R&D Manager, Culinary Wet

About Kerry

About the role

The R&D Manager for Culinary Wet leads the development and commercialization of innovative sauce technologies within Kerry’s RD&A organization. This role drives the growth strategy for the Culinary Wet portfolio, champions technical excellence, and builds a high‑performing team focused on delivering winning solutions for customers across key End Use Markets.

Key responsibilities

Product Development & Commercialization

• Lead product development and applications for Culinary Wet (sauces) across all major End Use Markets, customers, and channels.
• Oversee projects from concept through launch, collaborating with cross‑functional partners including process engineering, quality, sales, procurement, manufacturing, and packaging.
• Serve as the technical lead for key accounts, strengthening customer intimacy and supporting commercial growth.
• Apply strong technical and commercial insight to deliver “right‑first‑time” solutions.
• Managing project resource allocation.
• Deliver end to end product development cycle process.

Technical Expertise

• Demonstrate deep knowledge of raw materials, formula design, and hot/cold processing techniques across wet condiment systems.
• Understand packaging fundamentals for sauces and condiments.
• Design products that meet safety, quality, and stability requirements across refrigerated and ambient categories—such as emulsions, water‑based sauces, relishes, jams, and sweet sauces.
• Develop cross regional functional expertise and network in wet culinary

Innovation Leadership

• Translating customer needs and market insights into innovation opportunities.
• Championing forward‑looking solutions aligned with future customer and consumer demands.
• Evaluating and enhancing the existing product portfolio to ensure best‑in‑class performance.
• Recommending and screening new raw materials; building and maintaining comprehensive raw material libraries.
• Prioritising projects in alignment with regional leadership and global R&D stakeholders.

Operational & Cross‑Functional Support

• Partner closely with Supply Chain and Operations to:Drive process improvements and troubleshooting at plant level.
• Support business continuity and productivity initiatives.

Leadership & Team Development

• Lead, mentor, and develop the Culinary Wet RD&A team through coaching, training, and regular feedback.
• Foster a high‑performance culture and contribute actively to the RD&A leadership team.

Qualifications and skills

• Bachelor’s or Master’s degree in Food Technology, Food Engineering, Chemistry, or Food Science.
• Minimum 10 years’ experience in the Culinary Wet/Sauces industry.
• Strong background across laboratory, pilot‑plant, and factory environments.
• Proven people management experience.
• Excellent understanding of thermal processing and filling/packaging technologies.
• Experience in Australia’s Foodservice or chain restaurant sector is highly desirable.
• Demonstrated success managing internal and external stakeholder relationships (Commercial/sales, customers, senior leadership).