Lab Support - Mount Prospect, IL
Responsible for taking concepts through the R&D
cycle to result in finished products at the commercialization level.
Develop and maintain detailed documentation of ongoing and future projects
and provide reviews on the status of projects. Create and maintain product
specifications, formulations, processes and testing procedures. ESSENTIAL DUTIES AND RESPONSIBILITIES
Formulate and execute
development of concepts
into “Bench" prototypes which can further be scaled for Pilot
Plant and Plant Trials.
Able to cost optimize
existing and newly developed formulas.
Evaluate new ingredients and
potential substitutes within our current formulations.
Develop and maintain detailed
documentation of ongoing and future projects and provide bi-weekly
reviews on the status of projects and expenses.
Must be able to work
independently within multiple priorities , projects and timelines
exercising ingenuity, initiative and judgment in the approach to the
design, planning and execution of projects.
Develop and maintain product
including Shelf Life and handling procedures.
Create and maintain product
specifications, formulations, processes and testing procedures.
Must participate in Pilot
Plant Scale up and Plant Trials as needed.
Order and maintain ingredient
and equipment supplies
for the R&D lab
Organize and manage Sensory
evaluations to ensure that products and samples meet specific
EDUCATION, EXPERIENCE, AND QUALIFICATIONS:
Strong knowledge of ingredient
functionality and interactions .
At least a Bachelor’s degree
in Food Science or a related field is required; advanced degree preferred .
Any culinary training or
education a plus.
Eight to ten years of experience
in Food Product Development ; with at least 10-15 years total experience
as a Food Scientist or other role in a food manufacturer
Project management experience to include developing
project timelines, understanding of budget development , scale
up and margins/costs; commercialization process and activities and
Staff development and
required, at least as a mentor if not as direct supervisor or manager
Good interpersonal skills
with the ability to work effectively with individuals and groups at
all levels of the organization
Good knowledge of Sensory practices .
problem-solving and analytical skills.
Knowledge of Hot Fill
processes a minimum requirement ; knowledge of sauces and
processes preferred; condiment experience along with a thorough
knowledge of Low Acid Canned Foods, Acidified and Non-Acidified foods
will be a plus.
Strong Computer Literacy
Ability to travel up to 30%.
Willingness and flexibility
to adapt to changing business needs and deadlines.
Ability to exhibit a
professional business-like appearance and demeanor.