accountabilities for this position include:
new food and beverage products and processes resulting in the delivery of innovative, top of the funnel new products
and line extensions for both Domestic and International store.
and assist in preparing formulas, culinary specifications, processing
procedures, and other technical documents that allow for consistent and
reliable execution in multiple manufacturing facilities, and meet
international legal requirements where possible.
experiments, in conjunction with OPS, to improve and simplify products and
processes while meeting marketing, financial and international legal
Cross functional Relationships
“Best in Class” products to be used in all Marketing collateral.
sensory testing of new products
· Develop new products that meet
Marketing, company financial and legal requirements by conducting lab
experiments, developing product prototypes, working with our commercialization
team and suppliers, Quality, CBIG, SCO, and Marketing, and executing
activities that will meet established timeline, including but not limited
to nutritional information, operational effectiveness, research, media, any
capacity studies and challenge studies as it relates to shelf life;
tastings and sell-in meetings.
· Maintains proper documentation on
product formations, testings, evaluations, gold
standard documentation and supplier communications, that meet legal
· Provide plants with direction to
commercialize products and assist in the development of valid and reliable
product specifications to ensure timely execution of product launches.
These specifications detail formulas, detailed processing procedures,
ingredient requirements, end product specifications and other required
· While maintaining Culinary Gold
standard continuously seeks improvement and new ways to simply production
of current products and processes resulting in products that meet Marketing,
Financial, OPS and Quality Assurance requirements by conducting
experiments, sensory evaluations and updating formulas and specifications.
· Produce “Best in Class” product by
participating in culinary Innovation, pursuing development goals, internal
evaluations and reviews, market research
· Participate in all Team
activities, tastings, competitive analysis, leadership events, professional
· Maintain proper lab conditions and