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SOPAKCO - Mullins, SC




SOPAKCO is seeking a candidate with solid cooking ability and proven presentation skills. The position requires exposure to food science and how it applies with culinary techniques and recipes. Development of gold standards to guide flavor creations, creativity in developing concepts, recipes and providing customer solutions are key roles. Good communication skills are required. Must be willing to travel as needed.

Position Summary : Responsible for developing and controlling formulations and manufacturing procedures for SOPAKCO, with an emphasis on new product development. Responsible for developing retorted or other heat processed products for both government and commercial accounts. Responsible for trouble shooting production issues and giving guidance for solving these issues.

Minimum Job Requirements:

Education and Experience:

  • B.S. in Food Science or, related culinary degree required would prefer a minimum 5 years industry experience
  • Skilled in menu development within budgeted food costs

Specialized Knowledge:
Food Science Knowledge (Food Processing, Preservation, Food Chemistry, Ingredient Technology, Government Regulations {both FDA and USDA}, Good Manufacturing Practices, Good Laboratory Practices)

Specific Knowledge:
Computer Skills (Microsoft Word, Excel, Access, Outlook; Preference for candidates with experience using Genesis and ERP programs); Culinary Skills; Problem Solving Skills; Communication Skills; Sensory Skills; Team Building Skills; Organization Skills; Preference for candidates with Experience, Knowledge, or Education in Retort or Canned Processes

Essential Functions:

  • Ability to develop prototypes, and then scale up to pilot plant and production levels for shelf-stable side dishes and entrees
  • Coordinate and provide technical direction, including the development of formulations, procedures, and specifications, for all plant trials and start-up items
  • Write ingredient, nutrition, and allergen statements for new products and changes in existing products
  • Product demonstrations and cuttings to upper management of new products, reformulations, and ingredient substitutions
  • Carefully record and analyze data from experiments, and keep electronic files and/or hard copies of data, which can be retrieved at a later date
  • Support Production with Cost Reduction Efforts by evaluating alternative vendors and ingredients

Working Conditions:
Kitchen Laboratory, Pilot Plant, Manufacturing, and Warehouse Environments with variable temperatures

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; reach with hands and arms; and talk or hear. The employee frequently is required to stand; walk; and stoop, kneel, crouch or crawl. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to ten pounds, frequently lift and/or move up to fifty pounds, and occasionally lift and/or move more than one hundred pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Recent Food Manufacturing Required - Please make sure that your email or resume shows that you worked in a food manufacturing factory so that it is not deleted.


Job Type: Full-time

Required education:

  • Bachelor's

Required experience:

  • Food Science and Culinary: 1 year


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