Food Scientist - Wornick Foods
MAJOR DUTIES AND RESPONSIBILITIES
∑ Working with a high level of independence, the incumbent will manage multiple complex product and process development projects and programs.
∑ Take ownership in problem identification and resolution to facilitate new or improved product, product upgrades, new or improved processes and cost-savings.
∑ Assure that product design fully incorporates plant insights and customer needs.
∑ Assure new and renovated products are integrated into production systems to assure long term, commercially successfully products are launched into the marketplace.
∑ Coordinate development of product features and benefits, nutritional values, product claims, storage, shipping and handling information with organization to assure full regulatory compliance and successful communication with sales team and customers.
Productivity and Cost Management
∑ With a detailed understanding of standard production cost models; designing products to achieve targeted pricing and margins.
∑ Working closely with product development, engineering and operations, define capital equipment needs to commercialize new products and justify expenditures against product potential.
∑ Investigate and recommend cost savings opportunities within current products.
∑ Understand and relate how product cost variances affect key financial indicators.
Innovation and Idea Generation
∑ Keep current on new ingredients, processes and equipment through trade journals, professional meetings, food shows and meetings with technical representatives.
∑ Support philosophy of encouraging all members of the organization to participate in generating new product ideas, continuous product and process improvement.
∑ Know current USDA, FDA, FNS regulations as they relate to the food processing industry.
∑ Establish knowledgeable contacts with expertise in USDA, FDA and FNS regulations. Develop products and processes with a defined HACCP program.
∑ Understand the needs of the customer and their specific market segments.
∑ Participate in interactions with business development and customers to provide appropriate product information; network with sales representatives to understand opportunities.
∑ Act as a coach, mentor and technical resource to research and development and cross-functional staff members.
∑ High level contributor to developing data and assisting in presentations to senior leadership and customers.
∑ Participate in an environment of exploration and investigation; practice fact-based decision making.
Establish and Maintain Critical Business Relationships
∑ Build supportive relationships with cross-functional peers within the Wornick Foods labeling, business development, manufacturing, sourcing, packaging engineering, finances and business support functions.
∑ Build partnerships with ingredient suppliers.
∑ Communicate frequently with industry contacts to stay abreast of technical and market developments.
∑ Participate in team and development activities (taste panel, meetings, committees, task forces).
Other duties as assigned by management.
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.
∑ Proven success in development and commercialization of shelf stable or frozen meat products.
∑ Technical knowledge with good reasoning and sound judgment abilities.
∑ Mature, enthusiastic, motivated team member.
∑ Effective written and oral communication skills. Must be PC literate; able to support development of effective processes and systems to manage departmental objectives.
∑ Excellent work ethic with proven ability to effectively balance multiple priorities.
∑ Creative problem-solving skills and an orientation towards innovation.
∑ Profit oriented.
∑ Ability to establish credibility with others.
∑ Ability to recognize and support the organization preferences and priorities.
∑ Able to work in office, laboratory, and manufacturing environments. Must be able to work flexible hours as needed based on production scheduling needs.
EDUCATION AND/OR EXPERIENCE
∑ A Bachelorís degree required, advanced degree preferred in Food Science, Meat Science or an equivalent science program and at least seven years of progressive responsibility in technical areas of food processing.
Competitive Base Salary
Comprehensive Benefits Package to include Medical, Dental and Life Insurances
Tuition Reimbursement after 6 months of service
Only serious candidates that have the above outlined qualifications will be considered.
EOE Minority/Veteran Status/Women/Disability
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