R&D Food Scientist
Category: Research and Development
Job Type: regular
SUMMARY
Plan, organize, and execute technical projects. Provide technical leadership and participate in product development/reformulation from concept to commercialization. Support other development projects, operations, and related activities.
ESSENTIAL DUTIES AND RESPONSIBILITIES
- 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.
- Participate in all aspects of the scale-up process, including 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 the work area for any possible product contamination issues on a continuous basis.
SUPERVISORY RESPONSIBILITIES
This job has no supervisory responsibilities.
ESSENTIAL QUALIFICATIONS
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.
Education and/or Experience
Bachelor's degree (B.S.) from a four-year college or university (specializing in Food Science); a minimum of two years of related experience and/or training in a related field.