Food Scientist (35369)

Position Overview:

The Food Scientist will plan, organize, execute and complete product development projects of moderate scope concerned with the chemical, biological, and physical nature of food and provide technical resources to customers and cross-functional teams. These projects are to evaluate and improve the quality of existing products and processes and to develop new products and processes by effectively defining and meeting key sensory attributes. This role will interface frequently with various internal departments (i.e. Marketing, Purchasing, Engineering, Operations, and Sales), vendors, and customers in accomplishing project milestones. The incumbent will work directly with the plant’s Quality Assurance department to ensure USDA/FDA regulation compliance within the manufacturing processes. The incumbent will leverage the Innovation Center, manufacturing facilities, and equipment as required to deliver on projects’ objectives. The individual in this role will work independently and with teams to develop solutions to a variety of technical problems.

Education and Experience:

• At least five years of experience in a food product development role that includes full scale commercialization of products. Experience in bakery or frying/coating applications is a plus.
• At least a BS in Food Science or related field of study.
• Knowledge and understanding of USDA/FDA regulations.
• Ability to communicate technical issues fluidly across functions: operations, marketing, R&D, sales and with customers.
• Familiarity formulating products and manipulating formulas.
• Ability to successfully handle multiple projects.
• Ability to successfully bring projects from bench top to production.
• Ability to work well with others in a team setting.
• Self-motivated and able to work autonomously.
• Proficiency with computer programs including but not limited to Excel, Word, and Power Point.
• Able to work on cold and wet environments for prolonged time.
• Able to independently lift and handle 30 lb packages.
• Able to travel up to 10% of the time.
• Must be at least 18 years of age.

Competencies and Skills:

Physical Demands:

• BS in Food Science/ Microbiology/ Meat Science or Biology.
• Or at the minimum a two-year degree in Food /Quality Control as well as 5 - 7 years of food manufacturing experience

• While performing the duties of this Job, the Team Member is regularly required to talk or hear.
• The Team Member is frequently required to stand; walk and use hands to finger, handle, or feel.
• The Team Member is occasionally required to sit; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and taste or smell.
• The Team Member must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

NOTE: Reasonable accommodation may be provided to enable individuals with disabilities to perform the essential functions.

Work Environment and Personal Protective Equipment:

The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.