Senior Food Scientist

1. PURPOSE

1. DUTIES

• Lead the development of new product formulations and support improvement of existing items to meet innovation goals and customer-specific requests.
• Design and execute experiments to develop product formulas, prototypes, and finished products that align with targeted product profiles across various formats.
• Conduct sensory evaluations and testing of new products under development.
• Collaborate with Marketing and Sales teams to support new product presentations and generate new business opportunities.
• Provide product development support for supplier qualifications, plant site validations, and product quality improvements.
• Participate in prototype development to ensure alignment with final product goals.
• Use Genesis R&D software to create and maintain Nutrition Facts Panels for new and existing products.
• Develop and maintain Technical Data Sheets (TDS) and processing procedures for all formulations.
• Conduct shelf-life studies for new and existing products to ensure product safety and quality.
• Supervise production test runs and monitor plant production to identify opportunities for process optimization, efficiency gains, and adherence to product "gold standards."
• Evaluate and implement processing improvements through technology, formula refinement, or equipment upgrades.
• Study and implement methods to improve product attributes such as flavor, color, texture, nutritional value, and shelf stability.
• Lead packaging development for new and existing products to ensure performance and compatibility with production processes.
• Source new ingredients and evaluate alternatives for both new product development and existing product optimization.
• Supervise the Samples Coordinator to ensure timely, accurate, and cost-effective delivery of product samples.
• Maintain sample inventory, packing materials, and area organization in compliance with SQF standards and budget targets.
• Coordinate logistics for sample deliveries, including courier shipments and local van deliveries.
• Partner with appliance and portion pack teams to validate new concepts and support consumer testing initiatives.
• Engage with cross-functional teams including Sales, Marketing, QA, and Operations to ensure alignment and successful implementation of R&D initiatives.
• Uphold company policies and regulatory requirements, promoting a culture of safety, quality, and continuous improvement.
• Support internal QA programs and SQF audits by maintaining accurate R&D documentation.
• Identify and report unsafe conditions to management promptly to maintain a safe working environment.
• Ensure adherence to all food safety practices, including enforcement of SQF standards, GMPs, SSOPs, and SOPs.
• Oversee compliance with all applicable USDA and FDA regulations related to food manufacturing and labeling.
• Enforce employee safety protocols in alignment with company policies and OSHA standards.

• Strong knowledge of the consumer food marketplace, including emerging food trends and innovation drivers.
• Proven expertise in food technology with the ability to develop and commercialize products under tight deadlines in a fast-paced environment.
• Exceptional multitasking, project management, and organizational skills.
• Excellent written and verbal communication skills; Spanish language proficiency is a plus.
• Demonstrated experience in developing, launching, and maintaining product specifications in collaboration with Quality Assurance and Operations teams.
• Working knowledge of USDA organic processor practices and compliance standards.
• Adherence to all state and federal food manufacturing regulations, including food safety requirements, Good Manufacturing Practices (GMPs), and other standard industry protocols when operating in manufacturing environments.

1. EDUCATION/EXPERIENCE

• Bachelor's degree in Food Science, Culinology, Nutrition, or a related field preferred. Equivalent years of relevant experience will be considered in lieu of a degree.
• 5 - 7 years of experience in a corporate or food manufacturing environment, preferably within R&D or product development.
• Experience with Hispanic food and chilled food is a plus
• Ideal candidate has experience at large, multinational CPG food company with established R&D processes and is looking to bring that expertise into a fast-paced, entrepreneurial environment where innovation is a core strategic priority.

1. Computer
2. Printer
3. Tent
4. Microwave
5. Grill
6. Kitchen Utensils
7. Scale

1. Physical Requirements (All requirements are subject to possible modification to reasonably accommodate individuals with a disability.)

1. Physical activities of this position.
   
   • Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles and the like, using feet and legs and/or hands and arms. Body agility is emphasized. This factor is important if the amount and kind of climbing required exceeds that required for ordinary locomotion.

• Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces. This factor is important if the amount and kind of balance exceeds that needed for ordinary locomotion and maintenance of body equilibrium.
  • Stooping: Bending body downward and forward bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.
    • Kneeling: Bending legs at knee to come to a rest on knee or knees.

• Crouching: Bending the body downward and forward by bending leg and spine.

• Crawling: Moving about on hands and knees or hands and feet.
• Reaching: Extending hand(s) and arm(s) in any direction.

• Standing: Particularly for sustained periods of time.
• Walking: Moving about on foot to accomplish tasks, particularly for long distances

• Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.
  • Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.

• Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to position. This factor is important if it occurs to a considerable degree and requires substantial use of the upper extremities and back muscles.
  • Finger Dexterity: Picking, pinching, typing or otherwise working, primarily with fingers rather than with the whole arm as in handling.

• Grasping: Applying pressure to an object with the fingers and palm.
  • Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.

• Hearing: Noisy environment.

• Repetitive motions: Substantial movements (motions) of the wrists, hands and/or fingers.

1. Degree of physical exertion required for the position.

• Medium Work: Exerting up to 50 lbs. of force occasionally and/or up to 20 lbs. of force frequently, and/or up to 10 lbs. of force constantly to move objects

1. Heavy Work: Exerting up to 100 lbs. of force occasionally and/or up to 50 lbs. of force frequently, and/or up to 20 lbs. of force constantly to move objects
2. Very Heavy Work: Heavy Work: Exerting in excess of 100 lbs. of force occasionally and/or in excess of 50 lbs. of force frequently, and/or in excess of 20 lbs. of force constantly to move objects

1. Environmental conditions the employee will be subject to in this position.

• Inside environmental conditions: Protection from weather conditions, but not necessarily from temperature changes.
• Outside environmental conditions: No effective protection from weather.

• Both environmental conditions: Activities occur inside and outside.

• Extreme cold: Temperatures below 32 degrees for periods of more than one hour.
• Extreme heat: Temperatures above 100 degrees for periods of more than one hour.

• Noise: There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.

• Vibration: Exposure to oscillating movements of the extremities or the whole body.
  • Hazard: Includes a variety of physical conditions, such as proximity to moving mechanical parts, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
  • Atmospheric conditions: One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gases or poor ventilation.

• Oils: There is air and/or skin exposure to oils and other cutting fluids.

• Humidity: Exposure to humid conditions ranging from 70 to 92 percents.

1. Respirator: Use is required.

1. PRIMARY CONTACTS

1. Inside the Company:

• United States

Compétences linguistiques

• English