Director, Technical Product Development

Nestlé’s Research & Development Center drives innovation in food, beverage, and pharmaceutical science, creating breakthrough discoveries that benefit consumers and the planet. As a Director of Technical Product Development, you will lead the innovation, development, and commercialization of pizza and dough‑based snacking products within one of North America’s largest frozen‑food portfolios. This position is not eligible for Visa Sponsorship.

Primary Responsibilities

• Develop and execute the innovation strategy for pizza and dough‑based snack platforms, identifying emerging consumer trends, technologies, ingredients, and product opportunities.
• Guide projects from concept creation through commercialization and post‑launch optimization.
• Lead and develop a high‑performing team of product developers, food scientists, and chefs, fostering creativity, collaboration, accountability, and continuous learning.
• Coach and develop future technical and people leaders.
• Provide technical leadership in dough systems, pizza technologies, frozen foods, ingredient functionality, and manufacturing processes.
• Advance technical understanding of dough rheology, fermentation, baking systems, texture optimization, and shelf‑life performance.
• Establish technical standards and best practices across the organization.
• Partner closely with Marketing, Consumer Insights, Operations, Supply Chain, Quality Assurance, Procurement, Packaging, Regulatory Affairs, and the Strategic Business Unit.
• Present recommendations and innovation strategies to senior leadership and build strong internal and external networks, including suppliers, research institutions, and industry experts.
• Translate business objectives into prioritized R&D roadmaps, ensuring projects meet targets for consumer preference, food safety, cost, quality, operational feasibility, and speed to market.
• Manage budgets, resources, and talent allocation across the portfolio.

Qualifications

• Bachelor’s degree in Food Science, Bakery Science, Food Engineering, or a related technical discipline.
• 12+ years of progressive food‑industry R&D experience, including development of dough‑based products.
• 5+ years of people‑leadership experience.
• Proven track record leading product development programs from concept through commercialization.
• Experience with frozen foods, bakery, pizza, dough‑based products, snacks, or adjacent categories.
• Demonstrated ability to lead cross‑functional teams in a complex matrix environment.
• Preferred: Advanced degree (M.S.) in Food Science or related field.
• Deep expertise in dough systems, fermentation, baking science, and texture optimization.
• Experience with large‑scale food manufacturing and commercialization.
• Strong understanding of consumer‑led innovation methodologies.
• Experience managing broad portfolios and multiple simultaneous development programs.

Leadership Success Profile

• A passionate food innovator who understands both consumers and technology.
• Comfortable discussing dough rheology with scientists and business strategy with executives.
• Collaborative leader who develops people and builds strong partnerships.
• Curious, bold, and willing to challenge conventional thinking.
• Results‑oriented with a strong bias for execution.

Pay

Salary range: $179,376.30 – $230,000.00 per year. Bonus eligibility: Yes. The pay range is a good‑faith estimate; final compensation may vary based on knowledge, skills, abilities, and geographic location. For Director‑level positions, total rewards may also include participation in the Long‑Term Incentive Plan (LTIP) and annual bonus opportunities.

Benefits

Nestlé offers a competitive total rewards package that includes performance‑based incentives, a 401(k) with company match, healthcare coverage, and a broad range of other benefits. Specific incentives and benefit packages may vary by position. More details are available at Nestlé US Benefits.