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R&D Food Technologist - Santa Rosa, CA

Amy's Kitchen, Inc.

 

 

 

 

The R&D Food Technologist will be creative, organized and an excellent communicator. They will be responsible for consulting on process development, product improvement, scale-up from bench to production and all communication and documentation between R&D and the other departments. This position reports to the R&D Manager.

ESSENTIAL DUTIES AND RESPONSIBILITIES   may include the following. Other duties may be assigned.

  • Provides technical expertise and communicates technical progress for assigned projects
  • Plans, organizes and leads experiments in the laboratory, pilot plant, plant trials and commercialization
  • Creates and maintains formulations, specifications, processes, and testing procedures
  • Records, compiles and analyzes test results and writes report
  • Understands product cost drivers and opportunities for improvements
  • Manages assigned internal R&D projects utilizing scientific protocols and food science principles
  • Maintain full and accurate documentation of all R&D related activities.
  • Effective at scale up from bench to production floor of new products.
  • Operates and maintains instruments essential for gathering information for the development of new products as well as interpret data from equipment.
  • Provides support to the Operations Team on efficiency initiatives, alternate ingredient testing and sourcing and validation of new ingredients.
  • Interacts with Marketing, Raw Materials, Planning, Manufacturing, QA and other departments to ensure proper project execution.
  • Effectively communicate and provide technical support to Sales, Quality Assurance and Production departments.
  • Interface with R&D team, management group, QA and production personnel on as needed basis.
  • Manage and complete assigned research & development projects within specified timelines.
  • Oversee pilot and start-up batches, adapting formulas and processes as required.
  • Establish product specifications on new products and update as needed.
  • Ensure new products are in compliance with all regulations and certifications.
  • Effectively communicate with R&D Manager on projects
  • It is the responsibility of all employees to uphold the mission of the Amy’s Food Safety and Quality Policy.  This includes following all Food Safety and Sustainability programs and participating in all required training.

SUPERVISORY RESPONSIBILITIES

This position does not directly supervise other Amy’s employees.

QUALIFICATIONS 

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Knowledge of food chemistry, microbiology, composition, analysis, processes and regulations
  • Strong technical skills and good relevant industrial experience
  • Solid culinary foundation with a background in food science principles
  • Strong attention to detail and meticulous in paperwork preparation
  • Good understanding of production and process scale up
  • Ability to develop and execute action plans for each project including experimental design, bench top, pilot plant, plant trials and commercialization
  • Ability to evaluate and utilize technical information from internal and external sources
  • Ability to lead development and implementation of key product improvements, productivity initiatives, new products and line extensions
  • Ability to work with suppliers to identify technical solutions
  • Strong interpersonal and influencing skills
  • Excellent organization and communication skills and computer literacy
  • Must be able to work with minimal supervision

 EDUCATION

  • Bachelor’s degree in Food Science, Food Technology or relevant field, or an equivalent combination of education and experience.

EXPERIENCE

  • 1-3 years of food industry experience with a strong food background

LANGUAGE SKILLS

  • Ability to read, analyze and interpret common scientific and technical journals, financial reports, technical bulletins, specifications and legal documents.
  • Ability to effectively present information to all levels of management and to suppliers
  • Ability to speak Spanish is preferred, but not required.

MATHEMATICAL SKILLS

  • Ability to work with mathematical concepts such as probability and statistical inference
  • Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.

REASONING ABILITY

  • Ability to define problems, collect data, establish facts, and draw valid conclusions.
  • Ability to interpret an extensive variety of technical instructions in mathematical or diagram form and deal with several abstract and concrete variables.

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 sit and talk or hear.  The employee is occasionally required to stand; walk; reach with hands and arms; and stoop, kneel, crouch, or crawl.  The employee must occasionally lift and/or move up to 25 pounds.  Specific vision abilities required by this job include close vision.

WORK ENVIRONMENT 

The work environment characteristics described here are representative of those an employee encounters while performing 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 occasionally exposed to wet and/or humid conditions, cold (coolers and freezers) and hot (processing equipment) conditions, and moving mechanical parts. 
  • The noise level in the work environment can be loud.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information.

 

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