qualifications for this position include, but are not limited to the
BS in Food Science
General knowledge of
food formulations and product development in a corporate environment
4 plus years’
experience working in a food development laboratory
The ability to
evaluate foods from ice cream to bakery, cheeses, eggs, and sandwich meats
· Key Competencies:
Be able to work in a
lab and kitchen environment
Must have excellent
communication (oral and written), documentation, and computer skills and be
able to use them within all levels of the company.
Business savvy and
· Physical Demands/Working Conditions:
lifting, 25 lb. Physical labor of
food processing: pushing, pulling, lifting of food
irregular hours for product preparation and sampling events.
Extended periods of
standing and physical work required for some events and bench work.
Able to work in food
manufacturing facilities to aid in scale up of bench products to meet the
finished target requirements for flavor and functionality.
extremes: inventory management,
maintenance, and stock walk in freezers and refrigerators.
Exposure to food
domestic travel for both product and development and support of sampling
events. Travel will be approx. 10% –
20% of the position.