SUMMARY

Performs a variety of duties relating to Research & Development in a facility specializing in sauces, dressings, marinades, and other fluid goods. These duties include but are not limited to the development of new products from initial bench-top concept to a commercially producible product, provide technical support to other departments such as sales and production, and reverse engineering recipes.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the follow:

• Knowledge of food ingredient functionality
• Ability to read and analyze formulas
• Ability to write product spec’s and procedures
• Ability to collect and analyze data
• Reverse engineering recipes
• Must be able to use lab analytical equipment
• Knowledge and understanding of GMP’s, SSOP’s, Allergens, food safety rules and regulations
• Knowledge of USDA and FDA regulations
• Complies with all company policies and procedures
• Must have excellent communication skills
• Understand and adhere to government regulations and documentation requirements
• Must be able to provide written or face to face reports on progress on projects
• Ability to work well with others
• Coordinates sauce tasting panels.

EDUCATION AND/OR EXPERIENCE

Two to four years related experience and/or training; or equivalent combination of education and experience. Competency in Microsoft Office Suite as well as Microsoft Windows. This position requires a well organized individual that is self motivated and takes charge, is dependable and responsible, enjoys new opportunities and challenges, enjoys working with and developing people, deals with criticism calmly and effectively, is careful about detail and is thorough in completing tasks as assigned and on time, is flexible and open to change

LANGUAGE SKILLS

Able to read, analyze, and interpret ingredient specifications and recipes, general business periodicals, and or governmental regulations. Able to write and develop specific, accurate, and scalable recipes and procedure manuals. Able to effectively present information and respond to questions from customers, staff and owners.

MATHEMATICAL SKILLS

Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of weights and measures. Ability to apply concepts such as ratios, and proportions for ingredient and nutritional information.

• Knowledge of food ingredient functionality
• Ability to read and analyze formulas
• Ability to write product spec’s and procedures
• Ability to collect and analyze data
• Reverse engineering recipes
• Must be able to use lab analytical equipment
• Knowledge and understanding of GMP’s, SSOP’s, Allergens, food safety rules and regulations
• Knowledge of USDA and FDA regulations
• Complies with all company policies and procedures
• Must have excellent communication skills
• Understand and adhere to government regulations and documentation requirements
• Must be able to provide written or face to face reports on progress on projects
• Ability to work well with others
• Coordinates sauce tasting panels