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Food
Scientist - Kentucky
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Job #03487
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About our client
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Our client is a growing, privately held company specializing
in sauces, marinades and condiments. It creates flavorful pizza sauces
for many operators in the international and regional markets. Six of the
top 15 U.S.
pizza chains work with the company utilizing their culinary team to
create their own signature sauces.
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Position
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Location
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Food Scientist
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Kentucky
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Salary
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Reports to
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Highly competitive package, commensurate with experience
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Quality Assurance/Research & Development Manager
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Responsibilities
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1) Provide technical expertise to customers and the R&D
Department
2) Identify and pursue opportunities to improve existing products through
formulation and/or procedures/processes
3) Develop prototypes and recipes within a defined set of requirements
based on a concept or project
4) Formulate blends and flavors to match the ingredient statement,
nutritional profile specifications and sensory attributes of existing
target products
5) Develop sensory experiments and report the findings to management
6) Identify areas of cost optimization through better raw material
procurement, ingredient substitutions or processing efficiencies
7) Search for new ingredients and technologies for effective development
8) Look for new project opportunities with regard to innovation, cost
reduction, improving consumer acceptance and improving quality
9) Work with existing suppliers to utilize their capabilities for
developing trends in flavors
10) Identify production methods that continue to contribute sustainable
competitive advantages in the marketplace relative to the competition
11) Assist the R&D Department with product presentations (both
in-house and off-site as requested by Sales and Marketing)
12) Identify project requirements accurately by applying the right
production capability, ingredients and design to match customer needs and
product specifications
13) Analyze and modify recipes involving liquid-to-solid ratios,
scale-up, yields/evaporative loss, ingredient hydration, time/temperature
concerns/issues, etc. www.fepsearchgroup.com
14) Utilize the suppliers’ staff for joint presentations to targeted
customer projects
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Requirements
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1) Bachelor’s degree (4 year) in Food Science
2) 2 – 5 years of experience
3) 5 – 10 years of experience in product development of liquid condiments
marinades and sauces
4) Sensory evaluation experience and skills along with hands-on
formulation experience (not a quality role)
5) Exposure to a wide variety of equipment, kitchen set-up, cooking
techniques and operator execution or in-depth knowledge of key applicable
equipment or processes
6) Ability to read, analyze and interpret common scientific and technical
journals and ingredient spec sheets
7) Ability to recognize, analyze, develop solutions and initiate problem-solving
actions
8) Ability to do complex math using percentages, ratios, etc.
9) Ability to communicate and interact effectively with various sales,
marketing, and technical services personnel
10) Proficiency in computers and software skills
11) Willingness to travel – up to 20%
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Apply
Here
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