Research and Development Food Scientist
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:
• Responsible for the development of: new products based on interaction/direction from Sales and
Marketing and formula revisions (including cost reductions) of existing products.
• Interaction with internal departments and outside vendors as projects dictate.
• Participates in all aspects of the scale-up process (includes pre-production notes, hands-on supervision of
plant trials, shelf-life evaluations, and coordination of product data to QC).
• Commitment to safety begins with management. Managers and frontline supervisors are accountable for
creating and maintaining a culture of Safety and assuring a safe work environment.
• Other duties as assigned.
FOOD SAFETY RESPONSIBILITIES
• Lead by example to ensure our highest quality manufacturing practices are being met
• Ensure team members follow all Ken’s Food Safety and GMP policies
• Ensure all work is completed in a safe and sanitary manner
• Ensure team members produce product free of contamination
• Ensure team members Report any suspicious activities anywhere in or around the plant
• Ensure team members Inspect work area for any possible product contamination issues on a continuous
basis
Education and/or Experience
Bachelor's degree (B. S.) from four-year College or University (specializing in Food Science); a minimum of two
years related experience and/or training in a related field.
SKILLS AND ABILITIES
Language Skills
Ability to read, analyze, and interpret common scientific and technical journals, regulatory and legal documents.
Ability to respond to common inquiries or complaints from customers, regulatory agencies, or members of the
business community. Ability to write and maintain concise status reports. Ability to effectively present
information to top management, public groups, and/or boards of directors.
Mathematical Skills
Ability to work with mathematical concepts such as probability and statistical inference. Ability to apply concepts
such as fractions, percentages, ratios, and proportions to practical situations.
ESSENTIAL PHYSICAL DEMANDS
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 use hands to finger, handle, or feel;
talk or hear; and taste or smell. The employee is occasionally required to stand, walk, and sit. The employee
must occasionally lift and/or move up to 25 pounds.