Position Summary: Leads the design, planning,
formulation, implementation, and validation of, line extensions, product
improvement, and new products for Faribault Foods, Inc. This position
supports manufacturing with existing products including maintenance of
required documentation for products. This position also includes assisting
with thermal process development work including, heat penetration. This
position will work with a variety of retort/shelf stable products,
including but not limited to: soup, pasta, chili, beans, baked beans, and
Travel: Based in Faribault, MN. Weekly
travel required to Cokato, MN facility (30%)
- Lead the formulation of new
food products including, stove top recipes, preparation of lab
samples, sourcing raw materials and ingredients.
- Support production with
manufacturing concerns of existing products and support the
development and maintenance of required documentation.
- Partner effectively with
cross-functional groups: Marketing, Sales, Market Research,
Procurement, Finance, Plant Management, Production Operators,
Engineering, Vendors, Consultants, etc. to ensure customer product
requirements are met, driving product quality and cost optimization
through formulation and processing efficiencies.
- Assist with the thermal
process development work, including heat penetration data collection
and process validation.
- Assist in the transfer of
technology to the operations team when commercializing the test
product to ensure a smooth transition to commercial volumes. Lead
technical expertise on cross-functional project teams and technical
oversight of internal and external manufacturing start-ups and ongoing
- Independently design and
execute experiments using technical knowledge and experimental design
- Coordinate and execute plant
trials and prepare results for review.
- Manage pilot or full-scale
- Minimum Bachelor's degree in
Food Science (B.A. or B.S.) from four-year College or University.
- Five years related experience
- Thermal process experience is
- Product development
experience with any of the following: sauces, savory
foods, canned goods is desired.
- Benchtop prototype
development work based on sensory analysis.
- Ability to multi-task on a
variety of projects and tasks at the same time.
- A well-disciplined individual
with exceptional personal organizational skills.
- Has passion for innovation
and challenging the status quo.
- Ability to read, analyze and
interpret general business periodicals, professional journals,
technical procedures or governmental regulations.
- Ability to define product
attributes using recognized sensory protocols.
- Ability to write reports,
business correspondence and procedure manuals.
- Ability to effectively
present information and respond to questions from groups of managers,
clients, customers and the general public.
- Ability to apply mathematical
operations to such tasks as frequency distribution, determination of
test reliability and validity, analysis of variance, correlation
techniques, sampling theory, and factor analysis.
- Ability to define problems, collect data, establish facts and draw valid
- Ability to interpret an
extensive variety of technical instructions in mathematical or diagram
form and deal with several abstract and concrete variables.
Faribault Foods, Inc.
is an Equal Employment Opportunity Employer. Reasonable accommodations may
be made to enable individuals with disabilities to perform the essential
Job Type: Full-time
Salary: $72,000.00 to