Food Scientist

at  Kagome Foods INC

60% PRODUCT DEVELOPMENT

• Formulation of new products from benchtop to production scale for new products and product improvements.
• Work with other experienced Food Scientists to develop product utilizing Kagome’s processing capabilities and ingredients.
• New product sourcing, ideation, screening.
• New ingredient sourcing, evaluation, costing, qualification and specification.
• Meet new product criteria in terms of cost and margin.
• Sensory Testing; Create design and conduct.
• Preparation of samples for customers.
• Development of product specifications as required.
• Development of Ingredient Specifications as required.
• Continuous Improvement & formulation changes, as required.

POSITION DIMENSIONS AND QUALIFICATIONS

Internal Contacts:
All Kagome departments, domestic and global
External Contacts:
Customers, Regulatory officers, Material Suppliers, Vendors
Education Level and Focus:
Bachelor’s degree in Food Science or related field. A Master’s degree is a plus.
Years and Type of Related Experience Required:
A Minimum of 1-2 years experience in R&D specifically in Product Development. Culinary experience is an added benefit.

SKILLS AND ABILITIES

Uphold Kagome’s Values:
Employee works well with others as a team and treats others with respect. Conducts self in a professional manner and exhibits the highest level of integrity. Maintains a positive attitude through good working relationships with our customers, visitors, and co-workers that emphasizes our commitment to good customer service.
Employee Retention:
Build a culture employees and/or co-workers want to be a part of. Be helpful to others and work as a team toward company goals. Participate in an exceptional onboarding experience for new hires and ensure they have the necessary tools to succeed in their roles by welcoming and assisting them. Build employee engagement, recognize and reward employees, provide avenues for professional development, and manage to retain.
Interpersonal and Communication:
Demonstrate ability to communicate well and to effectively influence and interact with others to accomplish research goals.
Must have proficient technical and business writing skills as well as professional communication skills, both written and oral.
Technical and Analytical:
Analytical, Chemical and microbiological knowledge and experience in formulation, laboratory, sensory analysis techniques/methods.
Administrative and Operations:
Organize job responsibilities to complete work on a timely basis.
Computer Skill using various software used for product development.
Travel Requirements:
Must be able to travel within the US & internationally to visit customer sites and to the Kagome factory in Los Banos and Arkansas 10 – 20% of time.
Physical Demands:
Sitting at a computer terminal, standing, and walking for long periods of time. May need to lift 25lbs.
Work Environment:
Working in both an office environment and food technology lab with moderate noise levels. May be exposed to some food related chemicals. In plant will be exposed to food processing environment with changes in temperatures, damp conditions. Some lifting and prolonged standing required
Special Equipment Used:
A valid driver’s license will be required. Laboratory analytical equipment.
Kitchen and pilot plant equipment.
Personal computer (specific experience with Excel, Word & PowerPoint) General office equipment; fax, copier,
Education Level and Focus:
Bachelor’s degree in Food Science or related field. A Master’s degree is a plus.
Years and Type of Related Experience Required:
A Minimum of 1-2 years experience in R&D specifically in Product Development. Culinary experience is an added benefit

JOB PURPOSE AND SUMMARY

Formulate new products, packaging, and processes under the guidance of the Executive Chef as required to support Sales and Operations. Provide technical support, resources, and services in a timely and efficient manner to all external customers and internal departments within Kagome.
This is a beginning food scientist level with strong competency in formulation. The employee carries out an expanding range of professional food scientist assignments in a developing capacity. The employee demonstrates strong job knowledge and efficient use of time as well as strong leadership skills and a proactive attitude in approaching technical solutions. Leads and mentors other team members and facilitates growth within the team.
Contributes to generating ideas and procedures that benefit our company, customers, & society, and promote Kagome’s reputation and integrity. Support Kagome’s business goals, programs and procedures that achieve company goals and directives.
Support the review, understanding and compliance of all programs, policies and procedures contained in the Food Safety and Quality Management System.

DUTIES AND RESPONSIBILITIES

The job duties listed are typical examples of the work performed by positions in this job classification. Not all duties assigned to every position are included, nor is it expected that all positions will be assigned every duty.

5% OTHER DUTIES AND RESPONSIBILITIES

• Provide technical guidance to other food technologists, laboratory technicians, pilot plant, and operations personnel
• Keep abreast of new industry technologies and recommend for consideration where appropriate
• Training and Supervision of Food Associates and/or Interns.
• Support the Executive Chef as required.
• Development and support of global regulatory program
• Other duties as assigned by Management