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A. KEY RESULT AREAS:
The Food Technologist will prepare and evaluate new products and existing
modifications in
R&D projects. Will also maintain, create and audit all product
specifications. Works closely
with marketing, manufacturing and QA to insure information is available and
accurate.
B. PRINCIPAL DUTIES AND RESPONSIBILITIES:
§ Use knowledge of pH meter, cleaning and calibrating.
§ Do daily test runs for productivity with accurate input of collected data
in current R&D system for appropriate lines.
§ Conduct evaluations for raw material, sensory and shelf life.
§ Create line settings for new products and update existing line settings,
general sheet and formula recipe sheet. Post update and /or new settings on
appropriate line.
§ Create finished specs for new products including case label example and
picture of product. Update existing specs and “Quick Reference Guide”. Post
updates and/or new specs on the appropriate line.
§ Create bill of materials for new products and update existing ones.
Communicate updates and/or new bill of materials to Financial Accounting
Manager.
§ Through ProductVision, creates and maintains label decs, nutritional data
and product formulas.
§ Create file for new products including nutritional information, case
label, bag/insert label and finished specs. Gather and update nutritional
information. Order all nutrition information from AIB, new and changed case
labels, and new and changed insert labels.
§ Audit plant formulas, actual to ProductVision, and issue Master Formula
sheets.
C. OTHER DUTIES AND RESPONSIBILITIES:
§ Assist with sample preparation and product presentations.
§ Responsible for limited supervision of production start up, temporary
employees, summer interns and research associates.
§ Maintain a clean work area, practice safe work habits and report needed
repairs, safety hazards and safety concerns.
Food Safety Production Areas
§ Notify Supervision of any repairs or adjustments that are required.
§ Understand, observe, and comply with the handling and usage of the
color-coded container policy while in the Production Areas.
§ Perform all duties necessary to meet American Institute of Baking (AIB),
Company, and or Government requirements / standards as prioritized by the
Company.
§ Inform Management of ANY Food Safety or Quality issues or of any
processes, which become noncompliant with specified requirements.
§ Ability to initiate action to prevent the occurrence of nonconformities
relating to Food Safety and the quality of the product, processes, quality
system, or safety system.
§ Identify and record any problems relating to Food Safety and the Quality
of the ingredients, processes, quality system, or safety system.
§ Controls further processing or delivery of nonconforming product in terms
of Food Safety and quality issues until the deficiency or unsatisfactory
condition has been corrected.
§ Inform Management of ANY Food Safety or Quality issues or of any
processes, which become noncompliant with specified requirements.
§ In the absence of immediate supervisor, will assume necessary operational
and administrative duties.
D. SCOPE DATA:
Responsible for R&D projects at the plant and/or divisional facility.
Limited supervisory
responsibilities during production start up and for temporary employees,
summer interns and
research associates.
E. WORKING RELATIONSHIP:
§ Reports directly to the R&D Director and interacts with production
team when appropriate for the continuity of job performance (providing
information data, test results, etc.).
§ Works closely with Purchasing, Sales and Marketing to obtain proper
information for new and or improved products.
§ Works closely and communicates with Financial Accounting Manager any
changes or new information to insure accurate input and output of line
data.
F. PHYSICAL DEMANDS:
§ Must be able to read, write, and communicate orally.
§ Must be able to hear.
§ Must be able to reach 5 feet and lift above head.
§ Must be able to stand and/or sit for 8 hours.
§ Must be able to lift and carry up to 50 lbs. and push and pull up to 150
lbs.
§ Must be able to perform basic math skills.
§ Must be able to bend frequently at the waist and knees.
§ Must have good manual dexterity.
§ Must be able to utilize a ladder to reach above 5 feet.
§ Must be able to work within a freezer for up to 10 minutes.
§ Must be able to work within a cooler for up to 60 minutes.
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