Director,
Food Technology Center – Caldwell, ID
School
of Food Science
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Open for
Recruitment:
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January 10, 2012 - February 16, 2012
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Announcement #:
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15806076959
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Salary Range:
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$65,000-$75,000 DOE
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Full or Part
Time:
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Full Time
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Location:
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Caldwell
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Materials Required:
Online
Application (click to apply)
Job References
Resume
Letter of Qualification
TO APPLY
Complete the on-line application including a current resume, letter of
qualification specifically addressing each minimum and desirable
qualification and contact information for four professional references.
Review of applications will begin after February 16, 2012 and will continue
until a suitable applicant is identified.
Starting date: March 15, 2012 or a mutually agreed upon date.
MAJOR FUNCTION
The major responsibilities of this position are the overall management and
administration of the Food Technology Center (FTC) personnel, budgets,
clients and programs. The FTC provides a manufacturing location and
technical business support to numerous Idaho and regional food companies, as
well as commercial kitchen facilities for food entrepreneurs and
caterers. The FTC pilot plant facilitates food processing research
& development projects aimed at creating and/or improving food products
and processes and performs food processing trials for the certification of
agricultural chemicals in accordance with EPA Good Laboratory Practices. The
director of the FTC is responsible for establishing procedures for all
activities in the facility.
This is an essential position that will be called upon in the event of an
emergency and/or University closure. This position reports to the
Director of the School of Food Science.
RESPONSIBILITY (% of Time,
Essential/Marginal)
Facility Management: (60%, E)
Responsible for total management of the Food Technology Center pilot plant
and commercial kitchen operations including food processing, research and
educational program development, budget and contract planning and execution,
client screening and qualification, marketing and promotion.
Supervises, evaluates and provides salary recommendation for full time and
temporary staff and food science interns. Prepares and maintains
facility business and operations plan. Identifies opportunities to
expand FTC programs and services to increase revenue and ensure facility
self-sufficiency. Facilitates opportunities for FTC clients to interact
with one another and establish business and marketing alliances.
Provides large scale purchasing opportunities to kitchen clients through
cooperative buying of consumable goods. Identifies needs for facility
improvement and manages contractor services. Cooperates with UI Caldwell
Complex tenants to resolve property issues related to access, safety and
security. Maintains regulatory compliance (OSHA, FDA, EPA, DEQ) of the facility.
Process Development and Management (Pilot Plant Research): (25%,
E)
Develops standard operating procedures to meet FDA and EPA requirements and
ensures that the facility and clients meet audit requirements. Analyzes
and responds to audit findings and makes necessary changes. Reviews
pilot plant project requests including bidding, project planning, protocol
evaluation and scheduling. Completes project protocols according to
Sponsor and EPA requirements with careful attention to sample storage,
retention, processing and quality assurance. Ensures that projects meet
EPA Good Laboratory Practice standards. Coordinates meetings with project
sponsors and provides off-site processing assistance to collaborating food
processing facilities.
Educational Programming and Technical Assistance: (10%, E)
Responsible for development and facilitating short courses and workshops that
provide startup and business growth assistance to food entrepreneurs.
Collaborates with SFS Food Processing Specialists to offer targeted training
opportunities to food companies in the areas of food safety, regulation and
product development. Preserves relationships with regional food groups
by facilitating training opportunities at the FTC, speaking at conferences
and providing information to prospective clients. Provides statewide
technical and business assistance to Idaho food entrepreneurs and small
processing facilities. Present guest lectures in the Food Science
curriculum on campus or by distance education.
Contributing to team efforts by: (5%, M)
Maintaining working relationship with commodity commissions, USDA, ISDA,
IDHW, district health departments and the School of Food Science to assess
needs for project collaboration. Attending educational workshops; reviewing
professional publications; establishing personal networks; participating in
professional societies; Serving on cross-functional teams and committees as
appropriate; supporting institutional and school objectives, and working
collaboratively to accomplish desired results.
MINIMUM QUALIFICATIONS
Education: B.S. in Food Science or related field; minimum of 5
years of experience in the food processing industry.
Must possess: Excellent interpersonal and communication skills,
both oral and written; and the ability to work cooperatively with a wide
variety of people and groups.
Hands on knowledge of: food regulations, food product
development, food safety, food packaging and processing.
Demonstrated ability to: work with computers and software such as
word processing, databases and spreadsheets.
Experience: applied R&D, scale up or pilot plant food
processing experience; project management experience
Must: be able to lift and move items up to 50 lbs; have a valid driver’s license and ability to travel
throughout Idaho and Washington
Must: Applicants who are selected as final possible candidates
must be able to pass a criminal background check.*
ADDITIONAL DESIRABLE QUALIFICATIONS
Education: M.S. in food science or related field; 7 years experience in a technical or managerial capacity in
the food industry.
Demonstrated experience: in food processing, food product
development, food plant management and/or food quality assurance. Certified
Good Laboratory Practice training. Developing and presenting programs
and workshops. Understanding of budget management and small business
accounting.
For additional information, contact Dr. Denise Smith, Director, School of
Food Science, denisesmith@uidaho.edu 208-885-0345
Apply
Online
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