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Food Technologist

Research & Development | Elk Grove Village, IL, United States

 

KEY RESPONSIBILITY AREAS

  • Lead development for your assigned projects including bench-top product prototypes based on criteria provided by the project scope and team strategy meeting.
  • Participate in or support customer product presentations and internal cuttings as designated by project.
  • Follow-through on sample refinements based on internal cutting results and customer feedback.
  • Use resources wisely resources to optimize the quality and speed of new product development.
  • Participate in sourcing of raw materials for bench-top samples and initial plant runs.
  • Oversee initial production runs of new products and testing runs.
  • Participate in project roll-out meetings as designated by Stage Gate process
  • Understand ingredients cost against targeted finished good cost. ,
  • Understand manufacturability of ingredient selection and potential associated costs such as waste, impact on run rate or new equipment.

COMPETENCIES

  • Analysis of available data to make informed decisions
  • Able to multi task and manage competing priorities Energized by a VERY busy organization with ever changing project work.
  • Effectively copes with change and able to give and receive feedback
  • Drives continuous improvement and able to motivate others
  • Committed to organizational success and takes ownership for results
  • Effective oral and written communications across functions
  • Able to develop interpersonal relationships to achieve goals
  • Active participant in discussions - does not wait to be asked to participate.
  • Understands Custom Private Label and Co-Manufacturing fundamental’s
  • Comfortable presenting to internal and external groups. Thinking beyond current processes – better processes, new ideas – someone that doesn’t dwell on a situation but immediately looks for a solution and drives past.

DIMENSIONS

  • Food Technologists typically have 8-10 projects assigned to them. They are all on different timelines and will be for different customers.
  • At times it will be necessary to travel both locally and long distance to participate in customer meetings.

SKILLS AND KNOWLEDGE

  • Bachelor’s degree in Food Science, Food Technology or related area.
  • 5-7 years in food product development.
  • Knowledge of current food industry trends including food and packaging processing methods and techniques.
  • Proficiency in the use of MS Office products including Word, Excel, PowerPoint and other software specific to function.
  • Comfortable with Genesis (Nutrition and Ingredient Legend creation)
  • Ability to effectively use typical lab and kitchen equipment.
  • Appreciation for and demonstration of the scientific method in work conducted.
  • Previous experience in a manufacturing facility – general comfort in plant environment, comfortable working with all employees in plant. Able to drive results in plant environment.

PHYSICAL REQUIREMENTS, WORK ENVIRONMENT

  • Bench top formulation – standing
  • Desk work – documentation etc.
  • Able to go to both Elk Grove facility as well as Gurnee facility (depends on project assignments). Product launches will occur in both locations.

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