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R&D Food Scientist, FS Team Lead - Sandpoint, ID
Litehouse Foods, Inc.

 

 

 

Posting # C17-10

POSITION POSTING

 

Position Title: R&D Food Scientist, FS Team Lead

Pay Classification: Exempt

Department:    Research and Development

Location: Sandpoint, ID Corporate

Title of Supervisor: R&D Manager

Starting Wage: DOE

Closing Date: Open Until Filled

 

                                                                                                                                                                                                                 

Purpose and Scope

The R&D Food Scientist, Team Lead, manages a technical team to develop or modify emulsion systems as required to meet project objectives and assumes the liaison role between R&D and a select customer base.  Position success depends upon successfully meeting technical project requirements while managing customer relationships within a fast pace environment.  Technical projects require manipulation of formula attributes; flavor, texture/rheology and visual, in addition to developing new product formulations, correcting operational deficiencies, and developing innovative product platforms within the market.    

 

Guiding Principles-Culture- Service:

  • Responsible for driving the Litehouse culture through company guiding principles
  • Accountable for outstanding customer service to all internal and external customers
  • Develop and maintain effective relationships through collaboration and consistent timely communication
  • Help uphold a “Team Member” environment supporting others with positive behavior
  • Ensure compliance with food safety and quality guidelines

 

Essential Functions and Responsibilities:

  • Organize, prioritize, plan, and execute on weekly project load that allows project obligations to be met while resolving technical problems
  • Manage and preform scientific experiments and product development work in a laboratory setting to create product formulations, samples, and experimental data used in support of company driven projects
  • Routinely travel to customer locations and work within their labs to develop new products or troubleshoot existing products
  • Identify and collect quantitative data, then interpret and analysis this data to provide insight and direction within development projects and solving problem scenarios
  • Interact and communicate effectively with R&D Management, Marketing, Sales, Executive Management and current or potential business customers
  • Sustain a high level of competence and professionalism in a dynamic business environment
  • Proficiency in driving team alignment for utilizing corporate/business strategies within technical solutions, product and service offerings
  • Liaise with internal departments; Purchasing, Graphics, Quality Assurance, Operations,  and Customer service to align and streamline execution of activities required to maintain or secure new customer or customer projects
  • Liaise with Human Resources to practice and enforce environmental, health and safety standards

 

MINIMUM QUALIFICATIONS REQUIRED TO PERFORM WORK:

                Education/Experience/Certifications

  • Bachelors of Science (B.S.) in Food Science, Animal Science, Food Engineering or similar agricultural scientific discipline with 3-5 years related experience in food industry required
  • Certified Culinary Scientist (CCS®) or similar culinary qualifications are preferred
  • Proficiency in Microsoft Office Suite with emphasis on advanced Excel and Word utilization
  • Proficiency using statistical processes to extract underlying cause and effect relationships
  • Experience using ROSS computer systems or other mainframe-based computer systems preferred, but not required
  • Experience using analytical quality computer systems preferred, but not required
  • Experience effectively using mechanical processes to generate stable emulsions and a working knowledge with the mechanisms of emulsification
  • Experience working with product and process development flow from conception to product prototyping
  • Travel up to 30% of the time should be expected with little warning prior to departure date

 

Knowledge, Skills and Abilities:

  • Knowledge working with both acidified and non-acidified emulsion systems and their component attributes, including flavor, texture/rheology and visual – color and particulate formulation development
  • Knowledge using mechanical processes to generate stable emulsions and works with the mechanisms of emulsification at the laboratory bench level
  • Knowledge working with soups, sauces, gravies, and other liquid food service type products
  • Knowledge and understanding in areas beyond Product Development, including Operations, QA, Packaging and a thorough understanding of Marketing needs and financial hurdles
  • Develop, troubleshoot and solve technical project hurdles associated with new formulation development through the use of effective technical solutions and sound scientific principles
  • Ability to read and write correspondence and use basic technical/scientific terminology
  • Ability to present information in one-on-one and small group situations to other employees of the organization
  • Sound understanding of basic and advanced mathematics, with some basic statistical knowledge preferred
  • Must have ability to use and manipulate mathematical computations containing fractions in both percent and decimal equivalent forms
  • Proficiency of univariate polynomial equations with real and decimal equivalent variables
  • Mathematical knowledge will be assessed through proficiency testing

 

 

PHYSICAL DEMANDS/WORK ENVIRONMENT: The physical demands and work environment described here are representative of those that an employee encounters while performing the essential functions of the job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Day to day work includes:

  • Regularly required to sit and use hands to finger, handle or feel; lift and/or move up to 10 pounds
  • Frequently required to reach with hands and arms, climb or balance, talk or hear and taste or smell
  • Occasionally required to stand, walk, stoop or kneel
  • Specific vision abilities require close, distance, color and peripheral vision, depth perception and ability to adjust/focus
  • The noise level in the work environment is usually moderate

 

 

The duties listed in this position description are intended only as illustrations of the various types of work that may be performed.  The omission of specific statements of duties does not exclude them from the position if the work is similar, related, or a logical assignment to the position.

 

 

Litehouse, Inc. is a 100% Employee Owned Company-EEO-AA

We invite all interested parties with the qualifications for this position to complete our online application.

Interested applicants should apply at www.litehousefoods.com

 

Apply Now

 

 

 

 

 

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