, and lift 50 Lbs
  • Able to stand for extended periods of time
  • Must be 18+

Founded in 2015, New City Microcreamery is a metropolis of fine confections, smooth creams, and delectable treats that has been voted the Best Ice Cream in Massachusetts*. We've taken the ice cream of our wildest imaginations and brought it to life. We created something we believe in; our childhood dream of a utopian society where ice cream rules - and most importantly - it's good. It's really good.
We use a liquid nitrogen process to freeze the cream. After the scratch ice cream base has steeped in its flavor for 24 hours in our walk-in refrigerator, we pour it into our mixer. We slowly move the base and introduce the liquid nitrogen, which is negative 300 degrees! We then increase the speed on the mixer to aerate the frozen cream and give it its lighter texture and mouthfeel. The super-cold liquid nitrogen creates a smaller ice crystal which gives it the smooth New City texture we look for. Plusits a heck of a show.
Yet we know that man cannot live on ice cream alone, which is why we offer locally sourced coffee and pastries created by our in-house pastry chef.
*ranked among all ice cream shops in the state by MassLive in an independent evaluation based on flavor, texture, creativity and overall service.

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