R&D Coordinator

Key Responsibilities: Coordinate benchtop and plant trials for new seafood products (fresh, frozen, value-added, ready-to-eat, etc.).Assist with recipe development, reformulation, and cost optimization. Prepare product specifications, formulations, and technical documentation. Support scale-up from pilot to full production. Track project timelines and ensure milestone completion. Regulatory & Compliance Ensure products comply with FDA, USDA (if applicable), and state regulations. Support seafood HACCP documentation and validation. Assist with Prop 65 assessments and labeling compliance. Maintain ingredient statements, allergen declarations, and nutritional data. Work with QA to validate shelf-life studies and challenge studies. Documentation & Data Management Maintain R&D databases, formulas, and product development files. Generate batch sheets and trial reports. Coordinate sample submissions for lab testing (microbiological, chemical, sensory).Track product costing and ingredient changes. Cross-Functional Collaboration Coordinate with Production during trials and first runs. Communicate with Procurement on ingredient sourcing and specifications. Support Sales with technical information and customer samples. Assist in responding to customer specification requests and audits. Sensory & Quality Support Organize and document sensory evaluations. Participate in quality improvement initiatives. Monitor product performance and support continuous improvement efforts.

Qualifications: Bachelor's degree in Food Science, Food Technology or related field preferred or work experience 13 years of experience in food manufacturing (seafood experience strongly preferred).Experience with seafood HACCP and FDA regulations. Familiarity with frozen, refrigerated, or ready-to-eat product development is a plus. Knowledge of food safety regulations (FDA, HACCP, FSMA).Understanding of allergen controls (especially seafood allergens).Strong documentation and project coordination skills. Detail-oriented and highly organized. Strong communication and cross-functional collaboration skills. Ability to manage multiple projects simultaneously. Problem-solving mindset with a focus on food safety and quality. Combination of office, kitchen and production floor environment. Exposure to refrigerated and frozen conditions. Ability to lift up to 50lbs as needed. PPE required in production areas. Experience working with raw, cooked, smoked, or ready-to-eat seafood. Knowledge of seafood sourcing, seasonality, and quality indicators. Understanding of shelf-life challenges unique to seafood products.

Benefits: Medical, Dental, Vision, Life, 401k, LTD, FSA