Product Development Process Manager; FTC

So, what will I be doing?

At Yeo Valley, we’ve been making delicious, organic dairy products for over 50 years. As a family‑run business, we believe in doing things the right way – sustainably, ethically, and with people at the heart of what we do.

We are looking for a Process Manager to join our Central Development Team on a 14‑month FTC to cover maternity leave. This role will be based at our Newton Abbot site and the working hours are 40 hours per week (Monday to Friday).

Under the direction of the Senior Process Manager, the Process Manager will lead and manage, with the support of Senior Process Technologists, the launching and evaluating of new and existing products within the ice‑cream and desserts category. The role requires the overall ability to act as the interface of the site development process with the customer and the internal functions to deliver products from Gate 3 to 6 approval and ensure a successful product launch from the site.

The Process Manager will improve and develop processes and procedures across the site with the following main areas of focus:

• Supervising existing and developing new site processes
• Lead the Product & Material reformulation site plan
• Supporting Capital Projects with the Senior Process Manager
• Managing NPD/EPD site launches

• Supervising existing and developing new site processes
• Lead the Product & Material reformulation site plan
• Supporting Capital Projects with the Senior Process Manager
• Managing NPD/EPD site launches
• Nominated site lead contact for Yeo Valley Process Development for internal and external projects associated with assigned site
• Manage specific NPD projects from Gate 3 approval to Gate 6 Post Launch Review, ensuring the relevant stakeholders are involved at the right stage and aligned, and the business has clear visibility on the NPD agenda for the allocated site and the state of play on current projects
• Develop and maintain excellent customer relationships with defined retailers through a customer‑intimate approach. Explain difficult or sensitive information and support more junior team members in this area
• Present and discuss factory trial products with the customer and, where applicable, attend high‑profile pre‑productions
• Manage trial requests from customers or internal colleagues for new business, new customers, product range presentations
• Accountability for the results and performance of the site process team with regards to NPD success and reaching targets/objectives
• Assist the technical teams in maintaining the quality management systems and processes in line with legal, customer, company and other best‑practice requirements, which create, maintain and improve the integrity and food safety and quality of all products manufactured
• Conduct process audits and support root cause analysis when quality or efficiency issues arise
• Own the Process Development Systems for the site and ensure they are always up to date, and manage and implement the internal audit of these systems

• Technical Skills – Expertise in product formulation & sensory analysis
• Project Management – Experience in managing multiple product development projects simultaneously, with a focus on meeting deadlines and managing resources effectively
• Knowledge of Ingredients – Strong understanding of the functional properties of yogurt, desserts & ice cream, savoury or fruit
• Teamwork – Ability to work well with a collaborative, cross‑functional team environment and lead in own area of expertise; encourage and lead within own team
• Problem Solving – Leads the team with troubleshooting skills & guidance. Ability to analyse complex technical challenges and implement solutions. Familiar with root‑cause analysis and mentor team members to reach solutions
• Communication – Excellent verbal & written communication skills with the ability to present ideas and data clearly to technical & non‑technical stakeholders
• Driver’s License – Essential due to multi‑site locations

• Food qualification or previous food manufacturing or catering experience
• Minimum 5 years of post‑graduate experience in a food NPD role, preferably within dairy, desserts, ice cream, savoury or fruit.…