Summary/objective
The Senior Food Scientist position is responsible for delivering new products to support existing and future business objectives and achieve long-range solutions/opportunities and increased speed to market.
Essential functions:
• Identify new solutions for customers by performing bench work to find creative solutions, conducting plant trials, trend & technology research, and communicating findings and recommendations to leadership and cross functional partners.
• Design and conduct plant trials and new product start-ups.
• Responsible for the design, planning, execution, and reporting of experiments and commercialization of projects with intermediate to high complexity.
• Apply science, culinary and engineering knowledge to deliver the highest quality products that are based in research, production technology, ease of manufacturing, financial parameters, quality control, packaging, nutritional requirements, regulatory requirements, and FDA applications.
• Provides technical solutions to production issues as it relates to ingredient, formulas, processing procedures, and specifications to ensure continuous production of existing products and maintain product quality and safety. Evaluates, confirms acceptability, creates/updates specifications and implements proposed ingredients or process for supplier optimization.
• Source ingredient alternatives, optimize formulas, and enhance ingredient functionality for cost savings and product improvement.
• Hand product cuttings, testing and other duties as assigned.
• Plan, prioritize and complete tasks effectively and efficiently while working with independence while exercising ingenuity and judgement in the approach and tasks.
• Create & adhere to product development schedules to meet project timelines. Able to manage multiple priorities, projects and timelines concurrently.
• Effectively interact with cross-functional teams to provide technical information required to successfully respond to internal and external customer needs. Communicates effectively with cross-functional teams on project progress.
• May approve new raw materials, aid in definition of raw material status and consult on Quality related issues.
• Maintain accurate and complete records of research activities, experimental procedures, test results, and prepare technical reports, specifications, and other documentation with a high level of organization. • Responsible for generating ingredient statements, nutrition facts, and allergen documentation regarding product formulas and related confidential information.
• Learn and utilize company systems and SOP’s.
• Follow all established safety, health, quality, GMP, Company policies, procedures and recognized practices.
• Contribute to a positive work environment.
• Regular and predictable attendance.
Competencies:
• Enthusiastic about a purpose driven career.
• Work effectively both independently and as a part of a team.
• Contribute to collaborative work environment.
• Excellent organizational skills, consultative, analytical, and critical thinking skills.
• Self-starter with excellent communication, project management, and problem-solving skills
• Diligence, Multitask, Strong people skills.
• Maintain regular, predictable, and punctual attendance.
• Work overtime including weekends and holidays as required.
• Must be able to work flexible hours and shifts.
Travel required:
• Minimal (5%)
Required education and experience:
• Bachelor of Science degree in Foods Science, Food Technology, Food Chemistry, Culinology or related technical field.
• 5+ years of combined relevant work experience in food products design, formulation, ingredient functionality and interaction, process design, product scale-up, plant testing and commercialization; previous R&D experience in Frozen, Meals and/or Sauces.
Preferred education and experience: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations for individuals with disabilities to perform the essential functions may be available.
• Solid understanding of fundamental principles of food science and technology, along with standard food micro, lab best practices and procedures, and processing used in food manufacturing.
• Strong understanding of ingredient functionality and interrelationship of ingredients, process, and packaging.
• Knowledge of food industry standards of quality and food safety, GMP’s HACCP, food labeling, and FDA/USDA regulations.
• General culinary knowledge and passion for global foods is beneficial in this position.
• Must be able to understand and work through project parameters including customer procedures, product development processes, internal and external manufacturing capabilities, and technical resources to produce product to meet project objective.
• Must be able to manage multiple assignments/tasks concurrently with the ability to question the priority of work
• Fluent in speaking and writing in English.
• Ability to perform data analysis, deploying suitable data gathering and analysis methods.
• Knowledge of Microsoft Office – Word, Excel, PowerPoint.
• Ability to communicate effectively (verbal and written) and utilize active listening.
• Must be able to attend to work daily and be on-time to perform duties of the position
Please contact Tara, tara@producecareers.com