Salary: 80k; Assist with relocation; Full Benefits

Food Technologist

SUMMARY

This position works independently with a wide network of internal and external contacts to integrate and apply knowledge of food science and process. Has strong leadership and project management skills working well under pressure and tight timelines. Aside from the Director is considered the expert resource both within and outside the department. Takes leadership role in cross-functional initiatives and teams within and across departments to maximize speed, quality and cost from feasibility to launch phases.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Responsible for projects otherwise assigned to management. Integrates scientific concepts as well as practicality in applications. Responds tactically making changes and effectively communicating the changing needs of the process to others.

• Develops new products by applying knowledge of ingredients, processes and technologies in combination with insights derived from consumer research, to develop and commercialize new products.

• Coordinates and executes line tests to validate formulas and process parameters. Trouble shoots formulations, quality and manufacturing issues.

• Responsible for new projects from feasibility to launch, or, points in between. Meets project objectives, dates, and budgets; communicates effectively with all interfaces throughout projects defining project status, issues and next steps. Contributes to the improvement of both projects and process.

• Develop and maintain formulations using scientific.

• Responsible for in-putting of formulations, ingredient specifications, manufacturing procedures, etc. into the relational database.

• Responsible for line extension projects optimizing attributes such as quality, value, profitability; applies new/emerging ingredients and technologies.

• Mentors less experienced personnel in their development and skill level.

• Plans, coordinates and prepares plate presentations and cuttings for internal and external customers.

• Performs cook tests to determine proper processes and directions for finished products by testing appropriate multiple methods for retail and foodservice appliances.

• Represents ********* at industry related meetings & expositions. May visit and audit vendors for special requests and product quality. Stays current in emerging technologies, ingredients and market trends.

• When required, assists in the training of technologists assigning work, checking results and monitoring costs.

SKILL LEVEL GUIDELINES Performs work requiring a high degree of innovation, in collaboration with other professionals to address new or improved methods and products. The incumbent will also use established procedures. Competent in all aspects of the job. Fully competent in department and/or company operations.


QUALIFICATIONS 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 may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

Typically has a professional level of knowledge in food technology acquired through a Bachelor's degree in Food Science or similar study; Masters preferred. Seven years minimum of directly related culinary experience.

Familiarity with Excel, Word, Lotus Notes and Optiva or similar formulation software.

PLEASE CONTACT BRUNO LOZANO AT 559 222-5426 OR patdifuriaco@cs.com