Sr. Scientist, Innovation

OPUS International, Inc. - Buffalo, NY

Our client is known around the world as the founder of the non-dairy segment of the frozen food industry and the leading supporter and solutions provider to the Food Service, In-Store Bakery and Retail marketplaces. They are one of the world's premier family-owned food companies with more than $3B in sales. They currently have a new opportunity for a Senior Scientist, Innovation at their location in the Northeast.

PURPOSE STATEMENT

The Sr. Scientist, Innovation works closely with Marketing to develop and commercialize new product and process breakthrough innovations in the Bakery, Pizza and Dessert categories. The Sr. Scientist provides technical leadership and is a key contributor to initiatives in product/process development.

KEY ACCOUNTABILITIES/OUTCOMES

Acts as a project leader, planning, managing and conducting research projects in product or process development (includes formulation and process development). Establishes project methodology and time tables, identifies and organizes project team, coordinates other needed resources and monitors project progress.

Works with cross-functional peers on multiple interdisciplinary projects, setting direction for how projects are carried out, developing project plans, identifying and organizing project teams, coordinating other resources to achieve goals, implementing plans, monitoring progress, and leading all communication of same within organization and outside of organization.

Works with internal resources and external resources such as copackers, equipment vendors, ingredient vendors, personal professional network, etc. to develop sound technologies for new product innovations.

Provides guidance and day-to-day supervision to members on scientific project teams. Mentors associates within the R&D department by sharing technical knowledge and expertise and providing necessary training. Trains scientists on dough technology including ingredient functionality.

Proposes new or innovative Bakery/Dough products, as well as methods for using technology to resolve problems.

Rapidly develops prototypes of breakthrough products, based on the marketing charter from the front end innovation.

Works with Marketing to continually drive clarity from an abstract product concept to a clearly defined new product execution, leveraging the voice of the customer and consumer along the way.

Seeks centers of expertise or technology, inside and outside of the Company, which may provide beneficial knowledge related to research activities. Communicates and shares expertise with others.

Assesses and proves technical capability for formulating, processing and scaling up breakthrough innovations.

Represents the Company with key customers as requested by Sales or Marketing, outside vendors, suppliers, universities, associations and governmental agencies. Maintains confidentiality of proprietary information.

Works closely with Operations, Procurement and QA to assure their voice is heard during the development process for ingredients, food safety, manufacturing capacity/capability and supply chain feasibility.

Prepares and edits reports and regular updates, providing concise summaries of project work. Presents project results and recommendations to various audiences including R&D associates, other Company staff and interested external groups.

Supports new product and process startups in the plants.

Prepares finished product specs and processing specs for PLM.

Performs related responsibilities, as needed, to support the Company's business objectives.

KNOWLEDGE/SKILLS/EXPERIENCE

B.S. Degree - (preferably in Chemical Engineering)

8+ years' industrial, applied research experience in job-related field (bakery experience preferred)

Solid verbal and written communication skills including presentation skills

Demonstrated ability to work in a fast-paced environment

A passion for product and process development – innovations, renovations and cost savings.

Proven record of independently achieved accomplishments as demonstrated by: products/process / technological innovation and/or improvement.

Demonstrated ability to influence and lead others.

Experience in the development of concepts through commercialization with a solid record of accomplishments bringing new product innovations to market.

Must be a quick learner with regard to understanding new technologies, concepts and trends.

Must be able to connect the dots to link technology with consumer insights to create breakthrough innovation with insulation from competition.

PC / internet skills (Excel, Word, database, statistical software) and the ability to create spreadsheets, computer analysis, report writing.

Product Development, Product Commercialization (PLC), Project Management experience.

Comfortable with creating clarity from ambiguity in terms of developing great executions against general innovation concepts.

Hands-on ability to create innovation prototypes rapidly for customer and consumer testing.

Equally adept at formulation work in the lab and scaling up in the plant, using existing or new processes.

Proven product development experience in the bakery or closely related area. Additional experience in other food categories is a plus.

Effective in cross-functional teams, especially in collaborating with Marketing, Sales, Operations, QA, Culinary and Engineering.

Comfortable working on multiple projects simultaneously, with shifting priorities, associated with the front end of innovation.

Effective at leveraging both internal and external resources for innovation ideation, formulation and processing.

Proven record of successful innovations.

Travels regularly – mostly to plants. (up to 30% of time).

 

For additional information, please contact Moira McGrath, (954) 428-3888 or moira@foodscience.com.



Posted On: Wednesday, May 23, 2018



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