Stonewall Kitchen 10 reviews
- York, ME
Food Technologist will play a key role in coordinating the process of new
product development from ideation through to full-scale commercialization.
This individual will co-lead projects with other staff members in the areas
of new product development, line extensions, product/process improvement,
quality improvement, cost reductions and problem solving.
Specific Responsibilities Include:
- Co-coordinate new product
development process from conception through full production, including
development of formulas for new products and product improvements, as
well as managing formula modifications and process deviations
- Assist other staff members in
managing and meeting product development timelines by incorporating
input from other departments (Sales, Marketing, Purchasing, QA).
- Evaluate new raw materials
for vendor qualification through review of ingredient and nutritional
specifications, product quality and integrity, testing in application
for suitability, and determinations of cost-in-use to meet margin
- Research, evaluate and
implement new/improved processing protocols in conjunction with
Production and QC
- Prepare new product cost
analysis and nutrition profiles.
- Assist with new product
process review and update formula changes on registered processes with
- Ensure that all products and
processes meet quality assurance, safety and risk assessment
- Work directly with vendors
and suppliers of raw materials to solve product issues and ensure
awareness of technical advances and trends for new product
- Provide data on SWK products
for internal and external technical knowledge support needs (e.g.,
product breakdown, product knowledge database)
- Research food market trends
to ensure development of products strong in market value and brand
Education, Experience, and Skills:
- B.S. degree in Food Science
or Food Technology and 1-2 years Food Product Development experience.
Culinary experience/education extremely Beneficial. Experience with
production of jams, jellies, condiments, sauces strongly preferred.
- Better Process Control School
certified within the past 3 years
- Strong knowledge and
understanding of thermal processing of acidic and acidified foods; pH,
brix, and viscosity measurement and modification; water activity; use
of pectins, gums and starches (and other
functional ingredients); govít regs., and
labeling; experimental design; nutritional science; sensory analysis;
safety and sanitation; HACCP
- Experienced in the use of
laboratory processing and analytical equipment
- Ability to develop
food/formula preparations within Sales and Production guidelines.
Experienced in writing percent-based laboratory formulas using metric
- Strong written and verbal
communication, analytical, math, organizational skills. Experience
using Microsoft Office Suite, especially Excel spreadsheets.
Proficient in Genesis Nutritional Software.