JOB SUMMARY

The Food Technologist is responsible for designing and conducting shelf-life studies, leading sensory analysis, researching new ingredients and processes, and leading production floor testing for food technology initiatives. S/he will also collaborate with cross-functional teams on product innovation, production issues, cost savings and quality initiatives. In event of absence this position will be filled by the Sr. Manager of Food Technology. In the event of an absence, position will be filled by trained personnel.

REQUIRED SKILLS/ABILITIES

• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and operational procedures, effectively present information, and respond to questions from internal teams, vendors, customers, and industry colleagues.
• Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
• Familiarity with statistical analysis is preferred.
• Ability to define problems, collect data, establish facts, and draw valid conclusions. Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.
• To perform this job successfully, an individual should be proficient in Microsoft Office products and have knowledge of product development software (i.e.: Flavor Studio).

EDUCATION AND/OR EXPERIENCE

• Bachelor’s degree (B. S.) from four-year college or university; 2-4 years related experience and/or training; or an equivalent combination of education and experience. BS in Food Science or Culinary Science is preferred.
• This person will have a strong technical knowledge of food science, the ability to design and conduct bench top experiments, and strong problem solving and communication skills.
• 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.

PHYSICAL REQUIREMENTS

• The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is regularly required to sit. The employee is frequently required to talk or hear. The employee is occasionally required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and taste or smell.
• The employee must occasionally lift and/or move up to 40 pounds. Specific vision abilities required by this job include close vision, color vision, depth perception and ability to adjust focus.

DUTIES/RESPONSIBILITIES

• Design and conduct shelf-life studies across multiple product lines, assessing product and packaging performance under various conditions.
• Collect sensory, microbiological, and chemical data on a routine basis
• Analyze data and summarize results in written reports
• Maintain records of results to support GMPs for SQF certification
• Conduct challenge studies and recommend shelf-life values for new or updated product lines, as needed
• Research ingredients and methods to support and/or extend shelf life for current and new products
• Provide support for shelf-life related issues as needed (ie: ingredient sourcing, developing testing methods and/or third-party validations)
• Lead sensory analysis program to support shelf-life studies and new product development. Techniques include descriptive analysis, discrimination testing, and consumer preference testing. Conduct statistical analysis on panelist data and summarize in written reports.
• Research and test functional ingredients (stabilizers, preservatives, etc.), new manufacturing processes, and technical product concepts in R&D kitchen. Assist with benchtop packaging testing as needed.
• Lead production floor tests for food technology initiatives. Design test parameters, oversee the test process, and communicate results with relevant teams.
• Provide technical guidance on production and quality issues; research and test possible solutions as needed to assist Operations and FSQ teams.
• Lead product renovation and cost savings initiatives, in collaboration with Culinary and Procurement teams.
• Work within project management or other software to document, organize and summarize projects; maintain test records and report results to appropriate staff.
• Participate in ideation sessions, vendor presentations, and other R&D activities, as needed
• Research and communicate knowledge of food industry trends and new technologies.
• Other responsibilities w/ similar skill and work conditions as assigned.

RESPONSIBILITIES FOR FOOD SAFETY

• Responsible for completing required paperwork accurately and honestly as applicable.
• Must adhere to all corporate GMPs (Good Manufacturing Practices), established SOPs (Standard Operating Procedures) and all Food and Employee Safety policies.
• Must adhere to all Allergen control programs and procedures as applicable.
• Responsible for reporting suspicious packages, activities, and individuals.
• If monitoring CCPs (Critical Control Points), must be trained in HACCP (Hazard Analysis Critical Control Point) and adhere to approved HACCP plan(s).