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safety information website
Scientist III - Osceola, AR
Consumer Insight & Innovation
JOB PURPOSE AND SUMMARY
Formulate new products, packaging, and processes under the guidance of the Executive Chef as required to support Sales and Operations. Provide technical support, resources, and services in a timely and efficient manner to all external customers and internal departments within Kagome.
This is a beginning food scientist level with strong competency in formulation. The employee carries out an expanding range of professional food scientist assignments in a developing capacity. The employee demonstrates strong job knowledge and efficient use of time as well as strong leadership skills and a proactive attitude in approaching technical solutions. Leads and mentors other team members and facilitates growth within the team.
Contributes to generating ideas and procedures that benefit our company, customers, & society, and promote Kagomeís reputation and integrity. Support Kagomeís business goals, programs and procedures that achieve company goals and directives.
Support the review, understanding and compliance of all programs, policies and procedures contained in the Food Safety and Quality Management System.
DUTIES AND RESPONSIBILITIES
The job duties listed are typical examples of the work performed by positions in this job classification. Not all duties assigned to every position are included, nor is it expected that all positions will be assigned every duty.
60% Product Development
30% Commercialization of New & Reformulated Products
5% External and Internal Relationships
5% Other Duties and Responsibilities
POSITION DIMENSIONS AND QUALIFICATIONS
All Kagome departments, domestic and global
Customers, Regulatory officers, Material Suppliers, Vendors
Education Level and Focus:
Bachelorís degree in Food Science or related field. A Masterís degree is a plus.
Years and Type of Related Experience Required:
A Minimum of 1-2 years experience in R&D specifically in Product Development. Culinary experience is an added benefit.
SKILLS AND ABILITIES
Interpersonal and Communication:
Demonstrate ability to communicate well and to effectively influence and interact with others to accomplish research goals.
Must have proficient technical and business writing skills as well as professional communication skills, both written and oral.
Technical and Analytical:
Analytical, Chemical and microbiological knowledge and experience in formulation, laboratory, sensory analysis techniques/methods.
Administrative and Operations:
Organize job responsibilities to complete work on a timely basis.
Computer Skill using various software used for product development.
Must be able to travel within the US & internationally to visit customer sites and to the Kagome factory in Los Banos and Arkansas 10 Ė 20% of time.
Sitting at a computer terminal, standing, and walking for long periods of time. May need to lift 25lbs.
Working in both an office environment and food technology lab with moderate noise levels. May be exposed to some food related chemicals. In plant will be exposed to food processing environment with changes in temperatures, damp conditions. Some lifting and prolonged standing required
Special Equipment Used:
A valid driverís license will be required. Laboratory analytical equipment.
Kitchen and pilot plant equipment.
Personal computer (specific experience with Excel, Word & PowerPoint) General office equipment; fax, copier, phone etcÖ).
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