This
position serves to develop new products, and optimize current items.
Responsible for developing new items, cost reduction, product
improvement, and trouble-shooting projects in the plant. This position
also provides basic technical information/expertise to New Product
Development.
ESSENTIAL
JOB FUNCTIONS:
1.
Primary responsibility for lab/kitchen operation and ongoing maintenance
• Receive, store and track incoming sample shipments. • Maintain order
in storage areas and supply stocks • Prepare products for demonstrations
2. Initial Job Responsibilities • Bench top product testing and confirm
yield methodology. • Evaluate functional and seasoning ingredients and
meats for cost reduction/substitution. • Independently perform the
process to set up and complete tests on the production floor, generate
formulas and paperwork to inform production of tests, and evaluate
samples. Estimates product costs. Provide information on revision or
modification of existing products so that Prism can be updated. 3. Cost
Savings • Identify and investigate product cost saving opportunities. Track
savings. Conduct tests to investigate product cost savings
opportunities. • Participate in appropriate task forces to improve
profitability and efficiency. 4. Government Regulations • Know how the
HACCP programs affect products. • Provide the raw material updates of
modified products to the Quality analyst to update the nutritional
analysis, product analysis and nutrition facts panels. 5. Technical
Information • Conduct necessary scientific experiments; projects and
data collections in order to provide technically sound products and
packaging. • Attend technical meetings to improve knowledge of
appropriate topics. • Participate in in-house technical presentations by
ingredient and equipment suppliers.
KNOWLEDGE,
SKILLS AND ABILITIES: 1. Technical knowledge of food/meat or related
area. 2. Self-motivated with effective written and oral communication
skills. 3. Hands-on oriented as well as results-oriented. 4. Team
player. 5. Computer proficiency and versed in experimental hypothesis
testing.
EDUCATION
AND EXPERIENCE: A degree in Food Science/Food Technology/Animal Science
or related area. 2-4 years previous work experience in Food/Meat
industry.
